Now, that's dinner!!!!!!!!!!!!!!

Treacle is a dark flavoring similar to molasses. I’ve found it at Ingles but I prefer to use homemade dark mollasses. “Farl” comes from medieval Scottish that means the fourth part. This bread is  baked in 4 wedges.http://www.theheartofnewengland.com/food/Irish-Breads.html

4 cups plain flour
¼ cup sugar
1 teaspoon baking soda
½ teaspoon ground ginger (fresh is wonderful)
¼ teaspoon salt
¼ cup unsalted butter, diced
1 3/4 cups (approx) buttermilk
2 tablespoons dark molasses

Preheat oven to 425. Combine first 5 ingredients in large bowl.  Add butter and
cut in until mixture resembles small peas. Whisk molasses into 1 cup
buttermilk. Mix buttermilk into dry ingredients. Gradually mix in enough
remaining buttermilk to form a soft dough.  Turn out onto a lightly floured
surface and knead a few turns to hold dough together.  Do not over mix. Pat
into an 8 inch round. Cut into 4 wedges, place on baking sheet, spaced slightly
apart. Bake until deep golden brown, about 30 minutes.

I like baking these breads in my dutch oven which acts as a bastable in my oven. I think it’s much better than using  a baking sheet. If you’re using your enamel coated stock pot (like Le Crueset) , you might want to remove the lid handle (unless it’s All Clad) because after a while, the high heat will crack the plastic. Screw it back on after it cools down.

There is another site that I favor for Irish cooking and there is an interesting section called Winter Buttermilk which I intend to try.

Winter Buttermilk

Mix 1/4 lb flour to a smooth paste with 1 cup cold water. Put this in
the bottom of a large jug or crock. Add 2 grated raw potatoes and 2
mashed cooked potatoes. Now mix in 7 cups cold water. Cover and leave
it on the kitchen mantelpiece or in some such warm place for 2 days.
When you are baking pour off carefully, and without disturbing the
sediment, as much liquid as you require. This can be used in exactly the
same way as buttermilk and will give you lovely light bread. Add fresh
water to make up for what you have3 used. Stir up the contents of the
vessel, cover it and put it by for the next baking. The one lot of
potatoes and flour will give you a fortnight’s supply of winter buttermilk.

http://realirishfood.blogspot.com/2008/02/recipes-from-maura-laverty.html

PS Check out the two dudes to the right in the etching. I wonder why they’re mooning the chieftain.

 

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