Catrina grew up in Ireland and now cooks Irish-inspired recipes for her family in America. Her passions include travel, tennis, and spending time with family and friends.
340 grams (12 ounces/about 2 cups) plain white (all-purpose) flour
5 ml (1 teaspoon) baking soda
10 ml (2 teaspoons) salt
473 ml (2 cups) buttermilk
Preparation
1. Preheat oven to 213°C (415°F). Put a baking sheet into the oven to warm while making the bread. Put the wheaten flour into a bowl. Sieve the remaining dry ingredients into the bowl and mix well. Make a well in the center.
2. Gradually add about 355 ml (1 1/2 cups) of the buttermilk, using one hand to mix in the flour from the sides of the bowl. Add more as needed; the dough should be soft but not too wet and sticky.
3. When it all comes together, turn it out onto a floured board and knead lightly for a few seconds, just enough bring it all together.
4. Pat the dough into a round about 4 cm (1 1/2 inches) deep, and cut a deep cross on the top (to let the fairies out!). Let the cuts go over the sides of the bread to make sure of this.
5. Bake at 213°C (415°F) for 10 minutes, then reduce the oven to 204°C (400°F) and continue baking for a further 25 minutes. If you are in doubt as to it being cooked through, tap the bottom of the bread after you remove it. The bread should have a “hollow” sound.
Catrina, who grew up in the historic town of Trim, County Meath, Ireland, has been a resident of the United States for the past 25 years. She cooks for her family of five with a blend of Irish-inspired recipes and what she has learned from living in four different states. Her passions include traveling, playing tennis, spending time with her family and friends and enjoying the beautiful Lakes Region of New Hampshire, USA.