[Sca-cooks] Irish Soda Bread

[Deborah Hammons]

Real Irish Soda bread gets tough if you actually knead it. Just mixing it
together enough to make the ball.  And since the soda and buttermilk start
perking just as soon as they are mixed, the longer you let it sit, the more
it rises.  And the traditional (read period) wheat for that area is a soft
wheat, rather than a hard one.(Hard ones have more gluten in the first
place)  And then there is the cake kind, and the farl kind.  Cake being
baked in an oven on a stone and farl being cooked in a cast iron pot.

Aldyth

On Thu, Mar 18, 2010 at 7:17 PM, Deborah Hammons
<mistressaldyth at gmail.com>wrote:

> Well, it depends on what you call flat bread.  You would be surprised how
> many people only think of pita or naan.  I personally wouldn't call it a
> flat bread.  Not a yeast leavened bread to be sure.
>
> Aldyth
>
>
> On Thu, Mar 18, 2010 at 6:51 PM, <yaini0625 at yahoo.com> wrote:
>
>> 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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