For starters, talk about easy. Just 4 ingredients mixed, shaped, plopped on a tray and baked. That's it.
So it seems that Irish soda bread is very similar to an Aussie damper with that wonderful crunchy crust and dense, slightly chewy interior. The perfect bread to eat warm with a smear of butter and lots of golden syrup. Heavenly!
My boys weren't so keen on this one, being used to lighter less chewy bread. Hubby never even saw it, as it was baked, eaten and the leftovers wrapped up in the freezer in a matter of hours. I have yet to test the "as hard as the Blarney Stone" prediction.If you would like to make this yummy bread check out Carla at Chocolate Moosey and Cathleen at My Culinary Mission for the recipe.
Your bread looks beautiful! Mine didn't have quite the rise yours did, but I had no buttermilk so I used the milk/vinegar combo and I think it lost the leavening effect because of it.
ReplyDeleteYour soda bread looked gorgeous. Nope, no beer. For some reason, at my house Irish Soda Bread got tossed into the "like cardboard" category. I added raisins. Not traditional, I know. I liked this exercise in Irishness, didn't you? Interested in how it comes out of the freezer. Mary Hirsch http://www.lightsonbrightnobrakes.com/
ReplyDeleteYour loaves look beautiful. For some reason, I always thought Irish Soda Bread was made in a skillet. Oh well.
ReplyDeleteI didn't get a nice slash in mine like that. Gorgeous!
ReplyDeleteYour bread really does look delicious!
ReplyDeleteI love it! You bread looks great and the slices look perfect!
ReplyDeleteYour bread looks delicious! Mine didn't go hard either, thankfully!
ReplyDeleteMaybe in days of yore, folks let their bread sit out on the counter all day, but we know better now, and a wrapped loaf will last for two days. If it, you know, lasts two days. :)
ReplyDeleteYour loaf looks lovely! I didn't think I would be a fan either, but it was a great loaf:)
ReplyDeleteyour bread looks fantastic
ReplyDeleteYours turned out beautifully! We're used to brown Irish soda bread, but this version was really tasty.
ReplyDeleteYour bread look great!
ReplyDeleteI made mines with
- dried cranberries: great
- chocolate chips, raisins and natural vanilla extract / flour 50% plain, 50% APF: great
with raisins and cinnamo flour 50% plain, 50% APF: great
I just cannot stop baking it (and eating it) :-)
Looks great.
ReplyDeleteI found that this one kept better than the recipe indicated, so your frozen version should be okay.
Beautiful bread! Lovely to bake with you. Catherine @ www.praycookblog.com
ReplyDeleteYours looks wonderful! We actually did not like this bread but I am glad it was super easy to make.
ReplyDeleteYour bread looks lovely before and after. My dough was so wet I couldn't slash it. Still good.
ReplyDeleteYour loaf looks perfect. Just perfect.
ReplyDeleteI too was pleasantly surprised by this one.
ReplyDeleteYour loaf looks perfect! Seriously.
ReplyDeleteyes, you are right--this is like damper. i hadn't thought of that. looks great, and glad you liked it.
ReplyDelete