I’m from Galway. If your dough is too wet no problem .Pour it into a meat loaf pan with a layer of parchment paper on the bottom and a tiny amount of cooking spray on sides.pops right out . Have a great St Patrick’s day ☘️
1) Isn’t coarse whole wheat flour the same as thing as Graham flour? 2) I would like to suggest a “What’s eatingDan?” episode about gelatin (collagen). I wonder if you might talk about ratios for different degrees of gelling (broth with body to jiggly desserts to gummy candies) and using a pressure cooker to speed up making soups and stews without losing the natural gelatin from the meat. Thanks!
I suspect coarse whole wheat flour and Graham flour are so close to each other that they're basically interchangeable, but there may be some differences (like Graham flour is usually unsifted as far as I know)
The difference between graham flour and regular whole wheat flour is that the components of the wheat grain, the bran, germ, and endosperm are separated and ground separately.
Perfect timing, thank you! I bought some soda bread yesterday while I was trying (and failing) to find some toilet paper to purchase. But I forgot all about the soda bread and left it in the car. Till now. Yea!
America’s Test Kitchen might just be the greatest show ever. The perfect blend of art and science, with heart. This brings me back to my childhood and the special place that I have in my heart for this show. 🥰 So happy to see it being continued!!! 🙌🙏💖👩🔬
Thanks so much. I lived in Ireland for a while as a teenager. I LOVED soda bread. The first day we were in Ireland, our neighbors woke us up with eggs and Irish soda bread, both still warm. I haven't eaten it for about 40 years now. This is one recipe I'm going to make for sure. At least I'll make it once our grocery stores have anything on the shelves again. F'ing COVID-19.
To be honest, I hated it when I was on holiday in Ireland. It was so crubly that it wasn't able to hold it's own weight while eating, it would fall out of our hands into pieces.
My Irish grandmother would make this when my mother was growing up but never showed her how to make it but now I can . Thanks Dan P.S. I do know how to make Scottish oat cakes .
Same here. My mother's mother was Irish and she was a great cook, but she never let anyone into the kitchen so my mother never learned to cook anything.
You could also grind your own wheat berries. Put the entire lot through the grain mill once, set aside 1/3 of that. Put it through again, set aside 1/2 of that. Put the last 1/3 though the mill. Now you've got rough, medium, and fine flour. Perfect for brown bread.
Just watched Donal make this very recipe! He's fascinating to watch. I've been a fan for years. Before he was married or had children, lol. Now he's a family man. I'm so happy you know him Dan. You really should do a video together!! Jenn 🇨🇦
Slather - such an excellent word. Dan is awesomely literate, or would that be literately awesome. In any case, he is literally awesome. Videos are informational and informative - worth every moment of one's time.
No more anything left in the supermarket... Have to bake regular bread. Maybe when people stop panic buying, I'll try to get some wheat germ and wheat bran.
My only qualm is that he didn't score the loaf deep enough. Most people practically cut the loaf in half. It is for expansion, and it keeps the loaf lighter. If you don't score deep enough, it'll be dense!
Browning happens better/quicker in an high pH (alkaline) environment. Baking soda is an alkaline substance; whereas, baking powder is close to neutral.
Clicked the link to the recipe a few days ago and could see all the ingredients, now there's some advertising covering it up trying to get me to give them my e-mail (probably taking advantage of the traffic coming to the page). Like why, I just want to make this fucking soda bread 😭
Not standard, but I have seen it in Ireland for sure. The way I would always have eaten soda bread would be either be with just butter as in the video, or else with smoked salmon if I was feeling slightly fancy.
At 45 minutes, my instant read thermometer read 110 degrees ... took me an additional 30 minutes to get up to 180 degrees. Anyone else have a similar issue, or is my oven just messed up?
I don’t understand why you asked your Irish friend how to make soda bread, then added baking powder. You don’t need that. Have you tried making it with just bicarbonate of soda?
You bless the bread by putting a deep cross in it (the real reason is it helps the heat get to the centre of the bread & for the bread to expand outwards during baking) you then prick with a knife the 4 quarters. This is to let the fairies out. So, cross is blessing, pricking, letting fairies out. Big no no putting baking powder in. It’s over powering in taste & totally unnecessary. One last thing, Donal is pronounced Dough Nol.
