Irish Soda Bread Dippin Sticks Or Croutons. A simple recipe, soda bread was made from what cooks readily had at hand: sour milk and soft-wheat flour that was common at the time, which produced denser breads. This traditional Irish Soda Bread recipe produces an easy and hearty loaf with a texture between a yeast bread and a biscuit. The Irish and the American Indians had the same idea, just a few decades apart!
Here is a classic recipe adapted from Darina Allen, an Irish television personality and the owner of the Ballymaloe Cookery School in. The original Irish soda bread is just as tasty, and originated out of necessity. Whether or not you’re Irish, this classic quick bread recipe brings great taste into your kitchen. You can have Irish Soda Bread Dippin Sticks Or Croutons using 1 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Irish Soda Bread Dippin Sticks Or Croutons
- You need 1 of stale loaf irish soda bread.
During the Great Potato Famine, access to ingredients to make bread became difficult. This is a quintessential Irish Soda Bread recipe. I’ve served this bread to my family for years (including my Irish mom). So easy to make and so delicious.
Irish Soda Bread Dippin Sticks Or Croutons step by step
- Preheat oven to 300°F.
- Cut bread into 1/4 inch thick slices..
- Cut each slice into 1 inch thick sticks. For croutons cut into 1/2 inch cubes..
- Arrange bread in a single layer on a cookie sheet..
- Bake 15 minutes..
- Flib bread over and bake another 15 minutes..
- Remove from pan and place on wire rack to cool completely..
- Store in an airtight container..
- Great for dipping in a sweetened crem cheese or fruit dip..
- Also good for topping your fruit salad..
- Enjoy…
Patrick’s day without Irish Soda Bread? Put on the kettle and enjoy a slice of this buttermilk-enriched, raisin-filled. Irish American Soda Bread Scones Adapted from Cook’s Illustrated. However you do or do not divide them, like all soda breads, you should plan to. Includes options for sweet and savory add-ins to make it a little more “non-traditional.” It’s still BREAD don’t get me wrong, but it’s a very dense and simple bread.