Irish Soda Bread
From Quilt Inn Country Cookbook.
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A historical recipe
Quilt Inn Country Cookbook.
Ireland
Known as an Irish recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 1 cup all purpose flour 2 tsp.
- baking soda 1 1/2 tsp.
- salt 1/4 cup butter, softened 3 cups whole wheat flour 1 2/3 cups buttermilk Sift all purpose flour together with baking soda and salt in a large mixing bowl.
- Cut in butter with pastry blender, two knives or your fingertips until mixture forms coarse crumbles.
- Stir in whole wheat flour, mixing well.
- Add buttermilk, stirring until ingredients are thoroughly moistened.
- Place dough on floured surface and knead for 5 minutes.
- Shape dough into round and place on baking pan.
- Cut V 2 inch deep cross on top of loaf with a sharp knife.
- Dust cross with flour.
- Bake for 40 minutes or until bread sounds hollow when tapped.
- Remove and cool on wire rack.
Plating
Cookware for this recipe
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Mixing bowl
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Blender
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Chef's knife
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Wooden spoon
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Sieve