{"id":101,"date":"2011-01-26T12:44:56","date_gmt":"2011-01-26T11:44:56","guid":{"rendered":"http:\/\/mckinstry.ca\/?p=101"},"modified":"2011-06-28T15:43:56","modified_gmt":"2011-06-28T14:43:56","slug":"operation-soda-farl","status":"publish","type":"post","link":"https:\/\/mckinstry.ca\/?p=101","title":{"rendered":"Operation Soda Farl"},"content":{"rendered":"
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Soda Farls<\/p><\/div>\n

As per my facebook post, this was a recent experiment to see if I could make soda bread. It actually worked – tasted like the real McCoy \ud83d\ude42<\/p>\n

Ingredients and method are as follows:<\/p>\n

– 1.5kg Neills Soda Bread Flour (obtained on recent trip to Belfast)<\/p>\n

– 500ml Dutch Karnemelk – aka buttermilk<\/p>\n

– 1 bottle Chateau Hauchat – for the cook (Floyd on bread perhaps ?)<\/p>\n

– Several cooking utensils<\/p>\n

Simply sieve flour into bowl, and add buttermilk until you have a dough. Then knead it for a couple of mins until it’s not very sticky, and feels like bread. Shape it into a thinnish circular cake and cut into four.\u00a0 Then simply add a little flour to a heated pan, and cook for 4-5 minutes each side. Et voila \ud83d\ude42<\/p>\nShare<\/a>\n\t