Soda Bread Muffuletta Vegetable and Fermented Black Garlic Butter

We ate the whole thing!

The GBBO had bread week and I’m participating in a #GBBOTwitterBakeAlong though I’m in the US and it’s really a giveaway contest for folks in the UK. They are a lovely group of folks and I’m playing along for kicks. It gives me something to focus my baking upon.

We are brunching on the deck, being socially distant. This was the first time I cooked for friends since before Covid. Knowing what we know now about how the disease transmit and being a nut about food safety I think my friends trust that they can eat my food, outside and 6 feet apart. At any rate I made soda bread.

My friends are more savory than sweet so this is what I did:

4 cups AP flour

2 teaspoons sugar

1.5 teaspoon kosher salt

1 teaspoon baking soda

4 tablespoons butter, cold and cut tiny

1.75 cup cold buttermilk

1 egg

2 cups muffuletta vegetable or other olive salad, squeezed dry, I use a ricer and squeeze out all the oil and liquid.

Preheat oven 375

In a stand mixer combine the flour, sugar, salt and soda. Add the butter and mix for a minute. Measure the buttermilk add the egg and whisk. Add the liquid to the flour. Mix briefly. Add the vegetables. Mix until just combined. Turn out onto the surface. It will be sticky. Using floured hands shape into a round loaf. Put on a bun pan lined with parchment paper. Using a serrated knife cut a cross on the top. Put into the oven and bake 50-60 minutes. It should read 190 degrees when done. Serve warm.

Fermented Black Garlic Butter

1 clove black garlic

generous pinch of salt

4 tablespoons unsalted butter

Peel the garlic and remove the stem. Dice, sprinkle with salt and using the side of your knife grind the salt into the garlic. Using a second utensil scrape the cutting board and the knife. Smear the butter into the salty garlic mixture. Do this until there are no garlic or butter streaks. It is ready to use.