"Kris" > wrote in message

> On Mar 17, 10:41 am, "Felice" > wrote:
>> I have a gazillion recipes for Irish soda bread, but I'd like to try
>> a new one. It calls for 1 1/4 lb all-purpose flour and 1 1/4 lb
>> pastry flour, a combo I've not tried before, and I don't have pastry
>> flour on hand.
>>
>> My King Arthur cookbook suggests 2 tablespoons cornstarch for an
>> equal amount of flour in each cup. I do trust KA, but I'd appreciate
>> hearing from someone who has made this substitution with success
>> because I am a cook, not a baker.
>>
>> I suppose I could just order some pastry flour from KA and try this
>> recipe later, but ...
>>
>> Of course I plan to use Kerrygold as the butter du jour on the
>> sliced bread, and smoked salmon top of that.
>>
>> Felice
>
> That's also what they recommend for substituting cake flour (Not 100%
> sure if that's the same thing or not).
>
> I'd say go for it - any soda bread dough I've made is pretty
> forgiving.
>
> By the way, now I'm DYING for a smoked salmon Kerrygold canape -
> thanks a lot!!
>
> Kris

Stop by Sunday morning. We'll have enough to share!

Felice