Putting Down Roots by Marcia C. Carmichael

Author:Marcia C. Carmichael
Language: eng
Format: epub
ISBN: 9780870204661
Publisher: Wisconsin Historical Society Press
Published: 2013-11-12T05:00:00+00:00

Irish Recipes

Tea and Irish soda bread in the Mary Hafford House at Old World Wisconsin

LOYD HEATH

Irish Soda Bread

This classic hearty Irish bread is a wonderful accompaniment for soups, stews, and boiled dinners. Our recipe, from the Miller family of County Roscommon, dates to 1857. Baking soda serves as the leavening agent.

6 cups flour (or 4 cups whole wheat flour and 2 cups white flour)

1 teaspoon of bicarbonate of soda (baking soda)

1 teaspoon salt (if using buttermilk, add about 2 tablespoons)

1 cup buttermilk, sour milk, or fresh milk (if using fresh milk, add 1 teaspoon of cream of tartar to dry ingredients)

Mix dry ingredients together and make a well in the center. Add enough milk to make a thick dough. Stir with wooden spoon, mixing lightly. Add a little milk if using whole wheat and it seems too stiff. Put onto lightly floured board or table and flatten dough into circle about 1½ inches thick. Put on baking sheet or pie pan. Cut a large cross over it with floured knife to ensure even distribution of heat. Let stand for about 20 to 25 minutes before baking. Bake in moderate [350 to 375 degree] oven for about 40 minutes.1

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