With St Patrick’s Day only three days behind us this month’s 2nd pick for Baking with Julia was PERFECT!
This is not my prettiest bread it is so buttery delicious that the looks just don’t count in this case. I never knew just how good bread made with TONS (well 2 cups) of buttermilk could be. Don’t bother to put anything on the bread, just eat it plain!!
This bread has a wonderful tight crumb with a silky texture and a wonderfully crusty exterior. I cut a huge slice and shared with it with The Hubs just plain – no butter, no jam. Delicious. And this morning for b’fast = toasted. With just butter. Close your eyes and you are back in the old country – kinda. Well, not really, but you wish you were!!
I have to admit, I was a little fearful of making this bread. The last time I made Irish Soda Bread it was AWFUL!! (Same ingredients, but….!!) I had been wanting to try another one (only took me 4 years!!) and this one was the right one. Definitely a keeper. And quick – about an hour. So if you need a buttery, crusty quick BREAD try this one. Soon!!
I was a little hesitant that this bread would turn out. The dough was very, very wet and very, very sticky which is why it was quite difficult to make the cross on top…
So the next time I make this – like next week – I will add the buter milk gradually. But in the end it was great bread.
This week’s hosts are Cathy of My Culinary Mission who topped hers with Gruyere and Carla of Chocolate Moosey who added dried cherries to hers. You can find the recipe on either of their blogs.
And then check out all the creative breads made by the rest of the Baking With Julia group. I know there will be some delicious and wonderful variations out there. If you like what you see why don’t you join in. Find out how!
March 20, 2012 at 11:34 AM
Tons of buttermilk? You are kidding, but yours turned out well!
March 20, 2012 at 12:06 PM
looks good, but I agree it tastes much better than it looks
March 20, 2012 at 12:25 PM
I like the texture of your bread!!
March 20, 2012 at 12:54 PM
I’m glad your bread turned out so well. Your loaf looks much smoother than mine. Maybe I should’ve kneaded it longer.
March 20, 2012 at 2:39 PM
The dough was really wet, but it came together nicely. Yours looks great.
March 20, 2012 at 4:09 PM
Funny this is the third post I have read that the dough turned out sticky. Mine was the exact opposite – very dry. I had to knead the rest of the dry ingredients in. Your loaf looks good. Definitely a keeper!
March 20, 2012 at 5:19 PM
It looks very pretty and fluffy. I just had a slice of mine, toasted. This bread is really enjoyable.
March 20, 2012 at 7:40 PM
Look at how creamy and yellow your bread looks! I’m glad you liked it; ours was welcomed too, especially at breakfast time.
March 20, 2012 at 7:47 PM
Glad you enjoyed this one so much. I found it kind of “meh”. But I’m reading so many positive reviews that I feel like I should try it again.
March 20, 2012 at 8:54 PM
Your bread is lovely, Margaret! I’m so glad that you both enjoyed it.
March 20, 2012 at 10:37 PM
How exciting to make a bread that doesn’t need anything on top of it to be delicious. This looks so tasty!
March 21, 2012 at 4:57 PM
Great looking bread!! Love the pictures! I thought this recipe was so easy and the outcome was wonderful!!
March 21, 2012 at 6:58 PM
I couldn’t slash my top either, but it turned out in the end. This was definitely a winner!
March 21, 2012 at 8:32 PM
We enjoyed this bread a lot, too. Glad you’ve found a go-to recipe for this, now!
March 25, 2012 at 10:27 AM
I’m working on mine right now! (a bit late, I know) I admit, I bypassed the whole slashing part by putting mine in a loaf pan. =)
March 25, 2012 at 11:07 AM
With food, taste trumps looks any day!
Glad this was a hit for you – I know what you mean about bad soda bread. It’s enough to keep most of us away from trying it again.
March 30, 2012 at 6:51 PM
Looks really nice…your inside is stellar! I was not in a soda bread mood so I just didn’t do it. I’m just not doing a lot of things these days. I hope that changes soon. Might now, though, thanks for your patience.