Copyright © 2007 by Lenny Rice andBrigid CallinanPhotography copyright © 2007 by Leo GongAll rights reserved. No part of this bookmay be reproduced in any form, except brief excerpts for the purpose of review, without written permission of the publisher.Ten Speed PressPO Box 7123Berkeley, California 94707www.tenspeed.comDistributed in Australia by Simon andSchuster Australia, in Canada by Ten SpeedPress Canada, in New Zealand by SouthernPublishers Group, in South Africa by RealBooks, and in the United Kingdom andEurope by Publishers Group UK.Cover and text design by Chloe RawlinsProp styling by Natalie HoelenFood styling by Kim KonecnyFood styling assistance by Julia ScahillPhotography assistance by Akiko Seki andHarumiFood styling on page 96 and on the hardcoveredition cover by Karen ShintoLibrary of Congress Cataloging-in-Publication DataRice, Lenny.Fondue / Lenny Rice, Brigid Callinan.p. cm.Includes index.ISBN-13: 978-1-58008-859-6 (pbk.)ISBN-10: 1-58008-859-7 (pbk.)1. Fondue. I. Callinan, Brigid. II. Title.TX825.R53 2007641.8’1—dc22 2007010652Hardcover ISBN-13: 978-1-58008-889-3Hardcover ISBN-10: 1-58008-889-9Printed in ChinaFirst printing, 20071 2 3 4 5 6 7 8 9 10 — 11 10 09 08 07
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FondueAn extremely unadventurous eater asa child, Brigid remembers her visits tofamily in Ireland as an exercise in trying toconvince her parents that she
could
liveoff Cadbury Fruit and Nut bars, ginger ale,and brown bread with Kerrygold butter.Although her parents didn’t see eye-to-eye with her on the rst two, brown breadwas always plentiful, delicious, and parentapproved at every meal (the butter wasnegotiable). Few breads require so littleeffort in return for such a satisfying payoff.Brown bread is actually better after it hassat for several hours, so you might want tomake it a day before you plan to serve it.2 cups unbleached all-purpose our2 cups whole wheat our
1
/
2
cup toasted wheat germ
1
/
2
cup old-fashioned oats2 tablespoons brown sugar1 tablespoon plus 2 teaspoons kosher salt2 teaspoons baking soda4 ounces cold unsalted butter,cut into pieces2
1
/
2
cups buttermilkPreheat the oven to 400ºF. Grease a bakingsheet or line it with parchment paper. Ina large bowl, combine the ours, wheatgerm, oats, brown sugar, 1 tablespoon of the salt, and baking soda and toss to mixwell. Add the butter pieces and rub intothe our mixture with your ngers until themixture resembles coarse meal. Make awell in the center of the our mixture andpour in the buttermilk. Stir with a woodenspoon or rubber spatula until a soft, stickydough forms. Wet your hands slightly andgather the dough into a ball. Place it onthe prepared baking sheet (if making twosmaller loaves, divide the dough intotwo balls and place 3 to 4 inches apart onthe baking sheet), shaping it into a uniformround loaf. Press on the top of the loaf to atten it slightly. Bake until the loaf isgolden brown on top and resists gentlepressure when pressed, 50 to 60 minutes.Allow the bread to cool completely on acooling rack before cutting. Store the breadat room temperature wrapped in a kitchentowel to preserve the crust or in a freezerbag for a softer loaf. The bread will keepfor several days at room temperature.
Makes one 2-pound or two 1-poundloaves
Irish Brown Soda Bread
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Irish Brown Soda Bread Recipe from Fondue by Lenny Rice and Brigid Callinan
Whether it's the first course or the entire menu, fondue is the perfect party food or casual company dinner: it provides an instant theme; the little prep needed is done well in advance; and it'¬?s guaranteed…
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