Hi and a huge welcome to Steve's kitchen and a happy St. Patrick's Day to you all
again, I had a lot of fun making the colcannon the other day, what a fantastic
and delicious dish that is, so I thought I'd follow it up with a wonderful Irish
soda bread and they are so simple to make. I've got a buttermilk I know
they can be made with yogurt but I really like it with the buttermilk.
Now don't forget also to get across to my Google+ and hit that follow you
button so that you I'm going to put lots of extra photographs and other content
up there over the next month's, so I really appreciate if you guys get
involved. Now let me show you quickly this is going to be a simple recipe let's
get on with it.
This is such a quick and easy bread to make there's no proving involved so get
that oven on we want it 200 degrees Celsius that's 400 Fahrenheit. Now I've
got about a pound of flour that's 500 grams of all-purpose flour in here I'm
going to add a couple of teaspoons of baking soda or bicarbonate of soda and
one teaspoon of salt, then using a whisk we're just going to
combine those dry ingredients. Now when you're making a soda bread you want to
work quite quickly because once we put this buttermilk in there it's going to
start reacting with the baking soda so it doesn't want to be long before this goes
in the oven. I make a well in the center there and I've got 400 mls of
buttermilk here, that's a little over a cup and a half I'm just going to pour it in
and as I pour it in I'm just going to stir it through my flour, a beautiful smell is
coming out there now. Now I'm not getting my hands in there yet because I want to
mix the flour and the buttermilk together but then you're going to have to
get your hands in and start to combine this dough together. Now it will be quite
a sticky dough now at this point we might as well bring this out, a little
bit of dry flour that's there bring it out onto the surface and we're not going
to Knead this very much, we don't want to build up too much gluten but we're
trying to mix the rest of the flour through now with this little bit of
extra flour that's on the surface just work this for a short time just to get a
slightly smoother dough and don't worry about the fact that it's quite sticky
it's meant to be quite a wet and sticky dough. Now I'm just going to add a little
extra flour on the surface and what I'm going to do is just continue to turn
this dough around in a circle. Now it is a fairly rustic it's not a smooth dough
like a normal bread, now let's move that to one side bring in a baking tray. Now I
want to sprinkle a little flour over the baking tray as well, pop our soda bread
into the center there I'm going to sprinkle a little flour over the top of
the bread and then you want a sharp knife and we're just going to cut this
bread two-thirds of the way down, pretty deep.
Going to pop this straight into our preheated oven, we're going to cook this for
about 40-45 minutes, we'll wait for a lovely golden brown surface and if you
need to you can take it out and tap it on the bottom to see if it sounds Hollow.
Now will you look at that, that's just come out the oven, it's piping hot, it's
risen beautifully and I'll just turn that over we tap the bottom it's got
that lovely hollow sound. Now if we just move that on to this cooling rack and
let it cool down it would be wonderfully and crispy but if you want it a little
softer the outside we just cover it in a clean tea towel, that'll trap some of the
moisture in and you get a slightly softer crust. Now I think the perfect way
to have this is let it cool a little not all the way and serve it while it's warm.
Now soda bread is best as fresh as possible and ideally warm but it's also
fantastic toasted the next day let's just cut a slice off of this here, that
crust it's beautiful and look at that beautiful buttermilk
interior it's got a lovely firm crust on it. Now I like big doorstep slices like
that and there's no better way to have this than piping hot with some fresh
butter on there and the jam of your choice. Now I'm going for a beautiful
raspberry jam on here and I'm having it pretty thick, it's the way I like it so
from the shores of Australia to wherever you are in the world, wherever you're
celebrating st. Patrick's Day, get some of this soda bread, I can tell you oh my
that is absolutely delicious, you're going to love this one. Please give it
the thumbs up share the love now I'd love to hear your comments if you're
doing anything over st. Patrick's Day and don't forget get across to that
Google+ as well and follow me there I might put some photographs and other
things up, we've got some trips coming up and I'd love to have you guys involved.
Be good I'll see you in the next video, take care. My it's going to be a superb
st. Patrick's Day in Steve's kitchen this year we're going to have heaps of fun
I'm going to leave some links some other videos there and above me here this is
the button to click if you want to stay in touch on Google+ get across there hit
the follow and stay in touch, be good I'll see you in the next video and take
care