Making soda bread really does take me back to my childhood. Each time I’m transported back in time to my grandmother’s scullery (kitchen) with the smell of hot soda bread in the air and everything covered in flour, including granny’s face and apron – The McKeever Family
- 10oz self raising soda bread flour
- ½ pint of buttermilk
- handful of currants (optional)
1. Turn your griddle on to hot and dust with flour
2. Add soda bread flour to mixing bowl
3. Make a well in the centre of the bowl (add currants if you want fruit soda bread farls)
4. Gradually add the buttermilk and mix well to form a soft dough
5. Don’t worry if you add too much buttermilk and the mixture becomes sticky as you can always add more
6. Turn your mixture out onto a floured board
7. Knead gently. You may need another dusting of flour if the mixture is sticky to touch
8. Form into a round shape with the heel of your hand about an inch thick and cut into quarters (farls)
9. Place each soda farl onto the griddle and turn griddle down slightly medium to hot
10. After a few minutes turn your farls onto the other side. They should have formed a light brown skin
11. Do the exact same with the other side
12. Continue this three or four times. This prevents the farls from getting too brown or burning
13. Turn each farl onto one of its edges for a couple of minutes. Repeat with each edge so they are all lightly
14. Place farls back onto their flat again for another couple of minutes
15. Farls can be eaten hot or left to cool in a damp tea towel (this allows them to soften and not become crusty
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