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Kandee
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Sorry, Jen.
#236651 - 01/08/06 10:12 AM
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Sand
Reged: 12/13/04
Posts: 4490
Loc: West Orange, NJ (IBS-D)
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Your results sound nothing like mine, so I'm going to assume it was operator error and give it another try. My dough was definitely not stirrable or soft - I'll try more milk next time. And I'll bump the temp to 350. I did use rice milk.
I do agree this version is more traditional than the yummy kind I used to buy. I found a neat Website dedicated to the real thing and they waxed pretty wroth about some of the stuff people add to Irish soda bread. I also found one recipe on the Web that used baking powder instead of baking soda - wouldn't that make it "Irish Powder Bread"? And I, too, was puzzled by the Cream of Tartar - the only thing I'd ever heard of using it for was cleaning pots and pans.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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since the ingredients are so basic, I'm not sure it will taste any different to you. The consistency will certainly improve though. I think that if you are used to the more fattening "plain" breads and biscuits that you might not like it.
Cream of tartar for cleaning pots/pans? That's a new one. I use it for meringues and angel food cake, obviously, but not sure what it's doing in this bread. Will have to go figure that one out.
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jen
"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC
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