Over the Rainbow is the number one on the "Songs of the Century" list compiled by the Recording Industry Association of America and the National Endowment ...
Wednesday, 17 September 2008
I decided to make some Soda Bread today. Nothing unusual about that as it is a big local speciality and has been made in Irish households for generations. It is so quick and easy to make and is a wonderful recipe to corrupt. Today I took a notion to add apple to it. I think the 'season of mists and mellow fruitfulness' has finally taken hold. That, and the fact I had some cooking apples, lent a hand in this. I also added some cinnamon and then as an afterthought I used maple syrup instead of sugar. The smell of it baking was wonderful. I was amazed at the taste. When I took it out of the oven I could hardly wait to get at it. Warm and dripping with butter I was immensely pleased with my innovation. Such a pity one can't copy and paste taste and smell.
12oz/350gms plain flour
1 teasp bicarbonate of soda
1 cooking apple
1 teasp cinnamon
2 tablespoons maple syrup
Handful of raisins
Approx. 1/2 a pint/300mls Butter Milk
1 teasp Bicarbonate of Soda/Baking Soda
1 teasp. salt
Greased and floured round sandwich tin
Oven temp 350F 180.C Gas 4
Peel core and chop the apple.
Cook in a covered saucepan with the butter and cinnamon until very soft and mushy.
In a large bowl mix together all the dry ingredients.
Stir in the apple mixture
Add the maple syrup
Add enough buttermilk to form a soft but easily handled dough. It should not be runny.
Knead lightly and quickly into a round and place in prepared tin.
(It is essential you use light hands)
Cut a deep cross in the bread.
Bake for approx 40 Minutes or until a skewer comes out clean.
Cover in a tea towel while cooling to soften the crust.
Cut a huge piece when taken out of the oven, slather it in butter and enjoy.