Monday, April 30, 2012

A great recipe shared

Thanks to Polly, who left the following recipe in a comment under my last bread recipe--I was afraid that due to the fact that it took me so long to get back to blogging ( among, other things, after a computer breakdown--twice--and subsequent needed repair) that few people would see it. It looks wonderful, and I am looking forward to trying it. Thanks again, and without further ado, her comment in its entirety:         

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!!! :) "

End of recipe

I love that this is made with basic ingredients, and also that there are specific instructions on how to make it with a cast iron pot. Thanks again, Polly!

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