Recipe Exchange: Lilly’s Brown Soda Bread

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Tuesday means the Old Fashioned Recipe Exchange, and since it’s March I like to celebrate Irish culture. One of the ways we celebrate is with Irish food! So last night I made Shepherd’s Pie and Brown Bread, otherwise known as Brown Soda Bread, as opposed to White Soda Bread. I lived in Ireland for two years as a missionary and made some lovely local friends over that time period! Last June we went over for our Irish friend’s beautiful wedding. :> This is her mother’s recipe, and it is FABULOUS!! It goes perfectly with their wonderful spirit of hospitality. I have NEVER been to their house without being offered food! I have always been warmly welcomed and served with love alongside my tea, brown bread, etc. The Murtaghs embody a similar welcoming attitude you will find all over the Emerald Isle! :>

It felt so good to be greeted last June from many friends with, “Welcome Home!” It WAS my home for two years and still feels that way when we visit!

They have turned their farm into a unique, fun business. Take a peek at Causey Farm here!

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So, without further ado…here’s the recipe:

Lilly’s Brown Soda Bread

Ingredients

  • 1½ cups of plain flour (all purpose)
  • 1 cup of wheatenmeal (or wheat)
  • ½ teaspoon of salt
  • 1 level teaspoon of bread soda (baking soda)
  • 1 small egg
  • ¾ cup of buttermilk (I usually just add a tsp of vinegar to the milk)
  • spoon of butter to grease tin
  • Grease the loaf tin thoroughly with butter.
  • Put the wheatenmeal, flour, salt and bread soda into the mixing bowl.
  • Lift the contents of the bowl through your fingers to let air into the mixture and to thoroughly mix the dry ingredients.
  • Add the egg and milk and mix to a dough with the wooden spoon.
  • Put mixture in tin and bake at 200°C for 25-30 minutes. (400 F)
  • Turn out onto a baking tray and leave to cool.

Note: “Most people would be more likely to have a 2lb loaf tin rather than the very small 1lb tin we use at the farm. Just double the ingredients if you are using a 2lb tin. Otherwise if you wish you can use a flat tin and form the mixture into a round cake for baking, marking a cross on the top with a knife, for easy cutting.”

Here’s her version of White Soda Bread:

Same as Brown Soda Bread, except replace the wheatenmeal with plain flour (2 and ½ cups of plain flour altogether).

We can’t buy wheatenmeal here, so you can try it with wheat flour, but it won’t be the same. When I run out of my stash of wheatenmeal I brought back with me, I’m going to try making cracked wheat flour, as that is what it looks and tastes like.

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Happy Baking!!

Old Fashioned Recipe Exchange 03/11

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