IRISH SODA BREAD (SODA FARLS)

This is the traditional bread served with an Irish breakfast (a “fry”).Usually the bread is sliced thinly and fried in bacon fat until crisp.It does nothing for the cholesterol count, but you can’t beat the taste! Slainte!

2 cups   All-purpose flour
1 tsp   Salt
1 tsp   Baking soda
1/2  tsp   Baking powder
1/3 tsp   Cream of tartar
1 to 1-1/2 cups   Buttermilk

In bowl, combine flour, salt, baking soda, baking powder and cream of tartar. Make well in centre; pour in buttermilk and mix until desired doughy consistency (dough should hold together but not be sticky), adding more flour if dough is sticky.

Turn out dough onto floured surface; sprinkle with flour. Knead gently and form into 10-inch circle about 1 inch thick. Using floured knife, cut dough from top to bottom and left to right to make 4 triangular wedges (called farls).

Heat electric skillet or griddle to 375°F. Sprinkle skillet with flour; when flour turns brown, skillet is ready. Place farls on skillet and cook for 5 minutes on each side, then 1 to 2 minutes on each edge. Let cool on rack for 30 minutes.

Tips
For a sweeter bread, add 1 cup raisins to dough.
For Wheaten Soda Bread, reduce all-purpose flour to 1 cup and combine with 1 cup whole wheat flour.



IRISH BANNOCK

Enjoy the bannock smothered in butter. For a sweeter taste, add 1 cup raisins to dough.

2 cups   All-purpose flour
1/3 cup   Granulated sugar
1 tsp   Salt
1 tsp   Baking soda
1/2 tsp   Baking powder
1/3 tsp   Cream of tartar
1 cup   Buttermilk (approx)
1/3 cup   Vegetable oil

In bowl, combine flour, sugar, salt, baking soda, baking powder and cream of tartar. Make well in centre; pour in buttermilk and oil and mix until desired doughy consistency, adding a little more buttermilk or flour if necessary.

Turn out dough onto floured surface; sprinkle with flour. Knead gently and form into ball. Flatten slightly into 8-inch circle about 2 inches thick. Using knife, score a cross in the top of the bread. Place in greased pie plate.

Bake in 350°F oven for 35 to 40 minutes or until toothpick inserted in

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