And now, for Pat in particular, a promise to be kept: Lowely’s delicious recipe for
I R I S H S O D A B R E A D
Serve this crusty bread hot from the oven, smothered in butter and jam.
- 3 2/3 c. (450g) all purpose flour, plus extra for dusting
- 1 tsp. baking soda
- 1 tsp. salt
- 1 Tbsp. sugar
- 2/3 c. dried cranberries (or raisins, or currants)
- 1 egg
- 1 2/3 c. (400ml) buttermilk
Preheat oven to 425º (220ºC/gas mark 7). Lightly dust a baking sheet with flour. Sift the flour, baking soda and salt into a large bowl. Mix in sugar and dried cranberries. In small bowl, beat egg with buttermilk. Make a well in the flour and pour in all but 1/4 c. (50ml) of liquid. Wash your hands and dry them. Grab the flour and liquid with outstretched fingers and keep doing that, moving your hand around the bowl in circles; add more buttermilk mixture if necessary, until it comes together. Don’t knead; the dough should be soft, but not too wet or sticky.
Turn onto floured work surface and pat the dough into a round, about 2 1/2 inches (6cm) in height, and cut a deep cross in it, from one side of the loaf to the other. Transfer to the baking sheet. Bake for 10 min. at 425º, then reduce temp to 400ºF (200ºC/Gas mark 6) and bake for another 30 to 35 min, until the bread is golden, crusty, and sounds hollow when tapped on the bottom. Cool on wire rack while you get the butter! Cut thick slices with a bread knife; wrap the bread in a dishtowel and serve it in a basket. ♥
It’s not very far from bread and water to tea and toast…
Have a wonderful day Girlfriends! XOXO