I am late for the airport. Or will be. Which is why I shouldn’t be posting. But this is typical for me, “I’ll just insert complex activity before the taxi gets here in 1 minute”. Anyway, our cheese club meets 5 times a year and for our first meeting (now held at Cheesewerks –now serving amazing brunches!) was broken up into a few subjects. One was Irish cheese and Connie, who presented it, made this Irish Soda Bread. So soft. So tender and dense. So “make in a jiff”. As in, 45 minute and done (35 minutes for baking).
IRISH SODA BREAD
4 cups all-purpose flour
1 tbs sugar
1 tsp salt
1 tsp baking soda
2 cups buttermilk
Preheat oven to 425°F.
Make a well in the flour.
In a separate bowl, mix together the remaining ingredients.
Add wet to dry all at once and mix with hands or wooden spoon just to combine.
Knead on floured surface to form ball that holds together.
Split the loaf in two and make two smaller loaves.
Place side by side on parchment-lined cookie sheet and bake at 425 for 35 minutes.
After 35 minutes give to bottoms on the bread a little knock, if they sound hollow they are done.
To make a whole wheat version, substitute 2 cups whole wheat flour for 2 cups all-purpose (50/50 split).
Add 1 cup of raisins. Some “traditional” recipes added caraway seeds as well.
**Maybe Connie will answer this: why don’t you mix all the dry together and just add the buttermilk to that? Is there a reason? I did it as per these instructions and it worked, but it was against my instinct!
For those curious, here is our cheese club meeting,table loaded with cheese and goodies. Jill is presenting about her and Lisa’s trip to NY to take a Cheese Boot Camp at Murray’s Cheese.
Here we were pairing different cheese styles with sweet, salty, sour.
And now, I am off to NYC for a 2 day Master class in Cheese At Artisanal. WHOOT!!!! Crap, I’ve really got to get going.