This week I made my Irish Soda Bread, Thoeria this here is the recipe for you. 🙂
This bread is very traditional to Ireland and needs no yeast and is made in minutes. A deep cross is cut in the top to let out the fairies so that your bread won’t be jinxed by the evil spirits! or so it was believed, really its just to allow the heat to penetrate the loaf as its cooking.
This recipe is very versatile, you can add any kind of seed, bacon, herbs, cheese, whatever takes your fancy… me this is my recipe which is plain enough.
My grandmother was a great maker of this bread and made it all the time, she had no measurements it was all hands of this and hands of that so I don’t have her exact recipe so mine is only good, compared to her great brown one. As a child I loved visiting when she was making it and used to sit and watch all the time …
- 225g wholemeal flour
- 225g plain flour
- 1tsp salt
- 1tsp bicarbonate of soda
- 375-400ml buttermilk
- Preheat the oven to 220C or gas mark 7
- Sift together the flours, salt and bicarbonate of soda in a large mixing bowl, make a well in the centre.
- Whisk the egg and buttermilk together and pour most of the liquid into the centre.
- Using your hand mix to a soft but not sticky dough.
- Turn onto a lightly floured board and bring together into a round about an inch and a half thick.
- Place on a baking try and cut a deep cross in the centre.
- Bake in the preheated oven for 15mins, then turn the oven down to 200C gas mark 6 and cook for a further 30 mins.
- When cooked the load will sound hollow when tapped on the base. Allow to cool on a wire rack. If you don’t want a crispy crust wrap the bread in a clean tea towel and leave to cool on the wire rack.
The other thing we made this week were some Festive Jam Sandwich cookies. These have disappeared faster than lightning so all that is left are some pictures lol.
Festive Jam Sandwich Cookies
- 425g plain flour
- 75g caster sugar
- 2tsp vanilla extract
- 2tsp finely grated lemon zest
- 4 egg yolks
- 325g butter softened
- Raspberry or Strawberry jam
- Icing Sugar for dusting.
- 6 cm plain cutter
- 3cm plain or shaped cutter
- Preheat the oven to 180 C gas mark 4
- Sift the flour into a mixer and add the sugar, vanilla extract, lemon zest, egg yolks and butter.
- Mix until it all comes together to a dough, remove from the bowl and flatten to a round to about 3/4 inch thick and chill in the fridge for 30 mins.
- Roll out the dough on a lightly floured board until its a 1/4 inch thick. Cut out discs with the 6cm cutter.
- Take half the discs and using the other cutter cut holes in the centres of them. Bring the discarded scarps together and make more making sure you have an even number.
- Place the discs on baking trays and bake in the oven for 8-10 mins until pale golden and ever so slightly firm.
- Allow to stand for a couple of minutes, then remove from the trays and transfer to a wire rack to cool completely.
- Spread with 1/2 – 1 teaspoon of jam on the plain discs and sandwich together with the tops with the holes.
- Dust with icing sugar and serve.
Hope you enjoy the recipes and let me know how you like them if you try them.
So glad to hear Sue that you liked last weeks cookies and that your French Class and hubby liked them. 🙂