Irish Soda Bread with Chef Frank
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- Опубликовано: 21 авг 2024
- This is my Mother-in-laws soda bread recipe. It is tender and lightly sweet. Make sure you serve it with some good Irish butter and a cup of tea.
Film, Editing & Production:Karen & Frank Proto
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Make one large loaf
3 cups/408 g ap flour
3 tsp/14.38 g baking powder
1/2 tsp/2.84 g baking soda
1/2 tsp/2.84 g salt
1 cup/191 g vegetable shortening
1/2 cup/100 g sugar
2 eggs
1/2 cup/120 ml buttermilk
1 cup/159 g raisins (soaked in hot water then drained)
Update both my Mother & Father in law gave it a thumbs up. My wife thought it was great too.
My wife is on the margarine over shortening camp, also in Ireland the more popular one is the brown bread version.
Nice video for at Patrick's Day
Good Job,my Mom Baked this Bread ( And Scones,which pretty much use the same ingredients) as a kid for my large family in London..She would always Bake about 6 Loafs,2 Plain,2 Wheat or Wholemeal and of course 2 with Blackcurrants or Raisens! And i prefer the Silver label KGold!
P.S My Parents were from Kerry!
Anyone else now thinking “I REALLY need a slice of Irish soda bread now”?.....
I don't know about now, but next Wednesday? Oh, yeah.
Oh Lord yes
Yup. The need is real. Going to do it this weekend I think.
First time i had I was blown away, delicious. Wanna eat the real thing one day
I just baked it.. it's pretty delicious and easy, dense though..In a clutch, I would eat it.
Frank: I don't have a farm... *cuts*
I think you hide the word "yet" there frank. You don't have one yet.
Of course he doesn't have A farm in his backyard, he has multiple farms!
Me: I think I'll try making soda bread for the first time.
*goes to RUclips
Chef Frank: I got you covered.
Hommie
There's magic in Irish Women's hands Frank!
You have such a positive vibe when you cook, it's amazing seeing your work. Thank you for these videos Chef Frank!
All the people complaining about Crisco - there's nothing wrong with changing/improving a recipe... If he has tested it (as a chef) and found it works then why not try it yourself?
I was thinking try lard.
@@katestewart-taylor3740 Lard works well which is no surprise as it was the fat traditionally used.
In Ireland, if you're making this, you don't add any kind of oils, because any fats that need to be added are already in the buttermilk.
There are problems with changing recipes and passing it off as the original. This is more akin to what would be called "tea cake" in Ireland, not soda bread. Adding things like eggs, fat, sugar, and fruit is like describing a cheese sauce as better bechamel: the former might contain all the ingredients of the latter, but it's not the same thing. And I'm not even being picky here: there are a family of breads and cakes that use the recipe for soda bread as a base.
Flour, soda, buttermilk and salt. That's all my gran put in it. She was from Ireland. She would have smacked me if I tried to put a raisin in it. Or make corned beef and cabbage on st Patrick's day. We had "bacon", cabbage,colcannon or champ and soda bread. I can eat colcannon every day on it's own.
What about boxty?
Colcannon is a perfect food. Potatoes, onions, butter, salt, and greens - yum! Sometimes I make it with cabbage, sometimes with spinach, sometimes with kale or dandelion or beet greens, but it’s always delicious, every time.
@@ProtoCookswithChefFrank We never had them on St Patrick's but they were on the table a lot. Not a huge fan. They can tatse too floury? vs potatoey. Odly enough she did make amerucan potato cakes which are very similar but less floury that had amerucan bacon, cheddar and green onions in them just for me. I was spoiled since my bday is the 16th. I was her little leprechaun st paddy's day blessing 🤣
@@EastSider48215 cabbage, kale and leeks every time. Perfect combination of nom nom 🤣
@@ProtoCookswithChefFrank Boxty is particular to the North West, and not eaten throughout Ireland. They're also just normal food, and not something we save up for some part of the year. I've had the stuff served in the US, and it's nothing actual boxty, but more like what we call "farls" or "potato cakes".
So interesting how you discussed the story behind the bread. :)
And how the cooking evolved.
I'm from Ireland and my grandmother always makes this bread. It's so nice. It's really good with butter and strawberry jam
Raisins: Water? This is IRISH soda bread. Black tea surely!
Guinness you mean
@@justinb911 your obviously not irish if you think we use Guinness in everything
Ya Barry’s or lions
The soda bread I was brought up on, always had raisins. 🤣 what I can't find is a proper brown bead recipe, my aunt passed and took it with her.
