Bread for Breakfast

27 Sep
So I woke up this morning to the sight of a rainy New York and a slight burning smell. In my half-awoken, half-asleep state, I stumbled into the kitchen to find my roommate mixing dough.
Me: What are you making?
My Roommate: Bread.
Me: Oh… Okay. *stumbles back to bed*
She was making Irish Soda Bread, to be exact. This is such a foreign concept to me, to just make bread and batter from scratch. My Nana (grandmother) still always makes her doughs from scratch, but she’s old-school like that. Apparently, my roommate is also old-school like that.

Here is the recipe (barely adapted from Darina Allen’s Irish Traditional Cooking: Over 300 Recipes from Ireland’s Heritage):
4 cups flour
1 tsp. baking soda
1 tsp. salt
1.5-1.75 cups buttermilk
Step 1. Preheat oven to 450 degrees. (Good for warming up our suite on a cold, rainy day!)
Step 2. Sift dry ingredients into a large bowl. If you don’t have a sifter, use a strainer. And if you don’t have a strainer, whisk it.
Step 3. Make a well (or hole) in the dry ingredients, and pour 1/3 of the buttermilk in the well and using your hands (no spoons!) mix it in a circular motion to incorporate buttermilk.
Step 4. Continue adding buttermilk until the dough is well-mixed. the dough should be a loose ball (it is not attractive dough).
Step 5. Turn the dough onto a floured cutting board and gently knead it.
Step 6. Form into a round flat loaf, about 2 inches thick. And using a sharp knife, cut an “X” on the top of the loaf to “let the fairies out”.
Step 7. Place on cookie sheet, place in oven and bake for 15 minutes at 450 degrees and then turn the oven down to 400 degrees and bake for another 20-30 minutes.
Step 8. It is done when you hit the bottom and there is a hollow sound.
Step 9. Remove from oven, let cool and enjoy. Use butter and jam.
Stay tuned! We have some posts about what we made this weekend coming up over the next few days!

One Response to “Bread for Breakfast”

  1. Cait September 27, 2009 at 5:31 pm #

    Zomg! Irish soda bread in the morn morn? That cray-cray, yet oddly delicious.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: