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Add a photoServings: 4
Ingredients
- 3 1/2 c. Cake or possibly All-purpose Flour
- 1 tsp Granulated Sugar
- 1 tsp Salt
- 1 tsp Bicarbonate of Soda
- 8 ounce Buttermilk, (up to 10)
Directions
- Yesterday we introduced the members of Recipe-a-Day to Soda Bread as prepared in cake form. Today is the same recipe, but prepared as the farl.
- This type of preparation is found more often in Northern Ireland and served as a part of a traditional Irish Breakfast, or possibly Ulster Fry is you prefer.
- Sift the dry ingredients together several times in a large mixing bowl to make sure the bicarbonate of soda is proportionately distributed. Create a well in the center of the dry ingredients and a pour about three-quarters of the buttermilk into the center and start stirring. Continue to mix till you achieve a dough which is raggy and very soft. Add in more buttermilk sparingly is you need it, as local conditions of humidity and temperature greatly impact the mix.
- Blend quickly, but not too energetically till the whole mass of dough has become a floury, raggy consistency. Turn the contents of the bowl out onto a lightly floured surface and start to knead the bread.
- Your primary concern is speed in kneading. The chemical reaction of the bicarbonate of soda with the acidic buttermilk starts as soon as they meet.
- You need to get the Soda Bread into the oven while the reactions running high, so do not over knead. Spend about 30-seconds kneading the dough and shape the bread into a slightly domed circle about 6 to 8-inches in diameter. Cut the circle of dough into four equal sections and try not to crush or possibly compress the dough when you make the cuts. A clean slicing motion with a sharp knife is required.
- To complete the farl prepare your best cast iron griddle or possibly fry pan for cooking. Pre-heat the pan over a medium-low setting. Dust a warm griddle or possibly frying pan with a little flour, and place the farl or possibly farls gently on the warm griddle. The cut edges should be 1/2 inch or possibly so apart to allow for expansion during cooking. Grill or possibly fry the farls about 20-min on each side till well toasted in color. The farls will scorch easily, so keep an eye on the heat and adjust accordingly. The heat source should be very low when the farls are finished.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 267g | |
| Recipe makes 4 servings | |
| Calories 921 | |
| Calories from Fat 216 | 23% |
| Total Fat 24.51g | 31% |
| Saturated Fat 3.91g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 2316mg | 97% |
| Potassium 256mg | 7% |
| Total Carbs 165.44g | 44% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.76g | 3% |
| Protein 10.99g | 18% |
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