How does a loaf of homemade bread sound for Easter Sunday? We virtually visit the kitchen of chef Steve Konopelski of Turnbridge Talbot Bakery and Cafe – he taught us quick and easy recipes for three different kinds of bread.
Irish Soda Bread Makes 1 loaf
390 grams All purpose flour
1 tsp salt
1 tsp baking soda
1 ½ tsp cream of tartar
50 grams granulated sugar
25 grams melted butter
280 mL buttermilk
Blend all dry ingredients together in a bowl. Whisk in the melted butter, just until combined.
Add buttermilk and fold in, just until the dry ingredients are moistened and the dough looks shaggy. Dump dough out onto a floured work surface and pat together into a ball. Cut a deep X into the ball of dough with a sharp knife. Place on a parchment lined baking sheet and bake in the center rack of a preheated 350°F oven until the bread is golden brown with a crisp crust and an internal temperature of 200°F. Allow bread to cool before slicing.
For traditional Irish Soda bread, add 125 grams of raisins and 1 Tbsp of caraway seeds to the dry ingredients before the butter and buttermilk.
