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Joined: Tue January 01, 2013 6:03 pm Posts: 9359 Location: Washington State
Soda bread is bang-easy though. Here's the recipe we use:
Quote:
Here is the recipe that makes soda bread- as my grandmother and great-grandmother made it - and as my children and grand-children (as well as myself) make it today. It hasn't changed at all - except we use a stove instead of an open hearth for cooking. My family is from Crossgar and Hillsborough in County Down.
Heat a 9 inch iron skillet over low flame on the stove. Lightly dust with flour. Measure 2 cups sifted flour, 1 teaspoon baking soda and 1 teaspoon salt. Make a well in the above and add 1 cup of buttermilk. Thoroughly mix until dough leaves side of bowl. Flour a bread board - put dough on board (sprinkle with a little extra flour - and gently knead 3 or 4 times. Pat dough into a circle the size of the skillet. Cut into farls (fourths) and place on skillet. Cook about 10 minutes on each side. Wrap bread in a tea towel when it is done. This absorbs the baking soda taste and keeps the bread fresh. Eat that day or fry in bacon fat the next morning as part of an Ulster fry.
Joined: Wed January 02, 2013 12:35 am Posts: 35495
bune wrote:
Soda bread is bang-easy though. Here's the recipe we use:
Quote:
Here is the recipe that makes soda bread- as my grandmother and great-grandmother made it - and as my children and grand-children (as well as myself) make it today. It hasn't changed at all - except we use a stove instead of an open hearth for cooking. My family is from Crossgar and Hillsborough in County Down.
Heat a 9 inch iron skillet over low flame on the stove. Lightly dust with flour. Measure 2 cups sifted flour, 1 teaspoon baking soda and 1 teaspoon salt. Make a well in the above and add 1 cup of buttermilk. Thoroughly mix until dough leaves side of bowl. Flour a bread board - put dough on board (sprinkle with a little extra flour - and gently knead 3 or 4 times. Pat dough into a circle the size of the skillet. Cut into farls (fourths) and place on skillet. Cook about 10 minutes on each side. Wrap bread in a tea towel when it is done. This absorbs the baking soda taste and keeps the bread fresh. Eat that day or fry in bacon fat the next morning as part of an Ulster fry.
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