This week... Irish Soda Bread, which for whatever reason is something I've never made before even though I love baking bread. Irish Soda Bread doesn't contain yeast but gets its rise from baking soda (hence the name).
This recipe makes a huge loaf of bread. Unless you're planning on feeding a lot of people in a short period of time, you may want to make half the recipe. The one thing about this bread is that it gets stale very quickly--like within a day. Since there's no yeast and the bread is really tender, I'm not sure how you could use leftovers. Maybe as French toast? Probably oven baked French toast since you don't need to flip it. And maybe bread pudding.
Anyway, this bread was really tasty and it makes a nice breakfast or a snack with coffee. I added dried cranberries and a bit of cinnamon, but you can add just about anything--sweet or savory.
Please check out our hosts for this week--
Cathy from My Culinary Mission
and Carla from Chocolate Moosey.
What a beautiful loaf! I love the addition of cranberries and cinnamon, I'll definitely need to give that a try.ReplyDelete
I found it lasted longer than advertised, but French toast or bread pudding would still be great uses for this bread. Our loaf didn't last long enough to find out!ReplyDelete
Your loaf looks really good!ReplyDelete
Your loaf looks fantastic! Mine was really sticky so I had trouble slashing it. Bread pudding sounds like a great idea for the leftovers.ReplyDelete
Looks good. I think halving the loaf is a great idea.ReplyDelete
We did use part of the loaves for a shortcake-ish sort of dessert. I am sure that would be a good use for a slightly stale loaf. This was really good toasted as well.
Definitely a versatile recipe.ReplyDelete
your loaf looks great!ReplyDelete
Great looking bread and great idea to add dried cranberries and cinnamon!ReplyDelete