For the bread:.
Preheat the oven to
ow heat for a further minute without allowing it to brown.
af tin.
If substituting for the buttermilk with milk and
br>Prepare a water bath for the 2-quart casserole dish
Mix together flour, soda, salt, and sugar.
Add
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.
ogether flour, sugar, salt, baking soda in a large mixing bowl
In a bowl wisk together mayonnaise, creamed horseradish, fine herbs, sea salt and white pepper.
In a saucepan warm beef stock add corned-beef and hold warm.
Toast Irish Soda Bread and spread 1-tablespoon mayonnaise on each slice. Layer lettuce leave, tomatoes, Irish Farmhouse Cheese, corned-beef and onions.
Melt 1-tablespoon butter in a pan and hard-cook 1-egg at a time. Place egg on sandwich, lettuce, cut in half and place on a plate.
Garnish plates with sliced baby dill pickles and kalamata olives.
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.
Too much will make the bread heavy.
Grease bottom and
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).
he flours, salt and baking soda together into a large bowl
Sift dry ingredients (*add sugar if using raisins to make the bread or tea bread.
*Raisins are not added to soda bread when used as a main stay bread.)
Cut in shortening with pastry blend until the consistency of cornmeal.
(*Stir in raisins.)
Add buttermilk gradually until you have a dough not dry.
Knead dough for 1 minute or until smooth.
Shape into round loaf.
Brush with milk and cut a deep cross into loaf to prevent splitting.
Bake on greased sheet at 375\u00b0 for 40 to 50 minutes.
Best served warm.
baking powder, salt, and baking soda in a large bowl.
n the top and bake for about 30 minutes.
Yield
Mix the dry ingredients very well.
Moisten with the sour milk to form a soft dough.
Knead lightly.
Form into a round, mark with a cross, place on a tin and bake for 30-45 minutes in the oven at 220\u00b0C.
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.
Sift flours, salt and baking soda together into a large bowl. Stir in oats.
Make a well in the center.
Pour in buttermilk and stir with a wooden spoon until mixture comes together to form a soft, moist dough (if dry, add a few tablespoons of buttermilk). Turn dough out onto a lightly floured surface and form it into a large, rounded disk about 8 inches in diameter.
Cut a deep cross through the dough with a sharp knife, cutting the disk almost in quarters.