Soda bread recipes
Ingredients
- 4 mugs SR flour
- ½ tsp bicarbonate of soda
- ½ tsp Cream of tartar
- 300ml buttermilk
- pinch salt
Method
- 1.Sprinkle a large heavy bottomed frying pan with flour and heat over a low heat.
- 2. In a large bowl mix the flour, bicarbonate of soda, cream of tartar and salt.
- 3. Add the buttermilk and mix well until is a loose dough (quite 'raggy' in appearance)Add additional milk if needed to bring together the dough. Knead lightly for a minute to ensure combined well.
- 4. Shape dough into a circle and roll out to the size of frying pan you will be using and ideally about an inch thick. Cut into quarters.
- 5. Place the 4 pieces (farls) into the pan. Cook on one side until the dough has risen to almost double size and the underside is lightly browned (approx 4 or 5 minutes), then turn over and brown to same degree.
- 6. To finish off and ensure cooked all the way through using tongs lift each farl and stand on end in the pan, first on one end then the other, about 2 minutes each until browned off to same degree as the rest of the farl.
- 7. Remove from heat and serve immediatley. Slice in half and butter. Good with bacon and eggs, cheese or jam.
- Good accompaniment to mussels also to soak up the broth.
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2 Comments
-
thorntonjones Fri Sep 12 2008 • Reply
And if you can't get buttermilk, soured milk is fine. leave it out of the fridge for a day or two, or sour it with a splash of vinegar or lemon juice.
I've never used cream of tartar though...
Ingredients
- 4 cups plain white flour / or use 50/50 with wholemeal
- 1 teaspoon salt
- 1½ teaspoons cream of tartar
- 2 tablespoons butter
- 2 teaspoons baking soda
- 1¼ cups buttermilk
Method
- 1. Turn oven to 220 degrees Centigrade, 425 F or Gas mark 7
- 2. Sift flour, salt, bicarb of soda and cream of tartar to bowl.
- 3. Rub in butter and and enough buttermilk to make a soft dough.
- 4. Turn the mixture onto a large board and for 1 minute.
- Shape into a round and place on a cold baking sheet..
- Mark with a cross, cutting deep into the dough.
- 5. Bake for 40 -50 minutes, until lightly browned and firm when knocked on the base.
- 6. Cool on a wire rack and wrap in a clean tea towel.
Ingredients
- 250g (9oz) wholemeal flour
- 250g (9oz) plain flour
- 50g (1¾oz) bran flakes
- 100g (3½oz) porridge oats
- 4tbsp finely chopped dill
- 500ml (18fl oz) buttermilk
- 2tsp bicarbonate of soda
- 45g (1½oz) unsalted butter. diced
Method
- Preheat the oven to 200C/gas 6. Place the flours, bran flakes, porridge oats, dill and bicarbonate of soda into a large bowl, then rub in the butter.
- Pour in the buttermilk and mix it in quickly with a butter knife, then bring the dough together very lightly with your fingertips handling it extremely gently, until well mixed.
- Turn out onto a lightly floured surface and shape the dough into a flat, round loaf, measuring about 22cm (8½in) in diameter.
- Put the loaf on a lightly floured baking sheet and score a deep cross in the top. Bake for 40-45 minutes or until the bottom of the loaf sounds hollow when tapped. If it isn't ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.
- Transfer to a wire rack and leave to cool. Break into quarters and cut into thick slices, buttered thickly. Serve with Irish smoked salmon and wedges of lemon.
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