Ingredient Spotlight - Baking Soda

So I decided that I want to spotlight some of the ingredients that I use.  If you didn't know, I'm a bit of a natural health nutcase freak.  Whatever you want to call it, I like using things that may or may not be better for my health, and the health of my family.  I also like supporting American made products.  So for my first ingredient spotlight I chose to talk about baking soda, since I just posted the soda bread recipe.  I bet you didn't know that were "better" forms of baking soda.  Well, I think there is.  The baking soda I've been using come from Bob's Red Mill.  I'm sure you've seen their products in the store.  The difference with their baking soda is that it is aluminum free.  I've been trying to avoid aluminum in all area's that I can because I've read studies that have shown high amounts of aluminum in cancerous breast tissue and in the brains of Alzheimer's patients, among other things.  I also like to use this baking soda because part of me really just likes using an alternative to the usual stuff you can get.  I've always sort of been that way.   On the packaging it states:  "Our Baking Soda is made from the deposits of mineralized sodium bicarbonate.  It is extracted by an all-natural process that uses no chemicals.  When used in combination with acidic ingredients, such as buttermilk or molasses, it releases carbon dioxide that causes the batter or dough to rise.  It's also a great household cleanser and odor absorber."   Apparently, there is aluminum in Arm & Hammer baking soda - I don't have a box to look at or the time to research it right now, but I like my Bob's Red Mill baking soda - so I'm sticking with it.  It's really pretty baking soda too.  I compared it to some regular Arm & Hammer baking soda, and it's really sparkly!  :) 

In case you're interested, here's a link to the the Bob's Red Mill website:
http://www.bobsredmill.com/baking-soda.html

Irish Soda Bread

I love holidays, because they're such a wonderful inspiration for cooking fun things.  I really like this bread because it's so simple to make and so rustic.  Most of all I love it because there's no yeast involved, which means no rising and punching.  It's traditionally made with dried currants, but you could use golden raisins or even dried cranberries.  I like the currants because they're so tiny and give just a hint of sweetness without being overwhelming.

4 C unbleached flour
1/4 C sugar
1 tsp baking soda
1 tsp salt
4 tbsp cold salted butter
1 3/4 C buttermilk, shaken
1 egg
1 tsp grated orange zest (optional)
1 C dried currants or other dried fruit
1 tbsp flour

 Add first 4 ingredients to your stand mixer and mix briefly.  Add cold butter in chunks and mix slowly until butter is slightly incorporated.  Mix buttermilk, egg, and orange zest and add while the mixer is running on low.  Mix only until dry ingredients are wet.  Stir the 1 tbsp of flour with the currants.  Add the currents to the mixer and mix until just combined.  Dump the dough onto a well floured surface and knead a few times.  Form into one large ball.  Cut a shallow x in the top of the dough.  Place the dough on a parchment lined sheet pan.  Bake at 375 degrees for 45 to 55 minutes.  Test to see if it is cooked in the middle with a toothpick.  Cool on rack.  Serve warm or cool.  Good toasted the next day .