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Glad to know my recipes taste like cardboard. Ha ha.

Hey, I forgot I posted this one. Yes, I've made it lots. The crust is hard, but the bread itself is not hard, it should be chewy in a soft way, not tough at all. It is sort of yellow and the taste is kinda hard to describe. Sort of like mild buttermilk biscuits? It's best when it is warm fresh from the oven. I like it plain, but it's also good with a butter substitute. I think it would be good with strawberry jam but I've never tested that theory.

For this recipe, you shouldn't have had to knead the dough -- you should have stirred for less than a minute and ended up with a soft slightly sticky dough. If it seems too dry, splash in more milk. Don't know if it makes any difference, but I use rice milk because I've found soy milk in plain bread/biscuits is gross.

I'm not Irish and I've never made soda bread before this recipe, but I do know that the commercial stuff isn't authentic at all. I mean, come on, a couple centuries back, what self-respecting impoverished housewife would dream of putting sugar and eggs in bread??? The cream of tartar in this recipe is not authentic and I am actually puzzled as to why it is there since I don't believe I've used it for anything else other than stabilizing egg whites. Maybe it helps the bread rise. I'll have to omit it next time and see what happens.

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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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