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Used regular milk/white vinegar combo as I didn't have buttermilk. I sometimes add small chunks of cheddar cheese or leave out the caraway seed and add gorgonzola. This bread has wonderful texture and good substance, and is great for people like me who can't eat foods containing yeast! Additionally, it's both healthy and economical. I used all whole-wheat flour and included the optional caraway seeds with great results.
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Super easy and incredibly tasty! It ended up requiring more like 2 or 2 1/2 cups of buttermilk, but otherwise was free of complications. I used 1.5 cups while flour and 2 cups whole wheat flour. Surprisingly close in taste to a yeasted bread. I was expecting something dry and not very leavened, but it rose really well and tasted moist and flavorful, even the next day. This is an amazingly easy and amazingly good recipe. Next time, I think I'll do what another reviewer suggested and add garlic and a few other ingredients (yes, I know it's not supposed to be a dressed-up bread, but hey, recipes are meant to experiment I think) A great traditional Irish bread! I cut a large, deep X in the dough and it cooked perfectly for me without being doughy. I made the bread exactly as described, with the exception of adding a bit of rosemary to the top right before I popped it into the oven. it's meant to be a lot simpler, made with simple ingredients that you have on hand. The bread turned out exactly as I thought it should - it's not meant to be a sweet, loaded with flavor bread. I made this bread to accompany the beef stew and braised cabbage I made for my husband and I to celebrate St. Stir and it will separate a bit and get thick. I add about a tablespoon of vinegar or lemon juice to my measuring cup, then pour in enough soymilk to make 1 1/2 cups. Note: if you are dairy allergic/intolerant, this recipe turns out well using "clabbered" soymilk as a substitute for the buttermilk. I think the best has been with 1 1/2 C white flour, 2 C whole wheat.
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I've made it multiple times, varying the flour used with combinations of white and whole wheat, and all variations have been tasty so far. Other than that, I stuck to the recipe, including the baking time/temp, and in under an hour had delicious hot bread. I also sprinkled some parmesan cheese on top. Made it with ingredients I had on hand so unsweetened almond milk replaced the buttermilk. All I can say is her recipe sure was better than this Irishman's. I tried this recipe because I could not find my old favorite given me by a Scottish woman. I me bake yeast and quick breads regularly. This tasted awesome dipped in he broth from my braised corned beef. It says optional, but it totally makes the recipe. It is definitely heavy, but crusty on the outside and soft and chewy on the inside. I halved the recipe to make a small loaf for a dinner party, and all of my guests loved it. I used 2 c white flour, 1 1/2 c whole wheat flour. But was pleasantly surprised how simple but tasty it was! My two teenagers and husband had seconds and asked me to make again! Great w butter. Thought it might be too heavy, tasteless, etc. Made this to go with som Shepherd's Pie to celebrate St Patrick's Day. Yummy with butter, and I think it will make stellar toast in the morning, and will be a good go-to bread that will take additions well. Mixed in a stand mixer until blended, didn't turn it out onto a board, but then formed, put a cross on it, and baked it as written, and the result was crusty on the outside, chewy on the inside, dense and moist but not overly heavy. whirl about a cup of GF rolled oats in the food processor for 30-60 seconds until a coarse powder), 1 generous tsp baking soda salt and buttermilk as written and I added an egg and 1 1/2 tsp xanthan gum. Had to make this gluten free for my celiac husband, and I think it turned out surprisingly well: 3 C GF flour, 3/4 C oat flour (i.e. It is so delicious with Irish butter it will not be relegated to just St. It wasn't heavy at all and had a nice crunchy crust.