My first no knead bread attempt

[snip]

So what's the difference between Irish Soda bread and Damper? I'm remembering a couple boys scout campouts where we did something similar (only Reynolds helped keep the bread ash-free).

The Ranger

Reply to
The Ranger
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The Viking graffiti covers the interior walls of Maeshowe. More runic graffiti is on a standing stone at Brodgar (And it's "altar" not "alter" )

Reply to
Bruce

"The Ranger" wrote in news:12odfhlgu51n265 @corp.supernews.com:

Not much by the looks of it. Some require a couple of seconds "kneading", some none at all.

Thanks for the heads up on this one, I'm going to try it out in the next day or so.

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Reply to
PeterL

Bruce wrote in news:XIqdne0n54a- snipped-for-privacy@bt.com:

Thanks, I'll go 'have a look'.

Yeah, knew that when I wrote it but couldn't be arsed changing it :-)

Something Freudian...... about kneeling at a place that's going to 'alter' your life ;-)

Reply to
PeterL

I've learned to rely on my cast iron Dutch oven for the best crust results... YMMV, though. Be sure to add currents or raisins to make it more morning than dinner bread.

It's best when served with Charlie Liam's Guinness Stout Beef Stew...

The Ranger

Reply to
The Ranger

"The Ranger" wrote in news:12oecgtt9sdroc2 @corp.supernews.com:

Lid on, or off, when it's in the oven? Either way, I'll use mine for the plain loaf.

Yep, was going to make one of them too :-)

Now *that* will definitely have to wait for winter!!

Reply to
PeterL

news: snipped-for-privacy@corp.supernews.com:

On.

For Clan Ranger, it's an anytime, any-weather stew.

The Ranger

Reply to
The Ranger

"The Ranger" wrote in news: snipped-for-privacy@corp.supernews.com:

Cool, thanks.

You'll have to post the recipe, I Googled for Charlies, but couldn't find anything.

You're in CA aren't you?

Reply to
PeterL

Irish soda bread will generally have many more ingredients and a flavor other than merely that of cooked flour. The intent was to be a good bit more sophisticated than damper, something more suitable to the dinner table. The best was airy and biscuit-like to my taste.

Here's a good recipe for it:

----------------------------------------- Soda Bread from Marjorie's Kitchen

(Makes 1 large or 2 small loaves)

574g/ 4 cups (1.25 lbs. plain flour sieved) 1/2 teaspoon bread soda 15 fl oz (1/2 to 3/4 pt buttermilk) or sour milk 1/2 teaspoon salt 1 egg Small drop of fresh milk 1 rounded teaspoon Bextartar (raising agent) 25g/loz. sugar 1. Heat the pot/oven and grease with a little lard. 2. Mix all the dry ingredients in a basin and make a well in the centre. 3. Pour in nearly all the milk and egg; gather in the flour and mix to a loose dough, adding more milk if necessary. 4. With floured hands, knead lightly on a floured board or table and flatten out. Cut a cross on top. 5. Place dough in pot/oven; cover with heated lid. Place hot coals on top to give all round heat. Alternatively bake in a greased round pyrex dish with lid, pre-heat oven (4250F, 2200C or gas 7 for 40 minutes). To keep the bread soft, wrap in a clean damp tea towel when it is taken out of the oven.

Variations Sultana Cake: Half-cup of sultanas are added to the dry ingredients. Treacle Soda Bread: Make as above, but 2 tablespoons of black treacle (molasses) is heated with the milk and 1 tablespoon of sugar is added to the dry ingredients. Brown: Make as above but use 1 lb. (4 cups) whole- wheat flour and 2 cups (0.5 lb). plain white flour. A little more milk is used to mix the dough. Apple Cake: Place half the dough in pot/oven; add sliced cooked apple and sweeten with sugar. Cover with remaining dough. Press edges together; cover and bake in the same way.

The three-legged iron pot is the origin of the term to make "Pot luck" In country districts it is used for roasting, stewing and for making cakes and bread. In Counties Limerick and Cork it is also called a Bastable oven, and the bread made in it a "Bastable Cake". Glowing turf (peat) sods are put on top when baking or roasting is being done to ensure even heat. The pot can be raised or lowered by a chain, and three short feet enable it to stand at the side of the hearth.

----------------------------

Another:

This is more austere than almost all the ISB I had in Ireland. Typically, there were inclusions of one sort or another, a bit more fat for crumb, as above.

------------------------------------------------------------- GRANNIE FOSTER'S "REAL" IRISH SODA BREAD!! I've read so many recipes for Irish Soda Bread and I can't believe the things they've done to the soda bread real Irish people make and eat. IRISH SODA BREAD o 1 CUP SELF-RISING FLOUR o 1/2 TSP. SALT o 1 TSP. BAKING SODA o 1 CUP BUTTERMILK Mix all ingredients together. Turn out onto lightly floured surface. Knead for approximately 3 minutes. Shape into an 8" round. Using a floured knife, cute round into quarters. Lightly flour a round griddle (or electric frying pan if no round griddle) and place soda farls on griddle, preheated to

350F. Cook each side approximatley 5 minutes. Stand each farrel on end for approx. 2 minutes to make sure inside is cooked.

THIS IS REAL IRISH SODA BREAD.

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, whaterver, and enjoy.

Reply to
Bob (this one)

Hey Ranger:) How are you and the daughter units?:))

Reply to
Ophelia

news: snipped-for-privacy@corp.supernews.com: [snip]

Charlie Liam's Guiness Stout Beef Stew

INGREDIENTS: 2 lb. beef, cubed 3 Tbs. vegetable oil 4 Tbs. all-purpose flour 2 lg onions, chopped 1 clove garlic, crushed 1 1/2 cups Guinness 2 cups carrot, chopped 2 cups potatoes, quartered 2 Bay leaves 1 "branch" Rosemary Salt and pepper to taste

DIRECTIONS: Cube beef and toss into Ziploc with flour, salt and pepper. Dredge beef and pat excess flour off. Heat oil in a deep skillet or Dutch oven over medium-high heat.

Add the beef, browning on all sides; do not add complete 2-lb at once -- stage for optimal browning. Set beef aside to "rest." Add the onions; sautée. Add garlic; sautée. Add a small amount of water to pan with rosemary and bay leaves. Add carrots and potatoes. Mix in stout and beef (don't forget the juices from the beef!) Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Serve with heavy peasant bread or sour dough.

The Ranger

Reply to
The Ranger

Just fine, thank you very much.

The Ranger

Reply to
The Ranger

Top posting because it was just too damned impressive to delete any information.

Thanks Bob. Saved to be referenced for future cooking projects.

The Ranger

Reply to
The Ranger

She may be missing some of your fun stories as much as I do. :-)

No "adventures" lately???

Reply to
Omelet

There've been plenty of adventures. I've just not had the time to record them. ;)

The Ranger

Reply to
The Ranger

"The Ranger" wrote in news:12ogec2m6ercr21 @corp.supernews.com:

Thanks for that.

Reply to
PeterL

Come on Ranger... I am sure they are as lovely as ever:)

There must be some:)

Reply to
Ophelia

Well when you do, please make sure they come across to alt.bread.recipes too:))

Reply to
Ophelia

"The Ranger" wrote in

Ziploc? Beef stock or a type of pan?

Reply to
Bruce

Brand of disposable plastic storage bag with a zipper closure.

Reply to
Dick Margulis

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