This week's recipe for Tuesdays With Dorie (TWD) is Irish Soda Bread.. And it is possibly the easiest recipe there is in Baking With Julia (BWJ)..
The original recipe uses unbleached all purpose flour and gives the option of adding raisins for a non-traditional (according to Dorie Greenspan) Irish soda bread.. After reading comments on TWD blog about the recipe being open to improvisation in terms of additional ingredients, I decided to make 2 versions of it: One with all purpose flour and raisins - following the original recipe, and second one with half all purpose half whole wheat flour, with 1,5 tablespoons caraway seeds.. Result: They are both delicious but very different than each other.. First one is soft, white and sweet with the additional raisins (which I boiled in water for 2 minutes, drained and dried before using for the bread), second one is brown, heartier and flavored generously with caraway seeds.. They both have substance and texture to support variety of toppings for open-faced sandwiches..
|With all purpose flour and raisins..|
|With half all purpose half whole wheat flour, and caraway seeds.. And also baked in cast iron skillet..|
Below are pictures of our delicious breakfast items with home-made Irish soda bread.. We ate raisin bread with butter and apricot lekvar (thick dried apricot paste with lemon juice and almonds - from rugelach recipe) and some crushed almonds on top, and the other one with dill-cream cheese and smoked salmon, topped with some fleur de sel..
|Raisin Irish soda bread with butter and apricot lekvar..|
|Caraway seeds Irish soda bread with dill-cream cheese and smoked salmon..|
For the recipe please visit blogs of Carla and Cathleen : Chocolate Moosey and My Culinary Mission, or buy the book: Baking with Julia..
Looking forward to meeting you in two weeks with the next recipe for TWD: Pizza Rustica..