{"id":6022,"date":"2014-12-11T12:09:55","date_gmt":"2014-12-11T12:09:55","guid":{"rendered":"https:\/\/blogs.transparent.com\/irish\/?p=6022"},"modified":"2015-07-20T23:51:59","modified_gmt":"2015-07-20T23:51:59","slug":"oideas-i-ngaeilge-aran-soide-eireannach-agus-aistriuchan-bearla-and-an-english-translation","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/irish\/oideas-i-ngaeilge-aran-soide-eireannach-agus-aistriuchan-bearla-and-an-english-translation\/","title":{"rendered":"Oideas i nGaeilge: Ar\u00e1n S\u00f3ide \u00c9ireannach, agus Aistri\u00fach\u00e1n B\u00e9arla (and an English translation)"},"content":{"rendered":"

(le R\u00f3isl\u00edn)<\/strong><\/p>\n

\"Ar\u00e1n<\/a>

Ar\u00e1n s\u00f3ide \u00c9ireannach (http:\/\/commons.wikimedia.org\/wiki\/File:Soda_bread.jpg; tuilleadh eolais faoin ngrafaic th\u00edos)<\/p><\/div>\n

M\u00ed na Nollag!\u00a0 Seo an s\u00e9as\u00far le bheith ag b\u00e1c\u00e1il.\u00a0 Briosca\u00ed, c\u00edst\u00ed, f\u00edoracha sins\u00e9ir, donn\u00f3ga, agus araile.\u00a0 Ach m\u00e1 t\u00e1 t\u00fa ag iarraidh gan barra\u00edocht ruda\u00ed milse a dh\u00e9anamh i mbliana, seo oideas d’ar\u00e1n blasta.\u00a0 N\u00edl si\u00facra ar bith ann, ar nd\u00f3igh, ach m\u00e1 t\u00e1 t\u00fa ag iarraidh blas beag\u00e1n milis, bain triail as le subh n\u00f3 leath\u00e1n tortha\u00ed, agus le him freisin, m\u00e1s mian leat.\u00a0 Is maith liomsa go m\u00f3r na subha agus na leath\u00e1in nach bhfuil si\u00facra ar bith iontu. \u00a0T\u00e1 siad milis ach n\u00edl siad r\u00f3mhilis. \u00a0N\u00ed hiad na t\u00e1irg\u00ed le milseoir\u00ed br\u00e9ige at\u00e1 i gceist agam mar n\u00ed maith liom iadsan ach oiread ach t\u00e1irg\u00ed a \u00fas\u00e1ideann tortha\u00ed mar mhilseoir\u00ed n\u00e1d\u00fartha mar at\u00e1 ag comhlachta\u00ed mar Polaner agus Crofters (www.polanerspreads.com agus www.croftersorganic.com; d\u00e1la an sc\u00e9il, n\u00edl baint ar bith agam leo).<\/p>\n

P\u00e9 sc\u00e9al \u00e9, seo an t-oideas, an chlasaic \u00c9ireannach, ar\u00e1n s\u00f3ide (soda bread)<\/em>.\u00a0 \u00a0Simpl\u00ed mar n\u00edl giosta ar\u00e1in n\u00f3 \u00e9ir\u00ed de dh\u00edth air.\u00a0 T\u00e1 dh\u00e1 chine\u00e1l ar\u00e1n s\u00f3ide ann, ceann le pl\u00far b\u00e1n agus ceann eile le pl\u00far donn.\u00a0 D\u00e9antar an t-oideas sa bhlag seo le pl\u00far donn (l\u00e1nchruithneacha) agus b\u00e1n.\u00a0 T\u00e1 an t-oideas coitianta go leor ach cuirimse rud \u00e9igin isteach nach gcuireann an chuid is m\u00f3 daoine, fad m’eolais.\u00a0 C\u00e9n rud \u00e9 sin?\u00a0 L\u00e9igh leat!<\/p>\n

Ar\u00e1n S\u00f3ide (donn): Na Comh\u00e1bhair<\/strong><\/p>\n

pl\u00far donn: ceithre chup\u00e1n agus\u00a0pl\u00far b\u00e1n: dh\u00e1 chup\u00e1n<\/p>\n

bl\u00e1thach, bainne g\u00e9ar, n\u00f3 bainne g\u00e9araithe le gealtartar: cup\u00e1n amh\u00e1in agus giota beag eile m\u00e1 t\u00e1 s\u00e9 de dh\u00edth don uigeacht<\/p>\n

s\u00f3id ar\u00e1in (d\u00e9charb\u00f3n\u00e1it s\u00f3idiam): taesp\u00fan\u00f3g amh\u00e1in<\/p>\n

salann: taesp\u00fan\u00f3g amh\u00e1in, agus gr\u00e1inn\u00edn eile don ghl\u00f3nra<\/p>\n

