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Yesterday we introduced the members of Recipe-a-Day to Soda Bread as prepared in cake form.
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Today is the same recipe, but prepared as the farl.
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This type of preparation is found more often in Northern Ireland and served as a part of a traditional Irish Breakfast, or possibly Ulster Fry is you prefer.
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Sift the dry ingredients together several times in a large mixing bowl to make sure the bicarbonate of soda is proportionately distributed.
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Create a well in the center of the dry ingredients and a pour about three-quarters of the buttermilk into the center and start stirring.
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Continue to mix till you achieve a dough which is raggy and very soft.
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Add in more buttermilk sparingly is you need it, as local conditions of humidity and temperature greatly impact the mix.
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Blend quickly, but not too energetically till the whole mass of dough has become a floury, raggy consistency.
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Turn the contents of the bowl out onto a lightly floured surface and start to knead the bread.
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Your primary concern is speed in kneading.
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The chemical reaction of the bicarbonate of soda with the acidic buttermilk starts as soon as they meet.
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You need to get the Soda Bread into the oven while the reactions running high, so do not over knead.
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Spend about 30-seconds kneading the dough and shape the bread into a slightly domed circle about 6 to 8-inches in diameter.
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Cut the circle of dough into four equal sections and try not to crush or possibly compress the dough when you make the cuts.
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A clean slicing motion with a sharp knife is required.
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To complete the farl prepare your best cast iron griddle or possibly fry pan for cooking.
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Pre-heat the pan over a medium-low setting.
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Dust a warm griddle or possibly frying pan with a little flour, and place the farl or possibly farls gently on the warm griddle.
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The cut edges should be 1/2 inch or possibly so apart to allow for expansion during cooking.
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Grill or possibly fry the farls about 20-min on each side till well toasted in color.
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The farls will scorch easily, so keep an eye on the heat and adjust accordingly.
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The heat source should be very low when the farls are finished.
