Sunday, March 3, 2013

Dermie's Weekly Best Buy: Féirm Úr Buttermilk


Féirm Úr Buttermilk is unique because it is Ireland's only buttermilk produced organically from whole milk with absolutely no additives or preservatives. John and Mary Cronin produce buttermilk on their farm using milk from a herd of 50 British Friesian Cows. All milk is pastuerised but not homogenised leaving a distinct delicious flavour in breads, pancakes, scones and treats.

Féirm Úr buttermilk supply into artisan food stores around Ireland and is used in a number of quality cafés, restaurants and eateries across the country. If you wish to stock Féirm Úr buttermilk you can contact John Cronin on 087-7072238.

Traditional Irish Soda Bread Recipe

- 450g Odlums Plain White Flour
- 450g Macroom Wholemeal Flour
- 1 Tsp Bread Soda
- 1 Tsp Salt
- 450ml-600 ml Féirm Úr Buttermilk

Method

1. Preheat the oven to 230°C Gas Mark 8. Sieve the plain white flour, bread soda, and salt into wide deep bowl before working in the wholemeal flour. Make a well in the centre - gently pour in the buttermilk, mixing to form a dough. Note: The dough should be soft but not sticky.

2. Shape the dough into a round about 2 inches thick and turn onto a floured baking tray. Make a deep cross in the top of the dough about two-thirds of the way through. With the tip of the knife, prick the quarters of the dough to 'let the fairies out'.

3. Bake for 15 minutes, then turn down the heat to 200°C Gas Mark 6 and bake for a further 20 minutes, before turning  the bread over for a further 5-10 minutes until golden brown.

4. The bread is done when you tap the back of the loaf and it sounds hollow. Allow to cool on a wire rack before slicing and serving with a generous dollop of butter and jam.
pre-heat the oven to 230°C/450°F/Gas Mark 8.