| T O P I C R E V I E W |
| MaryLD |
Posted - Jan 29 2010 : 09:10:31 AM
Hello, Farmgirls!
I am looking for my most recent MJF magazine, with the Irish soad bread reecipe in it. So far, no luck! Too many visitors in the house right now!
If anyone could post it, that would be great.
I'll post back if I find mine!
~ Mary LD
Haflingers- You can't have just one!
( I'm just one short of a drill team!) |
| 3 L A T E S T R E P L I E S (Newest First) |
| prairie_princess |
Posted - Feb 20 2010 : 11:40:42 AM
ooh, i JUST tried this the other day... not too bad! i wasn't able to knead my bread, so i needed to find a non-knead recipe and this one was just the thing!
"Only two things that money can't buy, that's true love and homegrown tomatoes."
- Guy Clark
"The man who has planted a garden feels he has done something for the good of the world."
- Charles Dudley Warner |
| MaryLD |
Posted - Jan 31 2010 : 07:23:25 AM
Thanks, Carol!
I have had a lot of weather related chores, and I forgot to check on the recipe! thanks for getting it to me quickly!
Now I can make some for my guests!
~ MAry LD
Haflingers- You can't have just one!
( I'm just one short of a drill team!) |
| Carol |
Posted - Jan 29 2010 : 09:35:44 AM
Hi Mary.
Here's the recipe. Have fun making it!
IRISH SODA BREAD
PREP TIME: 10 MINUTES
COOK TIME: 40 MINUTES
MAKES: 1 loaf
2 cups white flour
1½ cups whole-wheat flour
½ cup oat flour
1 t salt
1 t baking soda
2 cups buttermilk
1 egg, lightly beaten
1. Preheat oven to 425°F. Sift flours, salt, and baking soda in a large mixing bowl.
2. Make a well in the center of the flour mixture. Add buttermilk, and mix with a wooden spoon until dough is too stiff to stir. (Do not overmix.)
3. Dust dough with additional flour and form into a round loaf. Resist the temptation to knead.
4. Place dough in a greased cast-iron skillet or on a baking sheet.
5. Using a serrated knife, cut a cross into the top of the dough, about 1" deep. Brush top with beaten egg.
6. Bake until the bread is golden brown and sounds hollow when tapped, about 40 minutes.
7. Remove from oven and cool for 5–10 minutes. Serve warm with butter. (If you have leftovers, try toasting slices for breakfast the next day.)
Carol
"Life should not be a journey to the grave with the intention of arriving safely in an attractive and well-preserved body, but rather to skid in sideways, chocolate in one hand, red wine in the other, body thoroughly used up, totally worn out, and screaming 'WOO HOO, what a ride!'"
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