Irish Soda Bread

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IRISH SODA BREAD - VEGETARIAN SERVINGS:1 8” LOAF (HAPPY SNACKING FOR 6-8) — PREP TIME: 15 MINUTES — COOK TIME: 1 HOUR 15 MINUTES INGREGIDENTS: 3 CUPS WHOLE-WHEAT FLOUR (THE COARSER THE BETTER!) 1 CUP ALL-PURPOSE FLOUR 1 TBSP KOSHER SALT 1 TSP BAKING SODA ¾ TSP BAKING POWDER 1 ½ CUPS BUTTERMILK 1 CUP CURRANTS INSTRUCTIONS: PREHEAT THE OVEN TO 375 DEGREES FAHRENHEIT WITH A RACK PLACED IN THE LOWER THIRD OF THE OVEN. MIX THE FLOURS, SALT, BAKING POWDER AND SODA TOGETHER IN A LARGE BOWL. MAKE A WELL IN THE CENTER AND ADD THE BUTTERMILK AND CURRANTS AND KNEAD GENTLY WITH YOUR HANDS TO CREATE A SOFT DOUGH, “SIMILAR IN QUALITY TO BISCUIT DOUGH.” IF YOUR DOUGH IS ON THE DRY SIDE, YOU CAN ADD UP TO ANOTHER ½ CUP OF BUTTERMILK. IT SHOULD STAY TOGETHER, BUT NOT SAG. TURN THE DOUGH ONTO A LIGHTLY FLOURED SURFACE AND GENTLY KNEAD FOR 2-3 MINUTES, UNTIL SMOOTH AND VELVETY. KEEPING THE BOTTOM OF THE DOUGH ON THE COUNTER, ROLL IT FROM HAND TO HAND CREATE A ROUND LOAF. TRANSFER YOUR LOAF TO A GREASED COOKIE SHEET OR 8” CAKE PAN. DEEPLY CUT A CROSS PATTERN INTO THE TOP OF THE DOUGH WITH A SHARP KNIFE. YOU WANT TO CUT AT LEAST 1 INCH DOWN, THIS WILL CREATE THE DISTINCTIVE SODA BREAD LOOK, AND ALSO ENSURE THAT THE LOAF BAKES THROUGH. BAKE IN THE PREHEATED OVEN FOR 45 MINUTES TO 1 HOUR, UNTIL THE LOAF IS BROWNED AND SOUNDS HOLLOW WHEN TAPPED ON THE BOTTOM. FOR THE SCIENTIFICALLY INCLINED, AN INTERNAL TEMPERATURE SHOULD READ OVER 190 DEGREES FAHRENHEIT. ALLOW THE BREAD TO COOL (THIS IS ACTUALLY THE FINISHING STEP OF THE BAKING PROCESS AND SETS ALL THAT LOVELY GLUTEN TO PREVENT A GUMMY MESS!), SLICE THINLY, AND ENJOY! WHILE YOU WAIT FOR YOUR BREAD TO BAKE AND COOL, GRAB A GLASS OF GUINESS (NO GREEN BEER PLEASE!) - SLÁINTE!.

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Irish Soda Bread
Irish Soda Bread Embrace the Emerald Isle. While all the amateurs are running around with green beer, make something that actually speaks of Ireland. As bread recipes go, this recipe is insanely easy. It gets its rise from the chemical reaction of baking soda and buttermilk. The raisins can be a point of contention among the Irish diaspora, so know your audience before you omit them. We love the sweetness they impart. An Irish-American tradition for St. Patty’s Day, this loaf is made year-round in Ireland for any reason at all. Be sure to purchase good Irish butter to slather on top. Very lucky, indeed. Ingredients 1 tablespoon unsalted butter, for pan 2 cups all-purpose flour, plus extra for kneading 2 cups whole wheat flour 1 teaspoon kosher salt 1 teaspoon baking soda 1 cup raisins 2 cups buttermilk, well shaken Good Irish butter, for serving special equipment 9-inch round, 2-inch deep metal cake pan Directions Preheat the oven to 375 degrees. Generously butter a 9-inch round cake pan. Using a fork, stir the flours with salt and baking soda in a large bowl until combined. Add in the raisins, tossing to coat. Pour in the buttermilk while stirring with the fork, just until a rough dough forms. Turn the dough out onto a lightly floured surface and gently knead a few times until the dough comes together. If it is sticky, sprinkle with a little more flour. Do not overwork the dough. Gather the dough into a ball and place it in the buttered pan, pressing lightly with your fingers to fill the pan.
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Pentecost 7 Midweek Greenspring Village, Springfield, VA
10 July 2013 St. Athanasius Lutheran Church Pentecost 7 Midweek Greenspring Village, Springfield, VA Jesu Juva “Bread of Sin, Bread of Life” Text: Mark 8:1-9; Genesis 2:7-17; Romans 6:19-23 If you’re like me, you take bread for granted. It’s so basic and it’s so everywhere. You just go to the store and buy it. White bread, wheat bread, potato bread, corn bread, rye bread, soda bread, sourdough bread, pita bread, black bread, pumpernickle, sliced or in rolls or flat, baguette, biscuit, or bageled, challa or croissant, leavened or unleavened, and I could go on for a very long time. I googled “different kinds of bread” and got 20.5 million results. But it was not always so. In fact, there was a time was there was no bread. In the beginning. There was no bread in Paradise. Before the Fall, Adam and Eve simply ate the fruit of the trees and the vegetation God had provided for them. There was no work involved - just picking, eating, and enjoying. Good gifts from their heavenly Father. But with sin everything changed. The good and pleasant work God gave Adam become toil. Weeds and thorns and thistles would now grow and choke out good plants. For, God told Adam, cursed is the ground because of you. But then also this: and by the sweat of your face you shall eat bread. No longer would their everyday needs be satisfied so easily and so well. Now, bread would be their food staple. Bread, which takes work.