Agus m\u00e1s rogha leat: <\/strong><\/p>\n

gealac\u00e1n uibhe (\u00f3n ubh a \u00fas\u00e1idfidh t\u00fa don ghl\u00f3nra — an gealac\u00e1n mar chomh\u00e1bhar san ar\u00e1n agus an bu\u00edoc\u00e1n don ghl\u00f3nra) — thosaigh m\u00e9 le seo a dh\u00e9anamh mar cad \u00e9 eile a dh\u00e9anf\u00e1 le gealac\u00e1n ubh amh\u00e1in? \u00a0N\u00ed leor d’uibheag\u00e1n \u00e9 agus n\u00ed m\u00f3r\u00e1n \u00e9 le n-ithe leis f\u00e9in.\u00a0 Cuir an gealac\u00e1n (\u00e9 buailte) sa bhainne n\u00f3 cuir sa taos \u00e9 nuair a bheas an taos leathmheasctha agus measc n\u00edos m\u00f3 \u00e9.\u00a0 Is \u00e9 mo bhar\u00fail go mb\u00edonn an t-ar\u00e1n beag\u00e1n n\u00edos \u00e9adroime le gealac\u00e1n na huibhe ann.\u00a0 Agus is \u00ed troime an pr\u00edomhdh\u00e1ins\u00e9ar a bhaineanns le b\u00e1c\u00e1il ar\u00e1n s\u00f3ide.\u00a0 Amanna tagann s\u00e9 amach mar bhr\u00edce, r\u00f3throm.\u00a0 Tharla s\u00e9 dom uair amh\u00e1in, p\u00e9 sc\u00e9al \u00e9.\u00a0 I ndiaidh na huaire sin, fadhb ar bith.<\/p>\n

Gl\u00f3nra<\/em> (rud nach bhfuil i ngach oideas ar\u00e1n s\u00f3ide ach rud a dh\u00e9anaim f\u00e9in, de ghn\u00e1th): bu\u00edoc\u00e1n uibhe agus beag\u00e1n uisce agus gr\u00e1inn\u00edn salainn, measctha le ch\u00e9ile go dt\u00ed go bhfuil s\u00e9 mar leacht gan chnapanna gan righne.<\/p>\n

M\u00e1s mian leat, is f\u00e9idir ruda\u00ed mar chuir\u00edn\u00ed n\u00f3 r\u00eds\u00edn\u00ed a chur ann, n\u00f3 le bheith neamhthraidisi\u00fanta, s\u00edolta lus na gr\u00e9ine, cn\u00f3nna mionghearrtha, srl.<\/p>\n

