Irish Soda Bread

Irish Soda Bread

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byLong Meadow Cider

ofLong Meadow Cider

Long Meadow Cider is an award-winning Bramley apple producer located in the orchard county of Armagh. This is a third-generational family business. At Read More
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Prep Time

5 Minutes

Cooking Time

15 Minutes

Serves

1-2 People

Soda Bread from Long Meadow Cider

Ingredients

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)

Method

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
flour

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
browned

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
or hard

 

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