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Re: More Food for Thought


Irish Soda Bread

1/4 cup butter, melted (1/2c)

2 cups all-purpose flour

1/8 cup granulated sugar (1/8+)

= tsp salt

= tsp baking powder

= cup baking raisins

1 egg yolk

3/4 cup buttermilk

= tsp baking soda

(potato water)

Egg wash: 1 egg yolk combined w 1 tsp water

Preheat oven to 350 degrees. In a bowl, combine the butter with flour, sugar, salt, & powder. Add raisins to the flour mixture.

Whisk together the egg yolk, buttermilk, and soda. Add to dry ingredients and knead into a dough. Place dough on a cookie sheet and flatten to 2 inches thick. With a very sharp knife, slash a large 1/4 inch deep X across the top of the dough and brush whole top with egg wash. Bake in preheated 350 degree oven for about 20 minutes. Makes one loaf.

I added 1/4 to = cup potato water to the buttermilk mixture. Add more flour until it's "right". For the most part I just kept adding more flour as I kneaded it. These added ingredients cause the bread to need more butter, so I upped that to = cup from the very beginning. The increased amounts are shown above in parentheses. Divide dough into 2 loaves and proceed as above.

Kitty
neIN, Zone 5
----- Original Message ----- From: "Donna" <gossiper@sbcglobal.net>
To: <gardenchat@hort.net>
Sent: Tuesday, January 13, 2009 6:08 AM
Subject: Re: [CHAT] More Food for Thought


Yeah, I would still like the recipe.... I cook that way too, adding more or less as I go along. I would like to give it a shot as the only bakery around
here that used to sell it is gone now.

Donna

--- On Mon, 1/12/09, Kitty <kmrsy@comcast.net> wrote:

From: Kitty <kmrsy@comcast.net>
Subject: Re: [CHAT] More Food for Thought
To: gardenchat@hort.net
Date: Monday, January 12, 2009, 4:48 PM

Re >I love potato bread, got a recipe you would like to share?

My grandmother came from Ireland and of course used her own recipe from
there. Ma never had a lot of patience with older kids, so it was difficult
to get her to share the recipe, which of course was in her head.  She did
try to explain it once, but when she said to add flour and I asked how much,
the reply was "until it looks right."  I asked what looked right and
she
dismissed that and moved on. Then you were supposed to add a bit of salt or
some such ingredient.  How much is a bit?  She gave up.

Years later I found a recipe for Irish soda bread.  Ma's wasn't a soda
bread; she used yeast.  But I tried it anyway and the consistency wasn't
far
off, though it didn't have the flavor. So I played with the recipe, adding

potato water and raisins.  That meant more flour.  It took more time to
bake. It was a bit dry; needed more shortening to balance the other extra
ingredients.  Now the dough was too large, had to split it in half.  But I
eventually got it pretty darned close.  My family adores it.

Unfortunately, my recipe is now too much like Ma's.  You have to add
ingredients "until it looks right."  Still want the recipe?

Kitty
neIN, Zone 5
----- Original Message -----
From: "Donna" <gossiper@sbcglobal.net>
To: <gardenchat@hort.net>
Sent: Sunday, January 11, 2009 8:56 PM
Subject: Re: [CHAT] More Food for Thought


I love potato bread, got a recipe you would like to share?

Donna

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