This recipe is really VERY simple, but the result is quite something. For such a basic loaf the flavour and the texture are great and even someone with the most basic exposure to baking could attempt to bake it. Sorry for the delay in getting it up.
I’ve always thought that mushrooms, when done well, take on some of the qualities of meat.
This recipe is an excellent example of that and the result is an exceptionally tasty vegetarian lasagna that will be enjoyable for a mixed party without the need to worry about keeping utensils separate and plates clear of meat.
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.
1 lb plain flour
1 teaspoon salt
1 teaspoon sugar
1 teaspoon bread soda Buttermilk to mix
Sift the dry ingredients together several times.
Make a well in the centre and pour in the buttermilk gradually, mixing the flour from the sides.
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:
Roll out the dough 1 inch thick
Cut it unto four farls or quadrant wedges.
Cook them on a hot floured griddle or pan, 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.
The key, in my mind, feature of a good pancake batter is that it is made either the day before or the morning of the pancake making. Back in 2008 I made this somewhat basic but still useful How To Make Pancake Batter Video for the now (sadly) defunct Our Grannies’ Recipes website.