[Sca-cooks] soda bread plate

[Sue Clemenger]

I haven't heard of using the corn meal.  That's weird.  The recipes I've 
got all use flour, baking soda, a pinch of salt, and buttermilk. 
Currants or raisins optional.  Caraway seed *not* optional! <blech!>
--maire, realizing that the whole time she was in Ireland she didn't 
have soda bread *once*, although she had amazing East Indian food 
*twice*! (curries....mmmmmm)

Phil Troy / G. Tacitus Adamantius wrote:
> Also sprach Kathleen A. Roberts:
> 
>> Later, and according to some, heretical, additions
>>
>>> include buttermilk, butter, sugar, raisins and/or currants, and caraway
>>> seeds.
>>
>>
>> and the even more heretical yellow (corn) meal.
> 
> 
> Wow! I never heard of _that_ one. Will wonders never cease? I can sort 
> of vaguely see the rationale for the other stuff, it all being what went 
> into a lot of English cakes from the 17th to the 19th centuries, in one 
> form or another (probably starting with butter, raisins and/or currants 
> and caraway confits), but yellow corn meal? Why would anyone do such a 
> thing? Does it make a buttery thing (which isn't supposed to be buttery 
> in the first place) seem to be more so, for its yellow color? Or are we 
> just talking about sprinkling it on the bottom to keep it from sticking, 
> like some other breads? (The anticipated response to that last question 
> doesn't fill me with optimism, though...)
> 
> Adamantius
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