GENIRE-L ArchivesArchiver > GENIRE > 2003-03 > 1046909244
From: Irish Eyes <>
Subject: Re: Soda bread O/T
Date: Wed, 05 Mar 2003 19:07:24 -0500
References: <email@example.com> <firstname.lastname@example.org>
Any soda bread made without rich buttermilk isn't truly Irish.
And in Co Mayo, it is referred to as "scone" (ryhmes with "John", not
"bone" like the tiny English tea biscuits).
On Tue, 04 Mar 2003 13:50:27 GMT, wrote:
>This is so easy Christine I often get up a little earlier in the
>morning and make it to have for Breakfast
>I lb wholemeal flour (450 g)
>2 teaspoons ofsalt
>1 teaspoon bicarbonate of soda
>5 fl oz soured cream ( 150 ml )
>5 fl oz water ( 150 ml) plus 2-3 extra table spoons
>Pre-heat the oven to gas mark 7 425 F (220 C)
>A greased Baking sheet
>Begin by mixing the flour salt and bircarbonate of soda thoroughy in a
>bowl. Then in a jug whisk the soured cream and the 5 fl oz ( 150 ml )
>water together and stir this mixture into the flour together with the
>2-3 further tablespoons of ater, if it needs it.
>Knead the dough lightly (into a round ball) so as to get the surface
>smooth, then out it onto the prepared baking sheet. Cut halfway
>through the loaf with a sharp knife, one way, then do the same the
>other way forming a cut cross, which will form the loaf into four
>Bake the loat in the top half of the oven for 30 minutes - covering
>the top with foil for the last 5 minutes of the baking time, if the
>crust looks like its getting too dark. Cool on a wire rack for approx
>15 mins before eating.
>If you don't like a very crispy crust, wrap the bread in a tea cloth
>whilst it is cooling, so that the steam it gives off softens the crust
>Soda bread is best eaten fresh - it is not a keeping loaf.
>NB You can use Buttermilk instead of Sour Cream - My Mum back home in
>Ireland always uses Buttermilk, I prefer the Sour Cream myself - why
>not try both - make up your own mind.
>On 03 Mar 2003 02:44:50 GMT, (Mgtfjagxk) wrote:
>>Can anyone give me a good recipe for irish soda bread?