Chitlins I can’t even tell you how excited I am to be joining Tuesday’s with Dorie (TWD). Here’s a quick rundown: a group of bloggers picked out one cookbook by Dorie Greenspan and then slowly cooked their way through the whole thing (kinda like that book-turned-movie Julie and Julia). Now it’s a huge thing and I’m so excited to be joining, mostly because I adore Dorie and the book this go around is Baking with Julia, and I wrote all sorts of really important (ha!) papers on her while in Grad school. Here’s the site if you want a little more history.
So surprisingly I’m only a month behind, and I joined the day before the Rugelach recipe was due, so I’m joining in with Irish Soda Bread. I’ll be honest, I had only ever purchased one loaf of Irish soda bread in my life and all I remembered was that it was kinda dense and really salty. The soda bread they sell at my grocery store all has raisins and I absolutely loathe raisins, so I’ve never purchased it since. I was nervous at first, because whenever you think of bread you imagine rising time and copious amounts of kneading. Well here’s some handy information: Irish soda bread requires neither of those things. Score!
It’s composed of four simple ingredients that you probably have in your kitchen at this very moment and it tastes absolutely divine when it comes out of the oven. I mean dih-vihne. I, also conveniently, have Irish butter on hand (I have no idea how this is different from any other butter, I suppose I could look it up, but I’m lazy) and so I slathered a piece with an inhumane amount for these pictures (as you can see) and then promptly devoured it for breakfast. I know. I feel guilty already, but it’s just so.damn.good.
Emily of A Gilt Nutmeg fame and I were chatting about ways I could possibly dress up this loaf, and I suggested maybe black olives, because I love them, and I think she promptly vomited on her keyboard. I had no idea why. I mean, it’s bread and that’s yummy and olives are really yummy, so it would be twice the yum in each bite, right? No. Wrong, apparently. She schooled me in the ways of Irish soda bread. It’s usually eaten with some kind of stew, so it’s like a little vehicle to soak up all the yummy liquid. Apparently, olives don’t go with stew. I had no idea. I’d only ever eaten soda bread once, slathered in butter, standing over the sink. So, yeah.
Anyway, if you want the recipe I highly recommend buying the book Baking with Julia or you can visit either of the host’s sites: Carla of Chocolate Moosey or Cathleen of My Culinary Mission. I should warn you, and maybe it was just me, but my dough was extra sticky. Like giant globs stuck to your fingers sticky. I added a hefty amount of flour during the brief kneading period to keep it from sticking, which probably explains why my loaf is super craggy. Whatever, it was still delicious.