[Sca-cooks] Irish Soda Bread
Johnna Holloway
johnnae at mac.com
Thu Mar 18 10:44:00 PDT 2010
There's a number of good recipes using King Arthur flour products
on their website. One thing to do is just go there and search under
Irish:
http://search.kingarthurflour.com/?N=0&rt=r&Ntt=irish&x=0&y=0
The Irish-American soda bread recipe states:
"This sweet, rich version of Irish soda bread is more in tune with
American tastes than the traditional Irish bread, which simply
combines flour, baking soda, salt, and buttermilk."
Now why do I feel like baking?
Johnnae
On Mar 18, 2010, at 1:23 PM, Phil Troy / G. Tacitus Adamantius
wrote:snipped
> But yes, sugar is a dough tenderizer and fat of any kind is a
> shortening, which tends, in practical terms, to limit the potential
> for toughness. There may also be the question of whether American AP
> flour is made from harder wheat than what Irish soda bread is made
> from in Ireland.
> My experience is that the additions to the formula begin to occur
> once the recipe leaves Ireland. Malachy McCormick, whose judgement I
> trust in these matters, settled the issue pretty well for me in his
> books by simply providing a very straightforward, simple, and
> unadorned version of brown bread, and leaving all the currants,
> sugar, butter, and caraway seed nonsense for the white version. And
> a separate category for yeast-raised "batch bread", as I recall.
>
> Adamantius
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