Learn How to Make Irish Brown Soda Bread ft. Donal Skehan | What's Eating Dan?
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- Опубликовано: 12 мар 2020
- To get ready for St. Patrick's Day, Dan is teaching us how to make classic Irish Brown Soda Bread, with some expert tips from our favorite Irish RUclipsr, Donal Skehan.
Get our recipe for Irish Brown Soda Bread by Andrea Geary:
Check out Donal's channel: / donalskehan
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I’m from Galway. If your dough is too wet no problem .Pour it into a meat loaf pan with a layer of parchment paper on the bottom and a tiny amount of cooking spray on sides.pops right out . Have a great St Patrick’s day ☘️
Perfect timing, thank you! I bought some soda bread yesterday while I was trying (and failing) to find some toilet paper to purchase. But I forgot all about the soda bread and left it in the car. Till now. Yea!
Dan, You never fail with your information and recipes. It was also nice to hear that Irish accent on this bright and sunny morn. Bless the fairies.
This is worth it just to hear his friend’s Irish accent!
America’s Test Kitchen might just be the greatest show ever. The perfect blend of art and science, with heart. This brings me back to my childhood and the special place that I have in my heart for this show. 🥰 So happy to see it being continued!!! 🙌🙏💖👩🔬
Thanks so much. I lived in Ireland for a while as a teenager. I LOVED soda bread. The first day we were in Ireland, our neighbors woke us up with eggs and Irish soda bread, both still warm. I haven't eaten it for about 40 years now. This is one recipe I'm going to make for sure. At least I'll make it once our grocery stores have anything on the shelves again. F'ing COVID-19.
1) Isn’t coarse whole wheat flour the same as thing as Graham flour?
2) I would like to suggest a “What’s eatingDan?” episode about gelatin (collagen). I wonder if you might talk about ratios for different degrees of gelling (broth with body to jiggly desserts to gummy candies) and using a pressure cooker to speed up making soups and stews without losing the natural gelatin from the meat.
Thanks!
I suspect coarse whole wheat flour and Graham flour are so close to each other that they're basically interchangeable, but there may be some differences (like Graham flour is usually unsifted as far as I know)
The difference between graham flour and regular whole wheat flour is that the components of the wheat grain, the bran, germ, and endosperm are separated and ground separately.
Hal Grotke he already made a video about gluten la
You could definitely use graham, maybe 2 cups white bread flour to 1 cup graham flour. It would taste great.
No it is absolutely not - it’s the bran and the germ left in
Donal is so great. I love seeing him collab with more channels.
Dan, you inspire me to make food that I wouldn’t normally make. Thanks for that!
In my opinion, Dan and Donal are both food stars -- in a solid, non-reality-show way 👍👏.
Soda bread is delicious! It’s easy to buy here but worth baking too!
Watching this while eating Irish soda bread thank you jungle jim's
Just watched Donal make this very recipe! He's fascinating to watch. I've been a fan for years. Before he was married or had children, lol. Now he's a family man. I'm so happy you know him Dan. You really should do a video together!!
Jenn 🇨🇦
In Danish, butter that thick is called ‘tandsmør’, or ‘tooth butter’. 😁
from the thumbnail I thought it was a HUGE cookie-only *somewhat* disappointed by the reality
add more sugar
my mum always used to make this. she’s from northern ireland where it’s usually called wheaten bread but it’s the same thing and it’s so good
Never was a fan growing up but looks like it is worth another taste test. Thanks Dan
To be honest, I hated it when I was on holiday in Ireland. It was so crubly that it wasn't able to hold it's own weight while eating, it would fall out of our hands into pieces.
My Irish grandmother would make this when my mother was growing up but never showed her how to make it but now I can . Thanks Dan
P.S. I do know how to make Scottish oat cakes .
Same here. My mother's mother was Irish and she was a great cook, but she never let anyone into the kitchen so my mother never learned to cook anything.
Donal! My first favorite RUclips food dude. Nice collab choice, Dan.
I love, love your show
Gonna need this recipe for corona because there's no bread at Costco, babyyy😎
You could also grind your own wheat berries. Put the entire lot through the grain mill once, set aside 1/3 of that. Put it through again, set aside 1/2 of that. Put the last 1/3 though the mill. Now you've got rough, medium, and fine flour. Perfect for brown bread.
How about a scone recipe next? It’s my favorite breakfast item in the world!!
"my good buddy Donal" proceeds to pronounce his name wrong for the entirety of the video
No more anything left in the supermarket... Have to bake regular bread. Maybe when people stop panic buying, I'll try to get some wheat germ and wheat bran.
My first interpretations were baking soda or club soda.
Wow, this looks so great! I try to eat as little dairy as possible, so I'll be puttering around trying to find a sub. Any ideas?
Soda bread always seemed to me a giant biscuit. Still, I make it once a year. Thanks for the video!
Mmmmmmm. Soda bread and cold butter. I love your new prison recipes.
Tanx Donal, and welcome back. Just popped around to the local shop no buttermilk.the old fear card has arrived.💚🤝🇨🇮🙏🏻
@Angel Bulldog Lemon juice also works fine.
Dan! 😍❤️
make a Guinness reduction, add some sugar and melted butter to it and dip it in that. amazing.
Donal: butter thick enough to see teeth marks
Dan:slather salted butter
Me: immediate Amazon search for wheat germ and bran
Mind you, the Irish guy's name is Donal, not Donald.
@@alanvonau278 Thanks, I missed that!
@@JoelGonzalez-ud7qo Donal is quite an accomplished, young food personality -- www.google.com/search?q=donal+skehan&oq=Donal+Skehan .
I agree with Donal, melted butter on bread sucks. It needs to be thick and cold to be appreciated!
