Food – How to make soda bread | The Afternoon Club

hello I’m Christabel I’m a member of theeducation team the visitor engagementteam fails traffic museum based incontrol[Music]most people come to the Folk Museum thenumber one thing that they look forwardto doing when they arrive is to try somefresh soda files straight off thegriddle so people are missing that Ithought to be a really nice opportunityactually to show everybody at home howeasy it is to make super files from yourown kitchenso in terms of the ingredients for sodaCarl’s all you need are some clean floorsome buttermilk some bicarbonate of sodasome salt and in terms of equipment youneed a measuring cup one of these onecup measures is just the ticket or setof scales if you want to do more exactwooden spoon spatula teaspoon and I’mgonna be using our nice modern andelectric hob today or your gas hops youonly need as a heavy-based nonstickfrying pan in terms of preparing yourdough easy to do in the kitchen just doit on your work table basically workedoff or if you’ve got a separate bakingboard so the first thing you need to dofor your sort of caused me to do is toadd your clean floor so what we want todo is two cups of clean floor so eachcup is approximately out by 200 grams soif you want to measure right with a setof skills and that would be 200 grams ofclean floor our next ingredient isbicarbonate of soda now a lot of peoplethink bicarbonate soda Suns very verymodern but in fact it was actuallyinvented about 100 years ago and it wasrapidly and introduced into Irishfictions as a popular raising agent soin the to the floor we want one teaspoonof bicarbonate of soda and you wanted tobreak that in nicely just so you don’thave any lumpsI’m just want to mix the bicarbonatesoda 3 thereour next ingredient is salt and youbasically need white half a teaspoon ofsalt in general I will use one againjust mix that free nicely mix three andthen we’re gonna make just a little bitof a well in the middleso our final ingredient that we need toput into the dough is buttermilk we’regoing to look for a void cup ofbuttermilk but it may vary depending onyour floor so even if he just addslightly less some one cup to begin withand sowcarpet buttermilk would be about200ml if you wanted to measure it outyou’re going to pour that into themiddle and give it a good stir basicallywhat we’re looking for is a nice softdough that comes together easily as youstir around the bowl with your spoon andyou can tell right away actually thatthat’s probably not going to be enoughbuttermilk cause I’m gonna add a wee bitmore making so far does not like kicksin terms of you don’t have to be exactwhat you’re really looking for is thekind of feel and look of the dough[Music]so you can see already that that is justcoming together in two nice bolts notsticking to the bowl I think that’smaybe a little bit sticky and as I wassaying that’s no problem if you need toadd either a bit more bottom up if it’stoo dry or a little bit more flour ifyou think it’s too wet because we don’twant to be too sticky because the sodabread cooks really quite quickly and thewetter and sticky or it is the longerit’s going to take to cook you’re justadding a wee bit more flour oh it looksabout right so now what we’ve got thereis a nice soft dough we can see thatthey’re nice and soft because there’s nowe a stand that we don’t want to beoverworking the dough because basicallythe bicarbonate of soda is your raisingagent so at this stage all you want todo is really shape it into a bit of aball like so but we got a flour ontoyour baking board like so and then whatyou do and again just shape it into anice ruined like soapso see that’s nice and puffy and softand there’s no need to use a rolling pinso for so far else what we want to do isjust flatten it into arrange to a bitequarter of an inch thick so keep shapingand passing if you find them to bethere’s a wee bit sticky at the top justout a wee bit more flour there now younoticed actually before I startedflapping it it was in a ball shape andthat’s actually how you do this so deloaf which we just go straight into theoven so if you wanted to keep it as aloaf just shape it into a ball and wecross on top and pop it into the oventhe reason for the cross on top is tohelp you break it into four easily onceit’s cooked and also a little bit of asuperstition in terms of people are verysuperstitious and always worried aboutthings like which is it’s bad spiritsand things like that and they felt thata cross on the top of their bread wouldkeep the devil in their bedroom[Music]so there we are we’re into a nice rindit looks like to me about quarter aninch thick and again you don’t reallyneed to worry about it being too perfectthis is traditional bread it’s nothaving for an artisan bakery so we’reall right and then what we need to do isat this point we need to cosmos intofour okay so we have our nice flat rindI’m recovered going to cut it into fourcuz obviously our soda files are alwaysin the traditional triangular shape andour interesting fact for you is the wordFaro is actually based on an old scotsgaelic word fartole on anything in afartolemeant to cut into segments or portionsso far till then became the farroso anything in the farm has cut intopieces