Tuesday, March 20, 2012

Tuesdays With Dorie : Irish Soda Bread

This week's recipe for Tuesdays With Dorie (TWD) is Irish Soda Bread.. And it is possibly the easiest recipe there is in Baking With Julia (BWJ)..

The process is: Mix flour, salt, baking soda, buttermilk in a bowl, with a fork. Transfer to a floured surface to knead for 1 minute and make a ball.. Bake it for 50 minutes in the preheated oven.. Wait until it reaches room temperature to eat.. Do you know any bread recipe easier than this? At least I never knew baking a bread could be this easy before..

The original recipe uses unbleached all purpose flour and gives the option of adding raisins for a non-traditional (according to Dorie Greenspan) Irish soda bread.. After reading comments on TWD blog about the recipe being open to improvisation in terms of additional ingredients, I decided to make 2 versions of it: One with all purpose flour and raisins - following the original recipe, and second one with half all purpose half whole wheat flour, with 1,5 tablespoons caraway seeds.. Result: They are both delicious but very different than each other.. First one is soft, white and sweet with the additional raisins (which I boiled in water for 2 minutes, drained and dried before using for the bread), second one is brown, heartier and flavored generously with caraway seeds.. They both have substance and texture to support variety of toppings for open-faced sandwiches..

With all purpose flour and raisins..
With half all purpose half whole wheat flour, and caraway seeds.. And also baked in cast iron skillet.. 
BWJ says that this bread is only good for day one and gets rock hard afterwards.. I was positively surprised that it was not the case.. I baked them on Friday, tasted a piece when cooled to room temperature, wrapped with plastic wrap and kitchen towel.. We, my husband and I, ate our bread both on Saturday and Sunday for breakfast.. Although not as good as fresh, I am happy to say that the bread keeps for 2-3 days, locked in sealed plastic bags at room temperature.. They are also good toasted..

Below are pictures of our delicious breakfast items with home-made Irish soda bread.. We ate raisin bread with butter and apricot lekvar (thick dried apricot paste with lemon juice and almonds - from rugelach recipe) and some crushed almonds on top, and the other one with dill-cream cheese and smoked salmon, topped with some fleur de sel..

Raisin Irish soda bread with butter and apricot lekvar..
Caraway seeds Irish soda bread with dill-cream cheese and smoked salmon..
Conclusion: This recipe is so easy and open to variations, I will for sure bake it again and again.. And I recommend you to try it even if you don't consider yourself a baker or are scared of baking a bread.. It is very easy, and eating bread you baked is so satisfying.. You can watch the video of the Irish soda bread episode of Julia Child's TV show, from this link..

For the recipe please visit blogs of Carla and Cathleen : Chocolate Moosey and My Culinary Mission, or buy the book: Baking with Julia..

Looking forward to meeting you in two weeks with the next recipe for TWD: Pizza Rustica..


20 comments:

  1. Your Bread looks Lovely ... !!! Great job !!!! I never thought baking a bread can get that easy !!!

    ReplyDelete
    Replies
    1. Thanks Saira! Me neither :) And it is so easy to tweak depending on what flavor you want in them, I am sure I will bake it a lot.. Happy that I tried it with TWD..

      Delete
  2. The raisin loaf is absolutely beautiful!! The smoked salmon looks delicious!!!

    ReplyDelete
    Replies
    1. Thanks Cathy! Raisin one went very well with butter and apricot lekvar that I had in the freezer.. Smoked salmon and cream cheese went very well with caraway seed flavored whole wheat version.. I can not wait to try your gruyere version, sounds delicious :)

      Delete
  3. Fun to read your post. The cast iron skillet is a great idea as are your toppings. Your bread looks really good. My daughter will visit Turkey in a couple of months...she goes once a year and loves it there...always talks about all the great food.

    ReplyDelete
    Replies
    1. Thanks :) I am not objective on this but Turkish food is the best :)

      Delete
  4. Your bread looks great! I topped mine with some leftover lekvar as well. That lekvar is starting to become part of my diet!

    ReplyDelete
    Replies
    1. Thanks Julia :) I love the lekvar, so delicious with butter and irish bread.. I will try the prune one soon.. I heard that one is very tasty too..

      Delete
  5. Beautiful photos! I like your toppings. The leftover lekvar seemed just made for this bread, didn't it?

    ReplyDelete
    Replies
    1. Thanks Teresa :) Definetely it did :)

      Delete
  6. Really like your photos.. especially the ones with the toppings!! and i like how well-defined the cross came out in the first pic!! See you in 2 weeks!! :)

    ReplyDelete
    Replies
    1. Thanks, I am happy to hear that :) See you in 2 weeks :)

      Delete
  7. You did a great job as usual... I tried this recipe today and the result was perfect even I am not a great cook as you are. I laid out baking paper on the tray and baked it without using a pan. This is the easiest solution someone like me who has limited kitchen utensils:))) I also draw a bigger X on it. The result is: my bread looks like a miniature Trabzon bread...Taste is so good. Thank you for sharing your cooking experiences;)

    ReplyDelete
    Replies
    1. Thanks :) I am so happy that you tried this recipe and liked it.. Isn't it so easy :)

      Delete
  8. This is too funny! On day 2 after it came out of the oven, we ate the Irish soda bread with prune lekvar for breakfast and smoked coho for dinner :)

    ReplyDelete
  9. Ellerine saglik. These loaves look gorgeous! I am eager to try this.

    ReplyDelete
    Replies
    1. Tesekkurler Denizcim :) You should definitely try, so easy and tasty..

      Delete
  10. Beautiful!
    I love how easy this. After the challenge, I made a wheat/ prune version that we slathered with lekvar. So good.

    ReplyDelete
    Replies
    1. Thanks Cher! Wheat/prune version sounds great.. I still have to try prune lekvar..

      Delete