Monday, 15 March 2010

• Irish Soda Bread

  

  Here's my finished product! 

  It tasted much better than I expected, so I'm saving the recipe below.  I read with interest the website of The Society for the Preservation of Irish Soda Bread.  Apparently, the plainest is the most genuine.

  White Soda Bread

  4 cups (16 oz) of all purpose flour.
  1 Teaspoon baking soda
  1 Teaspoon salt
  14 oz of buttermilk

   

  Method:

  Preheat the oven to 425 F. degrees.  Lightly grease and flour a cake pan.

  In a large bowl sieve and combine all the dry ingredients.

  Add the buttermilk to form a sticky dough.  Place on floured surface and lightly knead (too much allows the gas to escape)  Shape into a round flat shape in a round cake pan and cut a cross in the top of the dough.  Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot).  Remove cover and bake for an additional 15 minutes.

  The bottom of the bread will have a hollow sound when tapped so show it is done.

  Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.

   

  Here's a link to the rest of the meal.

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  Currently The Scotch-Irish: A Social History By James G. Leyburn see related

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