[Speaking Irish] Hi Bold Bakers!
I'm Gemma Stafford and I'm going to speak Irish in this episode.
Hi Bold Bakers!
My name is Gemma Stafford and in honor of St. Patrick's Day I'm going to translate this
whole recipe in Irish.
Yes we have our own language in our country and I'm gonna share it with you today.
I'm gonna show you how to make Irish soda bread but don't worry the whole episode will
be translated in English.
As always the recipe can be found on BiggerBolderBaking.com and for those of you who are fluent Irish
speakers, go easy on me, this is just a bit of fun.
[Speaking Irish] Preheat the oven to 425°F/210°C. Mix together the flour, salt, and baking soda
in a large bowl.
Ireland was a very poor country and Irish soda bread came about because it was just
a few cupboard staples, really easy to make, and it doesn't need yeast.
It's leavened with baking soda so it's a really quick bread to make.
Okay lovely.
Onto our next step.
[Speaking Irish] Add the butter and rub into the flour mixture with your fingertips.
So this is Kerrygold, I adore Irish butter and if you can get your hands on some, you're
very lucky because it's really great to eat and to bake with.
Just make sure your butter isn't completely cold, it makes it much easier to rub in.
Okay, this is what it should look like.
[Speaking Irish] In a separate jug, whisk the egg and buttermilk together.
So buttermilk is a really common ingredient in Ireland, we use it a lot in our baking,
if you don't have it however, you can easily make it, just go to my website and check out
the recipe.
[Speaking Irish] Add your wet ingredients into your dry.
[Speaking Irish] So using an open hand bring the ingredients together.
This part is really fast, just mix it until it starts to form a ball.
This is looking good, it's gathering up all those dry bits.
Lovely.
[Speaking Irish] Turn onto a floured work surface.
And gently bring the dough together into a circle.
Roughly around 8 inches by 8 inches.
Which is 8x8in.
That'll give you a nice size loaf.
Perfect.
This is looking pretty good.
[Speaking Irish] Place on a baking sheet dusted well with flour.
Now just move your dough over to your floured baking tray.
So here's a fun tradition when making Irish soda bread, we love to bless stuff in Ireland,
so we're gonna bless this bread.
Now all you do is with a knife go, "In the name of the father, the son and the Holy Spirit,
Amen."
And this just ensures that your bread will come out lovely from the oven.
Another thing we do is poke holes in the corner.
Now what this does, it releases the fairies that are in your bread that might sabotage
your bread.
So you gotta get those guys outta there.
Okay perfect.
Lastly, [Speaking Irish] Glaze the bread with the leftover buttermilk.
Use the little bit of what's leftover in your jug to glaze the top of your bread.
My mum taught me this trick, it's a really great one.
Okay gorgeous, let's get this into the oven.
[Speaking Irish] Put it in the oven and bake for 15 minutes at 425°F. Then turn down the
oven to 400°F/200°C and bake for 30 minutes more.
This bread looks lovely!
This looks fantastic!
My mammy would be very proud.
You can see that we have the cross in it, and it's a beautiful golden brown on top,
it smells amazing.
Now a really good way to tell if your Irish soda bread is ready, if you turn it over,
[tap tap tap] give it a tap, if it sounds hollow, you're good to go.
It's a good idea to let your bread cool down completely before you slice it.
[Speaking Irish] Serve with Irish butter and jam.
Serve your soda bread simply with some Irish butter and jam.
The reason why I love these recipes is that attached to them are such great food memories
that transport me back to a time when I was younger, in Ireland, my mum would make this,
we would have it with butter and jam, or we'd have it with soup.
It's simple, it's delicious, there's something so lovely about this bread.
I hope you give it a go.
Thanks so much to Adine Lawler, Pamela Swan, Kieran Lucy, Michael Burn, Judith Thomas,
Google Translate, and Folklore.ie, I could not have done this episode without you.
Recipe is on my website, and I'll see you back here really soon, for more Bigger Bolder
Baking.