Irish Soda Bread Rounds

Mar 13, 2013 by

After a week of sniffles and being under the weather, I am so glad that it is almost over and I can finally breathe again. I think I really needed some rest and being sick helped me to achieve that a little. It was great to get back into the kitchen and catch up on my cooking and baking. I’m looking forward to a relaxing March break with my family and an awesome Spring! This recipe is a great way to start the season and is perfect for St. Patrick’s Day.

The recipe I’m sharing with you today has got to be one of the best breads I’ve had in a long time. I have baked Irish Soda Bread before, but these little darlings are way better. I couldn’t believe how good they were! I almost kicked myself that I reduced the recipe by half. But then again, I would have had more than I should have. So I suppose it was a good thing. We all enjoyed it very much and both my children raved about how good they were.

 

Irish Soda Bread Rounds

 

Irish Soda Bread Rounds

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 4

Ingredients

  • 2 Cups All Purpose Flour, Unbleached
  • 2 Tbsp Granulated Sugar
  • 1 1/2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 6 Tbsp Unsalted Butter, cold and cubed
  • 1/2 Cup Currants
  • 3/4 Cup Plain Organic Yogurt (or buttermilk)
  • 1 Tbsp 2% Milk
  • 1 Egg
  • Optional Glaze: 1 Tsp Sugar dissolved in 1 Tsp hot water.

Instructions

  1. Preheat oven to 350F
  2. Line a baking tray with parchment paper. Grease with no-stick cooking spray. Set aside.
  3. In a large mixing bowl, sift in flour, sugar, baking powder, baking soda and salt.
  4. Using a pastry cutter, cut in butter until the mixture looks like coarse crumbs.
  5. Stir in currants
  6. In a medium bowl, whisk egg until frothy
  7. Add yogurt and milk. Whisk to combine
  8. Using a kneading attachment for your mixer, add the yogurt mixture to the flour mixture.
  9. Knead for about 5 minutes until fully combined and forms a dough that forms a ball
  10. Remove dough from bowl and add to a well floured surface
  11. Roll into a ball and cut into 4 even quarters
  12. Roll each quarter into a ball and gently press down the centre
  13. Score each ball with an X at the top
  14. Bake for 28-30 minutes or until a toothpick inserted into the centre comes out clean
  15. Remove from baking sheet and transfer to a wire rack. Cool for about 15 minutes.
  16. Brush each round with glaze for a sweet crust

Notes

Adapted from Irish Favourites

http://lovelypantry.com/2013/03/irish-soda-bread-rounds/

 

Irish Soda Bread Rounds-1

Irish Soda Bread Rounds – Ingredients

 

I made some changes out of necessity. The original recipe called for buttermilk which I did not have. So I substituted with some plain organic yogurt that I had and added a tablespoon of milk to thin it out just a little. Thank goodness I had it ~ I don’t care for plain yogurt very much so this recipe was right on time to use it up. I also used butter  instead of shortening. The dough came together quite well and it was easy to divide it into 4 portions using a sharp knife. I was sure to score the top of each round prior to baking.

 

Irish Soda Bread Rounds-2

Irish Soda Bread Rounds – Dough, ready for baking

 

I loved that this was a yeast-free bread. The kneading that was required was done by my mixer which truly earns its keep. This was very easy to make and was ready in under an hour.

 

Irish Soda Bread Rounds_2

Irish Soda Bread Rounds

 

These Irish Soda Bread Rounds are a perfect accompaniment to a cup of tea or coffee. We had ours while it was still warm – it was absolutely delightful with butter. I know my parents would love this. It reminds me a lot of a raisin bread. I chose to brush it with a light sugar/water glaze for a little added sweetness.

 

Irish Soda Bread Rounds_3

Irish Soda Bread Rounds – with glaze

 

Irish Soda Bread Rounds_4

Irish Soda Bread Rounds

 

I hope you get to try this recipe. I was so happy with the results. My family enjoyed it and I’d bet yours would too.

