Daily bread.

Soda bread.

Jacques Pépin‘s biggest fan may very well live under our roof.   Monte follows his show regularly.  Every once in a while we’ll try one his recipes out.

This is a soda bread recipe that I’ve tried, two ways.  Jacques says it can be made either with regular milk and baking powder, or with buttermilk and baking soda (the more traditional, I suppose).

Last week I made it with milk & baking powder.  Yesterday, (pic above) I made it with buttermilk and baking soda.  Both were good.  I think this last loaf cooked a little too long, though.  Either that or the fat in the buttermilk caused it to get more yellow than white inside.

You can watch the episode (link here), if you like.  Or, here’s the recipe, below.  If you want to try it w/ the milk and baking powder combo, just swap out the buttermilk and baking soda in equal quantities.

Soda Bread

1/2 tsp canola oil
3 c all-purpose flour
1 1/2 tsp salt
1 1/2 tsp baking soda
1 1/2 c buttermilk (room-temperature if possible)

Preheat oven to 425 degrees.  Cut sheet of parchment paper to cover baking sheet.  Coat parchment paper with canola oil.

Hold 1 Tbsp flour aside to dust loaf before placing in oven.  Sift the rest of the flour together with salt and baking soda in a large bowl.

Add buttermilk to dry mixture and stir til combined.   You want to make sure to add the buttermilk right before you’re ready to put it in the oven.   Don’t let it sit.   Turn dough out onto parchment paper.  It will be a bit sticky.  Cover with saran wrap and form into a round dough, about 7″ in diameter.  Remove saran wrap.  Dust with previously set aside flour, and cut a shallow x in the top of the loaf.

Cover with an upside down stainless steel bowl.   Cook in oven for 30 mins covered.  Then remove bowl and cook for another 30 mins.

Remove and place on rack to cool before enjoying.

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