Recipe: Irish Soda Bread (2) (oven baked and griddle baked) for Megan

IRISH SODA BREAD
Yield: 1 loaf

4 cups organic gluten flour
1 tablespoon salt
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 cup raisins or dried currants (optional)
1 1/2 to 2 cups buttermilk (or use regular milk combined with 2 teaspoons white or cider vinegar

Preheat oven to 375 F. Butter a baking sheet or cake pan.

In a large bowl, mix together the flour, salt, baking soda, and baking powder, then stir in the raisins, if desired. Add enough buttermilk to make a soft, kneadable dough.

Turn out the dough onto a floured surface and knead it briefly. Shape it into a round loaf and place it on the baking sheet. Cut a cross in the top of the loaf with a single-edged razor blade or a very sharp floured knife.

Bake for 35 to 40 minutes. Remove from oven and cool on a rack.

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IRISH SODA BREAD

This is real Irish soda bread.

1 cup self-rising flour
1 cup buttermilk
1 tsp. baking soda
1/2 tsp. salt

Mix all ingredients together. Turn out onto lightly floured surface. Knead for approximately 3 minutes. Shape into an 8-inch round. Using a floured knife, cut round into quarters.

Preheat a round griddle (or electric frying pan) to 350 degrees F.

Lightly flour heated griddle and place soda farls on griddle. Cook each side approximately 5 minutes. Stand each farrel on end for approx. 2 minutes to make sure inside is cooked.

Delicious warm with butter and jam or cut farls in half and in half again and fry in bacon grease until brown and crispy. Serve with fried eggs, bacon, sausages, ham, whatever, and enjoy.