Thursday, May 15, 2014

Soda Bread....The Great Invention!!





The recipe I am about to propose is very well known in the English speaking parts of the world where St. Patrick's Day, March 17th, is celebrated.  It may however, not be so well known in other parts of the universe. Checking my readers' statistics I see that China and the Ukraine come second and third (the U.S. are always the first and I sure thank ya'll!!)

Irish Soda Bread is fantastic and a quick way to make bread especially when the supermarket you usually go to, is the only one in the area where you live, does not have any fresh yeast. You would say:" buy dry yeast or ready made bread", well I am against it. I prefer home made bread and I don't know how to use dry yeast!

This recipe is definitely not my own. I have read around the Internet and obtained a very good recipe which was a success immediately on St. Pat's day of this year. It may have been beginner's luck, I don't know. But I will bake it today because our supermarket still does not have yeast. He does have buttermilk though!!

This particular soda bread, is made with all purpose flour and whole grain flour. It was made by Gavan on March 16th 2008 and named it Brown Soda Bread.

Ingredients:

Makes one heck of a loaf for 4 - 6 people depending how much bread they eat.
  • 2 cups all-purpose flour
  • 2 cups whole wheat flour
  • 1½ teaspoons baking soda
  • ¾ teaspoon salt
  • 2 cups buttermilk
Method:

  • Preheat oven to 225 degrees Celsius or 450 degrees F. 
  • Mix flours together well.
  • Add  buttermilk to flour mixture; mix with your hands or hook of your blender until blended (dough will be sticky). 
  • Turn dough out onto a generously floured working table. 
  • Knead lightly for 2 -3 minutes. 
  • Shape dough into a round loaf.


  • Place on a baking sheet coated with olive oil.
  • Score a cross on top of loaf before baking to give it more style.
  • Bake at 225 degrees C or 450° F for 15 minutes. 
  • Reduce oven temperature to 200 degrees C or 400 degrees F and continue to bake for another 15 minutes.
  • The loaf will be ready when the loaf sounds hollow when tapped from the bottom. 
  • Cool on a wire rack if you have enough patience to wait. 
  • Try eating it with salted butter! Gees!! what a snack.
Just don't eat all of it before your meal!!
Enjoy
Stelio
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Read more! Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2