Posted by: Jonjon | January 8, 2009

Bread – Amazingly Easy Irish Soda Bread 8.5/10 on January 8 2009


Bread – Amazingly Easy Irish Soda Bread 8.5/10 on January 8 2009

http://allrecipes.com/Recipe/Amazingly-Easy-Irish-Soda-Bread/Detail.aspx

INGREDIENTS (Nutrition)
• 1 cup all-purpose flour 125g
• 1 tablespoon white sugar 10g
• 1/4 teaspoon baking soda 1g
• 3/4 teaspoon baking powder 2g
• 1/8 teaspoon salt 0.8g
• 2 tablespoons margarine, softened 30g
• 1/4 cup buttermilk 60ml
• 1/4 egg
• 1 tablespoon butter, melted 15g
• 1 tablespoon buttermilk 15ml

Conclusion
Despite the little amount of sugar placed in this bread, this bread ended up tasting a little sweet. Being a staple food, this was quite good on its own. It is much better than white bread. I think because of the coating of the buttermilk and butter, upon baking, the outside will form a sweet crunchy crust with the insides remaining quite moist. I think without the buttermilk and butter coating, the bread would end up with a dry and hard outside rather than moist and crunchy. Putting the cross on the bread did not make much difference, although traditionally this was done to facilitate heat flow + for easy division of the bread after it has been baked. I could slightly ..just slightly taste the egg in it, so I might remove a bit of the egg next time. Overall, this was a very good plain bread made with baking soda, thus the name, and would be great to have it with a meal. By the way, I made a smaller and a larger version, all finished cooking at the same time, and they did not expand much. The dough was quite tough to knee at first, but that was because I forgot to add the butter, however, upon adding the butter, the dough was still tougher than any cookie recipe I’ve made up to this date and I needed to use my hand to actually kneed it rather than me going through my usual routine of avoiding the mixer and using a spoon and a fork.

By the way, You don’t need that much buttermilk and butter for the coating. I could have reduced the ingredient of the coating down to about 10x less and will still have plenty of coating for the bread

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