Yes! Yes! Yes! Frank, you know the difference between churned butter milk and cultured buttermilk. I unsubscribed to Epicurious when their "food scientist" said that the butter milk in stores was the milk leftover from churning butter. Falsus in uno, falsus in omnibus.
i made today soooooo good. DH said it tasted like Ireland, my DH grandmother lived in Ireland by the cliff of moher , and. neighbor on farm made. this he go. there for. lunch as a. kid when he spent summer there THANKS
Note, once you add anything other than flour, baking soda, salt, and buttermilk, it ceases to be soda bread. What you're baking with fruit and sugar added is actually "aran breac", literally "speckled bread", but also gets referred to as "spotted dog" in English. There are variants of this that also include a small amount of treacle for colour and flavour.
Proper sodas of _any_ kind don't contain oil, baking powder, or eggs! That's a cake you've got there! I'm assuming it's a tweaked recipe to account for the difference between Irish and American flour, but it's not a soda!
This. This so much!
I make soda bread, proper soda bread (like I grew up on in Ireland) most weeks.
There's no butter, eggs, sugar or fruit in it! That's cake, not bread.
Looks nice - but that's not soda bread!
I think Chef Frank mentioned this in a previous video. For non-yeast breads and cakes, the rising comes from the chemical reaction between the baking powder or baking soda in the dry ingredients, combining with the buttermilk (or vinegar with regular milk) in the wet ingredients. As mixing all these starts to release the CO2 gas bubbles, you want to make sure everything else is ready to go before you mix these. Then get the loaf formed and in to the preheated oven without wasting time, or you will be throwing away some of the rising effect of your leavening agents. By the way, I also agree with Chef Frank that KerryGold butter from Ireland is the best. In part, I think this is due to the fact that the cows there in Ireland are raised and live on grass, unlike the grain diet of too many American dairy cows. So you get a better amount of the healthy omega-3 material from the grass-fed cow butter from KerryGold. Of course, some people may have an organic dairy near them who can also supply local grass-fed cow butter, but if not, it's good to know that KerryGold has good aspects in more than one category.
You don't need baking powder if you can get the correct ratio between the baking soda and the buttermilk: it's redundant! I've always assumed this was to make it less unforgiving for people who aren't as used to making a soda. Still, I've seen some American recipes for "soda bread" that call for yeast, and that truly boggles the mind.
@@talideon what is the correct ratio then? Does it change if you use eggs?
Happy St Patrick’s Day to Frank, his family, and all the Irish.
Good job. Soda bread never really does much for me. I've made it a few times, but it never seems worth the trouble or the callories. Southern biscuits (essentially tiny soda breads) get my vote every time. I have a fishing buddy who always shows up, before dawn, with fresh muffins. Fantastic. His philosophy...maybe superstition...is that if the fishing trip doesn't start with muffins, the day won't be a success. It's good to have superstitious friends.
Looks beautiful, everything I make is homemade and with your permission I would love to serve this in my 2 high end restaurants for my St. Patties Day dinner, have 150 reservations so far in one restaurant so I got to get my baker busy on making these loaves of beautiful Irish soda breads, oh did I mention I love Irish Soda bread myself, thank your mother in law for the recipe as well 😃🍞💕
Glad you have knowledge of recipes from here, very popular here in Northern Ireland. One thing I’ll say is raisins isn’t typically in the soda you buy because it’s usually ate as a breakfast in a fry up. However , it would be interesting to try.
We eat this with tea almost like a cake. We usually get a brown bread for a fry up.
I made this Tuesday night to bring to work on Wednesday, with a stick of Kerrygold to spread. It came out so great! Everyone loved it and I loved the background of the recipe and your MIL. Thank you!
Glad it was enjoyable
UP MAYO! My Mother was from Knockmore, Ballina on the bank of Logh Conn. She came to the states when she was 17 with a older brother back in 1949. We went back many times while I was growing up and my Gran made bread every other day or so when the house was full with us there for the summers. She made trakel (dark brown bread). No one has been able to come close to it. When I was 6yrs old Gran was churning butter and I was currious when I saw a cork stuck in the back. Well, I pulled out the cork and all hell broke loose. It was gushing out all over the floor and I couldnt get the cork back in. I just cried. I will never forget it. I still wonder how long Gran had to collect enough buttermilk to make the butter. Boy I sure miss all of them that have passed. I have a ungodly amount of first cousins still in the area. I just wish I could go for whole summers still like when I was a kid.
Making me hungry! Watching this while I’m waiting for your flat breads to finish cooking. Trying both kinds on your video. Soooo looking forward to this!!!
One time I got a hankering for some soda bread, and I made it without any eggs or extra fat, just flour and milk, but I put in a couple big handfuls of shredded cheese, and that was awesome. I suppose the cheese does add fat, because when it came to eating it, it didn't even need butter.
That is a gorgeous cutting board!
I made it with cranberries instead of raisins. My family loved it! Thanks Chef Frank!
Just found this video. Had to chuckle because this is the ONLY thing I can eat cooked raisins in. Planning to make this in a few weeks.
