White Soda Bread
Patrick McLarnon, chef at Ardtara Country House Hotel (Upperlands, County Londonberry) bakes this ultra-easy white bread daily for guests. Nearly obligatory in the breakfast bread basket, it also makes a wonderful crust for meat and game pies when rolled out to a 1/4-inch thickness. 4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1 teaspoon salt 1/4 cup superfine sugar 2 cups buttermilk Preheat the oven to 425 degrees F. Lightly grease a 9-inch round cake pan or a 9-by-5-inch loaf pan. Sift the flour, baking soda, cream of tartar, and salt together into a large bowl. Stir in the sugar. Make a well in the center, add the buttermilk, and with a fork, work the milk into the flour until a soft dough is formed. Turn into the prepared pan and bake for 10 minutes. Reduce the heat to 400 degrees F and bake until the bread is golden brown and firm to the touch, about 45 minutes. Let cool slightly before slicing. Makes 1 loaf THE IRISH HERITAGE COOKBOOK ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Sugar Says: People are like stained glass windows: They sparkle and shine when the sun is out, But when the darkness sets in, their true beauty is revealed only if there is a light shining from within. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
