We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal.
Yesterday we introduced the members of Recipe-a-Day to Soda Bread as
prepared in cake form. Today is the same recipe, but prepared as the farl.
This type of preparation is found more often in Northern Ireland and served
as a part of a traditional Irish Breakfast, or Ulster Fry is you prefer.
Sift the dry ingredients together several times in a large mixing bowl to
make sure the bicarbonate of soda is evenly distributed. 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. Continue to mix until you
achieve a dough that is raggy and very soft. Add more buttermilk sparingly
is you need it, as local conditions of humidity and temperature greatly
impact the mixture.
Blend quickly, but not too energetically until the whole mass of dough has
become a floury, raggy consistency. Turn the contents of the bowl out onto
a lightly floured surface and start to knead the bread.
Your primary concern is speed in kneading. The chemical reaction of the
bicarbonate of soda with the acidic buttermilk starts as soon as they meet.
You need to get the Soda Bread into the oven while the reactions running
high, so don't over knead. Spend about 30-seconds kneading the dough and
shape the bread into a slightly domed circle about 6 to 8-inches in
diameter. Cut the circle of dough into four equal sections and try not to
crush or compress the dough when you make the cuts. A clean slicing motion
with a sharp knife is required.
To complete the farl prepare your best cast iron griddle or fry pan for
cooking. Pre-heat the pan over a medium-low setting. Dust a hot griddle or
frying pan with a little flour, and place the farl or farls gently on the
hot griddle. The cut edges should be 1/2 inch or so apart to allow for
expansion during cooking. Grill or fry the farls about 20-minutes on each
side until well toasted in color. The farls will scorch easily, so keep an
eye on the heat and adjust accordingly. The heat source should be very low
when the farls are finished.
Posted to dailyrecipe@recipe-a-day.com by The Cook & Kitchen Staff
<dailyrecipe-owner@recipe-a-day.com> on Mar 04, 1998
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