Monday, 28 January 2013

ALWAYS A PLEASURE

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!


23 comments:

  1. I LOVE soda bread and that looks so good! You really do have hidden talents x

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  2. that's making my mouth water!

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  3. I remember when we talked on skype and you told me how to make Irish soda bread. So glad you have written the recipe and ingredients out here. I couldn't remember it all after all this time.

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  4. Oh it looks just yummy, Mel! I'd love to try some! I used to make it myself, but have never tried using buttermilk with it. When I lived on a farm in SA, I used to help make bread with Bongile, a Zulu wonder woman. She made a kind of soda bread, but she boiled it in a cloth rather than baking it. That was divine as well!.

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  5. Hi Val thank you for your comment. In regards to boiling the bread mix - I might give that a try, if only as an experiment :)

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  6. Looks delicious have to make some soon.

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  7. It sounds as good as it looks.. Nothing like fresh bread and butter!!

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    1. Agreed and even better with a dollop of marmalade!

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  8. I am putting you in for.the next GREAT BRITISH BAKE OFF

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    1. If the prize is high enough I'll catch a ferry over the Irish Sea :)

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  9. Unfortunately for my waist line it is and I had to curtail the pleasure!

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  10. Mmmmmmmmm that looks yummy on this crisp cool morning.

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    1. Your right !
      It is also excellent when toasted.

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    2. Oh I can imagine that, Mel! I shall have to travel to Ireland to come and try some :-)

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    4. 'Cead Mile Fáilte' literally hundred thousand welcomes to you Val and we might possibly be able to show you some familiar looking Dutch boats on the Royal Canal :)

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  11. Have just stumbled upon your blog and have enjoyed going through older posts. I shall be visiting more often. I learned to make Irish soda bread last year with normal flour, but this year I only make it with whole grain spelt. To posh mine up, now and then I add raisins and walnuts. Glad you haven't lost your touch with yours. Cheers.

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  12. That looks very light; and only two ingredients? I too make soda bread but with different ingredients (I add ground oats). Mine is probably a bit 'heavier', and often quite dark in colour, but always delicious. I often say it's the perfect 'bloke's bread'; it works every time and it's so simple to make...

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