Comments on: Mongolian soda bread?

By: Kevin

Kevin — Fri, 19 Mar 2004 10:46:37 +0000

ha! mom sent me the exact same email.

By: Marmotess

Marmotess — Fri, 19 Mar 2004 09:21:06 +0000

Chef Jeff,

Thank you for the insightful and humorious recipe.I’ll try every step of it when I bake the soda bread:)

By: hanin

hanin — Fri, 19 Mar 2004 09:19:41 +0000

Thank you for the opportunity. Looks like I’ll have to buy baking powder afterall.

As to the caraway seeds; is this Irish? I thought it was a Jewish thing.

By: Chef Jeff

Chef Jeff — Fri, 19 Mar 2004 08:45:08 +0000

Remember to sift your baking soda, powder and flour together. To make an ethereal texture, cream the eggs with the sugar. I caramelize the sugar with a 1/4 cup of water, reducing the butter milk by the same amount. Heat the butter milk, but do not boil it, or it’ll split. Then whisk into the hot caramel - never add something cold to something hot or vice versa. For a hearthy or rustic look, remove from the oven five minutes before baked, brush on egg yolk, then sprinkle caraway seeds on top, return it to the oven to finish the baking process.
If your going to make a recipe like this in large amounts, DON’T. You need to use metric measurements (a scale) for more accuracy, since you will be using leavening agents (eg:baking powder, soda, yeast). Baking is not just cooking (a pinch of this and that), but also a basic understanding of chemistry.
This looks close to a recipe I have from my aunt, so be careful not to eat to satiety as our family usually does. Enjoy it hot and don’t forget the BUTTER! MM-mmm

By: Blinger

Blinger — Fri, 19 Mar 2004 01:36:11 +0000

Soda Bread? never heard of it, but it looks tasty. do you have an oven?

By: Big D

Big D — Fri, 19 Mar 2004 00:54:06 +0000

I love soda bread!

By: Deflet

Deflet — Fri, 19 Mar 2004 00:46:05 +0000

Make it yourself you lazy sod.