Michael Horowitz > wrote in message
...
> A friend had given me a recipe for Soda Bread,
> and it being a cold and dreary morning, I decided
> to give it a try. Followed the recipe and arrived at
> a very damp dough. I kept adding flour until I
> could form it into a ball. As I looked at the end
> results, I wondered what would it look like if
> I had added too much flour. Can anyone tell
> me how too much flour would affect the outcome?

Hardtack or scones.

What's the recipe you followed look like?

Here's the recipe Spawn made for her pre-K class a few years ago.
Aside from the Flour Explosion, the bread turned out darned good.

IRISH SODA BREAD

INGREDIENTS:
o 1 cup self-rising flour
o 1/2 tsp. Salt
o 1 tsp. baking soda
o 1 cup buttermilk

METHOD:
Mix all ingredients together. Turn out onto lightly floured
surface. Knead for approximately 3 minutes. Shape into an 8"
round. Using a floured knife, cute round into quarters. Lightly
flour a round griddle (or electric frying pan if no round griddle)
and place soda farls on griddle, preheated to 350F. Cook each side
approximately 5 minutes. Stand each farl on end for approx. 2
minutes to make sure inside is cooked. (You can add a 1/2 cup of
sultanas to make it a dessert-like bread.)

The Ranger