Ruric-Amari Home » Family Home » Starving Artist Cafe » Soda Bread
| Scone to Sodabread Continuum | |||||
| Buttermilk is the traditional liquid used. If you use sour cream, you may need to add 1/4 milk per c sour cream. Buttermilk powder is also available; 1/4 c to give flavor of 1 c buttermilk | |||||
| The liquid to dry proportion is almost always 1:2. Take advantage of this by putting all dry ingredients in a two or four cup measure and all wet (milk, eggs) in a 1 or two cup measure and topping off. | |||||
| Company scones | Scones | Fancy sodabread | White Flour sodabread |
Traditional sodabread |
|
| whole wheat flour | 4 cups | ||||
| wheat germ | 1.5 T | ||||
| white flour | scant 2 c | ||||
| baking soda | 1/2 t | 1 t | |||
| baking powder | 1 T | 1/2 T | |||
| salt | 1/4 t | 1/2 t | 1 t | ||
| buttermilk, milk, evaporated milk,yogurt, diluted sour cream, cream. | Milk + eggs = 1 c | 1 c | 2 cups | ||
| currants | 1/3 c | 3/4 c | 1/2 c | ||
| eggs | 2-3 | 2 | 1 | ||
| sugar | 1/3 c | 1/4 c | |||
| butter: omit if using cream as liquid | 1/4 c | ||||
| cardamon, ground | 1/4 t | ||||
| anise seed or caraway seed | 1/2 T | 1T | |||
| shape | Handle lightly. Roll or pat to 1/2" thick. Squares of 3" round cut with glass dipped in sugar. Sprinkle sugar on top. | Round, 1.5" thick with cross cut into top so middle will cook. OR - Monkeybread approach. 4+ balls. | |||
| cook | Space so they will grow into each other. 375 degrees 12-17' | 425 degrees 15-20' | 375 degrees 35' | 450 degrees 30 -45' | |