This week's work ·
Irish soda bread, a hot oven and no waiting for a rise
Buttermilk, a shaggy dough and a deep cross in the top. Leave the kneading to another loaf.
Soda bread is a good answer to wanting bread today rather than tending a starter for tomorrow. The dough comes together with a spoon, gets a few gentle turns on the counter and goes into a hot oven. It still needs time to bake and cool; skipping the rise is not the same as skipping the wait entirely.
For Marlowe and Tate’s kitchen, the appeal is a short list of ordinary jobs: measure, stir, shape, clear the counter. Butter and honey can wait on the table. The loaf does not need another accessory before it needs those twenty minutes on the cooling rack.
A mixing set, not a bread-making requirement
Use a large bowl for the flour and a second bowl for the wet ingredients. Choose enough room to draw the dry flour into the middle without spilling it. A stainless set is handy if those bowls will also handle next week’s salad or pancake batter, but there is no reason to replace suitable bowls for a single loaf.
The mid-priced Cuisinart stainless steel mixing bowl set with lids gives you three stainless bowls and matching storage lids. The maker specifies 1.5, 3 and 5 US quarts. Use the largest for the dough; those numbers describe nominal capacity, not how much dough can be stirred comfortably. Its depth, sturdy feel and nesting storage are the practical attractions. Covers may earn their cupboard space for other prep, though this dough should go into the oven promptly rather than wait in the refrigerator.
Lid fit is uneven: snug on some sets, difficult or loose on others. Check each one before relying on it. Rust-like spots after washing are a further caution, even though the maker lists dishwasher-safe care. Dry around the rolled rims before stacking. Neither drying nor hand washing is a promise against spotting or a fix for a cover that does not seat.
The higher-priced OXO Good Grips blue-and-gray set puts the extra money into handling: stainless interiors, plastic shells and non-slip bases. The base can help while stirring, but still steady the bowl with your other hand. OXO’s stated capacities are also 1.5, 3 and 5 US quarts, so paying more does not buy a larger dough bowl. There are no included lids.
The OXO construction has its own cost beyond the price. Water can get trapped between the shell and steel, with no straightforward way to dry it; hand washing has not eliminated that concern. The substantial weight can also feel cumbersome. Choose it for the grip, not a longer-life guarantee or an expectation of trouble-free washing.
Cuisinart makes sense when included covers matter enough to check their fit. OXO is the handling upgrade if that matters more than covers and the layered-construction drawback is acceptable. Neither belongs on the hob or in the oven.
On a small screen, scroll the table sideways to compare both choices.
| What matters | Cuisinart Stainless Steel Mixing Bowls with Lids | OXO Good Grips stainless mixing bowls — Blue/Gray |
|---|---|---|
| Budget | mid-priced | higher-priced |
| Construction | Stainless steel; grade not specified | Stainless steel interiors; plastic exteriors; non-slip bases; steel grade not specified |
| Included pieces | Three nesting bowls with matching storage lids | Three nesting bowls without lids; non-slip bases |
| Best fit | Covered prep when all lids seat properly | Grip while mixing, with separate food storage |
| Worth knowing | Inconsistent lid fit and rust-like spotting; dry under rims | Substantial feel not for everyone; water can become trapped between shell and steel, including after hand washing |
| Care | Dishwasher-safe per manufacturer; inspect and dry before nesting | Dishwasher-safe per manufacturer; water inside shell needs seller/manufacturer resolution, not a promised washing-method fix |
| Stated capacities | 1.5, 3, 5 US quarts | 1.5, 3, 5 US quarts |
02 · The recipe
Irish Soda Bread
Buttermilk, a shaggy dough and a deep cross in the top. Leave the kneading to another loaf.
- Prep
- 10 min
- Cook
- 45 min
- Total
- 75 min
- Yield
- One loaf; shape about 8 inches across before baking
- Cool
- 20 min
Approximate planning times, including the stated rest or cooling period.
What you'll need
- 3 1/2 cups all-purpose flour, plus more for the counter
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 1/2 cups buttermilk
- 1 large egg
- 1 tablespoon honey
- 2 tablespoons melted butter, for brushing
- Flaky sea salt, to finish
Useful equipment
- Large mixing bowl, with working headroom
- Second smaller mixing bowl
- Baking sheet
- Oven-rated parchment
- Wooden spoon
- Sharp knife
- Cooling rack
Method
- Heat the oven to 425°F. Whisk the flour, baking soda and fine salt in a large bowl.
- Whisk the buttermilk, egg and honey in a second bowl. Stir into the flour with a wooden spoon until the mixture forms a shaggy dough.
- Turn onto a lightly floured counter. Bring it together with just a few gentle kneading motions, then shape into a round about 8 inches across. Stop once it holds together rather than kneading it smooth.
- Transfer to a baking sheet lined with parchment suitable for the oven temperature. Use a sharp knife on the stable work surface to cut a deep cross in the top. Brush with the melted butter and add a little flaky salt.
- Bake for about 40–45 minutes, until deeply golden and baked through; a hollow sound when tapped is a useful cue, not a reason to ignore an underdone center. Transfer carefully to a rack and cool at least 20 minutes before cutting. The hot sheet needs oven mitts and a heatproof resting place.
