ooooooohh! I made this bread last night with a big pot of Cream of Chicken soup and it really hit the spot. It was quite cool and rainy here and it was a perfect soup and home-made bread kinda evening.
I just used the Bear Creek bag of cream of chicken, but I always doctor that up with an extra can of corn, carrots, and the diced chicken in a can. But the bread is the topper! It just doesn’t get any easier then this…
Irish Soda bread
3 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup water
1 Tbl. apple cider vinegar
Preheat oven to 350 degrees F.In large bowl place all dry ingredients. Sift them together with your fingers. Make a well in the center and pour in the water and vinegar. Using your hands, mix and kneed the dough until you form a smooth ball. Add small sprinkles of flour and/or water if and as needed. Kneed for about five minutes. Form back into a ball and place on cookie sheet lined with parchment paper. Flatten slightly. score an X in the top of the loaf. In small bowl beat one egg. Brush the egg over top of the loaf to give it a slightly crusty top. Bake for 30 minutes. Remove from oven and wrap in a cloth for an additional 30 minutes. When it is time to eat it, the bread will still be nice and warm. It is soooooooo yummy! This is a little bit heavier of a bread so it’s perfect to use with soup instead of a spoon. Give it a whirl!