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home > recipes > breads > irish soda bread
Title: Irish Soda Bread Categories: Breads, Irish Yield: 8 servings 3 1/2 c Flour 1/2 ts Sugar 1/2 ts Salt 1/2 ts Bicarbonate of soda 1 1/4 c Buttermilk: to 2 1/2 c * * You will need somewhere between these two amounts of buttermilk, depending on how much liquid your flour tends to absorb. Try to avoid using regular milk: if you must, use baking powder instead of bicarbonate of soda. -- Lightly grease a heavy skillet (if making "soda farl", the flat version of soda bread) or preheat the oven to 450 F (if making "soda cake", the round, more breadlike version.) Sift the dry ingredients together into a large bowl; make sure the soda is evenly distributed. Make a well in the center of the dry mixture and add about half the buttermilk. Stir until you have a raggy dough that is very squashy but which looks more or less dry. Add more liquid sparingly until you achieve this texture. Blend until all the flour has achieved this consistency; then turn out immediately onto a lightly floured board and knead ***for no more than a minute or a minute and a half***. Overkneading makes this bread very tough, and it's very easy to overdo it. If making soda cake, shape the dough into a circle about 8-9 inches across and about an inch and a half thick. Cut a cross about on the top, about half an inch deep, and place on a floured baking sheet. Bake at 450 F for 45-50 minutes. If making soda farl, shape the dough into a circle about 9 inches by one inch thick and cut into four wedges or "farls": place in the preheated skillet, with cut edges about half an inch apart. Cook slowly on the stovetop over low-to-medium heat: it should take about 20 minutes for the farls to puff up and turn a light brown on the pan side. Turn them and cook for another 20 minutes. -- For a softer crust on either soda cake or soda farl, wrap in a dishtowel after baking.

Irish Soda Bread


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list all recipes for BREADS (358)
list all recipes by ROBERT.FOSTER (3)


   

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keyword: irish
keyword: bread
recipes for breads
recipes by robert.foster
Email Address:
(posted February 12, 1999)

Title:
Irish Soda Bread
Categories: Breads, Irish
Yield: 8 servings

3 1/2 c
Flour
1/2 ts
Sugar
1/2 ts
Salt
1/2 ts
Bicarbonate of
soda
1 1/4 c
Buttermilk: to 2 1/2 c *

* You will need somewhere between these two amounts of
buttermilk,
depending on how much liquid your
flour tends to absorb. Try to avoid
using regular
milk: if you
must, use baking powder instead of
bicarbonate of
soda. -- Lightly grease a heavy skillet (if making
"
soda farl", the flat version of
soda bread) or preheat the oven to
450 F (if making "
soda cake", the round, more breadlike version.)
Sift the
dry ingredients together into a large bowl; make sure the
soda is evenly distributed. Make a well in the center of the
dry
mixture and add about half the
buttermilk. Stir until you have a
raggy
dough that is very squashy but which looks more or less
dry.
Add more liquid sparingly until you achieve this
texture. Blend until
all the
flour has achieved this consistency; then turn out
immediately onto a lightly floured board and
knead ***for no more
than a minute or a minute and a half***. Overkneading makes this
bread very tough, and it's very easy to overdo it. If making soda
cake, shape the dough into a circle about 8-9 inches across and about
an inch and a half
thick. Cut a cross about on the top, about half an
inch
deep, and place on a floured
baking sheet. Bake at 450 F for
45-50 minutes. If making
soda farl, shape the dough into a circle
about 9 inches by one inch
thick and cut into four wedges or "farls":
place in the preheated
skillet, with cut edges about half an inch
apart. Cook slowly on the stovetop over low-to-medium heat: it should
take about 20 minutes for the farls to puff up and turn a
light brown
on the
pan side. Turn them and cook for another 20 minutes. -- For a
softer
crust on either soda cake or soda farl, wrap in a dishtowel
after
baking.



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