How to Make Various Soda Breads | Quick & Easy
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- Опубликовано: 27 май 2024
- St. Patrick’s Day is coming, and I was reminded by a friend to refresh my old soda bread recipe. Instead of just refreshing it, I decided to throw in a couple more soda bread recipes and a nice beef stew to serve them with!
Four recipes in one video that must be a record for me. Saying that, soda bread is a very basic bake and takes no time at all. The customization options are endless. You can add roasted veggies, cheese, nuts, seeds, herbs, and anything else you fancy.
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I don't add potatoes, but I always add a large heaped handful of red lentils to my stew, they dissolve away to nothing on a long slow cook, but add a lot of body and make the meat go a lot further. Parsnip adds a nice peppery edge - I chop mine very small and like the lentils, it just about dissolves. It'll sit in a slow cooker all day, and be ready to eat when you get home. Freezes well too, so I make a big pan full and divide up the leftovers for the freezer. I'm a "traditional" soda bread guy, but often have stew with suet dumplings instead of bread. Can't be beat.
I sometimes just sourdough discard for quick breads like this. Sourdough is sour enough to activate the bicarbonate, and you get a very quick bread that still has a slight sourdough taste.
Great advice! Thanks a lot.
Yay!! - more soda bread recipes - just what I needed for our St Patrick's Day lunch on Monday!!! Tell your friend I said "thank you" for the reminder as I just started to plan my bakes for Monday morning to take them to the office. Thanks, Charlie!! AND a beef stew recipe - whoo hoo! I always enjoy your cooking videos - they never fail to impress.
Hi Team ChainBaker!! Charlie has 207K subscribers 🤩 - please continue to share your bakes with family, friends and colleagues and share photos on your social media channels (including links to Charlie's YT), asking your followers to subscribe to his channel. His dedication to help make us better bakers with his many educational and wonderfully delicious baking videos - slowly but surely we will to get to 300K subscribers by the end of the year. Remember, It only takes "ONE" post to go viral.....
Thank you!!! 😁
@@ChainBaker 😉
I made mine today ..I like to grate my butter I find it’s easier to incorporate into the flour..I used cranberries/ raisins and made 2 loafs.. happy st Patrick’s day!
Baked the Classic Shape Loaf early this morning for our annual St. Patrick's Day Corned Beef and Cabbage lunch at the office. I made three loaves, each at 1.5x of the original recipe. Served with Kerrygold Butter - as the loaves were rather large there were some leftovers, which I shared with my colleagues. Photos have been posted.
Made the stew and pre-measured the ingredients last night. Baked all three recipes in succession during lunch today and then a sampling test: Salted Kerrygold, unsalted Kerrygold and dipped in beef stew.
The muffin had a nice depth of flavor due to the whole wheat flour - the sunflower seeds added a nutty crunch along with the saltiness from the Feta. (#325)
The enriched loaf was ever slightly sweet due to the raisins - I think would be nice with a piping hot cup of Earl Grey tea. (#326)
The Classic was my favorite - simple yet hearty and flavorful. (#327)
All had a wonderful yet slightly different crumb.
While I preferred the salted butter, dipping the bread into the beef stew (#328) was phenomenal!!! The flavor profile with the browned beef cubes, pan-seared mirepoix veggies, red wine, Guinness stout and beef stock was perfect for dipping. Photos have been posted - thanks again, Charlie!!!
You might like to try some summer savoury as well as the thyme. It really think that the savoury earns its name in a stew.
I have never heard of soda bread, so interesting! I'll definitely look into its history, great video!
Soda Bread has to be my favorite bread in the world. If you don't have Buttermilk and don't want to run out to the store, you have alternatives. Citric Acid or Lemon Juice mixed thoroughly into Milk will make it act and feel like buttermilk (I use this for pancakes). Kefir should work. Yogurt, maybe diluted with a bit of water should work. Basically anything sour or tart to activate the baking soda. The only tricky part is the amount of liquid in your alternatives. Experiment.
Cool the stew reminds me of Karjalan paisti, wich is literally just a regular meat stew but here people usually put it in the oven instead of the stove sometimes for an entire day or more often overnight.
Wonderful ❤🎉
Yum. I know what I am vaking tomorrow!
Everything looks so tasty.
Nice, I was actually planning to make some this weekend.
By the way, for March 2025 you might want to make Mucenici, a Romanian bread with honey and walnuts (do not confuse the big baked version, with the smaller boiled version. I have also seen the big version completely drenched in syrup after baking)
I'll add them to my list. But it's too late for this year already 😅
Thanks for the recipes! I've just made a batch of yogurt, some of it is going to be used for a soda bread for sure.
Any tips how much oats can I add to a recipe?
Oat will dry the dough out. You may want to soak them. 50g per recipe I'd say. Alternatively, you could coat the bread in oats before baking.
Hello there,
Would you please post bread and pizza crust from semolina flour.
Thank you.
Sorry, I found the bread recipe on your playlist. Just need pizza dough from Semolina.
I'll add that to my list of future projects.
Just a Quick question: 100% hydration means I need to take more buttermilk to meet the reduced water amount of it?
No, it's about the total amount of buttermilk. I want to keep it simple ✌️
It might just be me but that Guinness didn't look quite full 😜 sipped?
Quality testing 😅
Do you have a GF soda bread recipe?
Never tried it with gluten free flour. Not sure how well it would keep its shape. Perhaps the muffins and tin loaf would work ok, but no the free-standing one.
☘✅
If gluten is the enemy, why do you recommend a higher-gluten bread flour instead of a lower gluten pastry flour?
Also, buttermilk and yogurt can come in widely different fat contents. Is there an ideal fat content that works the best?
Why not brown the potatoes as well as the other vegetables in the stew?
I use bread flour for everything that is the main reason why I used it here. What I really mean is that we should not work and knead the dough too much. Between buttermilk and yogurt the fat percentage is not as high that you should worry about it. If you were to use soured cream with 30% fat, then you should probably think about increasing hydration.
Potatoes stick to the pot.
So these breads would be great using glutenfree flower, I presume?
I've never tried it, but I guess at least the muffins and tin loaf could work pretty well.
@@ChainBakerI'll let you know whow they went, my wife who has celiac will be suprised:)
I’m sorry that your wife has celiac disease. It must be frustrating for her not to be able to eat so many of your delicious creations.
It is also fortunate that she is married to such a knowledgeable and talented baker who can possibly compensate by creating something similar, which she can enjoy.
@@annfay6543:) I try my best to include her when I can.
Often the recipes dont translate to glutenfree recipes though, but at least the boys can enjoy it.
@@ChainBakerforst try was medium success. It didnt rise as much as I had hoped. Not sure if that was because of the gf flower or the fact I used vegan yoghurt. I did ad a splash of vinegar to help the soda but with minimal effect.