To go with Chucks SOUP :!:
Irish Soda Bread
This legendary bread is irresistible fresh from the oven or sliced, toasted and served with butter and jam.
4 cups all-purpose flour
1 teaspoon salt
2 teaspoon baking soda
1-1/2 teaspoons cream of tartar
3 tablespoons cold butter, cut into small pieces
2 cups buttermilk
Preheat oven to 425°F.
Sift the flour, salt, baking soda and cream of tartar into a large bowl. Add the butter, and rub into the flour (your best tools for this job are your thumbs and forefingers) until the butter lumps have disappeared.
Add the buttermilk to the dry ingredients, stirring just until dry ingredients are moistened. Turn out onto a floured surface, and knead 8 or 10 times. The dough will be soft. (Sprinkle just a little additional flour, if necessary, to aid in handling the dough.)
Form the dough into a ball and place on a floured baking sheet. With a sharp knife, cut a deep cross into the top of the loaf. Dust top of loaf lightly with flour.
Bake at 425°F for 15 minutes, then reduce heat to 375°F and bake an additional 25 minutes. Makes one large loaf approximately 9 inches in diameter.
Note: A sharp-eyed cook will notice that the dough for Irish soda bread is similar to biscuit dough. As with biscuits, the less this dough is handled, the lighter and more tender the bread will be.
KAHUNA
Irish Soda Bread
This legendary bread is irresistible fresh from the oven or sliced, toasted and served with butter and jam.
4 cups all-purpose flour
1 teaspoon salt
2 teaspoon baking soda
1-1/2 teaspoons cream of tartar
3 tablespoons cold butter, cut into small pieces
2 cups buttermilk
Preheat oven to 425°F.
Sift the flour, salt, baking soda and cream of tartar into a large bowl. Add the butter, and rub into the flour (your best tools for this job are your thumbs and forefingers) until the butter lumps have disappeared.
Add the buttermilk to the dry ingredients, stirring just until dry ingredients are moistened. Turn out onto a floured surface, and knead 8 or 10 times. The dough will be soft. (Sprinkle just a little additional flour, if necessary, to aid in handling the dough.)
Form the dough into a ball and place on a floured baking sheet. With a sharp knife, cut a deep cross into the top of the loaf. Dust top of loaf lightly with flour.
Bake at 425°F for 15 minutes, then reduce heat to 375°F and bake an additional 25 minutes. Makes one large loaf approximately 9 inches in diameter.
Note: A sharp-eyed cook will notice that the dough for Irish soda bread is similar to biscuit dough. As with biscuits, the less this dough is handled, the lighter and more tender the bread will be.
KAHUNA