Lunchbreak: The Gage chef Chris Gawronski makes authentic “Irish Breakfast” and owner Billy Lawless pours a perfect pint of Guinness

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Chris Gawronski

Billy Lawless

The Gage
24 S. Michigan Avenue
(312) 372-4243

New Irish Soda Bread

10 oz. cold butter
3 pounds all-purpose flour
3.5 oz. turbinado sugar
5 tsp baking soda
kosher salt, to taste
1 liter cold buttermilk (about 33 ounces)
2 1/2 cup plumped raisins

Whisk together dry and cut in butter.  Stir in cold buttermilk until just combined. Spray (Pam or canola spray)a 1/2 sheet tray lined with parchment and scoop evenly with a large ice cream scoop.  Freeze until completely solid.  Brush tops with cream before placing in oven. Bake at 375 until golden brown, 15-20 minutes.

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