My mother's heritage is 50% German and 50% Irish. Grandma was the 100% German but she was born on Saint Patrick's day and had a knack for finding 4 leaf clovers. She married a 100% Irishman so Saint Patrick's day has always been extra special in my family. We always made our own Irish soda bread. I never knew raisins were a common addition to soda bread until about my early 20s when I happened to see it in store made loaves. I'll stick to keeping raisins in my oatmeal raisin cookies. To me, Irish soda bread seems like it should be a savory bread so I don't think I'd like it with raisins myself.
You lost me when you added bran, wheat germ, and baking powder. The way Donal makes it is perfect. Maybe just call yours "Dan's Bran and Wheat Germ Quickbread" so no one will confuse it with actual soda bread.
4 ปีที่แล้ว
I'm sorry for US that doesn't have the most basic ingredients to bake wholesome bread. And moreover, why on earth is speed so important? Look at this clip and all you see when slicing into those breads are lots of breadcrumbs. That much breadcrumbs never happen with bread that has risen from traditional fermentation (using yeast or sourdough). And such bread is also so much tastier.
Made the traditional way there are fewer breadcrumbs and part of the enjoyment of eating it is the texture. Eat it with plenty of butter and top the slice with mature cheddar.... Heaven!
Ugh, Donal is my least favorite kind of chef. Why do you use your hands? Why make the cross mark on the bread? "Uuuuuh, because that's how grandma did it". I don't care about making the bread as traditional as possible. I want to make the bread as good as possible. If using your hands actually does something for the bread, then sure. But otherwise I'm using a mixer and I would actually like to know if that is ok or not.
![เปิด อาณาจักร หมื่นล้าน "สาระตั้ม" l [Nickynachat]](http://i.ytimg.com/vi/3XE0nPF4YkQ/mqdefault.jpg)
I’m from Galway. If your dough is too wet no problem .Pour it into a meat loaf pan with a layer of parchment paper on the bottom and a tiny amount of cooking spray on sides.pops right out . Have a great St Patrick’s day ☘️
1) Isn’t coarse whole wheat flour the same as thing as Graham flour?
2) I would like to suggest a “What’s eatingDan?” episode about gelatin (collagen). I wonder if you might talk about ratios for different degrees of gelling (broth with body to jiggly desserts to gummy candies) and using a pressure cooker to speed up making soups and stews without losing the natural gelatin from the meat.
Thanks!
I suspect coarse whole wheat flour and Graham flour are so close to each other that they're basically interchangeable, but there may be some differences (like Graham flour is usually unsifted as far as I know)
The difference between graham flour and regular whole wheat flour is that the components of the wheat grain, the bran, germ, and endosperm are separated and ground separately.
Hal Grotke he already made a video about gluten la
You could definitely use graham, maybe 2 cups white bread flour to 1 cup graham flour. It would taste great.
No it is absolutely not - it’s the bran and the germ left in
Perfect timing, thank you! I bought some soda bread yesterday while I was trying (and failing) to find some toilet paper to purchase. But I forgot all about the soda bread and left it in the car. Till now. Yea!
America’s Test Kitchen might just be the greatest show ever. The perfect blend of art and science, with heart. This brings me back to my childhood and the special place that I have in my heart for this show. 🥰 So happy to see it being continued!!! 🙌🙏💖👩🔬
Dan, You never fail with your information and recipes. It was also nice to hear that Irish accent on this bright and sunny morn. Bless the fairies.
Donal is so great. I love seeing him collab with more channels.
This is worth it just to hear his friend’s Irish accent!
Thanks so much. I lived in Ireland for a while as a teenager. I LOVED soda bread. The first day we were in Ireland, our neighbors woke us up with eggs and Irish soda bread, both still warm. I haven't eaten it for about 40 years now. This is one recipe I'm going to make for sure. At least I'll make it once our grocery stores have anything on the shelves again. F'ing COVID-19.
my mum always used to make this. she’s from northern ireland where it’s usually called wheaten bread but it’s the same thing and it’s so good
In my opinion, Dan and Donal are both food stars -- in a solid, non-reality-show way 👍👏.
Dan, you inspire me to make food that I wouldn’t normally make. Thanks for that!
Never was a fan growing up but looks like it is worth another taste test. Thanks Dan
To be honest, I hated it when I was on holiday in Ireland. It was so crubly that it wasn't able to hold it's own weight while eating, it would fall out of our hands into pieces.
