25-02-2005, 10:19 AM
Saffron and Sultana Soda Bread
This recipe was developed by Noel McMeel, chef at Castle Leslie in Monaghan.
Ingredients:
Good pinch Saffron
568ml (1 pint) buttermilk
450g (1lb) plain white flour
1 level teaspoon baking soda
salt
1 teaspoon sugar
120g (4-6 oz) sultanas (sun-dried are recommended)
Method:
Soak the Saffron in the buttermilk overnight. Pre-heat the oven to max. Mix together the dry ingredients (sift the baking soda).
NB. Make sure you mix the sultanas right through the flour before you add the milk, because once you add the milk, you have to work quickly.
Mix the milk with the flour to a wet consistency. Turn out of the bowl and shape with your hands on the board. Put onto a floured tray. Shape the cross with your finger.
Bake for about half an hour.
This recipe was developed by Noel McMeel, chef at Castle Leslie in Monaghan.
Ingredients:
Good pinch Saffron
568ml (1 pint) buttermilk
450g (1lb) plain white flour
1 level teaspoon baking soda
salt
1 teaspoon sugar
120g (4-6 oz) sultanas (sun-dried are recommended)
Method:
Soak the Saffron in the buttermilk overnight. Pre-heat the oven to max. Mix together the dry ingredients (sift the baking soda).
NB. Make sure you mix the sultanas right through the flour before you add the milk, because once you add the milk, you have to work quickly.
Mix the milk with the flour to a wet consistency. Turn out of the bowl and shape with your hands on the board. Put onto a floured tray. Shape the cross with your finger.
Bake for about half an hour.