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Traditional Irish Soda Bread
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Aug 23, 2023
Featured in this video Cowboy Coffee Mug available here: https://kentrollins.com/shop-1/ Traditional Irish Soda Bread (Brown Bread) adapted from The Best of Irish Breads and Baking 4 cups whole wheat flour 1 1/4 teaspoon salt 1 1/4 teaspoon baking soda 1 1/4 teaspoon cream of tartar 1/2 stick butter, melted 1 heaping tablespoon honey 2 cups milk -In a bowl, combine the flour, salt, baking soda and cream of tartar. -In a separate bowl, whisk together the butter and honey. -Make a well in the middle of the dry mixture and pour the butter in the middle followed by the milk. -Stir to combine well. Place the dough in a greased 10"/12" Dutch oven or baking dish.
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Just in time for St. Patrick's Day, we are sharing an Irish soda bread recipe that is what
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Lepricon approved. Stick around. Well, folks, I told you the luck of the Irish be with me here on this St. Patty's Day celebrating week
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Look what I got. Got the sweetest thing in the world. Oh, how I love her
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And she is Irish, both sides of the family, and she is brought together today for us a traditional Irish bread
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My little Irish eyes are smiling thinking of it. Now you have to run that by in Oki right quick, will you
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So today we are going to do a traditional Irish soda bread, also known as a brown bread
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Usually it's whole wheat, buttermilk, and baking soda based. served during tea time or nearly during every meal
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I'm all about a spot of tea. I'm getting it from the best of Irish breads and baking, which I bought when I was living in Ireland
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So you know this is a legit. Gotta be good. And it's called Ashford Castle brown bread
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And it's slightly different. It uses milk instead of buttermilk. It also has cream of tartar in it, which is going to give it a little more lightness
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And traditionally, brown bread can be kind of... dense, and sometimes dry
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So I thought that would really help. It also has a half a stick of butter in it
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That'll help. And honey, so I thought this might be a good one to experiment with
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I like it. What do you think? Should we do it? Let's be like for the aiders be with us
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while we make in this bread. There she goes, speaking a foreign language
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Let the look at the Irish be with me. You just sound like a drunk lebron
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People always ask me, what kind of flour do you use? I really like Peter Pan flour
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I do. But when I was at Branson last fall in with cooking, and like maybe 1,200 biscuits a week
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I really got to liking King Arthur flour. Wait a minute, it's got a childproof label
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Four cups of the whole wheat flour. One and a fourth teaspoon of salt
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See that much right there? Guarantee you it's on the money. One and a fourth teaspoon of baking soda
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You want to use your little... Nope. You really going to I guarantee you it on the money Okay One and a fourth teaspoon A spoon of cream of tartar Yes ma At much Well if this doesn turn out we know why
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Okay, give it a little mix-y, mix about. Half a stick of butter melted here. Mm-hmm
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To that, we need to mix in, like a heaping tablespoon of honey
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Make sure that you, when you put your butter in there, let it melt a little
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and then put the honey, because if you put the honey in there right at the start, start. Some of that honey will try to burn a little on you if you ain't careful
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And make a little well in the middle and then go ahead and pour the liquid right in there
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Right in the center. Yep. And two cups of milk? Yep. And like I said, traditionally it's a
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buttermilk, but this is going to maybe give it a little sweeter taste. Two cups, two cups
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Fold in, right? Yes. Get her all incorporated well. No. Put your hands in that
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It feels good already. Does it? Yeah. So, my love, we got it to this point
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We can't bake it in this. No. How about I get me one of these
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By the magic of television. Ooh. Look what it is. We're doing this in a 10-inch event today
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To try to keep some thickness. Right. You could also put this in a loaf pan and put it in a Dutch oven and bake it
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And I will also have, you're doing this indoors, the recipe, how we're doing it, and how we're doing it, and you can
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and the link and everything will be below the video. And then just kind of mash it around the size of the oven
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I like it, let's take it to the far. Far? Is that Irish? No, that's okay. Far. Okay
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So we're gonna cook this like we do nearly any bread that we make
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We're gonna put it on a taller trivet so we can control our heat a little bit, a lighter ring around the bottom, even on top
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And then as it goes to baking, we'll kind of adjust our coals if we need. If you're truly Irish, we'd be having like us
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Lucky Charms. Yeah, we'll be having like a spot of whiskey or something while we were drinking this or some really dark beer
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While we sit around. Oh, you don't drink it all. You are true Irish then
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So you put a lighter ring around the outside. We've got like we said, we've got it on the taller trivet
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We do that nearly 90% of the time when we do baking with like breads
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Yes Cakes things with some moisture in them Don have very much wind today Shh don say nothing It get up So we probably won rotate as often as we would We looking for that separation from the outside edge It going to set up
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We can feel it. Some of y'all might be watching because I have a lot of fans in Canada in the Great North
