[Sca-cooks] Irish Soda Bread

[yaini0625 at yahoo.com]

Is there a difference between Irish soda bread and flat bread?
Aelina

------Original Message------
From: Johnna Holloway
Sender: sca-cooks-bounces+yaini0625=yahoo.com at lists.ansteorra.org
To: Cooks within the SCA
ReplyTo: Cooks within the SCA
Subject: Re: [Sca-cooks] Irish Soda Bread
Sent: Mar 18, 2010 10:44 AM

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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