Monday, March 18


irish mutha-F*ing soda bread!!
is it good?
is it rich and thick and only barely like bread?
did i make a sexxxy savory slab of the stuff?
neighbors, rules is rules,
and you do the thing when the day demands it.

it's black irish tea and toasted caraway everywhere in there,
and that's a combo that hits the spot a LOT.
it's moist.
it's thick.
it's got a ton of big flavor.
and it soaks up vegan butter and boil'd D broth like a sexxxy sponge.
so, do you want to make a loaf for yourself?
well, sure you do.
here's how:
preheat your oven to 350℉
line a 8" cast-iron skillet (or equivalent) with parchment.
in a small pot, steep 2-3 teabags of irish breakfast tea (exxtra strong and dark)
with 1 cup of non-dairy milk.
squeeze and remove the bags, and add 2 tsp cider vinegar to curdle it, like buttermilk-
set aside to cool-
in a medium mixin' bowl, cut 5 T vegan butter into:
2 cups king arthur white flour;
1/2 tsp salt;
1 T caraway seeds;
1 opened irish brekkie tea bag;
2 T raw sugar;
2 tsp baking soda;
1 tsp baking powder.
add 2 T vegan sour creme, and the tea/milk,
and knead it up,
adding tablespoons of exxxtra flour as necessary to form a not-too sticky dough.
i used the fold, turn and flip pattern of kneading,
in hopes of making it fluffier (by just a lil baby bit).
i formed up a ball, scored it with an X,
and baked it in that iron pan for 35 minutes.
.....that's all there is to it..
check it with a knife or other tester to make sure it's baked through and not doughy,
but otherwise, you're ready to rock it,
and eat it, right away.
that's wasn't hard, was it?
i know!
sourdough isn't invited.
like, literally just once a year, it's gotta stay home.
that's ok.
soda bread has it's time and place.
but the other 364 are still reserved for that fresh-baked, crusty,
hearty, wholesome, naturally fermented big boy business, though.
that's how i like it.
good bread makes better people,
but soda bread makes better saint patrick times;
never quiet, never soft.....

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