Marcel Proust said, “The real voyage of discovery is not in seeking new lands but in seeing with new eyes.”
We just got back from a family walk at a local park we go often. The sunshine is melting the snow. We walked under tall evergreens and appreciate how the same trees look with the snow around them. We feel Spring will arrive soon. Yesterday my friend Amy Halloran asked me to put together a video using photos I took of her making her wonderful whole wheat soda bread. It took me back to her kitchen, but this time with my “new eyes.” That’s how I love to cook. We don’t have to go far to experience renewal and new growth, we can revisit and rediscover recipes and ingredients.
Flour Ambassador Soda Bread
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Yield: 6 servings
2 cups stoneground white whole wheat pastry flour (I used White Whole Wheat )
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
5 tablespoons butter
3 tablespoons yogurt
1/2 cup milk
1. Combine dry ingredients with a whisk.
2. Cut butter into 1/2-inch cubes.
3. With a pastry blender or your fingers, incorporate butter into the flour mixture.
The result does not have to be smooth — some pea-sized pieces are OK, even
4. Whisk together egg, yogurt and milk. Using a fork, blend until everything is just
5. Turn out onto a floured surface and knead very lightly, just about five times.
6. Pat into a round about 8 inches across and transfer to a buttered cookie sheet.
Score into six pieces.
7. Let dough rest 10 minutes while preheating oven to 400 F.
8. Bake for 35 minutes, until golden brown at the edges. (I covered the last 10 minutes of baking)