Tuesday, March 20, 2012
TWD 4 - Irish Soda Bread with Olives
To be honest I was bit hesitating to bake it as according to the recipe "by the end of the day, it will turn as hard as the Blarney Stone" and my original plan was to make it on Sunday for Monday breakfast.
However, I changed my mind when my husband decided to cook Hungarian ratatouille. 'Cause in any case you need a bread for that.
The recipe was super easy, really. Only four ingredients: flour, buttermilk, baking soda and salt. I mixed together all ingredients with a hand-held mixer, knead it a bit and ready to bake. I was very curious how this bread will turn out without a yeast.
Important to know: wipe the chopped olives dry before adding. If the dough gets wet, you may wanna add some more flour and knead it gently.
I thought that as olives are salty I do not really need any salt. Next time I would add more salt.
In any event it is a nice and fast bread. No waiting time, no rising time. It took max. 15 minutes to prepare and 50 minutes to bake. Nice alternative to a yeast-based bread. As we ate the bread for lunch, I cannot actually confirm how long would it take to turn as hard as a stone. :)))
For the exact recipe go to Cathy's post (with Gruyere cheese) at My Culinary Mission or to Carla's post at Chocolate Moosey.