Irish Soda Farls
I made some Irish Soda Farls this morning for a quick fix me upper for breakfast. My favorite way is to bake soda farls is on my electric grill..but being in the hurry to have these ready..I chose my iron skillet..which bakes them up great. You do have to watch the pan doesn't get to hot..pre-heated and set about med-low works good. I bake them for about 10 mins. on each side...in a dry pan..no extra grease and if your pan is pre-seasoned good with some crisco..wipe it dry..otherwise the farls tend to brown darker...as mine did! Well they must have been good. Sliced warm I enjoyed mine and my husband's response was.. ' I have to be careful..I can hurt myself on those.' Last year I posted a recipe for my mom's soda bread on my blog..I always use the same recipe posted here with some photos to show how to mix. www.thefreshloaf.com/node/11028/Sylvia0393-irish-soda-bread
Goes great with hot cup o tea
Sylvia
Comments
Sylvia, you are a wonderful baker and I so appreciate these little personal extras you bring to the site. These look great and easy to make. Thank you.
Eric
You have brought so many extras to this site and I especially found your photo taking lesson's very informative and you know me I love to post photos...a lot easier for me than trying to do a write-up. The aroma of soda bread baking is something you want to experience....maybe someday we will be able to post it ; )
Sylvia
...in my heart wishing the other half was Irish; and being that it's about half-way between St. Patrick's Day and St. David's Day (March 1) I baked your Irish Soda Bread recipe for breakfast (WW version, with currants). I intentionally kept the dough as wet as manageable. It's the best Irish Soda Bread I've ever made; had it with a dolop of currant jelly.
My little Welsh grandmother intrduced me to currants--in froice, Welsh Cakes,and currant bread. I put them in anything that seems reasonable
Thanks for the recipe
David G
What a beautiful looking soda bread..some call it spotted dog with the added currants..but we just always refer to as soda bread. It's not easy finding that perfect sweet spot between to wet and to dry and mixing it with a delft hand. The ingredients are simple. Good soda breads are all in feel, mixing and shaping. I have to tell you I absolutely love it with currants, raisins added...your little Welsh grandmother sounds like a real charm. If you ever get a chance to try the King Arthur brand Irish Style Whole Meal flour..it is wonderful in soda bread, brown bread and bakes up light as can be in muffins too.
Sylvia