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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Irish Soda Bread (Bakerbettie.com) Recipe

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This recipe for Irish Soda Bread (Bakerbettie.com), by , is from Rose's Spring and Summer Recipes from the Internet, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Rose Overturf

Category:
Category:

Ingredients:  
Ingredients:  
3 cups (12.75 oz, 357 gr) all-purpose flour (Or a combination of whole wheat & all-purpose flour)
1 1/2 tsp Morton kosher salt or table salt (use 1 TBSP if using Diamond kosher)
1 tsp baking soda
1/4 cup (2 oz, 56 gr) unsalted butter, cold and cut into small pieces
1 1/3 cup - 1 2/3 cup (316 ml - 393 ml) buttermilk, cold

Directions:
Directions:
Preheat the oven to 450 F (232 C). Line a 4 or 5 quart dutch oven with parchment paper. If you do not own a dutch oven, you can bake this on a sheet pan or in a skillet, but it will not rise quite as much as it will if you use an enclosed environment.

In a large mixing bowl, whisk together the flour, salt, and baking soda until thoroughly combined. Add the pieces of cold butter into the bowl and use a pastry blender or a fork to cut the butter through the flour mixture.

Add the buttermilk in slowly and use a rubber spatula to stir until a soft dough forms. You want the mixture to be a very soft dough that is almost on the verge of becoming a thick batter. Different varieties of flour are more absorbent than others, so this is why a range of liquid is listed.

Once you have the desired consistency, transfer the dough into the prepared dutch oven and use the spatula to roughly shape it into a disk. Use a sharp knife, or a bench scraper, to score an X into the dough. You want to cut very deep, almost all the way to the bottom of the dough.

Put the lid on the dutch oven and put it in the oven. Bake at 450 F (232 C) for 35 minutes. Remove the lid of the dutch oven and bake for another 10-12 minutes until the top is a deep golden brown.

Serve with butter and salt. This bread is best eaten the day of.

 

 

 

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