Lorraine from PEI asked about a recipe for Veda bread. I wish I
could supply one, but alas, I cannot. I do, however, have a very
good recipe for Irish Pint-Glass Bread. It makes one 7 1/2" round loaf.
If you use a pint glass to measure the ingredients, note that the
vessel in question is a 20-ounce imperial pint glass.
1 pint glass (2 1/2 cups) all-purpose flour
1 pint glass (2 1/2 cups) stone-ground whole wheat flour
Enough baking soda to coat the bottom of a pint glass (3/4 tsp.)
Enough salt to coat the bottom of a pint glass (3/4 tsp.)
Enough butter to coat the bottom of a pint glass (1 tbsp.)
3/4 pint glass (1 3/4 cups) buttermilk
1. Preheat the oven to 375F. Sprinkle 1 tsp. of the all-purpose
flour over the center of a baking sheet and set aside. Put 2 tsp. of
the all-purpose flour into a small bowl and set aside. Put remaining
all-purpose flour, whole wheat flour, baking soda, and salt into a
large bowl and mix well with your hands to combine. Add butter,
breaking it up with your fingers, and mix it into flour mixture until
combined. Make a well in the center of the flour-butter mixture and
add buttermilk. Slowly incorporate the buttermilk into the flour
mixture with your hands until a rough ball forms, then turn out onto
a lightly floured surface and form into a neat ball (without kneading).
2. Transfer the dough to center of baking sheet and press gently to
form a 7 1/2"-wide round. Using a sharp knife, slash a cross 1/2"
deep across the entire loaf and dust top of loaf with reserved
flour. Bake until bread is light golden and a tap on the bottom
sounds hollow, about 70 minutes. Wrap bread in a clean kitchen
towel, prop against a window sill, and allow to cool for about 2
hours. Slice and serve at room temperature or toasted, with a
slathering of Irish butter, if you like.
If you use this recipe, Lorraine, you owe me a lobster supper the
next time I'm on your beautiful island.
Bob the Tarheel Baker