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and it's cold. Now when you can cook this on the ground and you go outside
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if it's cold or if it's wet, something like that, always take that first shovel full of colds and put down there good and heavy
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and let that ground warm up. Because if you don't and you just start, you're warm
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you're wasting that first deb of heat and you're losing most of it. So wet ground, cold ground, need to dry it out, warm it up a little for you start
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Good point. I've got, in fact, we did a video on that on cold weather cooking tips for grilling
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and Dutch oven cooking that I will link to the top. Okay, so we've rotated it a few times, but we're going to go ahead and check that bottom heat
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I can feel it and it's set up pretty good. I can see a little pole around the outside edge, so I'm going to go ahead and take it off the bottom heat
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and when I look at the sides here I can see a little bit of pulling away from the edge
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and even if I take my hand or you can do this with a fork and you pull that side away from
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the wall a little bit you can see how that's cooking through I'm going to put the top heat back
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on just to let that top catch up with the bottom maybe just give it a touch more browning
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I'm going to check the top heat to make sure my colds are still good and they are and so I'm
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just going to let this go maybe a couple minutes more if you are just a
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getting into Dutch oven cooking and just starting to bake breads, this is a great recipe to start
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with because there's not a whole lot of moisture in it, so it's going to cook through a little easier
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and a little faster and you're less apt to burn it. It's bread. It's bread and it looks good
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So like I was kind of saying before, really all you're looking for on this one is when it's cooking
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you want to feel it. It's going to set up pretty hard. It's going to pull away from the edges
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You can kind of see some of the light brown creeping up over the edge. There's not a
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a lot of moisture in here so when you touch this it's going to be a whole lot firmer than what you
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think regular bread is right i don't know if you cut this like cornbread well if it's round yeah
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i just kind of like you have to start at this end i'm nervous it's hot look at the bottom of that that is
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just right see that bottom we got that nice light brown cross here wait a minute let's put this back on
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there for aesthetics there you guys never saw that look at that that a nice even browning Who taught you how to cook Betty Cracker You got a crust on the top and the bottom but you can feel the moisture on the inside It smells good You can smell that honey and that butter in there
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But I will tell you this, and it's a little secret coming all the way over from the Emerald Isle
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This is really just a vehicle for butter. Oh, and honey, maybe. And honey, which we have
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So what do you think, sugar? This is one of the better brown breads I've had
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It's got a texture that I don't think it would have. There's some moisture in there, which is good
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And that's why, excuse me, it helps. A lot of brown breads don't have any, like, oil in them
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And this one had the half a stick of butter. It had the little bit of the honey. And it also had, I think, the cream of tartar help
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to give it a little more lightness to it. You know what I'd go good with this
7:58
Some of that Kent Rollins' Cowboy Coffee Coffee in them brand new Kent Rollins' cups
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Designed by my sweet wife, Shannon. If y'all are looking for the link to this cowboy coffee
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which is a wonderful creation all in its own. You'll have it in the description down there below, won't you
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I think I'm nearly in Ireland. You know what I mean? It's nice, isn't it
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Do you know how many shades of green they have over there? Versus our two in South West Oklahoma Brown
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I'm pleased. I've been through a lot of soda breads, and this is probably one of the top five
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Saloncha? That's what you put in beans, ain't it? Cilantro? No, that's like cheers
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Tell you friends, your neighbors, about this channel because we're about food, faith, and family
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Have a good time and that's what it's all about when you can have food and you can bring it together with people
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Hey, it's a great day above the grass every day, ain't it sugar? But we do appreciate you stopping by
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Like I say, we hope you learned something. I'm glad my little Irish girl was here, I love her so much
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Well, I had to shower today to be in front of the camera. That is true. Don't happen often
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And it ain't even Saturday yet. God bless you each and every one and we mean that from the bottom of our hearts, whether they'd be Irish or Oklahoma
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Reach down there and hit that subscribe button, will you? Thank y'all so much. See you down the trail
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And have a great happy St. Patrick's Day. And it says pinch me. Ow
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Right? We need y'all's input. We're thinking about making some t-shirts. And we just was wondering was you folks be interested in maybe purchasing some t-shirts
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We're just on sort of looking and some of them might even have them words that I very seldom say on there like, I promise you
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That's shocking. That could be on there. So you never know. But tell me what you think
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Let me and Shan know
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