Debug

[1 - 1] when i was a little kid and i first

[1 - 3] learned about irish soda bread i was

[3 - 4] pumped because i pictured bread one of

[4 - 6] my favorite foods made with two things

[6 - 8] that my mom basically always forbid in

[8 - 10] the house lucky charm cereal and orange

[10 - 11] soda you could say i was a little

[12 - 13] disappointed when i tried it for the

[13 - 16] first time but that has all changed soda

[16 - 18] bread isn't just fast fun flavorful and

[18 - 20] fiber packed it also lends itself

[20 - 24] surprisingly well to alliteration

[26 - 26] in the speedy bread category soda bread

[26 - 28] trumps all other contenders even

[28 - 30] so-called quick breads like banana bread

[30 - 32] coffee more ingredients and take longer

[32 - 33] to put together the oldest recipes for

[33 - 35] irish soda bread coffee just four

[35 - 37] ingredients whole grain flour salt

[37 - 39] buttermilk and baking soda and the dough

[39 - 40] comes together way faster than you can

[40 - 43] preheat your oven now given my soda and

[43 - 45] cereal beginnings with this bread i

[45 - 46] really wanted to get to the bottom of

[46 - 48] what makes an authentic loaf my good

[48 - 49] buddy donald was born and raised in

[49 - 51] ireland but now he lives out in la he's

[51 - 53] written tons of cookbooks he has a tv

[53 - 54] show and an awesome youtube channel

[54 - 56] dedicated to home cooking and he's

[56 - 58] promised to show me how to make his

[58 - 59] irish soda bread what does your irish

[60 - 61] soda bread start with like what's the

[61 - 63] first ingredient that goes in the first

[63 - 65] thing i do is a big bag of flour and a

[65 - 67] big bag of wholemeal flour so two as a

[67 - 69] combination to lighten that wholemeal

[69 - 71] flour out i now i'm going to introduce

[71 - 72] the controversial ingredient today yeah

[72 - 74] i know you're waiting for it an egg

[74 - 77] and the egg i add is for richness and it

[77 - 79] also kind of helps you give a more kind

[79 - 80] of get a more sort of solid loaf as it

[80 - 82] comes out a little bit of honey now that

[82 - 84] is not a traditional ingredient in there

[84 - 86] but the sweetness works really well did

[86 - 87] you get your stand mixer out or your

[87 - 89] food processor out to put this together

[89 - 90] literally you should be doing it with

[90 - 91] your hands i mean that's how my

[92 - 93] grandmother used to do it so i noticed

[93 - 95] most irish soda bread is scored that has

[95 - 97] like a kind of a cross on top of it is

[97 - 98] that because of expansion like what's

[98 - 100] the reason behind that well maybe it's

[100 - 102] expansion but what i was always told is

[102 - 104] that it was to let the fairies out so

[104 - 106] you're blessing the bread it's something

[106 - 108] that i do every time i make the loaf my

[108 - 110] final question is around how you eat

[110 - 111] irish soda bread so it's like an

[111 - 113] everyday bread you always want wandered

[113 - 115] around but butter yes butter it's the

[115 - 118] perfect vehicle for some cold irish

[118 - 119] butter that should be thick enough that

[120 - 121] when you bite into it you see teeth

[121 - 123] marks and if that if that's not the case

[123 - 125] you haven't done it right okay this is

[125 - 127] fantastic thank you for all of this

[127 - 128] awesome background information i think

[128 - 130] it's enough for me to get into the

[130 - 131] kitchen and start making some irish soda

[132 - 134] bread i know you can do it i have full

[134 - 135] faith now before we get baking let's

[135 - 137] look at why soda bread is one of the

[137 - 139] fastest breads you can make check out

[139 - 140] this experiment so this empty bottle i'm

[140 - 142] adding some lukewarm water that i've

[142 - 143] dissolved some sugar into then i'll add

[143 - 145] a bunch of instant yeast and pop on the

[145 - 147] balloon we'll let that sit while i

[147 - 149] vinegar to the second water bottle using

[149 - 150] a funnel i'm adding baking soda to the

[150 - 152] balloon itself then we just attach it to

[152 - 154] the bottle invert the balloon and whoa

[154 - 156] look at that reaction the balloon

