How to Slice Irish Soda Bread

Video Transcript

"My name is Brandon Sarkis on behalf of Expert Village. Today I am going to show you how to make Irish Soda bread. Now that both of these have been cooling for about 15 minutes, so I am just going to go ahead and slice right into the white loaf. You'll notice that the loaf is really small, by normal loaf standards; this would be considered freakishly small. Obviously you can't make a sandwich with this unless you cut it crossway, this way (across the loaf). This is actually kind of the traditional size for this; the round loaf is really more traditional. You wouldn't normally make a sandwich with this so much, you would just put some butter on it and fry it in a pan for some toast or you would just eat it plain like this. Typically a small slice is what you would find. You want to make nice even deliberate strokes, you can see the texture inside should be fairly dense you will see a couple of air pocket holes from the actual baking soda working, but you should have a really dense bread here when all is said and done. We'll go ahead and slice up the brown one. So here we are with the darker, more traditional color and you will see that the flour on top gives it that nice rustic look on top. I take my bread knife once again, making gentle sawing motion as not to crush the bread. This one has a thicker crust on the bottom. This one is going to be a bit denser because of the whole wheat flour. This is going to be the version that most people are going to be familiar with and you will notice that this one actually comes out a lot denser on the inside than the white. The reason being is whole wheat flour is a lot denser than regular all-purpose flour. This is going to make a really great Irish breakfast or going to make a really good toast to go with a nice clam chowder, or some mussels even. So there we have, you can see you can see this piece broke, but you can see our wonderful good brown soda bread and a really awesome white soda bread. This recipe is so easy to make there is no reason you couldn't just make it every single day if you want. That concludes everything. Thanks for coming in the kitchen. You all have a good one."