Ulster Fry Bread – Breakfast soda bread
Ulster Fry Bread, often referred to as farl or soda bread, is a traditional Irish bread that is commonly served as part of an 'Ulster Fry,' which is a hearty Northern Irish breakfast. This quick and easy bread does not require yeast and is instead leavened with baking soda. Soft on the inside with a slightly crispy crust, it provides a comforting base to a rich breakfast platter stacked with bacon, sausages, eggs, black pudding, and tomatoes. This bread is cooked in a heavy pan on the stovetop and is best served warm with a generous spread of butter.
Experience the warmth and comfort of authentic Irish cuisine with this delightful duo! "The Eye Eats" channel presents a step-by-step guide to creating two classic staples: fluffy Potato Bread and rustic Soda Bread. Perfect as a hearty breakfast or a satisfying supper alongside your favorite stews, these breads embody the simplicity and heartiness of Irish country cooking.
Ingredients:
- 750 grams of self-raising bread flour (or substitute with self-raising flour)
- 1/2 teaspoon of salt
- 1 teaspoon of bicarbonate of soda (baking soda)
- 350-370 ml of buttermilk
Instructions:
1. In a large mixing bowl, sift 750 grams of flour, adding 1/2 teaspoon of salt and 1 teaspoon of bicarbonate of soda.
2. Make a well in the center and gradually pour in 350-370 ml of buttermilk, using the back of a spoon to mix. Aim for a reasonably sticky mixture.
3. Once the mixture comes together into a sticky dough, remove it from the bowl and form it into a ball on a flour-dusted surface.
4. Flatten the dough into a round loaf, traditionally to the width of your thumb.
5. Cut the loaf into quarters (farls) and bake on a preheated medium-hot griddle or skillet for about 7 minutes each side or until each side is nicely browned.
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Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour and 30 minutes
Servings: 4-6
Equipment:
- Large pot for boiling potatoes
- Mixing bowls
- Sifter
- Flat pan or electric griddle
- Measuring jug
Cooking Tips:
- Boiling the potatoes with bay leaves adds an aromatic depth to your potato bread.
- Don't knead the bread dough too much; it needs to stay airy for the best texture.
- If the bread is sticky, it's okay to add a little more flour to reach the correct consistency.
- Use a preheated pan or griddle for an even cooking surface and consistent heat.
This recipe is proudly brought to you by The Eye Eats. Watch the full cooking process and gather more inspiration on their YouTube channel: https://www.youtube.com/@theeyeeats7810
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