Monday, April 23, 2012

Irish Soda Bread Revisted

Last month for TWD we made Irish Soda Bread, and I was definitely not a fan. It was okay, and I ate it, but it wasn't good enough that I wanted to make it again and the weird smell sealed the deal. After reading several of the other Doristas' posts and thinking about their add-ins, I figured I'd give it another go. It comes together so quickly that even if I didn't like it, it wouldn't be a huge waste of time.

But I did like it. Or I guess I should say "them," since I made rolls instead of a single loaf. I followed the example of one of the recipe's hostesses, Cathy of My Culinary Mission since I love love LOVE Gruyere cheese. All it took was a cup of Gruyere and a tablespoon of cracked black pepper to turn this into a recipe I'm happy to keep on my short list.

The original recipe says that the bread won't keep, but I wrapped each roll in saran wrap, tossed them in a heavy duty Ziploc bag and popped them in the freezer and they seemed to keep just fine. I pulled out a roll nearly every day for a week and toasted it or reheated it in the oven, smeared on some butter and just smiled, because it was amazing.

Things I learned from this project:
  1. Even if you don't like something the first time, don't be afraid to rework it and try again.


  1. Glad you liked it better than the first one, that does seem like a great idea!! Hope you have fun at your trip!!!!

  2. I'm glad you tried it again and like it now! I've made it four times (but have always liked it). It's perfect for a quick bread and use of leftover buttermilk.

  3. cheese and black pepper.... now thats something i should try out soon!!! good one!!:)