Well, it’s been several months at best since I’ve been able to make a recipe with SMS. I have to say that I’ve really enjoyed participating in the group and getting to know many of you wonderful ladies a bit better. I really appreciate the fact that you’ve let me tag along while I was finishing school, but if this post means anything, it means that I’m home! In reality, I’ve been here for about 3 weeks now, and it’s been great getting back in my kitchen. We definitely have been eating well =)
This was a fun first recipe to get back in the swing of things. This bi-monthly recipe was hosted by Julie of Little Bit of Everything. I love reading Julie’s blog, so check it out if you get a chance! I’ve never actually had Irish Soda Bread, but it has been one of those recipes that has been on my “to make” list for awhile. I am glad this gave me the little shove I needed. We were having corned beef for St. Patrick’s Day anyway, so this fit right in with the theme.
In her post, Julie mentioned that her bread dough was pretty wet. I noticed this as well and also added a little extra flour. I did bake mine on a parchment-lined cookie sheet and my loaf really spread out when cooking. In fact, the cuts that I made before baking it just opened up rather than staying indented. I also ended up needing to bake it for 6 minutes longer than the time called for in the recipe before my toothpick came out clean. The resulting loaf was really good but also really crumbly. I feel like soda bread is traditionally a little bit crumbly, but it went from wet to crumbly really quickly?
Neither of us ever having soda bread, both my husband and a I really enjoyed the flavor of the loaf. Because it was crumbly, it didn’t cut into pretty slices, but I’ve never been one to care much about how my food looks when it tastes good =) Head over to Julie’s blog to check out her post and the SMS blogroll to see how the other bakers fared. I know we liked it enough here that I’m already looking for a different variety to test out next year!