Recipe: Griddle Bread. Loving The Soda

Prompted by someone else I did a bit of research on Griddle Bread and tried to figure out what it was because, never having had it before (at least that I could recall), I was a bit skeptical.

When I discovered it was simple Soda Bread made in a griddle pan, I relaxed a little. In fact I soon found out it was easier then imagined and tasty as heck.

The first step in the process was to find an easy recipe for Soda Bread. I dug recipe one out from Maura Laverty’s Full & Plenty: Breads & Cakes*. The beauty of this one was it was super easy.

Recipe: Soda Bread (basic recipe)

Summary: A versatile and simple recipe that anyone should be able to handle.

Ingredients

  • 1 lb plain flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon bread soda
  • Buttermilk to mix

Instructions

  1. Sift the dry ingredients together several times.
  2. Make a well in the centre and pour in the buttermilk gradually, mixing the flour from the sides.
  3. Turn on to a floured board and knead lightly for a few minutes.

And Then For The Griddle
Armed with that rather smashing recipe and the following instructions for griddle bread, I forged ahead with the cooking of the Griddle Bread. To do that, follow the recipe and instructions as above and then:

      1. Roll out the dough 1 inch thick
      2. Cut it unto four farls or quadrant wedges.
      3. Cook them on a hot floured griddle or pan (my experience here is that a low-medium heat is better than a high heat. It gives the bread more time to cook on the inside), 10 minutes on one side, 10 on the other.

The result is a wholly incredible bread, soft in the middle but nicely crusted on the outside. I did a small sample with cheese grated into the dough which worked very well too. For a gallery of Griddle Bread images, including a tasty Poached Egg & Griddle Bread Brunch, click here.

*From P16, Full & Plenty: Breads & Cakes, the Anvil Edition first published in 1985.

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