Legit looks delicious. Going to do this with the kids this weekend. Thanks for the inspiration.
What I loved about this video is how Chef Frank seemed so impatient about waiting until the bread cool down. And the amount of butter on the bread looks so deterrent and yet so satisfying. Hope to make this one day, thanks for the recipe! 🍀
@NoaNevo. Nice comment. I studied with Prof Ruth Nevo years ago. Are you related to her?
@@shvat26 Hi, although my surname is Nevo I'm not related to Prof Ruth Nevo. Anyway, thanks for your comment. :)
My Mom is from County Leitrim. She came over in like 1949 when she was 18 and settled in Philly. She would make this and put orange marmalade on it.
Woo represent Grandma!
Hehe imagine if he went with the meme and said he got all the ingredients from his backyard farm
Perfection! Thanks for sharing :)
Your cooking is legendary....makes my day when you launch a video
So excited to see this, who knew soda (pop/fizzy drink for those who are confused) actually works in bread!
I probably wont cook this, but I'm giving you an extra view!
I have a yeast allergy and haven't had any type of bread in years. I would surely make this for me. thank you chef
Omg I was literally just searching for a recipe online hahaha can’t wait to try this. Thanks chef !
I was born and raised in Maine to a Scottish father and my grandmother always made soda bread with butter alone. She didn't have Crisco when she was a young woman so it would have been bacon grease and I don't think that happened.
I want a cutting board like that!!!!
As an Irish man, I approve!
Glad to know, love to Ireland from India❤️
I am irish too
Awesome vid! Love me some good ol’ soda bread!
💜LOVE💜 that you use the words 'slather' and 'Irish butter' when describing how you serve your soda bread, Chef!!! 💜💜💜 I don't know why anyone would want to wait until it cools completely, as the warmth fresh from the oven helps to melt the butter. I've only ever made these loaves with caraway seeds or other savory flavorings before. However, I'm willing to try it with raisins since everything else you've taught has been such a smashing success! Would you substitute oats and/or oat flour in equal measure in this (I'm thinking half and half, maybe)?
Maybe whole wheat flour and oat flour half a cup each and remove 1 cup of ap flour. You may need more butter milk.
The hands are one of the most powerfull tool.
Don’t know if you take suggestions from the comments, but if we’re doing bread then how about a tutorial on brioche? I’ve been making it a bit lately and still can’t quite figure out why it seems a little off. I’d love some pointers.
Hope the mother in law is pleased! Loads of butter is classic Irish
I have an Irish cookbook that says the cross also “wards off evil spirits or let’s the fairies out” 😂
Love it Frank, but needs caraway, JMHO
Awwww yisss time for my fix of Frank for the week
Chef Frank in that hat with that beautiful loaf of bread... I've never clicked faster XD
I made this yesterday! It is incredible! And not difficult at all. Chef Frank, I have one serious question. What can I do in the future to prevent it from overcooking or burning on the bottom? I used parchment on a dark baking sheet. This recipe is now a family "go to". Thank you in advance!
Place it on the top shelf next time see how that works
Can't wait to try your other recipes! Family says DO IT! 😋
Middle of the oven. Heat rises, so it may not be the best idea, because it may get too dark on top. I bake mine at 375 degrees, middle rack, & it comes out fine.
Looks incredible good . the board is stunning , does he have a website? Thank you
He just turned the raisins back into grapes
I LOVE how these comments carry the same energy as the 4 levels comments! haha
"Margarine is one molecule away from acrylic" - Chef Jean Pierre
looking good Frank!
More butter = more good
Looks great!! :D
I would love it if he makes classic iraqi food
Yummmm
@protocooks I would like you to try baking a Basque gateaux, baked custard incased in pastry with some plum jam, love it.
It's a giant scone!
Yes
So you agree, NOT soda bread?
I don't know about the Irish traditions, but I reckon a hefty chunk of suet instead of shortening would take this to another dimension!
Not sure - I think it might turn out a bit too greasy - but would love to hear how it turns out if your try it
@@mccorama I figured, since suet was traditionally used in many pastries and puddings (I watch Townsends!), it must've been used in fatty breads, before industrial fats were manufactured. I need to try this carefully, though, since using purely suet might make this too tough! :-)
@@OPVSNOVVM When soda bread was invented, suet would've been a luxury in Ireland. Traditional soda recipes don't include any additional fats outside of what's already in the buttermilk.
@@talideon That's enlightening, thank you!
The hat in the opening photo is cute, fun! Maybe continue to do costuming for future recipes.
never shortening, my grandmother wouldn't approve of that! ... use real butter, preferably Irish butter. She also used sour milk instead of buttermilk. No one in my Irish family adds caraway seeds.
Mmm
cute video frank!
