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Both these recipes are both from
a cousin of mine called
Brian McCleery
who now lives in Canada, but who originated from
County Down (therefore the recipes are legitimate). The first
was his mother's recipe, and the second is his wife's version.
Unlike soda bread made in other parts of Ireland, this is usually
made on a griddle (flat mettle pan traditionally used over an open
fire), and is made rather like a large pancake approximately 10 inches
in diameter and about an inch thick before cooking. This should be scored (and later cut) into quarters, which are known locally as farls.
:
To quote "The first one was
my Mothers recipe and I think she didn't do much measuring just
a handful of this and a handful of that. However it always turned
out good."
Mom McCleery's Soda Bread
2 Good Scoops Flour
1 Teaspoon Salt
1/2 Teaspoon Cream of Tartar
1 Teaspoon Baking Soda
1/8 The Scoop of Sugar
Mix dry ingredients together and use Buttermilk to mix to good soft consistency
Turn dough out unto a well floured board. Sprinkle with flour and knead lightly.
Flour the cookie sheet or griddle
and bake at 450oF (230oC) for about 40 minutes
Irish Soda Bread take 2
1/4 Cup Sugar
4 Cups all purpose Flour
1 Teaspoon Salt
1 Teaspoon Baking Soda (Generous)
3 Teaspoons Baking Powder
Rub in 1/4 cup butter or margarine
Add a handful of raisins if desired
Mix together: 2 Eggs lightly beaten
1 1/2 Cups Buttermilk
Stir into dry mixture. (Mixture will be fairly soft). Add more buttermilk if necessary.
Turn half the dough out onto a well floured board. Sprinkle with flour and knead lightly. Shape into bops (round or oval)
Bake on a greased cookie sheet at 375oF (190oC) for approx. 40 minutes.
Wrap in tea towel & cool on rack.