Do you make it? It is dead easy...Quote:
Originally Posted by struth
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Do you make it? It is dead easy...Quote:
Originally Posted by struth
yes its very easy and quick. you have to be quick actually and the less you work it the better.Quote:
Originally Posted by User211
250 grams sifted normal plain flour(not bread flour), tsp salt.tsp bicarb soda. tsp baking powder. 2 tsp soft brown sugar. 6 fluid ounce of cultured buttermilk with 2 f ounce of milk added to loosen it.
have the oven already on at gas 8. ....when you add the buttermilk the reaction starts so you have to get it together fast. i just bring it together in a big bowl with a spoon then a sprinkle of flour on hands and table pop it out shape it into a round or oval. put on a greased sheet or parchment paper on a sheet..a big deep slash down middle with a big knife and in oven for 15 mins.then turn down to gas 5 for another 15 min. take out put on wire rack with a tea towel covering it let it cool..best eaten warm. you can as i do later cut a slice and give it 10 secs in microwave..
5 mins work and half hour in oven for great bread cant be bad
I made the mistake of buying a top of the line Panasonic bread maker a while back. You get totally fed up with the odd, boring, just plain weird looking loaves it produces.
So I started looking into working out how to do it properly. Got heavily into pot baked sourdoughs but these days I tend to use fresh bakers yeast bought from ebay (it freezes and keeps for a year or so).
All you need to make great bread is a plastic mixing bowl from Asda for a couple of quid. You need not even knead it. Just wait for 12 hours and let the yeast do all the work. Pot baking in a cast iron pot works brilliantly - 20-30 minutes with the lid on and 20-30 minutes with it off gives superb results.
Check this weird hippy video out. It WILL produce ace sourdough.
https://www.youtube.com/watch?v=POnxAoHl1qc
i used make all kinds of bread myself and sourdough was a knack i eventually mastered. hade my own culture for years.
i am allergic to yeast a bit now so stick to non yeast bread now and tbh soda bread is great. never did the pot way although been told it was an excellent way to cook it.
hand made bread always beats a bread maker but convienience wise it was great to just fire the stuff in the pan and switch on...got a panasonic obe but mot used it for a while now.
good luck with the soda...it really is easy as pie. you just want it to just be able to absorb the flour in no more. dont work it as you dont want any gluten
Another soda bread fan here - in fact of any decent 'artisan'-style bread. As long as it's not mass-produced supermarket shite, I'll eat it!
Indeed, but I wouldn't dream of toasting quality bread - that's what your cheap white or brown supermarket cack is for... Good bread should be eaten 'as is' with some equally good butter and/or conserve, spread on top.Quote:
Originally Posted by jollyfix
Gordon, I love French butter (especially the organic farm types) - so creamy and luscious, it's untrue! Indeed, as is their 'Bon Maman' jam, which we bring back in the car, by the case, for breakfast back home (as the brand is much cheaper to buy in France than in the UK). Yum, yum.... :)
Marco.
I went on a bread making course and got a San Francisco sourdough culture. that was over 100 years old. That stuff was rank, and analysis showed it to contain human spit enzymes. It was sour beyond belief.Quote:
Originally Posted by struth
Sourdough cultures are weird and you don't really know what bacteria has thrived in them. A good culture can make amazing bread, though, packed full of flavour. Far more so than lab cultured yeast.
The real mind **ck is when you get good you realise the bread you are making beats even the best delis. Well, I think so anyway.
I do toast my bread as I can never eat it all in time so freeze it. It takes ages to toast but it is amazing it you can tolerate the wait.
One thing - I have a recipe book for soda that says you can use all milk rather than buttermilk. Have you tried that Grant and does it work?
Quote:
Originally Posted by Gordon Steadman
Karina's Gluten-Free Irish Soda Bread Recipe
Original recipe posted March 2009.
This soda bread sports a mildly sweet and complex flavor. The potato starch gives it tenderness, moisture and lift. If you don't like the taste of caraway, try a touch of finely grated orange peel. Make sure your source of millet flour is truly gluten-free. See here.
Ingredients:
1 cup gluten-free millet flour or certified GF oat flour
1/2 cup sorghum flour
1/2 cup potato starch (not potato flour)
2 tablespoons raw sugar
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon sea salt
2 teaspoons xanthan gum
5 tablespoons Earth Balance Stick, or Spectrum Naturals Organic Shortening
3/4 cup plain non-dairy milk with 1/2 teaspoon lemon juice
2 free range organic eggs or Ener-G Foods Egg Replacer
1 tablespoon honey or raw agave nectar
1 to 3 teaspoons caraway seeds, to taste (or use grated orange peel zest)
1 cup currants or raisins
Instructions:
Preheat oven to 375şF. Lightly grease an 8-9 inch round cake pan and dust it with gluten-free flour.
