RECIPES FOR FOUR COUNTRY BREADS.
I grew up on home baked peasant style bread made on the griddle. These are easy to make and they were a daily ritual at our house.
I don’t have a griddle but instead use a heavy based frying pan. An electric frypan would also be okay.
POTATO FARLS: 115grams flour, 30grams butter, 1/2 kilo potatoes, 1/2tsp. salt
Boil the potatoes and mash them well. Mix in the remaining ingredients until elastic. Roll out into a circle and cut into 4 farls. Bake on a hot dry griddle or frypan until golden brown. These can be eaten hot with butter or fried later with bacon and eggs.
SODA BREAD: 230grams plain flour, 1 cup buttermilk (see note below), 1tsp bicarbonate soda, ¼tsp. salt
Mix all dry ingredients together. Add buttermilk and mix well. Knead lightly on a floured board. Shape into a round approximately 1cm thick, cut into 4 farls. Bake on a hot floured griddle or frypan for 10-15 minutes.
WHEATEN BREAD: ½ tsp salt, ½ tsp baking soda, 3 cups buttermilk, 460grams flour made up of 345grams wheaten flour and 115grams plain flour.
CORN BREAD: 1 cup self raising flour, 1 cup fine cornmeal, 1 tsp salt, 1 egg, 1 cup buttermilk 1/4 cup oil. Sift the flour into a bowl. Add cornmeal and salt. Make a well in the centre. Whisk the egg, buttermilk and oil. Add to dry ingredients and stir gently until combined. Put in cake tin or cast iron pan, cook in a 220 degree oven for 25 minutes. The bread should be firm to the touch and golden brown.
TO MAKE BUTTERMILK: Place 1 tablespoon of lemon juice or white vinegar in a cup, add milk to bring liquid up to 1 cup, stand for 5 minutes. This is great for pancakes too.