Text 10475, 85 rader
Skriven 2007-01-13 11:57:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Irish Soda Bread
========================
 -=> Quoting Sean Dennis to All <=-

 SD> Hello, All.

 SD> Does anyone have a good recipe for Irish Soda Bread?  It's a favorite
 SD> of mine and I was wanting to make some, but I keep finding recipes that
 SD> aren't what I remember from childhood: a thick, slightly salty bread.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Basic Irish Soda Bread and Variations
 Categories: Irish, Quickbreads
      Yield: 8 thick slices
 
      4 c  Flour
      1 ts to 1 tb Sugar
    1/2 ts to 1 ts salt
      1 ts Soda
  1 1/2 c  to 2 c Buttermilk
 
  Although it works, try to avoid using regular milk and baking powder
  instead of buttermilk or sour milk plus bicarbonate of soda as the
  flavour just isn't the same.

  Lightly grease a heavy skillet (if making farls 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
  ragged 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. Overkneading makes quickbreads 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 or at 350 F for 60-70 minutes. The top
  should not be allowed to get brown.

  If making farls, 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.
 
  For a richer bread add up to 1/2 cup butter or less butter and an
  egg.

  You can add caraway seeds and/or currants (raisins will do).

  For the flour, substitute up to 1 1/2 cups oat flour (oat meal in a
  blender) and/or a tablespoon or more of wheat germ and/or oat bran.

  For sweetener sub brown sugar or honey. For a sweeter bread increase
  sugar to 1/4 or even 1/2 cup.

  If you don't have buttermilk, you can sour 1 1/2 c milk with 1 tb
  vinegar or lemon juice. Use the lesser amount as it won't be as thick
  as cultured buttermilk.

  Jim Weller

MMMMM



Cheers

Jim, in Yellowknife




... I've never been flamed. Must be my opinions are universally admired.
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