[156 - 158] instantly inflates on the other hand the

[158 - 160] yeast setup doesn't look like it's doing

[160 - 162] anything we have to wait at least 10

[162 - 164] minutes before we see some activity and

[164 - 166] considerably longer than that until the

[166 - 167] balloon actually inflates now don't get

[167 - 169] me wrong yeast is a wonderful thing

[169 - 171] along with creating carbon dioxide that

[171 - 173] will inflate the balloon or the gluten

[173 - 175] network in a loaf of bread it's doing

[175 - 177] its thing and creating tons of flavorful

[177 - 179] by-products but it's relatively slow to

[179 - 181] do its thing baking soda or sodium

[181 - 182] bicarbonate on the other hand reacts

[182 - 184] instantly when it encounters an acid in

[184 - 187] solution and that is great for speed i

[187 - 188] think it's time to put together a loaf

[188 - 190] and for that we need cook's illustrated

[190 - 192] deputy food editor andrea geary's recipe

[192 - 194] for irish brown soda bread you remember

[194 - 196] andrea from the ultimate biscuit

[196 - 198] showdown right she created the easiest

[198 - 200] fastest biscuits ever and now she's done

[200 - 202] it again with bread man andrew's

[202 - 204] bringing the speedy carbs to the masses

[204 - 206] now one thing that we don't really have

[206 - 208] here in the u.s is whole meal flour this

[208 - 209] whole wheat flour that is really

[210 - 211] coarsely ground so you get these big

[211 - 213] pieces of bran and germ that help break

[213 - 214] up the structure of the loaf give you

[214 - 216] this really nice coarse crumb american

[216 - 218] whole wheat is actually ground pretty

[218 - 219] fine so the best way to get that

[219 - 221] coarseness back is to add some wheat

[221 - 223] germ and some wheat bran okay real quick

[223 - 225] wheat primer this is a wheat berry the

[225 - 228] starchy white core is the endosperm it's

[228 - 229] where white flour is ground from and

[229 - 231] where the gluten forming proteins

[231 - 233] glutenin and glyden are found then we

[233 - 234] have the fiber rich bran which acts as a

[234 - 236] protective coating on the wheat berry

[236 - 238] and finally the oil-rich germ okay let's

[238 - 240] get back to the recipe i'm starting with

[240 - 241] whole wheat flour and adding some

[241 - 243] all-purpose flour in a two to one ratio

[243 - 245] the all-purpose flour will improve

[245 - 246] gluten development and give us more

[246 - 248] structure and lift then we add our bran

[248 - 249] and our germ and we're gonna add a

[249 - 251] little sugar then the start of our show

[251 - 253] gotta have that baking soda we're gonna

[253 - 254] go off the traditional script but we're

[254 - 256] actually gonna add some baking powder to

[256 - 258] the mix this is double acting baking

[258 - 259] powder meaning that we get a burst of

[259 - 261] carbon dioxide production when it first

[261 - 263] gets wet and then a second burst when it

[263 - 265] heats up in the oven that combination of

[265 - 266] baking soda and baking powder will give

[266 - 269] our loaf additional lift and the final

[269 - 271] dry ingredient is salt now for the

[271 - 272] buttermilk and no messing around there

[272 - 274] it's the source of acidity that will

[274 - 275] react with the baking soda then we just

[276 - 278] use a rubber spatula to fold and mix

[278 - 279] what am i talking about i got to get my

[279 - 280] hands in there like the hull did now we

[280 - 282] just shape it into a round but rustic

[282 - 284] loaf score it and let the fairies out

[284 - 285] and then transfer it to a cake round to

[286 - 288] bake ugh just look at this gorgeous

[288 - 290] thing deeply browned it's craggy it's

[290 - 292] perfect for slicing and slathering with

[292 - 295] salted butter one thing is for certain

[295 - 301] this is how to eat irish soda bread

[303 - 303] so big thanks to donald if you haven't

[303 - 304] checked out donald's channel yet you got

[304 - 306] to do it he's got awesome recipes on

[306 - 308] there there's a link to it below and if

[308 - 309] you haven't subscribed here what are you

[309 - 314] waiting for hit that button