In Danish, butter that thick is called ‘tandsmør’, or ‘tooth butter’. 😁
from the thumbnail I thought it was a HUGE cookie-only *somewhat* disappointed by the reality
add more sugar
Soda bread is delicious! It’s easy to buy here but worth baking too!
Watching this while eating Irish soda bread thank you jungle jim's
My Irish grandmother would make this when my mother was growing up but never showed her how to make it but now I can . Thanks Dan
P.S. I do know how to make Scottish oat cakes .
Same here. My mother's mother was Irish and she was a great cook, but she never let anyone into the kitchen so my mother never learned to cook anything.
You could also grind your own wheat berries. Put the entire lot through the grain mill once, set aside 1/3 of that. Put it through again, set aside 1/2 of that. Put the last 1/3 though the mill. Now you've got rough, medium, and fine flour. Perfect for brown bread.
Just watched Donal make this very recipe! He's fascinating to watch. I've been a fan for years. Before he was married or had children, lol. Now he's a family man. I'm so happy you know him Dan. You really should do a video together!!
Jenn 🇨🇦
How about a scone recipe next? It’s my favorite breakfast item in the world!!
Slather - such an excellent word. Dan is awesomely literate, or would that be literately awesome. In any case, he is literally awesome. Videos are informational and informative - worth every moment of one's time.
No more anything left in the supermarket... Have to bake regular bread. Maybe when people stop panic buying, I'll try to get some wheat germ and wheat bran.
I sometimes use pickle juice instead of the buttermilk in biscuits.
Donal! My first favorite TH-cam food dude. Nice collab choice, Dan.
"my good buddy Donal" proceeds to pronounce his name wrong for the entirety of the video
Gonna need this recipe for corona because there's no bread at Costco, babyyy😎
Tanx Donal, and welcome back. Just popped around to the local shop no buttermilk.the old fear card has arrived.💚🤝🇨🇮🙏🏻
@Angel Bulldog Lemon juice also works fine.
My first interpretations were baking soda or club soda.
I love, love your show
make a Guinness reduction, add some sugar and melted butter to it and dip it in that. amazing.
Mmmmmmm. Soda bread and cold butter. I love your new prison recipes.
Donal: butter thick enough to see teeth marks
Dan:slather salted butter
Me: immediate Amazon search for wheat germ and bran
Mind you, the Irish guy's name is Donal, not Donald.
@@alanvonau278 Thanks, I missed that!
@@JoelGonzalez-ud7qo Donal is quite an accomplished, young food personality -- www.google.com/search?q=donal+skehan&oq=Donal+Skehan .
I agree with Donal, melted butter on bread sucks. It needs to be thick and cold to be appreciated!
Soda bread always seemed to me a giant biscuit. Still, I make it once a year. Thanks for the video!
Wow, this looks so great! I try to eat as little dairy as possible, so I'll be puttering around trying to find a sub. Any ideas?
This will be a great UK weekend in our kitchen. Welsh cawl 🏴, Irish soda bread 🇮🇪, Sottish eggs 🏴 and English Newcastle 🏴. 🇬🇧
Paul Windle Bite your tongue! Ireland 🇮🇪 is not part of the UK!
@@gerardacronin3095 😮 yikes you're right!
Awesome - and loved the Babish-style cross-section at the end.
Dan! 😍❤️
My only qualm is that he didn't score the loaf deep enough. Most people practically cut the loaf in half. It is for expansion, and it keeps the loaf lighter. If you don't score deep enough, it'll be dense!
Andrea looks much like Jamie Lee Curtis
Do an episode on Durian
It's not Donald minus the last d. It's Doe (a deer, a female deer) null. Doe-null
Where can I find the recipe?
What would happen if you used a water roux for this recipe?
No link to the biscuit video?
Where's the egg?
Heads up, Donal is pronounced "Dough-nul". Missed pun opportunity!
I heard Irish and just assumed you were putting a bunch of whiskey in it!
... What?! I'm allowed to say that, I'm part Irish!
I have noticed that baking soda will also give your bread a darker colour. Who's noticed the same? Baking powder on the other hand won't do that?!?!?
Browning happens better/quicker in an high pH (alkaline) environment. Baking soda is an alkaline substance; whereas, baking powder is close to neutral.
@@potugadu5160 Thank you for the information. I really appreciate your response. Very cool!
