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Traditional Irish Soda Bread
I’ve never made or eaten traditional Irish soda bread before today. While baking a nontraditional version on Sunday, we were talking about how the traditional version dries out quickly. Because I don’t know any better, I suggested using a tangzhong. I went for it this morning, making my tangzhong around 4:00 am and marching forward. I decided to split the dough into smaller portions for preserving the extras. These have a nice, slightly crispy crust and a soft, moist crumb.
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Traditional Irish Soda Bread
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