Fresh from the cooling rack
Showing the consistency
I moved to my present location in 1991 and found that I had a lot to learn in regards to
living here among the green, green fields of Ireland.
One of those tasks was to learn about making Soda Bread and so I was given instruction by a local housewife however, my early attempts were utter failures each time.
I read and re-read her instructions and realised that some vital information was missing, so knowing the days when she made bread I hid behind a hedge that over looked her kitchen table and studiously watched her every move and was able to discover a process that tested the worthiness of the mix before putting the mix into the oven.
Simple and easy it was and part of the kneading process and it is to lightly press the dough mound downwards and check for the springiness of the mix prior to the final stage of cutting the four armed cross on the top.
I returned home and immediately tried it out and never again did I ever have any failures.Through the years up until I gave up eating carbohydrates a couple of years ago, I used to make about three or four soda breads a week; sometimes I would add other ingredients such as sesame seed or sunflower seed, amongst my friends "sesame seed" was their favourite addition.
Yesterday I decided to make a Soda Bread just for a change and also to see if that old magic was still with me - am glad to say that it is !
The ingredients are roughly 1lb of self raising flour (bicarbonate of soda included) and
about 1 pint of organic buttermilk. I never add salt or sugar to any foods.
Bake in a pre-heated gas oven to Mk 4.5 for about an hour, the test is to tap it's base for a distinct hollow sound.
Final proof is when cool to cut three slices and apply a generous coating of the best butter in the world - Ireland's own KERRY GOLD, make a cup of tea pull up a chair by the fire - eat drink and enjoy!