Whisk the dry ingredients together in a large mixing bowl. Cut in the shortening with a whisk, fork or pastry cutter.
Whisk the wet ingredients together in a separate bowl.
Make a well in the center of the dry ingredients and add the non-dairy milk, beaten eggs and honey, gently mixing as you go. I use a soft silicone or rubber spatula to do this. If you need a little more non-dairy milk to moisten the dough, add a tablespoon at a time and stir in.
When the dough is evenly moist- like sticky biscuit batter, add the caraway and raisins. Stir only briefly to mix them in.
Scrape and spoon out the dough into the prepared cake pan; and use wet hands to flatten and smooth the dough into a round loaf.
Using a sharp knife, slice a criss-cross into the dough and wiggle it a bit from side to side to make a wider dent. [According to Irish folklore, the criss-cross discourages the mischievous fairies from messing with your humble loaf of bread. In case you were wondering.]
Place the pan into the center of a preheated oven. Bake for about 30 minutes, until the loaf is golden and crusty and sounds hollow when thumped. Insert a wooden toothpick into the center to test for doneness.
Cool on a wire rack for five minutes; and turn the loaf out of the pan to cool to room temperature on the rack.
This sweet and tender bread is fabulous warm from the oven, even if it tends to crumble a bit. It gets a bit sturdier as it cools.
Cook time: 30 min
as long as you add an acid to react with the soda.. cream of tartar and lemon juice work. there is tartar in baking power so you dont need buttermilk. tastes better though and its cheap and has a good shelf life.. if not using it add a bit more baking powder . a little lemon juice in milk and leave for 5 /10 mins in fridge before adding to the powder. baking powder is tartar and soda it reacts when it gets wet.Quote:
Originally Posted by User211
Nothing wrong with toasting a quality artisan bread, i do that often, today topped with marinated tomatoes ( fresh thyme, wee bit garlic, salt, and very good quality extra virgin oil, drizz of honey).Quote:
Originally Posted by Marco
I will get some buttermilk and give it a go. I can't believe I haven't already done it TBH and had said recipe out only yesterday.Quote:
Originally Posted by struth
We have two Panasonic bread makers. We bought one and found the other thrown away at the skip because it had a small dent on the side - works perfectly. Quite useful for dough mixing although the finished bread could certainly be better.
Marco, I don't like the typically creamy French butter. Salted for me, loads of flavour, the supermarkets do that too fortunately. Bon Maman is pretty good but not as good as ours:eyebrows:. For the first time since we've been here, we have started the previous year's jam. Fruit was a bit short last year although the veg was fantastic, it seems to alternate.
Thanks for the gluten free recipe, I'll give that a go. I'd toast anything!!! Yes, great bread is wonderful as is but then so is great toast especially with home made jam, best on the Aga but perfectly nice in the Dualit.
Ah yes, for savoury use, as a snack or meal, no problem (indeed, I'd insist upon it)! I thought you meant toasting it for breakfast, with jam and butter... Nothing necessarily wrong with that either, I guess, it's just that I personally wouldn't.Quote:
Originally Posted by jollyfix
I'd use the cheapie stuff for that, as for me, it makes better breakfast toast, especially 'soldiers' (with butter on) to dip into boiled eggs! :)
Marco.
Indeed, you can't beat making your own, and when Del makes jam, it's the same. However, as far as bought stuff goes, Bon Maman is very good, and in France there are all sorts of unusual varieties available, such as fig and greengage, which you don't get in the supermarkets here.Quote:
Originally Posted by Gordon Steadman
In terms of butter, our tastes are obviously different, but then I think that's likely because you're an Englishman living in France, with essentially English tastes, hence the love of salt.
For me (and Del) that lovely creamy unsalted butter, which usually comes wrapped in white paper (which incidentally is also available in the likes of Italy and Germany), and hence often referred to as 'continental butter', is much more to out palette, as we're essentially continental people living in the UK, with continental tastes! ;)
Marco.
Putting a large slice of homemade bread on the end of a toasting fork and holding in front of the fire is one of the best things about winter. Lashings of salted butter on the toast is all you need. :D
It has to be white bread though as toast made with brown bread is only good with pate.
Been back on the bread again this time with bramble preserve:eyebrows:
I know what you mean - it's one of the many advantages of coal fires!Quote:
Originally Posted by BTH K10A
Or better still, melba toast (with pâté, that is). In some ways, they did things right in the 70s! ;)Quote:
It has to be white bread though as toast made with brown bread is only good with pate.
