Tomato Basil Soup + Guinness Soda Bread & Butter
Lunch @ "1837 Bar & Brasserie" within The Guinness Storehouse.
Off Wikipedia:
Soda bread is a variety of quick bread in which sodium bicarbonate (otherwise known as "baking soda", or in Ireland, "bread soda") is used as a leavening agent instead of the traditional yeast. The ingredients of traditional soda bread are flour, baking soda, salt, and buttermilk. The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and temperature control needed for traditional yeast breads.
I had expected it to be "dense and heavy" but found it lighter and airier. The addition of stout gave the bread a brown-savoury finish which I quite adore.
The tomato soup (mate's pick) also came across as a surprise. I had expected full on (yucky) tomato. Maybe it was the basil? Or maybe the stock used? The soup was surprisingly more savoury than tangy tomato-ey and was actually....shockingly palatable.
Tomato Basil Soup + Guinness Soda Bread & Butter
Lunch @ "1837 Bar & Brasserie" within The Guinness Storehouse.
Off Wikipedia:
Soda bread is a variety of quick bread in which sodium bicarbonate (otherwise known as "baking soda", or in Ireland, "bread soda") is used as a leavening agent instead of the traditional yeast. The ingredients of traditional soda bread are flour, baking soda, salt, and buttermilk. The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and temperature control needed for traditional yeast breads.
I had expected it to be "dense and heavy" but found it lighter and airier. The addition of stout gave the bread a brown-savoury finish which I quite adore.
The tomato soup (mate's pick) also came across as a surprise. I had expected full on (yucky) tomato. Maybe it was the basil? Or maybe the stock used? The soup was surprisingly more savoury than tangy tomato-ey and was actually....shockingly palatable.