Friday, March 9, 2012

50 Women Game-Changers in Food -#38 - Darina Allen - Brown Soda Bread




That's it. I'm leaving home.  I always wondered where I'd get my cooking credentials (other than living in my kitchen) and now I know.  I'm going to the Ballymaloe Cookery School in Shanagarry, County Cork, Ireland.  I'll see you later.  It's time I earned my toque... or at least an apron that says, " Ballymaloe."

Ireland:  Cliffs of Moher                                                                                                                         (copyright Alyce Morgan, 2003)
   Ok, I'm not.  But I'd like to.   Meantime,  just in time for St. Patty's Day, I'm baking some bread from the Cookery School's founder and Ireland's best chef-teacher, Darina Allen, number 38 in Gourmet Live's list of 50 Women Game-Changers in Food:




(Courtesy Koster Photography)

When Americans make or think about Irish Soda Bread, which they only do in March of every year, they think about the American take on the bread (think chop suey), which I adore and make as often as anyone:

Here's my own American version.  Please have a little bread with your butter.
But if you go to Ireland and stop in a hotel or restaurant for breakfast (or other meal), you find that the soda bread is whole wheat.  Dense, thick, sturdy, filling.  Perfect smothered with lots of beautiful Irish butter and jam or, even better, dipped in a deep, dark mug of tea.  And, should you not think about it, this bread is a chunky, dunky sideshow for stew or soup, as well as tasty sandwich bread.   Get ready to dirty your hands and bake up!

darina allen's brown soda bread

400g (14oz) wholemeal flour (about 3 cups)
75g (3oz) plain white flour, (Darina specifies unbleached if you can get it) (about 3/4 cup)
1 tsp salt,  (Darina specifies dairy salt, which is finer, but I used regular old table salt.)
1 level tsp bicarbonate of soda, sieved  (baking soda)
1 egg
1 tbsp sunflower oil  (I used canola oil)
1 teaspoon honey ( or treacle or soft brown sugar)
425ml (¾ pint) buttermilk  (or add 2 tbsp of lemon juice to 600 ml (1 pint) milk)

Method

Grease a loaf tin (I used 9x5x3) with vegetable oil. Preheat the oven to 200°c (gas mark 6).  (about 400 degrees Fahrenheit)
Put the flours, salt and bicarbonate of soda into a bowl and mix well.  Make a well in the centre ready for the wet ingredients.
Whisk the egg and add it to the oil, honey (or treacle or sugar), and the buttermilk (or lemon juice/milk mixture).
Pour the wet ingredients into the dry ingredients and using your clean hands mix well.  The dough should be very sticky, Darina describes it as ‘soft and slightly sloppy’, if it’s not add more buttermilk. Pour into the loaf tin and bake for about 1 hour.
To test take it out of its tin and tap the bottom, if it’s cooked it will sound hollow.
Allow to cool before eating if you can manage it.


Recipe courtesy The Ordinary Cook   
My cook's notes are in red.

Use the other side of your measuring cups for this one; you need 425 ml of buttermilk.

I weighed both flours for accuracy.

Full "well"

Smooth it out as best you can in a greased pan.
 

Very healthy wholewheat bread, but quite yummy with a little butter and jam.


the skinny on darina
I don't know how she does it....

Owner of Ballymaloe Cookery School in Shanagarry, Co Cork, Ireland, teacher, food writer, newspaper columnist, cookbook author and television presenter. School is situated on an organically run farm.
Graduate in Hotel Management, Dublin Institute of Technology.
Member of Taste Council of Irish Food Board, Chair of Artisan Food Forum of Food Safety Authority of Ireland, Food Safety Consultative Council of Ireland, Trustee of Irish Organic Centre, Patron of Irish Seedsavers.
Cooking Teacher of the Year Award from IACP 2005, Recipient of Honorary Degree from University of Ulster 2003, Winner of Veuve Clicquot Business Woman of the Year 2001, Waterford Wedgwood Hospitality Award 2000, Langhe Ceretto Prize 1996, Laois Person of the Year 1993...and more.
 courtesy Ballymaloe Cookery School;  County Cork, Ireland.


Want to read other bloggers who are following the 50 Women Game-Changers in Food story? There are a lot of good blogs out there; read on!

Val - More Than Burnt Toast, Taryn - Have Kitchen Will Feed, Susan - The Spice Garden, Heather - girlichef, Miranda - Mangoes and Chutney, Jeanette - Healthy Living  Mary - One Perfect Bite, Kathleen - Bake Away with Me, Sue - The View from Great Island Barbara - Movable Feasts , Linda A - There and Back Again, Nancy - Picadillo Mireya - My Healthy Eating Habits, Veronica - My Catholic Kitchen Annie - Most Lovely Things, Claudia - Journey of an Italian Cook, Alyce - More Time at the Table, Amrita - Beetles Kitchen Escapades

if you liked this, you might like:

Potato Soup and Irish Soda Bread for St. Patrick's Day

Sing a new song and join me on my daily Lenten blog,
Alyce

13 comments:

  1. These breads are so easy, soda bread is now on my radar and I'll be making it instead of biscuits now and again. So glad to be meeting all these new cooks through the 50 Women Game Changers!

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  2. Lovely to meet all of you, too. I like the fun of the commitment and keep thinking I'd like it all to go on. Really. Of course, I missed the first bit. (I could go back and do the rest!)

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  3. I haven't made Irish soda bread in years. Seeing yours here makes me think the time has come to make it again.

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  4. Another excellent brown soda bread! I love the earthier brown soda bread over the white spotted dog that we, Americans are used to! I'm also all about plenty of butter and perhaps a bit of jam on that bread!

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  5. You picked a wonderful recipe Alyce. I love your Lenten Blog also. I put it in my favorites to continue to enjoy. I am so glad you are doing this game changers series with me. I am going to be really sad when we are done.

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  6. Alice, Just beautiful! Love brown bread and yours looks and sounds delicious! I remember when we were in Ireland they served some type of soda bread everywhere we went! Nice post!

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  7. Oh my! Look at that melting butter. Looks wonderful, Alyce. Wouldn't you love to attend that school? Putting it on my bucket list. :)

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  8. Ok, who wants to go to the school in Ireland: raise your blogs!

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  9. I love how simple her soda bread is. No one can make an excuse not to make bread when it's as simple as abc. Great choice! And are those chocolate chips in your american version? It sure does look like it :)

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  10. Wait for me...I'm coming with you! ;) Now I'm really wishing I would've made soda bread. It's wonderful and i'm sooo craving it now!

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  11. Alyce, this looks wonderful and I really enjoyed your post. I'm so glad you've joined our group. I hope you have a wonderful weekend. Blessings...Mary

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  12. This Irish bread epitomizes what Ms. Allen and her cooking school are all about. Wouldn't we all love to attend!

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