Monday, February 06, 2012

American and German Soda Breads

My older daughter's 7th grade Girl Scout troop came over for  lessons in baking and flower arranging.  This picture shows the fruits of our labor...didn't they do a beautiful job with the flowers?  They did a great job in the baking department, too.  Remember my very first blog post?  Well I sure do!  I posted the recipe for Irish Soda Bread.  It is on the far right in the picture below.  In the middle is American Soda Bread and far left is German Soda Bread.  All delicious and all very, very easy to make!  My daughter made the American and German breads again today..see her hands in the pictures below!
American Soda Bread
Adapted from a McCall's March 1996 recipe

2 cups plus 1 teaspoon all-purpose flour
1 cup old-fashioned oats
1 teaspoon baking soda
1/3 cup light brown sugar
1 teaspoon kosher salt
1/4 cup (4 tablespoons) unsalted butter, cut into small pieces
1/2 cup toasted walnuts, coarsely chopped
1 1/4 cup buttermilk

Preheat oven to 350 degrees.  Place a piece of parchment on a baking sheet.  Set aside 1 teaspoon of flour.  Also, set aside a couple more tablespoons flour for kneading at the end. 
Sift two cups of flour, baking soda, and salt into a large bowl.  Add oats and sugar.  With pastry blender or 2 knives used scissors fashion, cut butter into dry ingredients until mixture resembles coarse meal.  Stir in walnuts, toss until coated with flour.  Pour in buttermilk; stir with fork until dough comes together.  Knead in bowl 8-10 times, with your hands, sprinkling a little flour onto dough to keep it from sticking to your hands.  (This can also be done on a lightly floured kitchen counter.)   Transfer dough to parchment lined baking sheet and pat into a 6-inch round (does not need to be exact).  Sift remaining 1 teaspoon flour over the top of the loaf.  With a serrated knife, use a sawing motion to cut 1-inch-deep by 4-inch-long X across top of loaf.  This part is optional.  Bake for 45 to 50 minutes, until bread is golden and sounds hollow when top is tapped.  Cool on rack.

German Soda Bread
Adapted from a McCall's March 1996 recipe
1 ½  cups plus 1 teaspoon all-purpose flour
1 ½  cups rye flour
1 teaspoon baking soda
1 Tablespoon light brown sugar
1 teaspoon kosher salt
1/4 cup (4 tablespoons) unsalted butter, cut into small pieces
1 to 2 teaspoons caraway seeds
1 1/2 cup buttermilk

Preheat oven to 350 degrees.  Place a piece of parchment on a baking sheet.  Set aside 1 teaspoon of flour.  Also, set aside a couple more tablespoons flour for kneading at the end. 
Sift flour, baking soda, sugar, and salt into a large bowl.  With pastry blender or 2 knives used scissors fashion, cut butter into dry ingredients until mixture resembles coarse meal.  Stir in caraway seeds, toss until coated with flour.  Pour in buttermilk; stir with fork until dough comes together.  Knead in bowl 8-10 times, with your hands, sprinkling a little flour onto dough to keep it from sticking to your hands.  (This can also be done on a lightly floured kitchen counter.)   Transfer dough to parchment lined baking sheet and pat into a 6-inch round (does not need to be exact).  Sift remaining 1 teaspoon flour over the top of the loaf.  With a serrated knife, use a sawing motion to cut 1-inch-deep by 4-inch-long X across top of loaf.  This part is optional.  Bake for 45 to 50 minutes, until bread is golden and sounds hollow when top is tapped.  Cool on rack.














Finished German Soda Bread

Finished American Soda Bread (Girl Scout favorite!)


2 comments:

  1. Great post! Loved the girls' work, the beautiful flowers and the tutorial on cutting butter into flour. Wonderful video!

    ReplyDelete