Baking Irish soda breads
During a day-long photography session yesterday, I was making Irish soda breads. When they were ready, they were shot by photographer Wiqan Ang (the bread in this photo isn't his). I've been making a brown soda bread with whole-wheat and all-purpose flours for years. This year I decided to add canola oil instead of butter because although the bread is quick to mix, it's never very moist. Perhaps the dense flour absorbs the butter. Oil worked well and the bread is a dream to mix. I've always thought that soda breads are something of a wonder because the dough feels a little like it has yeast but it's just the soda reacting with the buttermilk.
Then I made a white bread with lots of golden raisins, adding just enough whole-wheat flour to make a dough that doesn't taste cakey. I know many people prefer the very sweet version of soda bread, but I like the idea of being able to take it out of the tea room and onto the lunch table, draping a slice with smoked turkey or ham.
Both recipes are coming out on March 11 for St. Pat's Day.
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