Marco.
My Irish father sometimes does Soda Bread. Agreed, very nice with Strawberry Jam!!
S.
Today it's a back of the fridge curry as I call it, chicken bits from the freezer, daal lentils, some limp spinach and a load of random spices Mrs B fetched back from her last trip to Nepal. A bit of powdered coconut and we're in for a feast!
Sounds good to me, Rich! ‘Leftovers’ can sometimes combine to make the tastiest meals :)
Marco.
always used to make stovies with the leftover roast beef and gravy...it was yummy.
Just out of the oven...looks delish:eyebrows: took 5 mins tops to make..30 min in oven. couldnt be easier
http://tapatalk.imageshack.com/v2/15...20b928f2d7.jpg
Looks great, Granty! Wotcha gonna have it with?
As it’s freezing cold outside, my vote would be cut into wedges with lashings of tasty butter spread on top, and then dipped into a nice piping-hot bowl of home-made Cock-a-Leekie soup (and no, I’m not referring to your ‘waterworks problem’) :eyebrows:
Comfort food, par excellence! :exactly:
Marco.
Never tried the stuff but I would like to vary things a bit bread-wise. My favourite is home made Focaccia which my other half makes really well. Goes lovely with olive oil and Feta and lots of nice Amerone.
first slice will be the thick end piece with lashings of marg(cant afford butter.me poor):eyebrows: and jam. tomorrow as you say itll be dipped in soup..whatever comes to hand. think theres some tatty in freezerQuote:
Originally Posted by Marco
Respect on the focaccia, Shaun!
Try it with loads of quality rock salt ground on top, together with fresh rosemary sprigs, all sprinkled with the finest extra-virgin olive oil you can find. The idea is to fill the little ‘pockets’ on the focaccia bread with all three items, so that when you bite into the bread, you get the crunch of the rock salt coupled with the smoothness of the ‘squidgy’ olive oil and the pungent flavour of the rosemary.
For added decadence, finish by placing some strips of Parma ham on top - yum, yum!
Oh, btw, it’s Amarone, not Amerone ;) Personally, however, as lovely as that is, it’s a little bit heavy with focaccia, IMO. My preference would be for a nice Chianti DOCG or Montepulciano D’Abruzzo :cheers:
Marco.
when i made it it was much like that except it was oregano i. think...i used paul holywoods bookQuote:
Originally Posted by Marco
One of the joys of this Forum is the wide range of items covered, this Bread 'stream' when first read on the 15th and now makes my mouth water with each contribution especially with the photos of bread & jam. Here's mine. I made 4 Soda bread loaves yesterday for a meeting. The first two were made from an Irish Soda bread mix (Sainsburys Camden Town) and came out just fine from our slightly wonky ancient oven, grey, crusty and scrumptious - the loaves not the oven or me. The second two were made with a flour called 'Village Flour' from a Cypriot mill in Famagusta (turkish owned shop in Archway, N. London). This flour is a very fine white Durham wheat flour and seemed not to bake in the time usually given for Soda bread some 40 minutes. After some 40 minutes and then another 15 minutes back in the oven it seemed not to be cooked in an acceptable way. Not a flour to be used for this I feel.
The recipes over the last couple of days in this thread seem worth trying especially the gluten free one, I had two "Gluten Free' committee members yesterday & had to pop out to buy oat meal biscuits to go with the Minestrone while the regulars just tucked in with the thick slices of regular Soda bread & butterly like marge. I'm with the 'no butter' here. Anyway I must stop, I may start dribbling again.
You could use oregano, I suppose. Paul Hollywood? The recipe I use is my mum’s - and she got it from her mum...! ;)Quote:
Originally Posted by struth
Marco.
Oh... Sometimes photos of food don't come out as appetising as you might hope! hehe.Quote:
Originally Posted by struth
I've been eating a lot of sourbough bread - is it pretty much the same thing?
Hi Huw,
Glad you’re enjoying the forum - we aim to please, especially our fellow ‘foodies’ :)Quote:
Originally Posted by datdad
Soz, I don’t dig marg… On the few occasions I have butter, it’s got to be the tastiest, creamiest type available, usually the Jersey farm variety, or similar. For me, good food is all about maximising flavour! I don’t do bland :nono:
Marco.
Im a first generation bread maker and italian food maker Marco. i was brought up on mince and tatties:eyebrows: which i still love. lol but i try to learn new food tricks so i poach recipies :)
going to have a go at that tort in broth one soon although i will of couse cheat a bit
Nothing wrong with mince and tatties, done right.