Treoracha<\/strong><\/p>\n

    \n
  1. Measc na comh\u00e1bhair thirime le ch\u00e9ile i mb\u00e1is\u00edn agus d\u00e9an “tobar” (poll) sa l\u00e1r.<\/li>\n
  2. Cuir an chuid is m\u00f3 den bhainne sa tobar, go leor de le taos tiubh a dh\u00e9anamh (ach f\u00e1g giota beag den bhainne amuigh; seans go mbeidh s\u00e9 de dh\u00edth n\u00edos moille).<\/li>\n
  3. Measc le sp\u00fan\u00f3g adhmaid \u00e9. Ba ch\u00f3ir go mbeadh an measc\u00e1n bog ach gan a bheith fliuch. Measc go h\u00e9adrom agus go tapaidh \u00e9.\u00a0 M\u00e1 t\u00e1 an measc\u00e1n r\u00f3righin, \u00fas\u00e1id beag\u00e1n n\u00edos m\u00f3 bainne.<\/li>\n
  4. Cuir beag\u00e1n pl\u00fair ar do l\u00e1mha agus cuir an measc\u00e1n ar losaid phl\u00fartha n\u00f3 ar chl\u00e1r pl\u00fartha agus leacaigh an taos i gcruth ciorcail thart f\u00e1 orlach go leith ar airde.<\/li>\n
  5. Cuir an gl\u00f3nra ar an taos le scuab thaosr\u00e1in. T\u00e1 a l\u00e1n cine\u00e1lacha gl\u00f3nra ann ach m\u00e1 \u00fas\u00e1ideann t\u00fa ubh amh sa ghl\u00f3nra, cuirtear ar an ar\u00e1n roimh bh\u00e1c\u00e1il \u00e9.<\/li>\n
  6. Cuir an taos ar leath\u00e1n b\u00e1c\u00e1la smeartha (le him n\u00f3 le hola ch\u00f3caireachta) agus gearr cros mh\u00f3r thairis le scian phl\u00fartha. I mo thaith\u00ed f\u00e9in, is f\u00e9idir leath\u00e1n b\u00e1c\u00e1la cothrom n\u00f3 panna buil\u00edn cruinn a \u00fas\u00e1id. I mo thaith\u00ed f\u00e9in, ar a laghad, coinn\u00edonn an t-ar\u00e1n a chruth, fi\u00fa ar leath\u00e1n cothrom.\u00a0 Tar \u00e9is an tsaoil, is taos \u00e9 — n\u00ed fuidreamh \u00e9.<\/li>\n
  7. B\u00e1c\u00e1il in oigheann 375-400\u00b0F ar feadh 40 n\u00f3im\u00e9ad \u00e9.<\/li>\n
  8. \u00das\u00e1id t\u00e1st\u00e1la\u00ed c\u00edste (n\u00f3 scian) le f\u00e1il amach an bhfuil s\u00e9 r\u00e9idh n\u00f3 nach bhfuil. B\u00ed cinnte go dtagann an t\u00e1st\u00e1la\u00ed amach glan lonrach agus nach bhfuil taos amh (neamhbh\u00e1c\u00e1ilte) f\u00f3s ann. M\u00e1 t\u00e1 s\u00e9 taosach f\u00f3s, lig don ar\u00e1n b\u00e1c\u00e1il ar feadh, b’fh\u00e9idir, c\u00faig n\u00f3im\u00e9ad eile agus t\u00e1st\u00e1il ar\u00edst \u00e9.<\/li>\n
  9. Lig don ar\u00e1n fuar\u00fa ar raca sreinge agus ansin cuir \u00e9adach glan mar thu\u00e1ille tae thart ar an ar\u00e1n chun \u00e9 a choinne\u00e1il bog go dt\u00ed go n-itear \u00e9.<\/li>\n
  10. Bain sult as!<\/li>\n<\/ol>\n

    Sin \u00e9, ar\u00e1n s\u00f3ide.\u00a0 An-bhlasta, go m\u00f3r m\u00f3r le him agus le subh, mar a d\u00fairt m\u00e9 thuas.\u00a0 N\u00f3 le c\u00e1is.<\/p>\n

    Chuala m\u00e9 i gc\u00f3na\u00ed gan ar\u00e1n \u00far a ithe agus \u00e9 te f\u00f3s \u00f3n oigheann.\u00a0 Leis an fh\u00edrinne a dh\u00e9anamh, n\u00edl a fhios agam c\u00e9n f\u00e1th.\u00a0\u00a0 Ach is d\u00f3cha gur ch\u00f3ir gan an t-ar\u00e1n seo a ithe go dt\u00ed go bhfuil s\u00e9 fionnuar (ag teocht an tseomra). \u00a0Ansin, plac ort.\u00a0 SGF — R\u00f3isl\u00edn<\/p>\n

    PS:<\/strong> I found one especially helpful website that shows six rolls with different glazes, plain (no glaze), water, egg white, egg yolk, butter, and milk (www.thefreshloaf.com\/lessons\/glazing).\u00a0 All the glazes look good, but the egg yolk one is the shiniest.<\/p>\n

    And here’s another site which has a brief history of Irish soda bread and answers a question I’ve long wondered about.\u00a0 When was baking soda introduced into Ireland?\u00a0 \u00a0I don’t suppose the SeanGhaeil had it!\u00a0 According to Abigail’s Bakery, it was in the 1840s.\u00a0 Suimi\u00fail!\u00a0 Seo an nasc: www.abigailsbakery.com\/bread-recipes\/history-of-irish-soda-bread.htm.\u00a0 Agus mo chl\u00e1sal s\u00e9anta, I have no connection with Abigail’s Bakery; they just happened to be the first hit I got looking at the history of soda bread and their website looks impressive.<\/p>\n

    Tuilleadh eolais faoin ngrafaic:\u00a0{{Information| |Description = Whole wheat soda bread. |Source = http:\/\/www.flickr.com\/photos\/moria\/18672876\/ |Date = June 11, 2005 |Author = Heather “Moria” |Permission = cc-by-2.0 |other_versions = }} {{cc-by-2.0}} Category:Bread<\/a><\/p>\n