~Lyn

 

 

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Chocolate Stout Cake

Mar 13, 2012 by

I tried to resist making this. I really did. But I had all the ingredients! I just had to.

I picked up a little recipe book called Irish Favourites and the recipes were interesting… as in, I’d make most of the recipes in the book! It was perfect timing seeing that St.Patrick’s day is right around the corner. The original recipe had a cream cheese frosting but I opted out. The chocolate cake is bad enough. And by bad, I mean good.

 

Chocolate Stout Cake

 

Chocolate Stout Cake
Recipe Type: Dessert
Author: Lyn of the Lovely Pantry
Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
Serves: 12
Chocolate Stout Cake, adapted from Irish Favourites Cookbook
Ingredients
  • 2 Cups All Purpose Flour, unbleached + more for dusting the pan
  • 3/4 Cup unsweetened Cocoa
  • 1 Tsp Baking Soda
  • 1/4 Tsp Salt
  • 3/4 Cup (1 1/2 Sticks) Unsalted Butter, softened
  • 1 Cup packed Light Brown Sugar
  • 1/2 Cup Granulated Sugar
  • 1 Tsp Vanilla
  • 3 Eggs
  • 1 Cup Stout, at room temperature (I used Jamaican Dragon Stout)
  • 1 1/2 Cup Icing Sugar
  • 3-4 Tbsp Hot Water
  • 2 Tbsp Green Sprinkles
Instructions
  1. Preheat oven to 350F
  2. Spray a 10 inch Bundt Pan (a 13 X 9 inch baking pan) with cooking spray, then dust with flour
  3. Combine flour, cocoa and salt in a medium bowl. Set aside
  4. Beat butter, brown sugar and granulated sugar with a mixer at medium speed until light and fluffy
  5. Beat in vanilla
  6. Add eggs, one at a time, beating after each addition
  7. Add flour mixture alternately with stout, beating after each addition
  8. Pour batter evenly into prepared pan
  9. Bake for 35-40 minutes until a sharp knife or toothpick inserted into the centre comes out
  10. clean
  11. Allow to cool completely in the rack
  12. In a small measuring cup, sift in icing sugar. Add hot water and stir until smooth. Pour over the cake and add sprinkles for final touch

 

Look what I found – Jamaican Dragon Stout. The sweeter alternative to Guinness. My hubby had a stash and was nice enough to let me use one. I’m not a stout drinker myself, but I think I may like cooking with it.

 

Jamaican Dragon Stout

 

Dragon Stout - Close Up

 

The recipe called for a 13 X 9 inch baking pan but I thought it would be more interesting to use a Bundt pan. Okay, I just really wanted to use it. This is my first Bundt cake. Chocolate Stout Bundt Cake. Sounds good!

 

Chocolate Stout Cake Batter

 

Glazing was some messy fun! Me and my daughter had green fingers for a while…

 

Glaze and Sprinkles

 

 

Chocolate Stout Cake Slice

 

A rich but not too sweet chocolate cake, made with a Jamaican stout…just in time for St. Patrick’s Day.

 

Chocolate Stout Cake

 

About how long do I need to walk on the treadmill to fix this?

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Irish Soda Bread

May 22, 2011 by

This recipe was made out of sheer curiosity. I found this recipe in Healthy Eating magazine. It went down well in no time at all! Enjoy.

 

Ingredients:

3/4 Cup Raisins

1 Cup boiling water

2 Cups All Purpose Flour

1 Cup Whole Wheat Flour

1/3 Cup sugar

3 Tsp Baking Powder

1 Tsp Baking Soda

1 Tsp Salt

1 Egg

2 Cups Buttermilk

1/4 Cup Butter, melted

 

Directions:

Preheat oven to 350F

Place Raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and pat dry.

In a large bowl, combine the flours, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, buttermilk and butter. Stir into dry ingredients just until moistened. Fold in raisins.

Transfer to a 9 X 5 inch loaf pan coated with cooking spray. Bake at 350F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

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