Hubby wants to make soda bread HELP

SnowyOwl_2

Yippee I managed to make some edible soda bread farls tonight!! OK, so it's a bit chewy on the outside, but the inside is soft and fluffy. I used that special flour recommended by Pink, and I also turned the heat down a tad. The flour packet gives instructions on how to bake soda bread in the oven, so I think I'll give that a go.

BTW Redrose, there is no kneading involved in making the soda bread myself and Pink have been referring to, nor is there yeast, nor honey, nor oatmeal... I know I've seen soda bread which is loaf shaped and has fruit in it, so I think we may have been talking at cross purposes for a while. The one myself and Pink have been referring to really is as simple as combining a quantity of the special flour with milk then flattening it, cutting it then baking it. But hey if your hubby has been enjoying himself playing with your breadmaker then who am I to rain on his parade??!!

pollyanna24

I have one of the loved Panasonic fancy dancy machines.

There is no recipe for soda bread, just wondered if I could use it to make it.

I only ever make white bread in my machine for our sarnies.

dannahaz

Soda bread doesn't really need a breadmaker, as it's just a quick and simple combining of ingredients. However, i guess you could use the pizza dough function?

1lb plain flour or wholemeal flour (NOT strong flour)
1 level teaspn salt
1/2 level tspn bicarb (baking soda)
1/2 level tspn cream of tartar
about 300ml buttermilk

preheat oven to 220/gas 7
sift dry ingredients into bowl
gradually stir in buttermilk until dough is soft but not sticky (diff flours require diff amounts of liquid)
turn out onto lighltly floured surface and shape into a round with your hands, it should be 2.5 to 3cm thick
Place on baking sheet, gently mark top into 4 sections
Bake for appx 30 mins until firm

If you like it soft, wrap it in a clean teatowel to cool, otherewise leave it on a cooling rack.

Biggles

dannahaz wrote: »

about 300ml buttermilk

That's the big problem, nowhere in our town stocks buttermilk. I know milk with a spoon of lemon juice, or plain yogurt, are supposed to do nearly as well, but I'd rather use the real thing. And when I do find it (the nearest Sains was the only place) it's so expensive. Any suggestions for a supply of good value buttermilk?

purpleivy

Could you mix in a bowl and cook on the cake bake programme?

1jim

we had a recipe that used natural yoghurt instead of buttermilk and that works quite well

Jo_anne_2

Asda usually stock buttermilk if that's any use.

MrsE_2

Really getting confident with this panny breadmaker.
Thought I would be adventourous & I made stoneground walnut bread AND made white dough which I then took out, turned into rolls & baked in the oven:T:T:T:T:T:T

Now I want to try Irish (prob brown) soda bread:eek::eek::eek:

I tried it years before, I baked it in a loaf tin, it was like a house brick:o:rotfl:

Reading the breadmaker manual I think it says you can bake in the breadmaker, but you habve to make by hand. Can't see the point in that - might as well bung in the main oven.
Reading the River Cottage Family cookbook, it says soda bread is made quickly, quicker than normal bread. Is this why it doesn't go in the breadmaker?

So anyone make it in the BM
Or do I have to take my chances freehand (again:eek:)?

Swan_2

hi Mrs E

anything raised with bicarbonate of soda needs minimal mixing for the best results & the action of a breadmaker would be too severe & it would end up like a brick


EDIT ... just noticed you had a hand-made brick, me too, you probably overmixed it, just like I did

if you make American muffins, it's the same sort of idea

MrsE_2

Swan wrote: »

hi Mrs E

anything raised with bicarbonate of soda needs minimal mixing for the best results & the action of a breadmaker would be too severe & it would end up like a brick


EDIT ... just noticed you had a hand-made brick, me too, you probably overmixed it, just like I did

if you make American muffins, it's the same sort of idea

:rotfl::rotfl::rotfl:
TBH though I've always liked cooking, I'm wary/scared of dough/pastry/sponge. Basically all the stuff made from flour:D

I've only just started trying again:D

O don't make American muffins Do you mean the cakey muffins, rather than English breadlike muffins? But I've never made either:o

Told you, I'm new to flour:o

So do muffins end up like rocks if they are over mixed?