    A Recipe in Irish: Irish Soda Bread (a translation of:\u00a0Oideas i nGaeilge: Ar\u00e1n S\u00f3ide \u00c9ireannach)<\/em><\/p>\n

    (by\u00a0R\u00f3isl\u00edn)<\/em><\/p>\n

    December (lit. the Month of Christmas)!\u00a0 This is the season to be baking.\u00a0 Cookies, cakes, gingerbread men, brownies, et cetera.\u00a0 But if you don’t want to be making too many sweet things this year, here’s a recipe for a tasty bread.\u00a0 There’s no sugar at all in it, of course, but if you want a little bit of a sweet taste, try it with jam or a fruit spread, and with butter also, if you like.\u00a0 I really like the jams and spreads that don’t have any sugar.\u00a0 They’re sweet, but not too sweet.\u00a0 I don’t mean the products with artificial sweeteners because I don’t like them either, but products that use fruit as a natural sweetener, made by companies such as Polaner and Crofters (www.polanerspreads.com and www.croftersorganic.com, neither of which I have any connection to).<\/em><\/p>\n

    Anyway, here’s the recipe, the Irish classic, soda bread.\u00a0 Simple, because it doesn’t need baker’s yeast or to rise.\u00a0 There are two types, with white flour and with brown flour.\u00a0 The recipe in this blog is made with a mixture of brown (whole-wheat) and white flour.\u00a0 The recipe is common enough but I put something in that, as far as I know, most people don’t.\u00a0 What’s that?\u00a0 Read on!<\/em><\/p>\n

    Soda Bread (brown): The Ingredients<\/strong><\/em><\/p>\n

    brown flour: four cups and\u00a0<\/em>white flour: two cups<\/em><\/p>\n

    buttermilk, sour milk, or milk soured with cream of tartar: one cup and a little more if needed for the texture<\/em><\/p>\n

    baking soda (bicarbonate of soda): one teaspoon<\/em><\/p>\n

    salt: a teaspoon, and an extra pinch for the glaze<\/em><\/p>\n

    And, optionally: <\/strong><\/em><\/p>\n

    an egg white (from the egg you’ll use for the glaze — the white as an ingredient in the bread and the yolk for the glaze) — I started to do this because what else would you do with the white of one egg?\u00a0 It’s not enough for an omelette and it’s not much to eat by itself.\u00a0 Put the egg white (beaten) in the milk or put it in the dough when it’s partially mixed and mix it some more.\u00a0 In my opinion, the bread is a little lighter with the egg white in it.\u00a0\u00a0 And heaviness is the main danger concerning soda bread.\u00a0 Sometimes it comes out like a brick, too heavy.\u00a0 It happened to me once, anyway.\u00a0 After that time, no problem.<\/em><\/p>\n

    Glaze (something that’s not in every soda bread recipe but which I usually do): an egg yolk and a little water and a pinch of salt, mixed together until it’s a liquid without lumps or stringiness (ropiness).\u00a0<\/em><\/p>\n

    If you want, you can add things like currants or raisins, or to be non-traditional, sunflower seeds, chopped nuts, etc.\u00a0<\/em><\/p>\n

    Instructions<\/em><\/p>\n

      \n
    1. Mix the dry ingredients together in a basin and make a “well” ((hole) in the middle.<\/em><\/li>\n
    2. Put most of the milk in the well, enough of it to make a thick dough (but leave a little bit of the milk out; perhaps it will be needed later)<\/em><\/li>\n
    3. Mix it with a wooden spoon. The mixture should be soft but not wet. Mix it lightly and quickly.\u00a0 If the mixture is too stiff, use a little more milk.\u00a0<\/em><\/li>\n
    4. Put a little flour on your hands and put the mixture on a floured kneading-trough or on a floured board and flatten the dough in the shape of a circle about an inch and a half high.<\/em><\/li>\n
    5. Put the glaze on the dough with a pastry brush. There are many types of glaze, but if you use raw egg in the glaze, it is put on the bread before baking.<\/em><\/li>\n
    6. Put the dough on a baking sheet greased (with butter or with cooking oil) and cut a big cross across it with a floured knife. In my experience, one can use either a flat baking sheet or a round or rectangular loaf pan.\u00a0 In my own experience, the bread keeps its shape, even on a flat sheet.\u00a0 After all, it’s a dough, not a batter.\u00a0<\/em><\/li>\n
    7. Bake it in 375-400\u00b0F oven for 40 minutes.<\/em><\/li>\n
    8. Use a cake tester (or a knife) to find out if it’s ready or not. Be sure the tester comes out clean and shiny, without any raw (unbaked) dough still on it. \u00a0If it is still doughy, let the bread bake for another, say, five minutes, and test it again.\u00a0<\/em><\/li>\n
    9. Let the bread cool on a wire rack and then put a clean cloth, like a tea towel, around the bread to keep it soft until it is eaten.<\/em><\/li>\n
    10. Enjoy!<\/em><\/li>\n<\/ol>\n

