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Sorry, Jen.       01/08/06 10:12 AM Edit Reply Quote Sand Reged: 12/13/04 Posts: 4490 Loc: West Orange, NJ (IBS-D) 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. -------------------- [Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton] Print     Remind Me     Notify Moderator

Entire thread fresh bread no yeast maikko 06/27/05 01:29 PM Do a Google recipe search for Salt Rising Bread. It's tricky but doable and delicious.-nt- Kandee 01/07/06 07:32 PM Spelt Bread poochibelly 01/06/06 08:29 AM traditional sourdough breads.. khyricat 01/05/06 06:07 AM duh... sourdough is a natural yeast.. but.. khyricat 01/05/06 05:18 PM Irish soda bread jen1013 06/27/05 05:16 PM bake @ 350, not 325 -nt- jen1013 01/07/06 05:30 PM Re: Irish soda bread Sand 01/04/06 02:31 PM I think it's supposed to taste like cardboard AmandaM 01/07/06 11:24 AM Thanks, AmandaM (m) Sand 01/07/06 01:04 PM oh, thanks! jen1013 01/07/06 05:29 PM Sorry, Jen. Sand 01/08/06 10:12 AM actually ... jen1013 01/08/06 05:02 PM

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