 This week my house has been smelling delicious in the kitchen. I've been making Irish soda bread And that's what I'm going to show you how to make today. Now, of course I'm going to be putting my own little healthy spin on this by lowering the carbs We're going to be using some almond flour in our mixture as well to do that And we're going to cut back a little bit on the sugar, but I tell you the end result is delicious. It's moist It's it's really satisfying and the best part is there's no yeast in this recipe So that means that you know, there's no letting it rise spending time for that takes hours There's no kneading. It's just mix put it in the pan and pop it in the oven I'm rockin Robin, and I'm going to show you how to do it right after our chef joke. So here's chef joke number one What's the best thing about a bread joke? It never goes stale to start our recipe will preheat our oven to 375 degrees Fahrenheit and we're going to divide up our ingredients for our bread into two bowls We have our dry ingredient bowl and our wet ingredient bowl So in our dry ingredient bowl, which is where we're going to start I have half and half equal parts of some Bob's red mill Gluten-free one-to-one baking flour and with our flour. I'm using some almond flour. I'm using blanched almond flour here That's where they soak the almonds and they remove that outer coating that's dark And then what you have left is a nice light almond flour Right here in the bowl. So to that we're going to be adding some baking powder along with some baking soda a little bit of salt and Some cream of tartar now remember you can get all the written ingredients down below the video in the description area Click where it says show more and then we'll just take a whisk and blend everything together Now we're going to move into our wet mixture bowl So in our wet bowl here I'm going to add the eggs first that way if there's anything wrong with the eggs like I haven't lost anything, right? Normally I would place these in a separate bowl before adding them, but since this is the first thing in the bowl I don't have to worry Sometimes you get a rotten egg. Sometimes you get shells in your egg But it all looks good To our eggs, I'm going to add some apple cider vinegar and I like to use The one with the mother in it. So I'll just place that in there and Some buttermilk Now the buttermilk has some sugar in it, but it's not a lot considering a whole loaf. I Think there's like 13 grams of sugar in this cup and then we'll take our whisk and Combine that And I'm going to set that aside. I'm going to go back to our dry bowl. I have some Kerry Gold butter here and A grater and I'm going to grate the butter into the flour mixture Now I placed my butter in the freezer for about 15 minutes or so to firm it up so that it would be much easier to grate Now I have a pan prepared for this It's an 8 inch by 4 inch pan and I lined it with some parchment paper That's going to make it real easy to get your bread out of the pan And if some of that butter sticks in your grater just take a knife and kind of just scrape it out Then I take my hands and I'm just going to mix the butter into the flour Make sure it's all coated then we'll take our liquid bowl again and just I'm going to stir it a little bit And then I'm going to add it to the flour and you just want to stir this up until everything's You know moistened all the flour is mixed in And that should do it. You don't want to over mix it. Let's get it in the pan That's all there is to it Okay, we're going to carefully pour this into our pan And you don't want to kind of help it in and just press it in Now you can also cook this in a cast iron pan Using the same procedure using parchment paper on the bottom of a pan So I have a 10 inch pan that I've done this with before to make a round loaf So feel free to use that cast iron works great. It cooks the same pretty much I'd like to try to you know, press it in a little bit so it fills in the cracks The nooks and crannies if you will Okay, now we're going to pop this in the oven at 375 degrees for about 25 minutes. I'll probably check it at 20 just to see how it's doing So I took the bread out of the oven well first I I cooked it for 25 minutes and then I increased the temperature To 400 and then I put it back in the oven for another 15 minutes And here it is looking beautiful right out of the oven nice golden brown. That's what you want We're going to let our bread cool for about 10 minutes And then we're going to take it out of the pan and put it on a wire rack to cool It's time for chef joke number two. So what did the slice of bread say to the other before the race? Your toast So like I said, I like to eat this bread when it's just out of the oven It's still warm and I like to add a little butter to it. It is so delicious You guys got to try this great flavor nice texture and it's a little bit crumblier than a traditional loaf of bread And it doesn't have that gluten for elasticity, but it is very good So go ahead and wrap your bread in some saran wrap to keep it on the counter for probably about four or five days If you'd like to try another Irish recipe I have a shepherd's pie recipe for you to try that you might want to you know, give it a go It's right over here. I'll leave a link for you and I even make a burrito out of it of all things So thank you so much for watching and don't forget to hit that like button for me. All right We'll see you next week