particular quarters so there weareeasy peasy there we have our dough readyto go for a nice in the forest by thequarter an inch thick and you can seethey’re not too sticky in the middle sonice and soft really easy so all we needto do now is transfer them into thekitchen to pop them on your home so I’vegot a gas hob here and I’ve put that onthe sort of low to medium heat what I’mgoing to do as I’m going to sprinkle alittle bit of fleur oh mywell just be to stop the bread fromsticking and the pan goes on the hole soobviously in the museum we’re operatingon a open turf fire and with a creek acream on a griddle and one of thereasons we would put floor and see asprinkle flour onto the griddle and thatis basically a good way to check thetemperature because I always say inmodern times here we have our littledials and switches and things like thatwhich can tell us what temperature butwhen you’re working with an open firethere’s no real way of controlling thetemperature all otherwise by just movingthe griddle up and down so we get afloral to the pan and where the floragoes nice and golden brownthen you know that your griddle is niceand warm so all we have to do with ourfiles at the stage and it’s just popthem onto the power so pretty quicklyand it’ll start to puff up a wee bit sokeep an eye on up don’t wander off andstick the telly I’ll just keep the wayeye on it and then after a couple ofminutes what we’ll do is we’ll have aweek cake under each side if it’slooking like it’s going to go it’s goinga nice golden brown then we can flipover for us so we’re probably looking atabout two sort of five to six minuteseach side however we look at files inthe pan you can see that pretty muchdoubled up in size I’ve already had awee look under here but how do we checkand see there start to be nice andgolden brown so now is the timecarefully turn them over I don’trecommend using your fingers away I ambut after years of baking on a griddleand the Folk Museum I don’t think Iactually have any sensation left to myfingers so please do be careful whenyou’re doing this so now you can seethat they’re nice and golden brown onthe side and you know you’ve kind ofdone them enough from the fresh side soif you get a wee top with yourfingernail if you’ve got fingernailsit’s shoed signed nice on crunchy ifyour fingernail sinks in then youhaven’t quite done them enough so I wasabout seven sigh at seven minutes on thefirst side these are probably gonnamaybe take another five minutes on theother side and then what we’ll do againis well just have a wee look at the edgeand if it’s golden brown and then we’llcheck and see how they’re doingokay so the suta photos have been turnedover they’ve been cooking for anotherfive minutes on the other side so wellthat’s how do we look and see what theylook like so you just get your spatulawe look and there we go nice andgolden-brown there’s another return sothere we arethey are looking really good so a tip tosee if your bread is actually ready isto lift it on tap it you can hear thatnice hollow sign that means that therecoach okay but a little tip that Ilearnt from one of the visitor guidebakers and the museum have been bakingfor maybe thirty years just alwaysfinish off your soda files on there addjust as you can stay here still a littlebit doughy on the edges so on the way upwe would always Park them on their handsfor a couple of minutes and once eachend is kind of golden brown and and ifyou didn’t do that quite often what youfind is you end up with like a weekdoughy bit in the middle so this is areally really good idea so how do welook and see so you can see alreadythere that that’s started to kind ofthrow in a wee bit so we’ll just givethem a wee turn again on the other edgesjust for a couple of minutes like soand it’s wee bit of a balancing acttrying to get them to perch up like thatso I’ll give them another wee minutes soyou can see how much the box youremember this tartlet at about a quarterof an inch thick no they’ve doubled insize and they’re really looking reallynice and puffy and golden brown this wayjust finish them off okay so whilethat’s doing that the last thing we needto do I know it’s really really temptingas soon as they come off you’re poundingof little is to dive straight in but wealways wrap them in a tee time for by 10minutes two reasons for that is just tolet them cool a bit slightly so youdon’t burn yourself and also if the rafton the tee to either continue to cookjust for another few minutes and thatreally does avoid that annoying doingthat in the middle so this stage therelooking nice and burn all the way rightnice and hollow so we’ll just turn offour top and I’m going to pick them and -et toi so we smell so good – we reallydonothing like fresh to the breath I justwrap them up thereI’m gonna rest them for like ten minuteslike look really really nice reallylovely so they’re best eating on the dayyou make them but of course if you dohappen to have any leftyou can always fry them up for fryingthe next day or just pop them in thetoaster so perfect so there we have anice open texture nice and soft andfluffy and traditional way to eat themit’s obviously a bit of nice butter so Ihope that has them inspired you to trynew English so files at home Utah[Music]you