|
| HOW
TO MAKE IRISH SODA BREAD |
RECIPE
BY TALLYRAND |
 |
Proud
to be Irish?
Recently
I shared a recipe to celebrate the Welsh National Day,
St David's Day. Well this week it is the turn of the
Irish, March 23rd being St Patrick's Day. It is not
just the Irish that celebrate this day these days, it
seems no matter where you go in the world on Sunday,
you will find Guinness being served, Irish stew, green
bread, green lager, people wearing leprechaun hats,
shamrocks and other regalia and green tinted food. And
no doubt in New York there will be another amazing street
parade?
So
why should we be any different?
If
you intend to celebrate this day with a few pints of
Guinness, a shot or two of Irish whisky then I suggest
you kick off the day with a hearty breakfast and no
breakfast in Ireland would be complete without their
famous soda bread. Served thickly sliced and topped
with butter - serve with eggs, bacon, fried potatoes,
etc. This bread is an absolute must . . . and sets the
tummy up to absorb all that alcohol during the day!
Certainly
a well kept secret in many parts of the world, Irish
soda bread can be made with a variety of different ingredients
to suit even the most discerning palates. Wheat flour,
buttermilk, and currants are commonly used in Great
Britain.
IRISH SODA BREAD RECIPE
Ingredients
| soft
flour |
300
|
kg |
| baking
powder |
25
|
gm |
| buttermilk |
|
sq |
| sugar |
40
|
gm |
| salt |
|
sq |
| vegetable
shortening |
40
|
gm |
| raisins |
30
|
gm |
| caraway
seeds |
4
|
gm |
Method
- Sift
the dry ingredients together and work in the shortening
- Add
the raisins and caraway seeds (both optional)
- With
the paddle on low speed, blend-in the milk to make
a shaggy mass
- Knead
for 20 seconds on a floured surface
- Divide
the dough into 400 gm round loaves. Put them on a
sheet pan
- Dust
the top of each loaf with flour. Press a cross into
the top of each loaf with a sharp knife. Do not cut
completely through the dough
- Bake
the loaves at 220ºC for 30 minutes, or until
browned and cooked through
- Remove
from the oven, dust with flour and allow to cool
Chef's
Tip:
Milk
with a dash of vinegar can replace the buttermilk
if you are unable to get it
If
you really want to get into the swing of things add
a drop of green food colouring to the milk to colour
the dough (but don't overdo the colour), definitely
a case of a little being more.
Enjoy
your soda bread and bon appetit . . . . .
|
Chef's
terminology:
|
| |
lt |
=
|
litres |
|
tsp |
= |
teaspoon |
| |
ml |
=
|
millelitres |
|
tbs |
= |
tablespoon |
| |
kg |
=
|
kilograms |
|
sq |
= |
sufficient
quantity (add to taste) |
| |
gm |
=
|
grams |
|
pc |
= |
piece,
meaning a whole one of |
|
Recipe
from professional
Chef Tallyrand
Email
Hub-UK : info@hub-uk.com
|
