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Baking is an important part of Irish life,
and Ireland boasts a wonderful variety of breads (often called cakes),
baked both on and in the stove. They accompany any meal, from soda farls
and potato cakes for breakfast to treacle bread at tea time, and are
unique in that they use bicarbonate of soda or baking powder as the
raising agent, rather than yeast. Don't serve dry starches such as bread and
crackers flat on a plate, especially hot bread, which can become soggy where it
touches the plate. Drape a linen napkin in a serving basket and heap the bread,
rolls, toasts, or crackers in it.
If your bread isn't completely fresh, try
steaming it. Wrap bread slices, pita, etc., in a small towel and place
in a steamer or on a rack set over gently boiling water. In 1-2 minutes,
you will have a pliable, tantalizing bread. If you prefer to use a
microwave, place bread inside a slightly moist paper bag in the
microwave set on medium power for 20-30 minutes.
Shortbread is a Scottish specialty enjoyed year
round but especially baked for New Year celebrations. The secret to crisp yet
tender shortbread is in the kneading. Gently knead the dough on a lightly
floured surface for 10-15 minutes and the shortbread will become very smooth and
buttery. |
