Irish I May, Irish I Might
Mar. 26th, 2019 07:37 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Irish Soda Bread.
3 cups flour (I used half white and half whole wheat)
1 Tbsp sugar
1 tsp salt
1 tsp baking soda
1 1/2 cups buttermilk
Combine the dry ingredients and stir well. Add the buttermilk and stir gently with a spatula; it will form a slightly sticky dough. Cover the bowl and rest for five minutes.
Heat the oven to 450. Remove the dough to a lightly floured work surface and knead until smooth, about 1 minute. Form into a round loaf and place on a parchment-covered baking sheet. Cut a cross about 5" long and 1" deep into the top of the loaf. Let it rest, loosely covered, for about 15 minutes while the oven is heating.
Bake about 45 minutes until it is well risen, a deep brown color, and the skewer test comes out clean. Slide the loaf onto a rack to cool.
Keep the bread in a plastic bag at room temperature; it is good for a day or two. It becomes hard and crumbly if toasted, so use it fresh.
What worked: It went well with a modified plowman's dinner: house-cured lonza, bresaola, rillettes; cornichons and pickled walnuts; and Leicester cheese. The loaf was particularly good with the rillettes and pickled walnuts together. The leftovers were fine with butter a day or two later, but I wouldn't have wanted to let it get older than that.
What didn't: It was almost scorched after 45 minutes. There was a bit of liftoff at the crust base as well.
Will I make it again? Probably, although not very often. The GBBO recipe says to bake at 400 for 30 minutes; I will try that. Also to slash almost all the way through; that would help with the liftoff.
3 cups flour (I used half white and half whole wheat)
1 Tbsp sugar
1 tsp salt
1 tsp baking soda
1 1/2 cups buttermilk
Combine the dry ingredients and stir well. Add the buttermilk and stir gently with a spatula; it will form a slightly sticky dough. Cover the bowl and rest for five minutes.
Heat the oven to 450. Remove the dough to a lightly floured work surface and knead until smooth, about 1 minute. Form into a round loaf and place on a parchment-covered baking sheet. Cut a cross about 5" long and 1" deep into the top of the loaf. Let it rest, loosely covered, for about 15 minutes while the oven is heating.
Bake about 45 minutes until it is well risen, a deep brown color, and the skewer test comes out clean. Slide the loaf onto a rack to cool.
Keep the bread in a plastic bag at room temperature; it is good for a day or two. It becomes hard and crumbly if toasted, so use it fresh.
What worked: It went well with a modified plowman's dinner: house-cured lonza, bresaola, rillettes; cornichons and pickled walnuts; and Leicester cheese. The loaf was particularly good with the rillettes and pickled walnuts together. The leftovers were fine with butter a day or two later, but I wouldn't have wanted to let it get older than that.
What didn't: It was almost scorched after 45 minutes. There was a bit of liftoff at the crust base as well.
Will I make it again? Probably, although not very often. The GBBO recipe says to bake at 400 for 30 minutes; I will try that. Also to slash almost all the way through; that would help with the liftoff.
