Post by Silly Yak on Jan 15, 2011 16:23:35 GMT
Soda Bread
by Lyn G » Sat Dec 20, 2003 11:16 am
From Florence on GF board
Soda Bread
Ingredients
250g Juvela GF white mix
25g caster sugar (I like a little sweetness but you could probably omit this or use less)
2.5ml or ½ teaspoon cream of tartar
2.5ml or ½ teaspoon bicarbonate of soda
7fl oz buttermilk
Method
Preheat oven to 200c or 180c if using fan oven.
Put flour mix and sugar in bowl and sift in the cream of tartar and baking soda. Mix all well together. Add buttermilk and mix with a knife to produce a fairly soft dough. Spoon into a greased loaf tin approx 22cm x 11cm x 6cm deep. Smooth top with back of wet spoon and put straight into oven for 25-30 mins.
My favourite would be the richer version which is more like a tea bread. To above recipe I add 25g extra caster sugar and rub 50g margarine into the dry ingredients. Add approx 70g sultanas. Beat a small or medium egg in a measuring jug and add enough buttermilk to make up to the 7fl oz. Mix and bake as for the plain version.
After baking turn out of tin, wrap in a clean tea towel and place on a rack until cold. This keeps the crust soft.
For yeast bread I use the recipe on the Juvela GF white mix packet to make two loaves in the above size tins. It may be helpful to know that the right temperature for the water can be achieved by mixing 1 part boiling water with 2 parts cold water.
When I was diagnosed five months ago I bought a Panasonic bread maker and I do use it on occasions but I prefer bread mixed by hand and baked in my ordinary oven.
All of these breads freeze well and are good toasted.
Enjoy!
Florence
by Lyn G » Sat Dec 20, 2003 11:16 am
From Florence on GF board
Soda Bread
Ingredients
250g Juvela GF white mix
25g caster sugar (I like a little sweetness but you could probably omit this or use less)
2.5ml or ½ teaspoon cream of tartar
2.5ml or ½ teaspoon bicarbonate of soda
7fl oz buttermilk
Method
Preheat oven to 200c or 180c if using fan oven.
Put flour mix and sugar in bowl and sift in the cream of tartar and baking soda. Mix all well together. Add buttermilk and mix with a knife to produce a fairly soft dough. Spoon into a greased loaf tin approx 22cm x 11cm x 6cm deep. Smooth top with back of wet spoon and put straight into oven for 25-30 mins.
My favourite would be the richer version which is more like a tea bread. To above recipe I add 25g extra caster sugar and rub 50g margarine into the dry ingredients. Add approx 70g sultanas. Beat a small or medium egg in a measuring jug and add enough buttermilk to make up to the 7fl oz. Mix and bake as for the plain version.
After baking turn out of tin, wrap in a clean tea towel and place on a rack until cold. This keeps the crust soft.
For yeast bread I use the recipe on the Juvela GF white mix packet to make two loaves in the above size tins. It may be helpful to know that the right temperature for the water can be achieved by mixing 1 part boiling water with 2 parts cold water.
When I was diagnosed five months ago I bought a Panasonic bread maker and I do use it on occasions but I prefer bread mixed by hand and baked in my ordinary oven.
All of these breads freeze well and are good toasted.
Enjoy!
Florence