I have a question about the recipe "Irish Brown Soda Bread" from merrill. How would adding an egg alter the soda bread.
Merrill is a co-founder of Food52.
I've never done it -- it would definitely make the texture different. One of the things I find most appealing about this bread is that it is dense without being floury or dry. The egg might change that. Let me know if you try it!
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Well played. You deserve a cookie.
There's no intricate lattice-work necessary
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