- Hi, I'm Jacques Pepin,
and I'm cooking at home.
(jazz music)
As a french man, it is
very difficult for me
to have dinner without bread.
Sometime I get stuck, so if I get stuck
what I do, very often is a soda bread.
It will take you longer,
I put my oven on on 425,
now it will take longer for the
the oven to get hot before
I finish doing the dough.
So if you take your flour here,
if you take it this way in a bowl
and level it off.
Three cup of flour like that
is going to be a pound.
I'm saying that because very often,
the recipe tell you less because
when you do this,
if course if I were to
to sift that flour now,
I probably would have a cup
and two or three tablespoon.
Here we are.
Okay.
I'm going to have one teaspoon of salt,
mix in there.
I'm going to have one and half teaspoon of
baking powder in there.
Okay.
And mix it a little bit.
Okay.
And then now I have
a cup,
a cup and a quarter about,
of milk
and one egg.
And I'm mixing it,
with a sturdy spatula.
I mean you could do that in a,
you know in a food processor
but it's really not necessary.
Yes, this of course is all purpose flour.
Okay, it'll get together
to a relatively soft mixture.
And I'll put that directly
on a tray lined with non-stick
non-stick aluminum foil.
All set.
So of course in a regular bread
you put yeast in it
and then the yeast element
which make it grow up,
and in that case here
it's the baking powder,
so it's different.
We can bring that back together.
If you wet you hand like this,
then it's not going to
to stick
to your finger.
Make a,
yeah
a roundish loaf like that.
Then on top of that, I'm
gonna put a bit of flour.
(tapping sound)
And then,
I'm going to run my knife right through it
to make a crust.
Yeah.
Course it sticks a little bit,
but it's all right.
Make the crust.
Okay.
I put it into the oven.
I like to put on a metal bowl like that
on top of it, like a cover
for about 30 minutes.
And then I remove it, and
cook it another 30 minute.
This is it, my soda bread.
It's been out for like an hour,
so it cool off
a little bit.
And uh, and that's it.
You can see.
Nice, easy to do.
Crunchy.
I'm sure you're going to enjoy it.
Happy cooking.
(jazz music)
