Irish Soda Bread
Recipe: Irish Soda Bread
From: Marion Cunningham's The Supper Book
Makes: a 9" loaf
2-1/2 c. milk
2 Tbsp. white vinegar
4 c. whole wheat flour
1 c. white flour
1/2 c. rolled oats
1 tsp. baking soda
2 tsp. salt
Heat oven to 375 degrees. Stir together milk and vinegar in small bowl and set aside for 5 min. (to let milk sour). In a large mixing bowl, mix together all dry ingredients. Add the soured milk and stir until fully moistened. Place dough on a floured board and lightly knead 10 times, until dough is smooth.
Form dough into a 9-inch round loaf, place it on a cookie sheet, and cut an X 1/8 in. deep in the top with a sharp knife. Bake 50-60 min., until bread is brown and sounds hollow when tapped. Cool and serve.
Notes:
If you cut while the bread is still warm, it tends to crumble.
Easy and quick - takes about an hour and a quarter all told. It's a fairly tangy bread, with the vinegar and soda, and with the rather flat round shape it makes an odd-shaped sandwich (plus the bread tends to break, it's not really a sandwich bread), but it really is tasty with soups and so on, or with cheese and tomato melted on top of a slice.
You could also use buttermilk instead of the milk-and-vinegar mixture. I'm going to try that tonight, as I have buttermilk I want to use up!
From: Marion Cunningham's The Supper Book
Makes: a 9" loaf
2-1/2 c. milk
2 Tbsp. white vinegar
4 c. whole wheat flour
1 c. white flour
1/2 c. rolled oats
1 tsp. baking soda
2 tsp. salt
Heat oven to 375 degrees. Stir together milk and vinegar in small bowl and set aside for 5 min. (to let milk sour). In a large mixing bowl, mix together all dry ingredients. Add the soured milk and stir until fully moistened. Place dough on a floured board and lightly knead 10 times, until dough is smooth.
Form dough into a 9-inch round loaf, place it on a cookie sheet, and cut an X 1/8 in. deep in the top with a sharp knife. Bake 50-60 min., until bread is brown and sounds hollow when tapped. Cool and serve.
Notes:
If you cut while the bread is still warm, it tends to crumble.
Easy and quick - takes about an hour and a quarter all told. It's a fairly tangy bread, with the vinegar and soda, and with the rather flat round shape it makes an odd-shaped sandwich (plus the bread tends to break, it's not really a sandwich bread), but it really is tasty with soups and so on, or with cheese and tomato melted on top of a slice.
You could also use buttermilk instead of the milk-and-vinegar mixture. I'm going to try that tonight, as I have buttermilk I want to use up!