Mar 20, 2012

Irish Soda Bread - Baking with Julia

English / Italiano

If it wasn’t for the group  “Tuesdays with Dorie- Baking with Julia  I think I’d never tried this recipe, as among the many delicious recipes listed in the book, this one looked so “insignificant”. 
HOW WRONG WAS I !!!!

No neverending kneading, no long rising hours, no fat (I don't consider buttermilk as fat) or sugar added...Wow!
Only 4 ingredients are required followed by 50 baking minutes. That's it: your Irish Bread is ready!
Click on this link to watch Julia's video on Youtube, showing how to make it.
Please don't forget to visit the hosting Ladies: Carla of Chocolate Moosey and Cathleen of My Culinary Mission. Not only will you enjoy their blogs but also you'll find the recipe of the Irish Soda Bread.

Se questa ricetta non fosse stata scelta dal gruppo 
“Tuesdays with Dorie- Baking with Julia  non credo che l'avrei mai provata: tra le molte ricette elaborate e squisite del libro di "Baking with Julia", questa sembrava assai "insignificante". 
MA COME MI SBAGLIAVO !!!! 
Per questo pane non bisogna impastare a lungo, non bisogna attendere che lieviti, non ci sono grassi (il latticello non lo valuto un grasso!) o zuccheri aggiunti...Wow!!! Solo 4 semplici ingredienti e 50 minuti di cottura nel forno. Ecco fatto: il vostro squisito "Irish Soda Bread" é pronto! Questo link di Julia su Youtube vi mostrerà come sia facile prepararlo.  Vi consiglio di guardarlo anche se non parlate inglese. Rimarrete stupiti dalla velocità con cui lo si prepara (la ricetta tradotta in italiano la trovate in fondo a questa pagina). Non dimenticatevi di visitare le "hosting Ladies": Carla di  Chocolate Moosey e Cathleen di My Culinary Mission. Vi divertirete a leggere i loro blogs.



HOW I made my Irish Soda Bread:
First I've shortly kneaded the dough (no overworking!), then formed a ball, cut an X on its top, placed the dough on a baking sheet covered with parchment paper and baked it in the preheated oven for 50 min (NB: w
hile preheating the oven and during the baking, I’ve always add a heat-resistant cup with water – its steam helps the dough rise better).

To the "basic dough" you can add whatever you like. I made my bread with cranberries and we all loved it.

Come ho preparato l'Irish Soda Bread:
Dopo averlo impastato per breve tempo (NON impastatelo troppo!), ho formato una palla, l'ho riposta su una teglia ricoperta di carta da forno e vi ho inciso una croce sul lato superiore. Ho cotto il pane nel forno preriscaldato e munito di una scodellina d'acqua per creare vapore ed aiutarlo a lievitare meglio (questo trucchetto lo uso con qualsiasi pane
 ).
All'impasto base dell' Irish Soda Bread si possono aggiungere ingredienti a piacimento (ma non sono necessari). Io comunque ho voluto provarlo con dei Cranberries (mirtilli rossi): buonissimo!



Out of the oven: what a scent! I've placed the bread on a rack to cool before slicing it. 

Appena tolto dal forno (che profumino!) l'ho messo a raffreddare su una griglia. Che meraviglia!


Inside: soft and delicious! The taste vaguely reminds me of the scones.
(PS: You may be wondering why I've written the full recipe in Italian: since the book has not been translated into Italian, TWD's administrators gave me the permission to translate the recipes of the book for my Italian speaking friends, who do not understand English. I'm not handling against the rules  :-)   ) 


Ecco come si presenta all'interno: soffice e squisito. Il gusto mi ricorda lontanamente quello degli Scones. 


Dato che il libro non è stato tradotto in italiano, gli organizzatori del gruppo mi hanno dato il permesso di trascrivere la ricetta per tutti gli amici che non parlano inglese e che non possono così approfittare delle ricette delle "hosting Ladies":  


RICETTA: 
560 gr farina normale (non di forza)
1 cc bicarbonato 
1 1/2 cc sale 
480 ml latticello (ev. sostituire con 320ml yogurt nature + 160ml latte)
Forno preriscaldato a 190°C 
Mescolare assieme gli ingredienti secchi ed aggiungerci il latticello. Mescolare brevemente, formare una palla, incidere una X sul lato superiore, appoggiare su carta da forno e cuocere per 50 min.

WARNING: I've become addicted to this recipe and I'm baking it at least twice a week.
My experimenting - yummy yummy!:
- raisins, chocolate chips and natural vanilla extract 
- raisins and cinnamon

- dates & dried apricots
- New: 17.8.2013: Spelt soda Bread with Seeds, Nuts and Fruits

ATTENZIONE: difficile farne a meno! Io lo preparo almeno due volte la settimana!
I miei esperimenti - buonissimi: 
- uvetta, gocce di cioccolato ed estratto naturale di vaniglia. 
- uvetta e cannella
- datteri e albicocche secche
- New: 17.8.2013: Soda Bread al Farro/Spelta con Semini, Noci e Frutta



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15 comments:

  1. Que pane bellisima (bellisimo?) At any rate, your bread looks great.

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  2. Raisins, chocolate chips and vanilla in this bread sounds so wonderful! It's very nice of you to translate to Italian so that more people can enjoy the recipes.

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  3. Your Bread looks Lovely ... !!! Great job !!!! I never thought baking a bread can get that easy !!!

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  4. I too would have never tried this bread i not or TWD. I love that it forces us to try new recipes.

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  5. Hello everybody, I could not fix the "reply" button problem and therefore I am forced to write a "global" comment: Thank you so much for visiting my blog and leaving such lovely comments.
    Looking forward to reading your blogs.

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  6. I think most of us have really enjoyed this bread & I have seen some lovely variations on the recipe....I love your global blog- thank you for sharing with us from abroad.

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  7. Yes it is a very easy bread indeed! I've already made it twice. Yours looks great with those cranberries. Thanks for joining me :)

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  8. Wasn't the bread the simplest ever? Love the denseness and slathering with butter is yummy. Check out my blog if you get a chance.

    Bon Appetit ~
    bygore.wordpress.com

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  9. I hadn't thought of chocolate chips or vanilla....cinnamon. I'll have to bake this again! Wonderful looking bread and great mix-ins. Yours looks great with those cranberries.

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  10. That's so nice of you to share the recipe in Italian! your loaf looks perfect.

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  11. Your bread looks great--exactly the way the pictures in the book looked! And I am so impressed you're taking the time to translate the recipes into Italian.

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  12. To everybody a huge thanks for all the comments. You are always so kind :-)
    Looking forward to the next recipe
    Bye bye

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  13. Love your idea for chocolate chips, vanilla and cinnamon. I need to try again with some additions and I might like it better.
    Carlene

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  14. It looks lovely!
    This is one that I think many of us would pass over without some nudging to give it a try.

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