Post by Silly Yak on Jan 15, 2011 16:01:54 GMT
Another Soda Bread Recipe (White soda bread)
by Lyn G » Sun Mar 21, 2010 10:38 am
White soda bread
Makes 1 x 750g/1lb 10oz loaf
other
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
By Darina Allen and Rosemary Kearney from 'Healthy Gluten-free Eating'
This soda bread is a far cry from the crumbly, dry offerings coeliacs considered to be bread in the past!
If you make a loaf especially for breadcrumbs, you could freeze batches for future use.
Ingredients
275g/10oz rice flour
110g/4oz tapioca flour
50g/2oz dried milk
1 scant tsp bicarbonate of soda
1 heaped tsp gluten-free baking powder
1 tsp salt
1 heaped tsp xanthan gum
2 tbsp caster sugar
1 egg, preferably free-range, lightly beaten
300-350ml/10-12fl oz buttermilk
Method
1. Preheat the oven to 230C/450F/Gas 8.
2. Sift all the dry ingredients together into a large bowl. Mix well by lifting the dry ingredients up into your hands and then letting them fall back into the bowl through your fingers. This adds more air and therefore more lightness to your finished bread. Lightly whisk the egg and buttermilk together. Make a well in the centre of the dry ingredients and pour in most of the egg and buttermilk at once. Using one hand, with your fingers stiff and outstretched (like a claw!), stir in a full circular movement from the centre to the outside of the bowl in ever-increasing circles, adding a little more buttermilk if necessary. The dough should be softish, not too wet and sticky.
3. The trick with white soda bread is not to over-mix the dough. Mix it as quickly and as gently as possible, thus keeping it light and airy. When the dough all comes together, turn it out onto a rice-floured work surface.
4. Wash and dry your hands. With rice-floured fingers, roll lightly for a few seconds - just enough to tidy it up. Pat the dough into a round, pressing it to about 5cm/2in in height.
5. Place the dough on a baking tray dusted lightly with rice flour. With a sharp knife cut a deep cross in it, letting the cuts go over the sides of the bread. Prick with a knife at four angles which, according to Irish folklore, is to let the fairies out!
6. Bake in the oven for five minutes, then reduce the temperature to 180C/350F/Gas 4 for a further 25-30 minutes or until cooked. If in doubt, tap the bottom of the bread. If it is cooked, it will sound hollow. Cool on a wire rack.
7. Serve freshly baked, cut into thick slices and smeared with butter and homemade jam.
**************
Soda Bread recipe
Posted by Helen on 23/11/2005
As promised yesterday here is my tried and tested recipe for soda bread
1lb flour - I have used doves, or any of the gf bread mixes available on prescription
1 tsp salt
1 tsp bicarb of soda
5fl oz buttermilk (or soured cream)
5 fl oz water
Mix flour, salt, bicarb in a bowl. (At this point you can add any flavourings you wish - my fave is chopped sun dried tomatoes and chopped brie, you can also replace some of the water with olive oil - the herby oil from the tomatoes is nice). Then add buttermilk and gradually add water to get a stiff dough.
Knead dough lightly into a round ball to get a smooth surface and put onto a greased baking sheet. Cut halfway through the loaf one way and then the other to form a cross (or more if you want) which will form into 4 crusty sections.
Bake in oven at 220 C, 425 F or gas 7 for about 30 mins.
PS This bread doesn't keep - not that it gets the chance in our house
***********
by Lyn G » Sun Mar 21, 2010 10:38 am
White soda bread
Makes 1 x 750g/1lb 10oz loaf
other
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
By Darina Allen and Rosemary Kearney from 'Healthy Gluten-free Eating'
This soda bread is a far cry from the crumbly, dry offerings coeliacs considered to be bread in the past!
If you make a loaf especially for breadcrumbs, you could freeze batches for future use.
Ingredients
275g/10oz rice flour
110g/4oz tapioca flour
50g/2oz dried milk
1 scant tsp bicarbonate of soda
1 heaped tsp gluten-free baking powder
1 tsp salt
1 heaped tsp xanthan gum
2 tbsp caster sugar
1 egg, preferably free-range, lightly beaten
300-350ml/10-12fl oz buttermilk
Method
1. Preheat the oven to 230C/450F/Gas 8.
2. Sift all the dry ingredients together into a large bowl. Mix well by lifting the dry ingredients up into your hands and then letting them fall back into the bowl through your fingers. This adds more air and therefore more lightness to your finished bread. Lightly whisk the egg and buttermilk together. Make a well in the centre of the dry ingredients and pour in most of the egg and buttermilk at once. Using one hand, with your fingers stiff and outstretched (like a claw!), stir in a full circular movement from the centre to the outside of the bowl in ever-increasing circles, adding a little more buttermilk if necessary. The dough should be softish, not too wet and sticky.
3. The trick with white soda bread is not to over-mix the dough. Mix it as quickly and as gently as possible, thus keeping it light and airy. When the dough all comes together, turn it out onto a rice-floured work surface.
4. Wash and dry your hands. With rice-floured fingers, roll lightly for a few seconds - just enough to tidy it up. Pat the dough into a round, pressing it to about 5cm/2in in height.
5. Place the dough on a baking tray dusted lightly with rice flour. With a sharp knife cut a deep cross in it, letting the cuts go over the sides of the bread. Prick with a knife at four angles which, according to Irish folklore, is to let the fairies out!
6. Bake in the oven for five minutes, then reduce the temperature to 180C/350F/Gas 4 for a further 25-30 minutes or until cooked. If in doubt, tap the bottom of the bread. If it is cooked, it will sound hollow. Cool on a wire rack.
7. Serve freshly baked, cut into thick slices and smeared with butter and homemade jam.
**************
Soda Bread recipe
Posted by Helen on 23/11/2005
As promised yesterday here is my tried and tested recipe for soda bread
1lb flour - I have used doves, or any of the gf bread mixes available on prescription
1 tsp salt
1 tsp bicarb of soda
5fl oz buttermilk (or soured cream)
5 fl oz water
Mix flour, salt, bicarb in a bowl. (At this point you can add any flavourings you wish - my fave is chopped sun dried tomatoes and chopped brie, you can also replace some of the water with olive oil - the herby oil from the tomatoes is nice). Then add buttermilk and gradually add water to get a stiff dough.
Knead dough lightly into a round ball to get a smooth surface and put onto a greased baking sheet. Cut halfway through the loaf one way and then the other to form a cross (or more if you want) which will form into 4 crusty sections.
Bake in oven at 220 C, 425 F or gas 7 for about 30 mins.
PS This bread doesn't keep - not that it gets the chance in our house
***********
