I have a really terrible track record with bread. Or, at least, if one previous experience the day after Christmas counts as a track record, then yes, it's terrible. I have a feeling it's my Achilles heel. It was the first thing I used my brand new KitchenAid for, which I ended up receiving two of. I talked Misters head off about it every time I mentioned baking - i.e. constantly - and my family knew it had been on my "wish list" for years. I ended up opening one from Mister on Christmas and the next one arrived a day later via FedEx from my insanely thoughtful family back home. Communication people. It saves money.
And as a side note let me take this one sided conversation as an opportunity to say I love my KitchenAid. My KitchenAid(s)? I would make shiny little candy apple red mixing babies with them if I could. The first thing I did after tearing the wrapping away was sit on the floor holding the box, crying tears of joy and clinging to it's arrival in my life. Sounds like I'm exaggerating but no, Im serious.
|Pretty sure we cuddled in this position until sunrise.|
So after taking the past half year to heal from that awful, awful, first bread experience I decided today was the day. Yes, it must have been a fluke! I followed the recipe to a t! Here's this great Tuesday with Dorie Irish Soda Bread with only four ingredients! Awesome! Let's go!
Jury isn't out quite yet but if the steps up until going into the oven is any glimpse into the near 30 minute future I don't think I'll be taking anything pretty out of the oven. I really do think it's me and something I'm doing, the dough was sticking to everything, completely unable to lend itself pliable enough to be kneaded. I gave up and stuck it in the oven after adding an extra cup and a half of flour with it unchanged, worried it would end up tough if I continued.
We hit the 30 minute mark. Yes, this is live blogging. The intensity! First impressions were not hopeful, it didn't get the beautiful crossed valleys on top and it looked seriously over floured (even though when I put it in it was still sticky as a jar of honey! How?!). But then, ooooh then, I decided to cut a shared trial piece to get Misters opinion; the inside was steaming and moist and the raisins gave it a sweet little note. I don't think this is the way it should have turned out, honestly, but it's a pass. And I want to share the recipe because I think others will have better luck than I do.
Now excuse me while I slather my third slice with butter, mmm.
|This is actually an incorrect representation. I don't know how the tub of sugar made it's way in the photo. And as you can see I had to make my own buttermilk.|
Irish Soda Bread
(found on MyCulinaryMission blog)
- 4 cups A.P. flour
- 1 teaspoon baking soda
- 1 1/2 teaspoon salt
- 2 cups buttermilk
- optional addition: 1 cup of raisins or other dried fruits
Move rack to middle of oven and preheat to 375`F. Grease a 8 inch pie plate or baking sheet.
- Combine the flour, baking soda and salt in a large bowl and whisk together. Add buttermilk and stir vigorously until dough comes together. Hopefully more stable than sticky like mine!
- Turn the dough out onto a floured surface and knead carefully for a minute. Do not overwork the dough.
- Pat into a round disk about 6 inches wide and slash an x on top, 1/2 inch deep, with a sharp knife. Place in baking dish.
- Bake for 50 minutes or until the slash has widened and the bread has turned a deep gold. Transfer to cooling rack, then wrap in a moist towel until ready to serve. I didn't wait for it to cool completely before slicing, but it's suggested.
Do you have a favorite no-fail bread recipe? Share in the comments below.