Dan is so cute
Btw Donal just moved back to Ireland
How bout a recipe for Irish Brown bread, not soda bread? Please.
Clicked the link to the recipe a few days ago and could see all the ingredients, now there's some advertising covering it up trying to get me to give them my e-mail (probably taking advantage of the traffic coming to the page). Like why, I just want to make this fucking soda bread 😭
All of the soda bread I've ever seen in the states includes raisins. Anyone want to weigh in on that?
Not standard, but I have seen it in Ireland for sure. The way I would always have eaten soda bread would be either be with just butter as in the video, or else with smoked salmon if I was feeling slightly fancy.
At 45 minutes, my instant read thermometer read 110 degrees ... took me an additional 30 minutes to get up to 180 degrees. Anyone else have a similar issue, or is my oven just messed up?
Had the same issue, my oven usually runs hot as well.
I don’t understand why you asked your Irish friend how to make soda bread, then added baking powder. You don’t need that. Have you tried making it with just bicarbonate of soda?
why is that butter so white?
Genuinely makes me hate America's Test Kitchen when you hide recipes behind paywalls.
Wait.. No honey? Looks good though
You bless the bread by putting a deep cross in it (the real reason is it helps the heat get to the centre of the bread & for the bread to expand outwards during baking) you then prick with a knife the 4 quarters. This is to let the fairies out. So, cross is blessing, pricking, letting fairies out. Big no no putting baking powder in. It’s over powering in taste & totally unnecessary. One last thing, Donal is pronounced Dough Nol.
(Does an Irish jig ☘️)
While that looks delicious and I def want some, I bloated just watching the video. Lol
Donal moved back to Ireland 😔
No raisins?
My mother's heritage is 50% German and 50% Irish. Grandma was the 100% German but she was born on Saint Patrick's day and had a knack for finding 4 leaf clovers. She married a 100% Irishman so Saint Patrick's day has always been extra special in my family. We always made our own Irish soda bread. I never knew raisins were a common addition to soda bread until about my early 20s when I happened to see it in store made loaves. I'll stick to keeping raisins in my oatmeal raisin cookies. To me, Irish soda bread seems like it should be a savory bread so I don't think I'd like it with raisins myself.
@@jessicaharris1608 100% German ancestry here -- raisins in oatmeal cookies, dressing, and irish soda bread.
So many opportunities missed by mispronouncing his name. It's pronounced dough-nal.
Hey, it's Doe-nal, like doughnut with an L instead of a T.
Great episode though!
You're too corny for this. "The facts, m'am. Just the facts!" -Jack Webb
You lost me when you added bran, wheat germ, and baking powder. The way Donal makes it is perfect. Maybe just call yours "Dan's Bran and Wheat Germ Quickbread" so no one will confuse it with actual soda bread.
I'm sorry for US that doesn't have the most basic ingredients to bake wholesome bread. And moreover, why on earth is speed so important? Look at this clip and all you see when slicing into those breads are lots of breadcrumbs. That much breadcrumbs never happen with bread that has risen from traditional fermentation (using yeast or sourdough). And such bread is also so much tastier.
Made the traditional way there are fewer breadcrumbs and part of the enjoyment of eating it is the texture. Eat it with plenty of butter and top the slice with mature cheddar.... Heaven!
OK Dan, good with the bread but let's work on Donal's name, it is pronounced "dough-nall"
Hearing young Donald described as a youtuber is kinda disturbing
It's pronounced "Doh nal" , not "donnel". Mortified he didn't correct you 🙄
What? No currants or raisins? No caraway seeds???👎🏻👎🏻
That butter is pathetically white!
That was way too much wheat bran and germ. For a single loaf all you need is a heaped teaspoon of each. I have been baking soda bread for years.
Videos like this is why I stopped watching Americas Test kitchen
Ugh, Donal is my least favorite kind of chef. Why do you use your hands? Why make the cross mark on the bread? "Uuuuuh, because that's how grandma did it". I don't care about making the bread as traditional as possible. I want to make the bread as good as possible. If using your hands actually does something for the bread, then sure. But otherwise I'm using a mixer and I would actually like to know if that is ok or not.
@@Marcel_Audubon Thanks, this is the kind of information I needed.
unknown25mil You should not use a mixer, because this bread needs very little mixing. A mixer will just overwork it and make it like a hockey puck.