Recipe coming soon! I wish you all could be here to smell this!!!
We here at Dear Martini strive to inspire and teach folks how to cook. When this blog post from Mike Somerset came through the chute, the feeling is indescribable. Mike lives in England and took our Pan Seared Steak recipe with him while hiking a trail in the Lake District.
It looks delicious, Mike! Thanks for sharing!
For me one of the highlights of a day out and about on the Lake District fells is when I stop for a light lunch. I like to find a quiet, out-of-the-way spot off the trail where I can relax, contemplate and connect with the landscape. But mostly to eat. In this case it was, pretty much, a straight lift from my good friends at Dear Martini. I’m doing this on the trail, on a small gas burner. So I’ve had to adapt. For you to do this properly, don’t do what I do, instead, you should check out this posting Steak… With Benefits.
I have no pretence about my cooking knowledge and skills which are, shall we say, lacking. You see, for me food and cooking is a happy distraction from my main line of work. This is the reason why I love it when someone puts…
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Happy Holidays from Dear Martini
(Mia and Terri)!
Irish Soda Bread! I wish I could remember when I first fell in love with this bread. Maybe it was when I was a Girl Scout, aiming for some baking badge. I have no idea, really, though it’s safe to say that I’ve grown up baking this bread.
The magic of this recipe is — it takes less an an hour to bake, it uses only 4 (ok, 5) ingredients, and successfully baking this bread gives one so much confidence in the kitchen to tackle larger, more challenging projects.
As a quickbread, like scones and muffins, the leavening agent is the baking soda. And if you don’t have buttermilk on hand, you can certainly get by with a nifty substitution.
Some folks like to add raisins to the dough or dried dill… whatever you fancy. Either way, use our method of baking it halfway underneath a metal mixing bowl. The bowl creates a steam-trap which improves the texture and crust. It’s a beautiful bread, which really should be made more often! It’s not just for St. Patrick’s Day!
Take a look at our video playlist for all technique videos to help you!
Irish Soda Bread (Makes 1 loaf)
3 cups all purpose flour
1 ½ teaspoons kosher salt
1 ½ teaspoons baking soda
1 ½ cups buttermilk
½ teaspoon olive oil
Preheat the oven to 425ºF.
Reserve 1 teaspoon of the flour and combine the remaining flour with the salt and baking soda in a large mixing bowl. Use a wooden spoon to create a well in the flour and add the buttermilk a little at a time and mix gently and quickly until the mixture forms into a shaggy, sticky mass.
Dust your work surface with flour and turn the dough out from the bowl. Flour your hands and begin to gently knead the dough together, lifting and folding over and turning 45° each time you fold. Knead in this manner 8 – 12 times. The dough should come together quickly and don’t worry if it’s not totally smooth. There is no need to knead vigorously — this is a quickbread, so you’re trying to achieve a tender bread, which is different from a yeast bread. Use a plastic scraper to help you lift the dough as you shape it into a round about 7 inches in diameter.
Oil an aluminum nonstick baking sheet with the canola oil and place the dough on the sheet. Sprinkle the reserved teaspoon of flour over the surface and using a sharp knife, make two intersecting ¼”-deep cuts across the top of the surface of the loaf to create a cross.
Place a stainless steel bowl upside-down over the bread and bake for 30 minutes. Uncover and bake for another 30 minutes more.
Remove from oven and immediately remove from the baking sheet. Let the bread cool on a wire rack for at least 30 minutes before slicing and serving.
Check out our YouTube Playlist for Irish Soda Bread here: http://www.youtube.com/playlist?list=PL1OJQwr1oUeRBbhRWAsR7sBJM0O5VF1_K
“Butter and jam! Get the butter and jam!!!!”