Friday, 25 July 2014
I love this bread, so easy to make & no messing around. I have been told by three different people that is exactly as they remember from their childhood in Ireland or how their Irish grandmother made it so I am well chuffed with this recipe.
It is easy & quick. Apparently it was specifically for fresh bread at breakfast time.
Tip if you want softer outside (recommended by me) wrap the loaf or rolls in a clean tea towel as soon as you take it out of the oven. If you want it crusty cool on a wire rack.
350gr Wholemeal bread flour
140gr White flour (I use all purpose/plain)
1 1/4 tsp Soda
1 1/4 tsp Salt
2 tsp Sugar
60 gr Butter or marge
250-300ml Buttermilk (add lemon juice to the milk stir with a metal fork then leave while you prep the rest)
4 tbsp Vegetable oil
Sift together flours, salt, sugar & soda rub in butter. Make a well & add enough milk to make a soft dough don't add it all at once as it may need less ( I have learn't the hard way) I usually add 250ml then a little more up to 350ml but 250 - 300 ml.
Knead just a little, make into a round on a baking sheet with a little flour on it cut a + into the top.
For rolls break into 9 balls place in roll tin or in a baking tin/sheet again covered in a little flour flatten top a little & cut a + in each one
Bake rolls top of oven, 180c or 160c fan for 20 mins
Bake loaf on high shelf 220c 200c fan for 30 mins cover & turn oven down to 200 or 180c fan, rotate tin for a further 30 mins
Keep a check on timings for the first one as oven vary you may need to adjust time or temp.