Sunday, 27 February 2011

Irish Soda Bread - Recipe 2

Here's a second recipe that I have found for Soda bread which is white flour and not a combination like the other one.

700g/1 1/2 lb plain flour
1 x 5ml spoon/1 teaspoon bicarbonate of soda
1 x 5ml spoon/1 teaspoon salt
1 x 5ml spoon/1 teaspoon cream of tartar (if using fresh milk)
250ml/8 fl oz buttermilk or soured cream or fresh milk or a mixture of plain yogurt and milk
flour for dusting
fat for greasing


Mix all the dry ingredients together in a bowl and make a well in the centre. Add enough buttermilk, soured cream or fresh milk or a mixture of plain yogurt and milk to make a fairly slack dough putting it in all at once rather than a tablespoon at a time. Mix with a wooden spoon lightly and quickly.

With floured hands put the mixture on a floured surface flattening the dough with your hand into a rough circle about 3 cm/1 1/4 inch thick. Turn onto a greased baking sheet, score a cross in the top of the bread with a floured knife (this stops the dough sticking to the knife) and scoring the cross helps the loaf cook evenly.

Set the oven to 190 degrees c/375 to 400 degrees F gas mark 5 to 6. Cook the bread for about 40 minutes. Pierce the centre with as skewer to test for readiness it should come out clean if cooked. Take out of oven then wrap in a clean tea towel to keep it soft until required. Makes one 1 1/2lb loaf. Goes well with soups and salads with butter.

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