Originally published March 16, 2014.
Soda bread is plain quick bread, bread made with a chemical leavener like baking soda instead of yeast.
You’ve no doubt heard of Irish soda bread. The two defining characteristics of the national bread of Erin are 1) the inclusion of lesser parts of the wheat berry, such as the germ and husk, and 2) the use of buttermilk.
One way that my soda bread differs from true old-school Irish soda bread is the inclusion of such luxuries as butter, eggs, and honey. This is emphatically not traditional, but it makes for a moist, delicious bread. Picture a fine cornbread, only instead of corn meal there are coarse bits of wheat germ. The wheat germ … Continue reading.
Cornbread has developed a regional connotation in North America: the mere mention of the dish awakens borrowed images of the American south. I resent this, because I know that my dad ate cornbread growing up in eastern Ontario. They called it johnnycake, which is a very old, eastern North American term derived (we think) from “journey cake,” referring to the dry bread’s portability.
The bulk of the transcendent cornmeal we made this fall was baked into cornbread and consumed with butter and maple syrup. Below is my go-to recipe. It makes a moist bread (mostly on account of the several types of fat in the recipe: full-fat milk and buttermilk, sour cream, canola oil…) with a fine texture and … Continue reading.