Imagine ripping off a hunk of this buttermilk quickbread, made from a classic St. Patrick’s Day Irish soda bread recipe. You dip it into your beefy stew, mop up your sauce, or place a hunk of ham and Irish cheddar on top and get snacking. Besides the buttermilk's activating powers, the bread is leavened with a mix of baking soda and baking powder, the real levening agents. Baking soda acts as the base, and buttermilk as the acid. When those two weak bases and acids combine in the oven, a chemical reaction happens, producing carbon dioxide, which creates air bubbles. That's what makes the texture we all know and love.
Like corned beef and Guinness gingerbread, this simple buttermilk bread, leavened with a mix of baking powder and baking soda, is a St. Patrick’s Day classic.... Read More