8/7/2019 Irish Brown Soda Bread Recipe from Fondue by Lenny Rice and Brigid Callinan

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8/7/2019 Irish Brown Soda Bread Recipe from Fondue by Lenny Rice and Brigid Callinan

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Copyright © 2007 by Lenny Rice and

Brigid Callinan

Photography copyright © 2007 by Leo Gong

All rights reserved. No part of this book

may be reproduced in any form, except brief

excerpts for the purpose of review, without

written permission of the publisher.

Ten Speed Press

PO Box 7123

Berkeley, California 94707

www.tenspeed.com

Distributed in Australia by Simon andSchuster Australia, in Canada by Ten Speed

Press Canada, in New Zealand by Southern

Publishers Group, in South Africa by Real

Books, and in the United Kingdom and

Europe by Publishers Group UK.

Cover and text design by Chloe Rawlins

Prop styling by Natalie Hoelen

Food styling by Kim Konecny

Food styling assistance by Julia Scahill

Photography assistance by Akiko Seki and

Harumi

Food styling on page 96 and on the hardcover

edition cover by Karen Shinto

Library of Congress Cataloging-in-

Publication Data

Rice, Lenny.

Fondue / Lenny Rice, Brigid Callinan.

p. cm.

Includes index.

ISBN-13: 978-1-58008-859-6 (pbk.)

ISBN-10: 1-58008-859-7 (pbk.)

1. Fondue. I. Callinan, Brigid. II. Title.

TX825.R53 2007

641.8’1—dc22 2007010652

Hardcover ISBN-13: 978-1-58008-889-3

Hardcover ISBN-10: 1-58008-889-9

Printed in China

First printing, 2007

1 2 3 4 5 6 7 8 9 10 — 11 10 09 08 07

8/7/2019 Irish Brown Soda Bread Recipe from Fondue by Lenny Rice and Brigid Callinan

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d d d d d d d d d

108 • Fondue

An extremely unadventurous eater as

a child, Brigid remembers her visits to

family in Ireland as an exercise in trying to

convince her parents that she could liveoff Cadbury Fruit and Nut bars, ginger ale,

and brown bread with Kerrygold butter.

Although her parents didn’t see eye-to-

eye with her on the first two, brown bread

was always plentiful, delicious, and parent

approved at every meal (the butter was

negotiable). Few breads require so little

effort in return for such a satisfying payoff.

Brown bread is actually better after it hassat for several hours, so you might want to

make it a day before you plan to serve it.

2 cups unbleached all-purpose flour

2 cups whole wheat flour1/2 cup toasted wheat germ1/2 cup old-fashioned oats

2 tablespoons brown sugar

1 tablespoon plus 2 teaspoons kosher salt2 teaspoons baking soda

4 ounces cold unsalted butter,cut into pieces

21/2 cups buttermilk

Preheat the oven to 400ºF. Grease a baking

sheet or line it with parchment paper. In

a large bowl, combine the flours, wheat

germ, oats, brown sugar, 1 tablespoon ofthe salt, and baking soda and toss to mix

well. Add the butter pieces and rub into

the flour mixture with your fingers until the

mixture resembles coarse meal. Make a

well in the center of the flour mixture and

pour in the buttermilk. Stir with a wooden

spoon or rubber spatula until a soft, sticky

dough forms. Wet your hands slightly and

gather the dough into a ball. Place it on

the prepared baking sheet (if making two

smaller loaves, divide the dough into

two balls and place 3 to 4 inches apart on

the baking sheet), shaping it into a uniform

round loaf. Press on the top of the loaf

to flatten it slightly. Bake until the loaf is

golden brown on top and resists gentle

pressure when pressed, 50 to 60 minutes.

Allow the bread to cool completely on a

cooling rack before cutting. Store the breadat room temperature wrapped in a kitchen

towel to preserve the crust or in a freezer

bag for a softer loaf. The bread will keep

for several days at room temperature.

Makes one 2-pound or two 1-pound

loaves

Irish Brown Soda Bread

8/7/2019 Irish Brown Soda Bread Recipe from Fondue by Lenny Rice and Brigid Callinan

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