Second post. Today´s recipe from our beautiful book is Irish Soda Bread, by contributing baker Marion Cunningham. The recipe can be found in Carla´s and Cathleen´s blogs. Check them out.
I had a plan. To bake one loaf exactly as directed and then to at least bake another one with some whole wheat flour, dried apricots and raisins. This bread is easy to put together and who doesn’t have the ingredients already there? The only part I´m forced to change is the buttermilk, because there is no such thing sold here. But I use lemon juice together with milk (one tbs juice per cup of milk) and it works perfectly every time I bake cakes, muffins, etc. The milk turns thicker and sour, like light yogurt.So I was very disappointed when the first bite into my decent looking loaf was like eating baking soda from the container. Impossible to eat. Now, I don´t know if real buttermilk completely changes this undesired outcome. I checked the measurements and really stirred the flour, salt and baking soda before adding the liquid. So, I don´t know. Beats me.
The cross slashed on top kind of disappeared in the oven also, so I´ll just call it a day and move on to those great recipes for April. I´m looking forward to that. And, as always, it´s a pleasure baking with the group.