Irish Soda Bread-again

[Riccardis]

Need recipe for Irish Soda Bread, my grandmother made it in a frying pan
with Crisco and Buttermilk, thats all I remember
Thanks
Rose

[Lynn]

On Sat, 13 Feb 1999 11:34:21 +0000, Gordon Lowry <gor...@arminni.demon.co.uk>
wrote:
>:/Here is my genuine Northern Irish recipie, I have been a
>:/baker/pastrycook for 40 years and believe me when I tell
>:/you that this bread type is eaten by the ton in this country.
>:/[ Section: 1/1 File: sodabr~1.txt Encoder: Turnpike Version 3.03a ]
>:/
>:/begin 644 sodabr~1.txt
>:/M25))4T@@4T]$02!"4D5!1`T*#0I0;&%I;B!S;V9T(&9L;W5R("`Q3&(N("@U
>:/M,#!G*0T*5F5G+B!O:6P@("`@("`@("`@("`@(#$@;WH@*#(U9RD-"D-R96%M
>:/M(&]F(%1A<G1A<@D@("`@("`Q+S

Would it be possible to repost the recipe, but in a text format? would appreiate
it. As you can see, the above is what has come across.

Thanks,
Lynn

[Gary M.]

Lynn wrote:
>
> Would it be possible to repost the recipe, but in a text format? would appreiate
> it.

Hi Lynn,
This isn't the recipe previously posted but 2 years ago, a friend of
mine (also named Lynn) went on vacation to Ireland and brought a small
cookbook back for me. It has a recipe for Irish Soda Bread (below)

from the book, "Irish Country Cooking"
published by 'John Hinde Ltd.' Dublin, Ireland
========================================================================
Irish Soda Bread

Makes 1 loaf

- 1 tsp salt
- 1 tsp sugar
- 1 heaping tsp cream of tartar
- 1 heaping tsp baking soda
- 2 cups all-purpose flour
- 4 cups whole-wheat flour
- 2 cups sour milk or fresh milk mixed with 1 tbsp yogurt

1) Add the salt, sugar, cream of tartar and baking soda to the
all-purpose flour. Sift into a large mixing bowl

2) Add whole-wheat flour and mix thoroughly with a round-ended knife,
using a lifting motion to aerate the mixture.

3) Make a well in the center and add milk, mixing until the dough
leaves the sides of the bowl clean.

4) Knead into a ball, flatten slightly and place on a greased cookie
tray. Cut a cross into the top of the loaf.

5) Brush the top with a little milk, and bake in a preheated oven
at 400 degrees for 40 minutes.

6) Remove from the oven, turn loaf upside-down and return to the oven
for a further 5 minutes. The loaf is done when it sounds hollow
when tapped on the base.

7) Wrap the bread in a slightly dampened cloth and stand on its side
to cool. Cut into quarters, slice and butter generously.

[Gordon Lowry]

In article <36cf067a...@news.earthlink.net>, Lynn
<war...@iname.com> writes

>On Sat, 13 Feb 1999 11:34:21 +0000, Gordon Lowry <gor...@arminni.demon.co.uk>
>wrote:
>>:/Here is my genuine Northern Irish recipie, I have been a
>>:/baker/pastrycook for 40 years and believe me when I tell
>>:/you that this bread type is eaten by the ton in this country.
>>:/[ Section: 1/1 File: sodabr~1.txt Encoder: Turnpike Version 3.03a ]
>>:/
>>:/begin 644 sodabr~1.txt
>>:/M25))4T@@4T]$02!"4D5!1`T*#0I0;&%I;B!S;V9T(&9L;W5R("`Q3&(N("@U
>>:/M,#!G*0T*5F5G+B!O:6P@("`@("`@("`@("`@(#$@;WH@*#(U9RD-"D-R96%M
>>:/M(&]F(%1A<G1A<@D@("`@("`Q+S
>

>Would it be possible to repost the recipe, but in a text format? would appreiate

>it. As you can see, the above is what has come across.
>
>Thanks,
>Lynn

Sorry for the delay, I lost your address.

IRISH SODA BREAD

Plain soft flour 1Lb. (500g)
Veg. oil 1 oz (25g)
Cream of Tartar 1/2 oz (12g)
Bicorbonate of Soda 1/4 oz (6g)
Salt 1/4 oz (6g)
Buttermilk

For ease of measurement it may be advisable to
make up the flour in larger quantities, it will keep,
and can be used for scones etc.

Buttermilk must be used because it contains lactic
acid that gives the bread it's particular flavour.
Along with other sientific reasons that I will not
go into now.

Sift the dry ingredients together, at least twice.
Make a well in the flour and pour in the oil.
Add buttermilk to make a very soft,sticky dough,
do not over mix.
Form into a ball, or two balls, depending on the
size of "farls" that you want.
Use plenty of dusting flour without mixing it in,
this can be brushed off after baking.
Roll out to about 1/2 an inch (15mm) thick.
Cut into four "farls" (+) (like that),
Preheat a (preferably) cast iron griddle,(skillet)
(frypan)(electric frypan) to 350deg F.
Place the farls onto it, cook until half way done,
you can see this by looking at the edges of the farls.
Turn over and finish cooking.
This can be tested by pressing the edge to see if it
springs back, just like you would test a cake or sponge cake.

VARIATIONS

1/Add some raisins to the dough.
2/Add about an ounce of treacle (mollasses).
3/Add about an ounce of sugar and make it into dropped scones.

SERVING SUGGESTIONS

Here in Northern Ireland, the traditional serving is too
split the farl in two and fry it along with potato bread,
bacon,sausage,tomato,mushrooms and egg.
A breakfast to set any hard worker up for the day.

Allowed to go cold it makes a wonderful sandwich with any
kind of filling that you like.

It freezes well.

--
Gordon Lowry