Comments on: Mrs. O’Callaghan’s Soda Bread

By: Kevin

Kevin — Fri, 19 Mar 2010 17:54:06 +0000

As a follow up to my earlier comment — I did make the bread which was inspired by our host Nick — except if you're like me turned off by any recipe that adds "gratuitous fat" (yum flavor) I headed off to discover a recipe that had no added fat……….funny thing though I was stuck at home wednesday no car and no buttermilk……and no whole milk — we only stock skim.

I ended up using 2/3c skim milk, 2/3c fat-free organic plain yogurt, and 1 tbsp plus 2 tsp cider vinegar to this recipe http://www.recipezaar.com/Traditional-Irish-Soda-… — I went for a simple milk wash instead of the glaze — who needs the extra sugar ;)

By: Soda Bread Done Right | Macheesmo | WordPress

Soda Bread Done Right | Macheesmo | WordPress — Thu, 18 Mar 2010 04:00:21 +0000

[...] By using half whole wheat flour, the bread has a great nutty flavor.Go here to see the original: Soda Bread Done Right | Macheesmo原创文章，转载请注明：转载自WordPress本文链接地址: Soda Bread Done Right | [...]

By: Heidi

Heidi — Wed, 17 Mar 2010 22:56:36 +0000

I love your recipe and can't wait to try it. I make the tried and true Irish Soda Bread from my old Betty Crocker cookbook, but I like your addition of whole wheat flour. Also, I bake mine on a preheated pizza stone which gives it a nice crust on all sides.

By: Nick

Nick — Wed, 17 Mar 2010 10:29:31 +0000

Very interesting! I haven't gotten to the center of mine yet! I wonder if it has some underdone spots… I adjusted the post also. Thanks Adrienne :)

By: Nick

Nick — Wed, 17 Mar 2010 10:28:39 +0000

Shaggy… saggy… same thing right?! :)

By: Nick

Nick — Wed, 17 Mar 2010 10:28:19 +0000

Oh yea… any dried fruit would be a great touch!

By: Adrienne

Adrienne — Wed, 17 Mar 2010 10:18:23 +0000

Ok, sorry for the double comment but look! They changed the recipe on line based on reader feedback – they increased the cooking time to 50-60 minutes instead of 40, which means I'm not the only one who had underdone spots. Whew!

http://www.bonappetit.com/recipes/2010/03/mrs_oca…

By: Adrienne

Adrienne — Wed, 17 Mar 2010 10:16:26 +0000

I made this last night! Though my copy of BA is looking for a "shaggy" dough, I think ;-)

It was my first ever soda bread, and I had some trouble regulating the temperature of my oven, so I ended up with a couple of undercooked spots in the middle. I had been warned that soda bread stales quickly, so I sliced it and froze the slices for toasting all week. I think in the future I'll halve this (because it makes an enormous loaf!) and bake it in a loaf pan. I was also afraid of overworking the flour so my formed loaf was significantly more shaggy than yours, which means it's not quite as structurally sound for slicing.

By: Kevin

Kevin — Wed, 17 Mar 2010 09:19:33 +0000

Very nice……and a Happy Day to all. I'm on it! Thanks for the reminder of a great treat to have — can't imagine that some raisins or cranberries wouldn't taste great as toast.

By: Lydia (The Perfect P

Lydia (The Perfect P — Wed, 17 Mar 2010 09:02:31 +0000

Soda bread was the first bread I learned to bake. I used to be afraid of yeast — it seemed to have a life of its own — and I loved the fact that I didn't need any special equipment to bake soda bread. Now I just love it for what it is: earthy, hearty, and truly quick to bake.