Posts Tagged ‘buttermilk’

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A Touch of Irish

March 9, 2013

irish soda bread iiiI know I’ve shared this recipe before, but it’s just so good.  I made two batches of this bread last weekend.  I like using the two raisins.  It’s a visual thing as well as a taste thing.  But if you don’t have golden raisins, don’t let that stop you.  I know I’ve mentioned this before, but I like to soak my raisins.  That simple step really adds a lot to the texture of the bread.  Give it a try.

This bread would be perfect for Easter brunch or any time of year.  It makes two large loaves that can easily be split, although I never seem to get that far.  We eat the bread so quickly, but you can make four smaller loaves to share with friends.

Serve this bread plain or with butter, but either way enjoy!

I’m waiting for spring.  I’m tired of snow.  We haven’t had a lot compared to some years, but it’s March and I’m so over it.  Last week I saw my daffodils popping up, and this week Meeshie had a snow day.  Crazy!

irish soda breadIrish Soda Bread
•6-6 1/2 C Flour, sifted
•1 C Sugar
•3 t Baking Powder
•1 t Baking Soda
•1 3/4 C Buttermilk
•2 Eggs, beaten
•1/4 C Butter, melted
•1 1/2 C Raisins, soaked in warm water for at least 20 minutes (I used 3/4 C regular raisins and 3/4 C golden raisins)

Line a cookie sheet with parchment paper and set aside.

Mix the flour (I start with 6 C), sugar, baking powder, and baking soda together in a bowl. In another bowl, mix the buttermilk, eggs and melted butter together. Make a well in the center of the dry ingredients and pour the egg mixture in the center. Mix the ingredients with the dough hook on a stand mixer, if you have one. If not, mix the ingredients with a wooden spoon. Mix the ingredients together until well combined. Add the raisins and knead until fairly smooth. Turn out on floured countertop and continue to knead for another minute or two. If the dough is overly sticky, add more flour and continue kneading. Divide the dough into two parts. Place on the prepared cookie sheet and pat into two round loaves. With a butter knife, cut a cross about 1/2 inch deep on top of each loaf. Sprinkle with flour and bake for 45 to 50 minutes in a 350 degree oven until golden brown.

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Irish Soda Bread

May 7, 2012

I’m home today because Meeshie is not feeling well.  This morning she told me that she didn’t feel well and I did what I normally do, I told her she had to go to school.  I have a crazy week a head.   But she insisted.  She was actually not herself yesterday and didn’t sleep as well as she normally does.  Plus, I knew I was staying home when I told her that she had to go back to bed this morning and she agreed.  That meant no television, or electronic devices.

But that’s okay.  I’m keeping busy in the kitchen today while Meeshie rests.  Plus, I’ve been wanting to share this great recipe.  It’s Irish Soda Bread.  I know that in March this recipe is everywhere, but I love this bread all year round.   My good friend, Cathy makes a wonderful Irish Soda Bread.  This recipe, though, is from a lady who works in my office.  She said it’s an old family recipe and it makes two very large loaves.  This recipe can easily be divided into four loaves for sharing.

I’m a raisin soaker.  I know that some people like to soak raisins for Irish Soda Bread in whiskey.  It does add extra goodness to the bread, but I actually don’t have a preference.  Start with the six cups of flour, and adjust the dough accordingly.  Irish Soda Bread is dense and should not be overly dry.

Irish Soda Bread

  • 6-6 1/2 C Flour, sifted
  • 1 C Sugar
  • 3 t Baking Powder
  • 1 t Baking Soda
  • 1 3/4 C Buttermilk
  • 2 Eggs, beaten
  • 1/4 C Butter, melted
  • 1 1/2 C Raisins, soaked in warm water for at least 20 minutes (I used 1 C regular raisins and 1/2 C golden raisins)

Grease a large cookie sheet and set aside.

Mix the flour, sugar, baking powder, and baking soda together in a bowl.  In another bowl, mix the buttermilk, eggs and melted butter together.  Make a well in the center of the dry ingredients and pour the egg mixture in the center.  Mix the ingredients with the dough hook on a stand mixer, if you have one.  If not, mix the ingredients with a wooden spoon.  Mix the ingredients together until well combined.  Add the raisins and knead until fairly smooth.  Turn out on floured countertop and continue to knead for another minute or two.  If the dough is overly sticky, add more flour and continue kneading.  Divide the dough into two parts.  Place on the prepared cookie sheet and pat into two round loaves.  With a butter knife, cut a cross about 1/2 inch deep on top of each loaf.  Sprinkle with flour and bake for 45 to 50 minutes in a 350 degree oven until golden brown.

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Savory Scones

November 17, 2011

I love savory things.  There’s something about a baked good that is slightly salty.  Or is it just that this has bacon?  Either way, there is something about these scones that put a smile on my face.  I made them to accompany soup, but they are just fine by themselves.  As a matter of fact, I stick them in the freezer to enjoy as a little treat.

The original recipe calls for Gruyère, but I had a big block of Jarlsberg (I buy it at Costco) and used that instead.  It’s the bacon, cheese combo that makes these so good.  And then there’s that hint of green onion.  Yum!

You could serve them with butter or honey, but I really think they are a stand alone thing.  They would be a perfect side to your Thanksgiving meal, too.

Bacon, Cheese and Green Onion Scones

  • 2 C Flour
  • 2 T Sugar
  • 1 1/2 t Baking Powder
  • 1/2 t Baking Soda
  • 1 t Salt
  • 1/2 C Butter, cold and cut into small cubes
  • 4 strips Bacon, cooked and crumbled
  • 2/3 C Jarlsberg Cheese, grated
  • 2 Green Onion, sliced
  • 1 t Pepper
  • 1/2 C Buttermilk
  • 1/4 C Half and Half

In a large bowl, sift the flour, sugar, baking powder, baking soda and salt.  Cut the butter into the flour mixture until incorporated into a mealy mixture.  Add the cheese, bacon, onion and pepper to the dough and mix together until combined.  Fold in the buttermilk, mix until combined, and form the dough into a disc about 1/2 inch thick and place in the fridge for about 30 minutes.  Once chilled, use a cookie cutter to cut the scones into either circles or diamonds.   Place the scones on a parchment paper lined cookie sheet and brush the tops with some cream or half and half.  Bake for 20-25 minutes in a 375 degree oven or until the scones puff up and start to brown.

Makes about one dozen.

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