Tasty, I should think! A polenta soda bread!
This one is a rather cake-y looking soda, but nice!
It’s odd how many people start posts about soda bread by saying, ‘I’m not Irish, but …’ Here’s one for instance, with a slight variation.
Don’t like raisins? Don’t have raisins, have cranberries!
And, if you just want a solid, plain and honest soda, try this post that also shows you how to make a decent Minestrone (which I’ve actually been doing some work on meself!),
Check out my Griddle Bread (SODA) Gallery and of course my Griddle Bread (SODA) Recipe.
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.
I made griddle bread, some plain, some with cheese in the dough. It tasted amazing and it’s going to be a staple from now on. The full recipe and description is here.