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About Chef Memo
Chef Memo is not a real chef in the sense of a formally schooled chef, but he likes to cook like one. Memo will eat or cook just about anything and endeavors to be a shade tree gourmet.

Food is not his only passion and you can find his wit and opinions at these locations:

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Mar. 13th, 2010 @ 03:00 pm Irish Soda Bread
Current Location: Lanai
Current Mood: accomplished
Current Music: "Phi" by The Most Serene Republic
Tags:
Since Saint Patrick's Day is nigh upon us, I thought I'd try my luck making the Traditional "Cake" Irish White Soda Bread. Found several recipes online and decided to experiment.

It is traditionally made with Butter Milk, but I thought that I would use the "Sweet Milk" version before I invested in Buttermilk. (However, I could always use the remaining Buttermilk to make Corn Bread.)

3 1/2 cups   AP Flour
5 tsps       Sugar (Optional or less)
1 tsp        Salt
1 1/2 tsps   Baking Soda*
8-10 oz.     White Milk *

* if using buttermilk, use only one tsp of Baking Soda


Sift dry ingredients together into a bowl. Make a well in the center of the mixture and add the milk. Quickly mix all the ingredients together and forming a ballish lump. Flatten the lump into a slightly domed circle 6-8" in diameter. Cut an "X" in the top almost half the thickness.

Put the loaf onto a floured baking sheet and put into a 450º preheated oven (or on Parchment paper on an airbake). Bake for 10 minutes than drop the temperature to 400º and bake for an additional 30 minutes.

Remove loaf promptly. Cover with a clean, dry tea towel for a soft crust or remove to a cooling rack for a crispier crust.

Eat with butter and jam or use to sop up soup. I like it plain as well since the taste reminds me of pretzels.


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Hearth Baking