Test Kitchen Bonus: Bacon Irish Soad Bread

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While preparing to tackle the Test Kitchen Tuesday recipes I stumbled across this recipe from The Nourishing Gourmet for Bacon Irish Soda Bread—honestly, it had me at Bacon (the photo is amazing too).  According to Jim Gaffigan, bacon is the fairy dust of the food world, making everything better!

I thought I would pass it along in case you were still looking for something Irish to celebrate today. The recipe calls for soaking the flour, which if you start early this morning you still have time to make it for dinner tonight, or you may decide to skip the soaking process just this once.  If you already have a soda bread recipe, you may just include this bacon technique for a new twist on an old favorite.

If you make it, let me know what you think and I will be sure to pass along the feedback.  Happy St. Patrick’s Day!

Bacon Irish Soda Bread

Source: The Nourishing Gourmet
(makes one large loaf)

Ingredients:
4 cups of whole wheat pastry flour
1 cup of rolled oatmeal
1/4 cup of butter, or coconut oil
1 ½ cups of buttermilk
1 ½ teaspoons baking soda
1 ½ teaspoons of unrefined salt.
8 slices of bacon

Bake 450 degrees for 15 minutes, and then 400 degrees for 25-30 minutes more 20 minutes plus ten minutes, plus ten (cover with foil), plus another ten.

1) The night before combine the flour and oatmeal and cut in the butter or coconut oil. Add the buttermilk or the water and vinegar. Gently mix together. If too dry to form a soft ball, add more water or buttermilk until the consistency is a soft dough. You do not want it to be tough or dry otherwise it will be too hard to work with in the next step. Cover airtight using a lid on a bowl or plastic wrap and leave in a warm place overnight.

2) The next morning, place your dough on the counter and flatten. Sprinkle the salt and baking soda over the dough and gently knead into a ball, until you feel that the salt and baking soda is distributed. Form into a ball and then press out into a round shape about 2 inches high. Cut a cross on the top and then crisscross the bacon over the top. Place on a buttered baking sheet.

3) Put in the oven for 15 minutes and then reduce heat to 400 degrees. Cook for another 30 minutes. Cover with foil, if needed and then cook until done (about another 10 to 20 minutes). You will know it’s done when it’s nicely browned and the bottom sounds hollow when knocked.

4) Cool on a cooling rack. This tastes best when warm, not hot. (cool for about 30-45 minutes).Cut into thick slices, and then cut in half for a serving size.

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2 Responses to Test Kitchen Bonus: Bacon Irish Soad Bread

  1. Judy March 18, 2011 at 6:24 am #

    I made this last night and we liked it. It was a little heavy/dense for the kids, but the bacon kept them interested. My husband mentioned it almost has a muffin-flavored finish; I agree. Honestly, I couldn’t stop eating it (it was hard to stop picking the bacon off too)! I really liked the crunchiness mixed with the savoriness of the bacon. It was a good complement to our Irish Stew. I’ll be curious to see how it keeps and I may end up freezing it sliced rather than letting it sit on the counter.

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