ENGLAND: An authentic shortcake should be like a cross between a biscuit and a pie crust: dense, buttery and with just a hint of sweetness. These are spectacular!
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WEEK 13: Irish Soda Bread
IRELAND: Soda bread is a daily bread that was made by every Irish household with ingredients affordable to all. Dump everything in a bowl, mix it with your hand, and it’s ready to pop in the oven in under 5 minutes. I used 50/50 whole wheat and white flour; but it can be all white if you prefer. The method is so easy, you don’t really need a video, but Darina Allen’s instructions and history (she’s the Julia Child of Ireland) are worth viewing at least once!
If you want the American version, check out Emigrant’s Soda Bread.
Traditional Irish Soda Bread | Darina Allen, Ballymaloe Cookery School
Apparently, Irish measurements teaspoons are different from the U.S., so I’ve listed the proportions below.
Preheat the oven to 450 degrees before your begin, so you can get it in as soon as the batter is mixed. And it bakes for about 30 ~ 35 minutes.
- 2 cups whole wheat
- 2 cups white
- 1 teaspoon baking SODA
- 1 teaspoon salt
- about 1-3/4 cup buttermilk (400ml) – I use Kefir – it’s thicker than US buttermilk
Week 10: Burger Buns
These are THE BEST. Made with a tangzhong, a warm flour-and-water paste traditionally used in China, and using less butter than a true brioche. These are a snap to make if you have a stand mixer, and come out soft and fluffy. Mine didn’t take nearly as much time to rise as Joshua’s, so watch your dough rather than the clock. SO GOOD! Joshua’s a great instructor, and a joy to watch. At the end of the first video I watched of his, (focaccia, 6/2018), he thanks his 2,000 subscribers. He’s now up to 2.38 million. He wrote his first cookbook , Slim Palate, at 17, and, he’s also a bit of a TikTok sensation.
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Week 4: Pita
MIDDLE EAST/MEDITERRANEAN: Wow. Pita is hard to make. Making the dough is easy enough, with a stand mixer, and a pleasure to work with. Getting them to puff up to create the pocket is a different matter, and after lots of experimentation, I settled on the stove top method rather than using the oven.
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