LuminousX
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Tue Oct-28-03 04:44 PM
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6. As with anything Irish, it all starts with poverty |
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in this case, poverty in the type of flour they had available to make bread. Buttermilk and baking soda were used as the leavener because yeast didn't work well with the poor flour.
4 cups flour 1 tsp. baking soda (bicarbonate of soda) 1 tsp. salt 1 tsp. sugar 2 cups buttermilk
1. Preheat the oven to 425 degrees F. 2. Sift the dry ingredients into a bowl. 3. Stir the buttermilk into the dry ingredients to form a soft dough. 4. Knead the dough lightly on a floured board. (Don't knead too much or the final product will be tough!) 5. Shape the dough into a round loaf no more than 8 inches in diameter on a baking sheet. 6. With a floured knife, cut a cross in the top of the loaf. 7. Bake the loaf until it sounds hollow when tapped, about 30-40 minutes.
When it says 'don't knead too much' they aren't kidding. Really, it is better to under knead than over knead.
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