As I said, it’s all about maximising flavour, so for me you want to use the best, leanest beef mince you can get (and that’s a butcher’s, not a supermarket job), and get those mashed tatties nicely soft and buttery, so you can mix them in with the mince a create a lovely mince & tattie ‘paste’ - oh yes! :exactly:
Marco.
and lashings of pepper....................................then pour a tin of beans over it:eek:Quote:
Originally Posted by Marco
I’m with you on the pepper… Beans, mmm… Maybe! Sometimes, less is more ;)
Marco.
Funnily I am infact having mince and tattie the night.....its called shepherd pie but thats a fancy name for M&T:eyebrows: and not a bean in sight; after all Beans, beans, the magical fruit the more you eat the more you tootQuote:
Originally Posted by Marco
Mince and tatties wi' loads o thick gravy, which, you mop up using soda bread, sorted.
OK Then, butter, salted or not? Salty for me since it's about the only way I can get salt without disapproving looks.
I'd been meaning to make some for a while, but Struth's soda bread thread tipped me over the edge:D
So here we go - I doubled up on the recipe pictured. 500g white flour (actually about 350g Canadian Strong with 150g plain flour - just what I had to hand), 8g bicarb soda, 2 teaspoons salt. I used 260g buttermilk and 260g plain milk. Didn't realise I needed so much buttermilk. Actually from the results I don't think you do.
https://lh5.googleusercontent.com/-1...c01802-qpr.jpg
Here's what I did.
Mix dry ingredients first.
https://lh5.googleusercontent.com/-n...c01796-qpr.jpg
The add milk and buttermilk and stir, dump on floured surface.
https://lh4.googleusercontent.com/-e...c01798-qpr.jpg
Kneed a tinsy bit and fold over itself a few times and shape into ball. Get a bread knife and slit it on top twice.
https://lh6.googleusercontent.com/-e...c01799-qpr.jpg
Dump into cast iron pot that has been in the oven at 200 deg C for 10 minutes. Be very careful here. Do NOT forget it is hot, LOL.
Put the lid on and put in the oven for 20 minutes.
https://lh6.googleusercontent.com/-c...c01800-qpr.jpg
Take the lid off after 20 minutes and it should look like this.
https://lh3.googleusercontent.com/-J...c01804-qpr.jpg
20 minutes later like this.
https://lh5.googleusercontent.com/-b...c01805-qpr.jpg
Here it is after 50 minutes in total. Maybe 40 would have been better.
https://lh5.googleusercontent.com/--...c01806-qpr.jpg
I did it for 50 because of this.
https://lh5.googleusercontent.com/-9...c01809-qpr.jpg
It doesn't get hot inside like real bread, which is only cooked when it hits 90-95 deg C. That's a coffee milk frothing thermometer BTW.
https://lh5.googleusercontent.com/-V...c01811-qpr.jpg
https://lh5.googleusercontent.com/-u...c01812-qpr.jpg
It probably looks brown at the bottom because of the extra 10 minutes. It tastes fine, really a jam bread I think.
I'm not mad on it TBH but if you are a jam lover definitely try it:) It tastes a little sweet and is quite light in texture. It is good toasted.
It really is super simple to make.
TBH real bread is not much harder to make - you just have to wait 12 hours for the yeast to do the work. Pot baking is an excellent way of getting a good, consistent result in a domestic oven without ending up with a burnt mess.
Looks great, Justin, and I’m sure tastes it, too! :)
It’s probably sweet because of the buttermilk added, which I’m sure will contain sugar. Is it necessary to add buttermilk?
Marco.
not necessary re buttermilk but you will need to add another acid like cream of tartar. temp wise the first 10 to 15 mins it should be very hot then rest at mediun..takes 30 mins. i test it at 30 mins and in middle it is usually around 80 c. the rise only happens for 5 mins during the soda and acid reaction. i wouldnt use strong flour as you are not looking for gluten. softest plain flour is best. irish if you can source it is the best. it shouldnt be overly sweet though.
looks nice.good job. wrapping it when out of oven in a clean tea towel helps stop the crust getting too hard. might try doing it in a pot myself
Well St. Ivel don't fess up to added sugar, but it looks to contain around 7g of sugars for the 260g I used.
Iteration 2 will defo not use buttermilk. It doesn't taste very sweet but there is a trace there I personally don't appreciate.
I used Canadian strong because that's all I had left in white. Actually the recipe says use it, but others I have seen say use plain. Might try an Irish style next. I have tasted commercial sodas that don't taste sweet at all. There is hope yet:eyebrows:
I'll maybe post how to make proper bread easy styleeee. It is very similar to the above.
popped a big one in a pot :eek:
So have I (a pointed curly one), but I haven’t been baking any bread! :eyebrows:
Marco.