For the bread:.
Preheat the oven to
inute without allowing it to brown.
Remove pan from heat
ickly as the buttermilk and soda are already reacting. Knead
Mix ingredients in mixing bowl. Stir in the buttermilk and beaten egg.
Knead sparingly on a floured surface. Shape into a cake and cut a deep cross in the surface.
Bake at 375\u00b0 in preheated oven for 40 minutes. Alternatively, bake in a loaf tin. This recipe also applies to a white loaf made without meal or bran.
Mix together flour, soda, salt, and sugar.
Add
0 mins, when done the bread should sound hollow when tapped
ogether flour, sugar, salt, baking soda in a large mixing bowl
ieve in Cream flour, salt, soda and sugar (if used).
Sift flours, salt and baking soda together.
Stir in oats. Make a well and pour in buttermilk.
Stir with wooden spoon until soft, moist dough forms.
Turn dough onto lightly floured surface. Form it into an 8-inch rounded disk.
With sharp knife, cut a deep cross through dough, cutting it almost into quarters.
Bake on buttered sheet at 425\u00b0 for 15 minutes.
Reduce to 350\u00b0 and bake 20 to 25 minutes longer or until bread is crusty.
Cool on rack.
Split the soda farl in half horizontally.
Heat oil in skillet over medium high heat. Gently fry soda bread for 2 to 3 minutes on each side or until crisp and golden brown. Serve hot, seasoned lightly with salt.
baking powder, salt, and baking soda in a large bowl.
he flours, salt and baking soda together into a large bowl
Preheat oven to 350\u00b0.
Mix, but do not sift, the
white flour together with the whole-wheat flour.
Cut margarine into small pieces and rub into the combined flour until it resembles bread crumbs.
Add in and mix all other dry ingredients (including golden raisins), except the further tablespoon of white flour mentioned for kneading.
Slowly add buttermilk to the mixture with gentle mixing until it becomes a soft dough (about 2 cups of buttermilk will be needed).
esult in a hard, heavy bread.
Lightly flour a worktop
Too much will make the bread heavy.
Grease bottom and
omes out clean and the bread sounds hollow when tapped on
Preheat oven to 400 degrees F (200 degrees C). Lightly flour a 9x5 loaf pan.
In a large bowl, combine the whole wheat flour, all-purpose flour, bran, baking soda, and salt; cut in the butter with a pastry blender until the pea sized pieces form. In a small bowl, whisk together the yogurt, milk, and mayonnaise. Stir the yogurt into the flour until just mixed. Pour into the prepared pan.
Bake for 45 to 50 minutes in the preheated oven, until golden.
5 - 40 minutes or until bread sounds hollow when you tap
Sift the flours, salt and baking soda into a large bowl. Stir in the oats. Make a well in the center, pour in the buttermilk and stir with a wooden spoon until the mixture comes together to form a soft, moist dough. If the dough seems too dry, add a few more tablespoons buttermilk.
lour, whole wheat flour, baking soda, cream of tartar, and salt