Tuesday, March 6, 2012

A thank you, a bread recipe, and water links

First, I would like to thank those who have commented and/or e-mailed  information. I don't check the e-mail connected to my blogs all that often, so I don't always see things right away. I do need to say that if you send me an attachment, I won't open it (computer issues, etc.) so please just cut and paste anything you would like me to see. Sorry--I really do want to see what you have to say, and I appreciate your efforts. Also, since I am rather not technologically inclined, please excuse me if it takes me more time than expected to figure out how to use pictures and further explanations sent recently with what will be an awesome post--given that I do eventually figure it out.... :) I have also heard more about possibilities with wordpress, and have to figure out what I want to do on that subject. Ah, technology--not my area of expertise, but one can always keep learning... So thanks again to everyone!

Turning to things that are much simpler when it comes to technology, one of my children and I have been gathering what amount to be heritage recipes, and, since I am involved, I am all about looking for the recipes that are basic and easy. Above is a recent example from when I made Irish soda bread, the recipe for which is found here. It is very easy, doesn't have all that many ingredients, and most of the family liked it. (As you can see, it has raisins in it, and so wasn't welcomed with enthusiasm by one of the children.) It's dense bread, and it was the first time I had made a "ball" of bread that I can remember--pretty fun. And I figure it's good to have a variety of recipes that involve the flour, salt, oil, etc. combinations. (Speaking of oil, the linked recipe calls for corn oil, but I used vegetable oil, since that is what I had. Wonder if it really makes a difference taste-wise...)

Speaking of searching for recipes, when I was looking at one, a measurement of water was lit up as a link. I found it interesting that when I passed the mouse over it accidentally, a question popped up in a box, and the question said something like this: "Did you need a 1/2 cup water?" That reminded me of this recent article from Preparedness Pro about water storage. She also has an article about dust bowl conditions that might be of interest. I know that there are a lot of things to do/learn/worry about when it comes to emergency preparedness, but clean water--whether it is endangered by dust bowl conditions, the after effects of tornadoes or earthquake, or for whatever reason that you can think of--would have to be at or near the top of the priority list to get your hands on before, during, or after an emergency. Just linking here in case you haven't seen it, since it gives a lot of food for thought. Hope none of us find ourselves short of water, 1/2 cup or otherwise.

When I went back to link these articles, I realized that there were comments there I'd like to look at, so I'll be going back to look myself. Sometimes you can learn a lot from comments. But I think I may have mentioned that before.... :) 


Polly said...


My Aunt used to make soda bread along with corn bread in her wood stove. For the Irish Soda Bread -

3.5 cups of stone ground whole wheat flour,
0.5 cup of whole oats,
2 cups of unbleached flour,
1.5 teas. salt & soda, and
2 cups of real buttermilk.

Mix all dry ingredients well with your hands, slowly stir in buttermilk with a wooden spoon. Roll into a round ball and put a dish towel over it for about 45 minutes. This lets the soda & buttermilk mix together.

Take a cast iron pot with a lid and dust it with flour. After the 45 minutes put the dough into the pot and press it down to about 2 inches thick with your fingers. Cut an X all the way through the top of the dough. Put the lid on it and put into a hot oven (45 degrees) for 30 minutes. Take the lid off and turn the oven down to 350 and bake another 15 minutes.

As soon as you take it out of the oven, take it out of the pan. Or else it will stick. Cool the bread and don't eat it yet. Wrap it in foil for at least 6 hours. It needs this time to season. It really makes the difference in the taste. After at least 6 hours unwrap the bread and cut it into the 4 pieces from the x cut. Now slice your bread and put real butter on it. Nothing is better.

No eggs, no suger, no yeast... Just real simple, great tasting and very filling bread. Really one piece with soup or stew and you are full for at least four hours!!! :)

Marie said...

Polly-This is an awesome recipe--thanks so much for sharing it. Hope you don't mind my using it as a blog post in the future, because I want as many people as possible ot see it! Sorry for the delay in replying--among other things, the computer had issues to the point that it had to leave the house for professional help... :) Ah, well. At any rate, thanks so much again!