1 3/4 cups Guinness
1 3/4 cups brown sugar
Irish Soda Bread:
3 cups flour
1/2 cup sugar
1 teaspoon kosher salt
2 1/2 teaspoons baking soda
1/4 cup cold unsalted butter cut into small pieces
1 1/2 cups buttermilk
1 tablespoon milk
In a medium sized pot combine the Guinness and sugar, simmer on low for approximately an hour. This mixture will reduce by at half if not more. The more this reduces the better, as you will end up with a tangy sauce. Do not walk away while this is cooking, it will bubble up while cooking, and you need to stir it from time to time so it does not bubble over the stove. Let the sauce cool to room temperature before serving. When you are ready to serve the sauce place equal amounts of the reduction and olive oil (you do not need to use extra virgin, in fact, don’t, the flavor won’t be right). Dip pieces of bread into the reduction and enjoy.
Preheat oven to 350 degrees. Mix together flour, sugar, salt, and baking soda in a large bowl. Cut butter into flour mixture using a pastry blender until the butter is well dispersed and the mixture is crumbly. Add buttermilk and stir until just moistened. Knead for 1 minute on a floured surface. Shape into a ball and place into a 1 1/2 quart greased casserole. Use a sharp knife to cut and ‘X’ across the top. Brush with milk and bake for about 45 minutes tenting with foil for the last 15 minutes. Turn loaf onto a wire rack to cool.
1 3/4 cups brown sugar
Irish Soda Bread:
3 cups flour
1/2 cup sugar
1 teaspoon kosher salt
2 1/2 teaspoons baking soda
1/4 cup cold unsalted butter cut into small pieces
1 1/2 cups buttermilk
1 tablespoon milk
In a medium sized pot combine the Guinness and sugar, simmer on low for approximately an hour. This mixture will reduce by at half if not more. The more this reduces the better, as you will end up with a tangy sauce. Do not walk away while this is cooking, it will bubble up while cooking, and you need to stir it from time to time so it does not bubble over the stove. Let the sauce cool to room temperature before serving. When you are ready to serve the sauce place equal amounts of the reduction and olive oil (you do not need to use extra virgin, in fact, don’t, the flavor won’t be right). Dip pieces of bread into the reduction and enjoy.
Preheat oven to 350 degrees. Mix together flour, sugar, salt, and baking soda in a large bowl. Cut butter into flour mixture using a pastry blender until the butter is well dispersed and the mixture is crumbly. Add buttermilk and stir until just moistened. Knead for 1 minute on a floured surface. Shape into a ball and place into a 1 1/2 quart greased casserole. Use a sharp knife to cut and ‘X’ across the top. Brush with milk and bake for about 45 minutes tenting with foil for the last 15 minutes. Turn loaf onto a wire rack to cool.
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