Irish brown bread is a variety of soda bread hailing from Ireland. It's made with all-purpose flour, whole wheat flour, salt, baking soda, rolled oats, buttermilk (for flavor and moisture), and molasses (for caramelization and color). Once prepared, the dough is shaped into a ball which is pressed, then decorated with a cross incision on top.
This rustic bread is baked until the loaf sounds hollow when tapped on the bottom. The cross on top of the bread has its purpose – the heat will penetrate it, and the center will then bake well. In the country, this bread is a staple in pubs and restaurants, and it's often paired with Irish butter and fruit jam.
Although soda bread has been known for centuries and was first invented by Native Americans, it was not until the 19th century that this type of bread became commonplace in Ireland. As a result of the potato famine, as well as Ireland's weather and geographical conditions, which allowed only the production of soft wheat that had low protein content, the Irish turned to soda bread as their main source of nutrition.
There are only a few of ingredients needed to make the bread; flour, salt, baking soda, and buttermilk, but some recipes may also include olive oil and eggs. This bread requires almost no kneading, and the dough is shaped either as a round cake, or it is flattened and cut into four pieces, known as farls.
This traditional Irish bread roll is either round or square in shape and comes in two versions—soft and chewy—both with a flour-dusted top and made exclusively with flour, water, yeast, and salt. The tradition of preparing blaa dates back to the 17th century when the Huguenots came to the city of Waterford.
Nowadays, there are only four bakeries left that still produce this bread roll which was awarded a Protected Geographical Indication status by the European Commission in 2013. Blaa is a standard breakfast staple, usually enjoyed plain or buttered, but it also makes for an excellent midday snack, when it is traditionally accompanied by various fillings and served in a sandwich form.
Conger bread is an Irish bread originating from Galway. This visually attractive bread has been invented by Jimmy Griffin, the owner of Griffin’s Bakery, who stretches the bread across the length of the counter every day. This huge loaf of sourdough can be found in the bakery every morning, and it’s shaped like a giant conger eel that almost killed Jimmy Griffin.
If you want to grab a piece, make sure to arrive early because slices are sold to customers daily, and the rest is used for the bakery’s sandwiches.
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