Thanks.
CRISCO? My Irish grandmother is spinning in her grave.
Yeah it's weird why isn't he using butter?
My nana would get the big stick out - buttermilk, baby!
@@brokenglassshimmerlikestar3407 Butter goes _on_ the bread, not in it: a true soda has only four ingredients: flour, buttermilk, baking soda, and salt. There's are families of breads and cakes that use the basic recipe as a base, but none of them as referred to as "soda bread".
Hey Frank, could you seep the raisins in whiskey or bourbon instead of hot water??
sure
Can I use pork lard instead of shortening?
If you are doing a savory version.
Yes
my family would call that fruit cake but still love this type
yummmmm
If you want a savory loaf, would you eliminate the sugar as well as the raisins?
Yes. I would add some cheese like 1/2 cu shredded
My question is why aren’t you in TV like food network?!!
Does your subscriber Alex have a website that he sells those beautiful cutting boards on?!
Any tips on starting a small yt channel as I just started
My gran would screech like a banshee if she saw that Crisco going into the bread rather than the butter.
Several years ago there was an article about all the chemicals used to make Crisco. I'm wondering if the company changed their recipe. Personally, I wouldn't use it because I look at it as Man made grease. I would rather use "Cow made Butter."
How do you not burn your mouth so much while being impatient? I also suffer from impatience.
No instructions from Frank to "get it everywhere" or "make a giant mess", unsure what to do
Nice comm
I'm confused. I grew up in NC in the 1960s. My grandfather would just eat buttermilk and cornbread now and then in the summer for supper. It was not thin. It was thick and it didn't come from a store. My Grandmother would put the raw cream from top of milk and make into butter. So, you are saying that tad of liquid left over is the buttermilk? So, if that was the buttermilk...what was the stuff they called buttermilk? It was thick. Not cultured. Any ideas? BTW...I had to pick up the potatoes behind the tractor as a little girl. It made me hate potatoes for decades. It was back breaking. I also strung tobacco and picked cotton. Rural life was very hard. No grocery stores and 45 minutes from a town.
Sugar is always considered a wet ingredient.
Wonderful!
Just one question : What's the difference between baking powder and baking soda? i am not sure if i can get baking powder in my grocery store , what should i look for in terms of ingredients perhaps?
If you're substituting soda for powder, you are going to need less soda (ratio of powder to soda is about 1:1/4). I don't think you'd need sugar in that case for the rise (powder feeds on sugar), but maybe for taste you could still add some.
@@ArchangelShine so 2 soda bags with 1/4 used , usefull info that powder feeds on sugar so i need less , thanks for answer! much appreciated
@@winterhear Chef uses 3 teaspoons of baking powder and 1/2 teaspoon of soda, so if you are omitting powder entirely, you can just use about one whole teaspoon of baking soda in the recipe
@@winterhear apologies,for some reason I kept thinking of yeast instead of baking powder. Yeast feeds on sugar, but I would still use less sugar in the recipe, and maybe soak raisins in some alcohol for better taste
@@ArchangelShine 3 teaspoons=1 tablespoon. Dipping your spoon once is quicker than 3 times.
So this is where Frank has been hiding!
Where can I find the ingredients and amounts needed?
In the description
Thank you! Making this tomorrow ☺️
What about craisins?
You could use them if you want.
I'm sorry but I didn't catch a recipe w amounts?
In the description
Came here after watching Epicurious chicken wings
Thanks. Glad to have you over here.
what is the measurment for the butter when you add to flour?
I didn't use it in the recipe but if you want you can swap and equal amount of butter for the shortening
Interesting....dough is kinda flaky pie dough style but it didn’t chill and you bake it right away like all quick breads
I know what I’m doing this weekend 😀
What’s your MIL’s verdict?
Wait what?? Frank eats (pre) salted butter?
Something went wrong 😢...
Mrs Proto is Irish, but what about you Sir - What's your ethnic background?
I have had some of the world's worst crumbly soda bread ever even when I lived in the uk!
Since my Frank Fries pun obviously wasn't your kind of humor, how about some Proto type fries ;)?
Nice presentation Chef however you never mentioned how much of each ingredient you used and I have never heard of presoaking raisins. By doing that I think you are losing a lot of the sugars in them.
The recipe is in the description of the video.
Oh, don't lie...we know you have a farm...😅
Good recipe for spotted Dick, railway cake or currant cake, Frank, but CRISCO??? I don’t think so. It must be butter. And I never ever use sugar. I can attest to the fact that sour milk works very well. That was an advantage in the days before electrification in rural Ireland (no fridges). Happy St. Patrick’s Day! ☘️ 🇮🇪
There is nothing whatsoever Irish about this recipe. It's more of a scone recipe!
You did not proof if?
Nope. It’s a quick bread. Mix and bake.