Irish Soda Bread
|Today I have a fantastic recipe for everyone. It is so easy that even I did it right the first time! I am not a baker by nature, I am a cook, and I tend to have issues with killing yeast in my breads. This recipe does not contain yeast. It whips up quickly and you can bake it while you make the rest of your dinner. My husband saw me making this recipe and commented that it looked like a giant biscuit and asked where the gravy was. Yum! This bread is meant to be served hot and fresh. It tastes great slathered in butter or dipped in soup. Traditionally this bread is eaten with soup or stew and meant to sop up the leftover liquid in the bowl. It is a very hearty, thick bread. Waiting to eat this bread even 1 day after it is made can be a detriment to the quality of the bread. Let’s make this together!
Recipe: This recipe yields 1 loaf of bread.
Separate the egg white from the yolk in a separate bowl. Whisk the egg white until just frothy. Brush half of the egg white over the top of the dough. At this point you can discard the egg white or use the other half for a second loaf of bread. You will not use the egg yolk for this recipe. Bake bread at 350 for 40-45 minutes. Cut, serve, and enjoy hot out of the oven!
OK, I don’t have a photo of this item as a finished product because it was already cut when I returned with the knife! So… please send in your photos! The blog team will give you credit, my blog will be saved and everyone can see what a gorgeous loaf this recipe produces.