Tuesday, March 20, 2012
TWD: Irish Soda Bread
I might have already said this, but one of the things I love about TWD is that it occasionally forces me to try new things. This week was one of those weeks. Sure, I've seen Irish Soda bread at the grocery store in the past (especially in March), but it had never occurred to me to actually purchase one. I love yeast bread with a crackly crisp crust and fluffy interior, so I usually go straight for French or Italian bread, leaving the rest in the dust. Now I can finally say that I've tried a soda bread.
I made this bread twice. I used raisins and halved the recipe both times. The first time I followed the recipe as written, but the second time I made quite a few modifications. Personally, I thought the second one was amazing and the first one was just okay. The first bread, while good, was very plain. I felt that the only flavor to be found was in the raisins and in the butter I slathered on top of the bread. The buttermilk gave it a great tang, but I found the consistenccy to be almost a little tough because of the lack of fat. So, what did I do? Simple. I added flavor, fat, and calories--something I rarely do.
When I made the second loaf, just yesterday morning, I took a hint from my grandmother's Easter bread recipe. I added just a little bit of sugar (1/4 cup for a half-loaf) and the zest of half a lemon. I also made one other change. I was out of milk and buttermilk, so I used plain yogurt and light cream instead. It made the bread more tender than the previous loaf, which had been made with buttermilk. I will deinitely be making this sweet breakfast bread again.
I think the possibilities or variations of this bread are endless. In fact, I'm planning on making a cheddar jalepeno version for a TexMex dinner I'm hosting next weekend. Here's to hoping it turns out!
Did anyone else alter this recipe? If so, please comment and let me know. I'd love to have new ideas.
To see the recipe, please visit My Culinary Mission or Chocolate Moosey.