And served with bacon, eggs, and salad:
Here is what I thought about the recipe:
- It was super easy, took about an hour to make, and has little fat in it. All wins. Mark Bittman has a yeast bread recipe that just rises while the oven preheats, and I never thought it was that great of a recipe since it did not have time to develop. With this soda bread it isn't like you are hurrying it along, it is just meant to not take that much time to make.
- We love buttermilk (like in buttermilk poundcake!) and we are always looking for ways to use leftover buttermilk. We think it adds a good flavor without a lot of fat. Next time I have 2 extra cups of buttermilk I will just make this.
- The recipe says it is only good for a few hours, but I made mine on Sunday and it was still good for breakfast this morning. My husband said most bread isn't good after a day or two anyway, so he thought that was pretty normal.
- Somewhere online I saw some Irish soda bread muffins. This seems like a good idea. You could freeze them and defrost them for breakfast throughout the week.
Check out all the other baker's loaves here!