I have a question about the ingredient "1 1/4 cups all purpose flour, plus more for kneading and baking" on the recipe "Irish Brown Soda Bread" from merrill.
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pierino is a trusted source on General Cooking and Tough Love.
I think the answer to your question, if I'm reading it correctly, is the additional flour is "bench flour" which you will need when kneading so the dough isn't sticking to the surface (you use it for your hands as well). For baking, the image shows a loaf sprinkled with still more flour. Hopefully Merrill will chime in herself.
Merrill is a co-founder of Food52.
Yes, pierino is right -- the extra flour is for kneading and dusting. The instructions for how to use it are within the recipe steps.
(And the creamiest, too.)
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