Today's loaf is a strange one. I think it's more of a quick bread than a real white bread. There is only 2 cups of flour and no rising needed. It relies on the buttermilk and baking soda for the leavening. The ingredients are all standard except for the buttermilk. Had to make a quick run to the store in negative degree weather for that. I'm not sure how much it was supposed to rise because honestly it really didn't. I think the cold played a part in that.
This bread is apparently closely akin to Irish soda bread, which I'm sure I'll make eventually, so I will have to compare the two. Its not supposed to be a pretty bread, and boy does it deliver on that front. It reminded me of a giant biscuit. It was pretty dense and tasted like one. It has a good crunch on the crust but still a little chewy. I put some butter on it and it was fantastic.
I think I'm going to have to try this bread again when it's not so cold out. I think that may have been a factor in why it didn't change in size at all. When you rely on room temperature but the room temperature is pretty low to begin with, it's definitely going to affect your bread. Overall I would say give it a shot, the buttermilk smells awful, makes the bread smell good while baking, but doesn't impact the taste one bit.
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