For St. Patrick’s Day:
Farls or ‘quarters’ are a type of quick Irish soda bread cooked in a griddle or a cast iron frying pan. Simple, four ingredient recipe found everywhere on the internet.
The only tricky part is adjusting the cooking temperature and time so that the top is not burnt while the inside remains raw.
11 thoughts on “Irish Soda “Farls””
I love quick breads like this, so easy. You’re right about getting the correct temperature so the insides aren’t raw, low and slow is the trick.
You can preheat the pan on medium and then after using that first blast of heat to firm up the outside (1 1/2 min and flip, 1 1/2 min and flip), turn down the heat to 4 (medium is 5 on my stove) and cook, flipping every few minutes until the inside is firm. My cast iron frying pan takes a while to heat up but then retains the heat for quite some time.
Oh – this is exactly what I need to be making today – it is miserable outside and I need something to eat with some new strawberry and rhubarb jam I have!
It’s a simple recipe and doesn’t make too much bread which is important for me. Soda breads don’t keep apparently.
They are nice toasted though – and I am using my own flour. I made them and love the simplicity of the recipe you referenced!
I’m glad that you enjoyed the farls. I’m all about the simplicity.
Yes- me too!
Posting about them today and mentioning you!
I had a little left over and took it out to Jude! He sat on command for that little piece of bread!
That’s great. He considers bread a treat. 🙂
Make sure you roll them out to about 1/2 inch. They will double while cooking. I wasn’t sure they would but I was pleasantly surprised.