Do an episode on Durian
I sometimes use pickle juice instead of the buttermilk in biscuits.
No link to the biscuit video?
This will be a great UK weekend in our kitchen. Welsh cawl 🏴, Irish soda bread 🇮🇪, Sottish eggs 🏴 and English Newcastle 🏴. 🇬🇧
Paul Windle Bite your tongue! Ireland 🇮🇪 is not part of the UK!
@@gerardacronin3095 😮 yikes you're right!
Where's the egg?
Awesome - and loved the Babish-style cross-section at the end.
It's not Donald minus the last d. It's Doe (a deer, a female deer) null. Doe-null
Andrea looks much like Jamie Lee Curtis
What would happen if you used a water roux for this recipe?
Where can I find the recipe?
Heads up, Donal is pronounced "Dough-nul". Missed pun opportunity!
Slather - such an excellent word. Dan is awesomely literate, or would that be literately awesome. In any case, he is literally awesome. Videos are informational and informative - worth every moment of one's time.
All of the soda bread I've ever seen in the states includes raisins. Anyone want to weigh in on that?
Not standard, but I have seen it in Ireland for sure. The way I would always have eaten soda bread would be either be with just butter as in the video, or else with smoked salmon if I was feeling slightly fancy.
Dan is so cute
At 45 minutes, my instant read thermometer read 110 degrees ... took me an additional 30 minutes to get up to 180 degrees. Anyone else have a similar issue, or is my oven just messed up?
Had the same issue, my oven usually runs hot as well.
How bout a recipe for Irish Brown bread, not soda bread? Please.
Clicked the link to the recipe a few days ago and could see all the ingredients, now there's some advertising covering it up trying to get me to give them my e-mail (probably taking advantage of the traffic coming to the page). Like why, I just want to make this fucking soda bread 😭
I have noticed that baking soda will also give your bread a darker colour. Who's noticed the same? Baking powder on the other hand won't do that?!?!?
Browning happens better/quicker in an high pH (alkaline) environment. Baking soda is an alkaline substance; whereas, baking powder is close to neutral.
@@potugadu5160 Thank you for the information. I really appreciate your response. Very cool!
While that looks delicious and I def want some, I bloated just watching the video. Lol
(Does an Irish jig ☘️)
Btw Donal just moved back to Ireland
why is that butter so white?
Wait.. No honey? Looks good though
Hey, it's Doe-nal, like doughnut with an L instead of a T.
Great episode though!
Donal moved back to Ireland 😔
Genuinely makes me hate America's Test Kitchen when you hide recipes behind paywalls.
I don’t understand why you asked your Irish friend how to make soda bread, then added baking powder. You don’t need that. Have you tried making it with just bicarbonate of soda?
No raisins?
My mother's heritage is 50% German and 50% Irish. Grandma was the 100% German but she was born on Saint Patrick's day and had a knack for finding 4 leaf clovers. She married a 100% Irishman so Saint Patrick's day has always been extra special in my family. We always made our own Irish soda bread. I never knew raisins were a common addition to soda bread until about my early 20s when I happened to see it in store made loaves. I'll stick to keeping raisins in my oatmeal raisin cookies. To me, Irish soda bread seems like it should be a savory bread so I don't think I'd like it with raisins myself.
@@jessicaharris1608 100% German ancestry here -- raisins in oatmeal cookies, dressing, and irish soda bread.
You bless the bread by putting a deep cross in it (the real reason is it helps the heat get to the centre of the bread & for the bread to expand outwards during baking) you then prick with a knife the 4 quarters. This is to let the fairies out. So, cross is blessing, pricking, letting fairies out. Big no no putting baking powder in. It’s over powering in taste & totally unnecessary. One last thing, Donal is pronounced Dough Nol.
I heard Irish and just assumed you were putting a bunch of whiskey in it!
... What?! I'm allowed to say that, I'm part Irish!
So many opportunities missed by mispronouncing his name. It's pronounced dough-nal.
I'm sorry for US that doesn't have the most basic ingredients to bake wholesome bread. And moreover, why on earth is speed so important? Look at this clip and all you see when slicing into those breads are lots of breadcrumbs. That much breadcrumbs never happen with bread that has risen from traditional fermentation (using yeast or sourdough). And such bread is also so much tastier.
Made the traditional way there are fewer breadcrumbs and part of the enjoyment of eating it is the texture. Eat it with plenty of butter and top the slice with mature cheddar.... Heaven!
You're too corny for this. "The facts, m'am. Just the facts!" -Jack Webb
OK Dan, good with the bread but let's work on Donal's name, it is pronounced "dough-nall"
That butter is pathetically white!
It's pronounced "Doh nal" , not "donnel". Mortified he didn't correct you 🙄
Hearing young Donald described as a youtuber is kinda disturbing
You lost me when you added bran, wheat germ, and baking powder. The way Donal makes it is perfect. Maybe just call yours "Dan's Bran and Wheat Germ Quickbread" so no one will confuse it with actual soda bread.
That was way too much wheat bran and germ. For a single loaf all you need is a heaped teaspoon of each. I have been baking soda bread for years.
What? No currants or raisins? No caraway seeds???👎🏻👎🏻
Ugh, Donal is my least favorite kind of chef. Why do you use your hands? Why make the cross mark on the bread? "Uuuuuh, because that's how grandma did it". I don't care about making the bread as traditional as possible. I want to make the bread as good as possible. If using your hands actually does something for the bread, then sure. But otherwise I'm using a mixer and I would actually like to know if that is ok or not.
@@Marcel_Audubon Thanks, this is the kind of information I needed.
unknown25mil You should not use a mixer, because this bread needs very little mixing. A mixer will just overwork it and make it like a hockey puck.
Videos like this is why I stopped watching Americas Test kitchen