      That’s it, soda bread.\u00a0 Very tasty, especially with butter and jam, as I said above.\u00a0 Or with cheese.<\/em><\/p>\n

      I have always heard that one shouldn’t eat fresh bread while it’s warm from the oven.\u00a0 To tell the truth, I don’t know why.\u00a0 But I suppose it’s better not to eat this bread until it is cool (room temperature).\u00a0 Then, dig in!\u00a0 Goodbye for now– R\u00f3isl\u00edn<\/em><\/p>\n

      PS: I found one especially helpful website that shows six rolls with different glazes, plain (no glaze), water, egg white, egg yolk, butter, and milk (www.thefreshloaf.com\/lessons\/glazing).\u00a0 All the glazes look good, but the egg yolk one is the shiniest.\u00a0<\/em><\/p>\n

      And here’s another site which has a brief history of Irish soda bread and answers a question I’ve long wondered about.\u00a0 When was baking soda introduced into Ireland?\u00a0\u00a0 I don’t suppose the ancient Irish had it!\u00a0 According to Abigail’s Bakery, it was in the 1840s.\u00a0 Interesting! Here’s the link: www.abigailsbakery.com\/bread-recipes\/history-of-irish-soda-bread.htm.\u00a0 And my disclaimer, \u00a0I have no connection with Abigail’s Bakery; they just happened to be the first hit I got looking at the history of soda bread and their website looks impressive.\u00a0<\/em><\/p>\n

      More info on the graphic:\u00a0{{Information| |Description = Whole wheat soda bread. |Source = http:\/\/www.flickr.com\/photos\/moria\/18672876\/ |Date = June 11, 2005 |Author = Heather “Moria” |Permission = cc-by-2.0 |other_versions = }} {{cc-by-2.0}} Category:Bread<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

      (le R\u00f3isl\u00edn) M\u00ed na Nollag!\u00a0 Seo an s\u00e9as\u00far le bheith ag b\u00e1c\u00e1il.\u00a0 Briosca\u00ed, c\u00edst\u00ed, f\u00edoracha sins\u00e9ir, donn\u00f3ga, agus araile.\u00a0 Ach m\u00e1 t\u00e1 t\u00fa ag iarraidh gan barra\u00edocht ruda\u00ed milse a dh\u00e9anamh i mbliana, seo oideas d’ar\u00e1n blasta.\u00a0 N\u00edl si\u00facra ar bith ann, ar nd\u00f3igh, ach m\u00e1 t\u00e1 t\u00fa ag iarraidh blas beag\u00e1n milis, bain triail…<\/p>\n

      Continue Reading<\/a><\/p>","protected":false},"author":36,"featured_media":6024,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[3898],"tags":[365132,4206,365126,4268,303149,5064,365128,365134,6345,365131,365133,978,173138,365129,365127],"class_list":["post-6022","post","type-post","status-publish","has-post-thumbnail","hentry","category-irish-language","tag-an-t-oideas","tag-aran","tag-aran-soide-eireannach","tag-ban","tag-donn","tag-eireannach","tag-irish-soda-bread","tag-lanchruithneachta","tag-oideas","tag-oidis","tag-plur","tag-recipe","tag-soda","tag-soda-bread","tag-soide"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/irish\/wp-json\/wp\/v2\/posts\/6022","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/irish\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/irish\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/irish\/wp-json\/wp\/v2\/users\/36"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/irish\/wp-json\/wp\/v2\/comments?post=6022"}],"version-history":[{"count":5,"href":"https:\/\/blogs.transparent.com\/irish\/wp-json\/wp\/v2\/posts\/6022\/revisions"}],"predecessor-version":[{"id":6962,"href":"https:\/\/blogs.transparent.com\/irish\/wp-json\/wp\/v2\/posts\/6022\/revisions\/6962"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/irish\/wp-json\/wp\/v2\/media\/6024"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/irish\/wp-json\/wp\/v2\/media?parent=6022"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/irish\/wp-json\/wp\/v2\/categories?post=6022"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/irish\/wp-json\/wp\/v2\/tags?post=6022"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}