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BREAD - SODA - Irish Soda Farls
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Irish Soda Farls WSJ Total Time: 45 minutes Makes: 4 farls | |
2 cups | all-purpose flour, plus ¼ cup for dusting |
1 teaspoon | baking soda |
1 teaspoon | sugar |
½ teaspoon | baking powder |
½ teaspoon | salt |
1¼ cups | buttermilk |
1. Sprinkle an 8-inch cast-iron skillet with flour and set over medium-low heat. Let skillet get hot, but not so hot it burns flour. Adjust temperature as necessary.
2. Meanwhile, use a sifter or fine-mesh sieve to sift dry ingredients together into a large bowl. Make a well in center of dry ingredients. Pour buttermilk into well in a slow, steady stream, and stir to combine. The texture should be wet and sticky. If dough is too dry, add more buttermilk, 1 tablespoon at a time, stirring to incorporate.
3. Transfer dough mixture to a heavily floured surface. With floured hands, quickly and gently form dough into a loose ball and then knead it into a circle about 6 inches in diameter, taking care not to overwork the dough. Cut a cross in the dough, creating four equal quarters. Dough will expand and rejoin at the cuts, but clear dividing lines should remain.
4. Before putting dough into skillet, make sure both pan and dough are generously floured, otherwise bread will stick. Carefully place dough in skillet. Pat dough down so it fills pan to edges. Cook 2 minutes, then increase heat to medium and cook until dough rises to just over 2 inches high, top is dry and bread comes free when you shake pan, about 15 minutes. Monitor skillet to avoid burning. If sides stick, use a butter knife to free them before shaking bread loose. (If your stove tends to have hot spots, occasionally rotate skillet during cooking.)
5. Use a spatula to flip dough and continue to cook until tapping dough produces a hollow sound, 15-20 minutes. Cooking time varies based on weather and pan heat; if you are unsure when bread is ready, tear bread across pre-cut lines. Cooked bread will have an airy, fluffy interior. No wet dough should be visible.
6. Remove finished bread from pan, and wrap in a kitchen towel. (This helps trap moisture and soften crust.) Let cool on a wire rack for at least 1 hour.
—Adapted from Lauren Crabbe of Andytown Coffee Roasters, San Francisco
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