Irish Soda Bread made quick and easy
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- Опубликовано: 18 авг 2023
- Irish Soda Bread made quick and easy
Welcome to my channel! Today we're making Irish Soda Bread, one of my all time favorite ways to make quick and easy fresh bread that just tastes amazing! Join me every week on my cultural and culinary adventures in Portugal as I share my stories and tried-and-true recipes! #portugal #food #cooking #story 
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Very good job young man i was a chef a pong time.
Wow that’s quick,look good
Thank you very much!
Ahh some of my most favorite things: Ireland, soda, and bread
I have tryed this, with soda and water...Thank you a good tip for quick bread...🙂
Thank you!
Wow, it takes only an hour to have good homemade tasty bread. Amazing! Love it!
I love homemade fresh breads. I could hear the crusty sound when you were cutting it. Love this video! Well done!
Soda bread is made with baking soda not baking powder. The acid was needed for the soda not baking powder. What you made is called a quick bread, as yeast was not used. Whatever it's still a good bread and the recipe works. So, more power to yuh.
If I remember correctly, baking powder is baking soda plus a powdered acid, so yes, you are correct! But adding more acid can extend the reaction!
@@AmericanPortugueseLivingebb
Amazing! It really took an hour to make. Eating bread freshly baked, so good and satisfying. Love it, Love it and thank you!
SO EASY! Time for me to experiment by baking this, then turning some of it into French Toast. 😂
That sounds great!
1 tbsp lemon to 1 cup milk let sit in the counter for 5 minutes will give you a buttermilk you can use in this recipe (I have done this and it works)
Good to know. I will try that next time when I bake. Thank you for sharing this.
Yes, that's the basis of what I did as well, just all at once! Thanks!
Simply add either a bit of live culture yogurt or live culture buttermilk to nonfat milk, or a similar starter. Nonfat milk is essentially what butter milk was originally, before it had soured. Buttermilk starter cultures are also available online. Full fat butter milk was not "a thing" until dairies began making "buttermilk" commercially to meet the demands of city and suburban bakers who did not have a source of actual butter milk.
Cool! Thank you for the tip, I'll try it out next time!
Wow... I did not know the story of buttermilk. I learned something today. It is very kind of you to share this. Thank you!
And despite the warning, I love to use up soured milk in biscuits, cookies, or like this soda bread. Hasn't killed me in close to 60 years!
If you're using *baking powder* then you don't need to add an acid component. You only need to add water (or milk)
You're thinking of baking soda. Baking soda is pure sodium bicarbonate but baking powder has acid included and only needs to be activated by dissolving it in liquid.
True! Baking powder is fine on its own, however the extra acidity does help it react more (at least according to the other baking recipes I've seen haha)
Baking powder reacts to water based ingredients. It's baking soda or bicarbonate of soda that reacts to acid. It's traditional to use the baking soda as it reacts with the acid in the buttermilk. Try it you may get a better result
Easy to do thanks for sharing your experience 👍👏
Thank you for the kind comment!
I could add a bit of brown or oat flour, should work,
Ooo, nice idea! Thanks!
I make this every week and have for forty years. My husband doesn't consider it dinner without it! I'm afraid I use vinegar. Ill try lemon juice.
Vinegar works too! Slightly different flavor though
You should cut the bread a little deeper when you Bless the bread and punch some Fairy holes in the sections.
Oh, thank you for the tip! I'll try it out next time!
wet hands before kneeding
Good point, my bad haha
Soda bread wirhout the soda....
You've put the idea of cola bread in my head and now I need to try it hahaha
Where are ingred
On the buttermilk substitute of milk plus lemon juice or vinegar.. it is not 1-2 tsp per cup of milk. The correct ratio is 1-2 tablespoons of lemon juice or vinegar per cup of milk. with the optimum probably being about 1 1/2 tablespoon per cup of milk. Plus you have to remove 1 tablespoon of liquid for each cup or you throw the hydration of your dough off. Those 2 tablespoons make a 6% difference in hydration. So after mixing in the lemon juice or vinegar into the milk, remove whatever amount was added to the milk.. for this recipe that means removing 2 tablespoons from the milk & lemon juice mixture. THEN>>> There is one step that seems to not made it across the big pond.. After mixing the lemon juice or vinegar into the milk, then let it sit for 30 minutes to develop that buttermilk thicker consistency.. So,... add the 2 tablespoons of the lemon juice or vinegar to the milk, stir well to mix, then remove 2 tablespoons from the mixture, then let the mixture sit on your counter or table for 30 minutes before using. Another thing.. if using buttermilk or milk with the proper amount of lemon juice or vinegar added.. you do not need to use baking powder... Baking powder is for when mixing a non acid mix.. Baking Powder is baking soda with an added powder acid, usually tartaric acid0 to provide the acid for the baking soda to react to. You do not need that with using buttermilk or the substitute buttermilk, the acid is already there.. All that is needed is baking soda. (bi-carb).. 1/4 teaspoon baking soda per cup of flour... in this recipe, 1 teaspoon of baking soda... And you are all set.
You are talking too fast and not always easy to understand, but the recepy is good, so kudos 😂😂😂
not scour you score the top of the bread
Blame it on the American accent that it sounds like "scour" lol
Slow down! You talk too fast.