I started with this simple recipe:
- 4 cups of flour
- 4 tablespoons white sugar
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup margarine, softened
- 1 cup buttermilk--I didn't have any buttermilk so I used the old vinegar trick
- 1 egg
Preheat oven to 375 degrees. Mix the dry ingredients. Then unlike me, add the margarine. Stir in the buttermilk and egg until a big sticky ball is made. Put on a floured surface, knead a few times. Put dough in to a greased iron skillet. Cut a cross in to the dough. Let it bake for 40-50 minutes or until a toothpick comes out clean.
I really suggest adding the margarine. My dough was really dry and didn't take all the flour. I threw away probably about 1/2 cup of flour. It turned out like a big, dense biscuit that had a vague bacon flavor--I blame the cast iron skillet. It did have a nice crust about it. I smeared it with butter and honey; it was fine. I would suggest making the dough spread out in the skillet as much as possible-punching it in there or shaping it the right size before putting it in would work as well.
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I still need to get a cast iron skillet. I think I've hinted to mom about it but need to hint a little more... And I've never done the vinegar thing for buttermilk. I always use lemon juice. I wonder if they both work equally well? Have you tried the lemon juice version to compare? The bread looks yummy, even if it didn't turn out exactly like you wanted! :)
ReplyDeleteYou can sometimes get a good cheap cast iron skillet at yard sales or thrift stores. I got a mini skillet for $.25 at the local thrift store. So keep a look out!
ReplyDeleteAs for the lemon juice vs vinegar, I have tried both. I think the vinegar works better. It turns the milk in to a thick, creamy consistency and the lemon juice didn't do as well. Maybe it's just me. I've also substituted sour cream for buttermilk, when I've had that on hand.
I tried the soda bread. Not bad for not having any fat in it. It would be good with lots of jelly.
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