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On Thu, Apr 14, 2005 at 02:48:35PM +0100, Kake L Pugh wrote: > On Thu 14 Apr 2005, Joel Bernstein <joel@xxxx.xxx> wrote: > > Incidentally, ought I to post a quick soda bread recipe here? It's the > > most fantastic bread because it takes about 15 minutes to make, unlike > > yeast-based breads which take ages. > > Yes please. I like making bread (all kinds). I have this one bookmarked > to try when I can find some buttermilk (any hints?): > http://www.101cookbooks.com/archives/000151.html You can buy buttermilk in my local Sainsbury's, it's on the dairy shelves. Sainsbury's own brand, not expensive. Waitrose used to sell it too, but I don't know whether they still do so. At a pinch you can improvise - get some fresh milk, add a squeeze of lemon juice, and stir for a moment - the point is that you have lactic acid and baking soda, and the reaction of these releases a gas which causes the bread to rise. I think. I tend to use a mixture of white, brown and rye flour. With caraway seeds in. Basically it's "an amount" of flour, a teaspoon of bicarb, a pot of buttermilk. Knead them together to form a dryish ball of dough, then take a chef's knife and cut a deep + or * into the top, so that you've almost cut the bread into quarters or eighths - this helps it to bake quicker, makes the crust crispier, and probably helps steam to escape. Bake for about 10 minutes in a medium hot oven, or longer if you make a large loaf. Take it out and wrap in a dry tea towel while the crust develops for a minute, then eat. I think it's considerably improved wit the addition of a small handful of caraway seeds, but that's probably partly due to me using rye flour. /joelThere's stuff above here
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