You don't have to be born in Ireland to grasp just how fantastic Irish baking is. Imen McDonnell is an American-born writer who fell for an Irish farmer and then for Irish food. The following recipe is from her outstanding guide to Irish cooking and baking called "The Farmette Cookbook: Recipes and Adventures from My Life on an Irish Farm.
" Soda Farls are made in the North of Ireland on a stovetop griddle for about fifteen to twenty minutes on each side, and they are usually eaten immediately. They're fantastic with butter or homemade jam filled with savory things like bacon or sausages. Ingredients: Sign up to IrishCentral's newsletter to stay up-to-date with everything Irish! Method: In a large bowl, sift together the flour, baking soda, and salt.
Make a well in the middle and add the buttermilk gradually, bringing the dough together with a mixing spoon. This recipe makes a soft dough, but the more buttermilk you incorporate, the better the bread tastes. Turn the dough out onto a well-flours surface, and knead it gently until you have a smooth round shape, about 2 minutes.
Divide the dough in two, and knead both again to form balls. Roll each out into a fairly thick disk, about 9-inches, and cut into quarters. Preheat a griddle, cast iron pan, or heavy skillet over medium heat.
To check the temperature of the pan, dust with a little flour. Once the flour starts to turn a tan color, brush it off, and turn the heat to low. Your griddle is now ready.
Place the farls on the gri.