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Amy Howlett Amychowlett.Com Omitted – Just Add the Lemon Zest, Garlic, Thyme and Ground Coriander at the Stage of Sweating Down the Onions for the Pork Cheeks
BRAISED PORK CHEEKS AND OCTOPUS With wet polenta, gremolata, and white soda bread 10 years ago one of my favourite restaurants – Jason Atherton’s Pollen Street Social – opened its doors, and they held a recipe competition. To my great delight I won that competition, and this is the recipe I created! Pork cheeks are a sustainable and cheaper forgotten cut, but the flavour and texture when cooked right is incredible – dark and glazed with pull-apart tender pink centre. Here they are paired with octopus tentacles as surf n’ turf, with a fragrant and flavoursome sauce and wet polenta. Most polenta recipes involve boiling on the stove, but this can result in polenta quickly becoming stodgy and lumpy. By starting with cold milk and stock, the polenta will absorb the liquid gradually, resulting in an even cook and smooth texture. I have included a recipe for white soda bread, but if you don’t want to make your own then any plain white bread will do (ciabatta, focaccia, flatbread etc) – it’s a vehicle for mopping up all the lovely sauce. It is a richly flavoured dish without being overly heavy, then the gremolata adds some freshness and acidity to balance the dish. If you are not a fish eater then the octopus can be Amy Howlett amyCHOWlett.com omitted – just add the lemon zest, garlic, thyme and ground coriander at the stage of sweating down the onions for the pork cheeks. Similarly, for any pescetarians the octopus quantity can be increased, cooking the onions and marinade ingredients from the pork cheek recipe before adding the marinated octopus.
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Irish Soda Bread
Research, Quality, and Technical Contains: Wheat and Dairy (Milk) www.ArdentMills.ca Irish Soda Bread Ingredients Volume Grams Baker's % (f) All-Purpose Flour 3.5 cups 508.0 100.00% Salt, Kosher 2 tsp. 10.0 1.96% Baking Soda 1 tsp. 5.0 0.98% Buttermilk 1.5 cups 370.0 72.83% Bacon Slices 4 pcs (1 oz) 28.0 5.51% Gouda Cheese, shredded 1 cup (4 oz) 113.0 22.24% 1 each (2.25 Onion, sliced oz.) 64.0 12.60% Total: 1098.0 216.12% Method: 1. Preheat conventional oven to 425⁰F. Line a baking sheet with parchment paper. 2. Cook the bacon in a large sauté pan over medium-low heat until brown and crispy. Transfer to a cutting board and dice into small pieces. Set aside. 3. Sauté the sliced onion in the bacon grease just until translucent. Do not brown until fully caramelized. Remove from heat and place into a bowl lined with paper towels to absorb excess grease. Set aside. 4. Mix flour, baking soda, and salt in a medium sized bowl. Pour in the buttermilk and mix until it starts to come together. Add in the cheese, bacon and onion, stir till its incorporated. 5. Turn dough out onto a lightly floured surface and knead just until the dough turns smooth. Round and place onto the lined baking sheet. 6. Using a serrated knife, cut a 1” deep "X" into the top of the dough. 7. Bake for 35 minutes or until golden brown and the internal temperature of the loaf reaches 200⁰F.
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2 Cups Flour 2 Tablespoons Sugar 1 ½ Teaspoon Baking Powder ½ Teaspoon Baking Soda ½ Teaspoon Salt
IRISH SODA BREAD (St. Brigid’s Bread) Makes 1 loaf. Ingredients: 2 cups flour 2 Tablespoons sugar 1 ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 2 Tablespoons chilled butter 3/4 – 1 cup buttermilk ½ cup currants Sift the dry ingredients (flour, sugar, baking powder and soda, salt) together into a bowl. ***** Cut butter into flour mixture until butter is split pea size ***** Add buttermilk and mix thoroughly into a soft, biscuit-like dough ***** Stir in ½ cup currants. ***** Knead on lightly floured board for about 3 minutes or until smooth ***** Form into a flat round. Place on greased cookie sheet. Cut a cross ½ inch deep in the center. Brush with milk. ***** Bake at 350 for 40 minutes or until knife or cake tester comes out clean. Cool on wire rack. MAKING BUTTER Pour chilled whipping cream into a chilled wide mouth jar with a tight fitting lid. One or one and a half cup of cream in a quart sized jar is a good ratio. Secure the lid and shake the jar until it “butters”. This will take about twenty minutes and a great deal of patience and shaking. The children can also roll the jar to each other on the carpet. When the cream butters, you will have a solid mass and “buttermilk”. Shake the jar a few more times. Pour off the buttermilk. It does not taste like cultured buttermilk from the store! This buttermilk is actually sweet and very, very tasty. Many children have been amazed at the wonderful taste of “real milk”. Put the butter in a bowl and salt it if you like.
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Irish Soda Bread
Irish Soda Bread Yield One 6-inch round loaf Time 15 minutes to make, about 40 minutes to bake Baking Notes Take the old baking soda you have, put it in the fridge, and splurge on a new box to bake with. The soda for this bread must be fresh and well distributed—it’s not getting any extra help from baking powder. It is partly for this reason that we ask the pastry flour, soda, and salt to be sifted. Once the dough is mixed, work quickly to get the shaggy mass into the oven. If you don’t have a small Dutch oven, bake the bread in an 8-inch cast-iron skillet. The crust will be thicker, but the crumb will be fine. If you are baking in a Le Creuset Dutch oven with black handle on its lid, be sure to protect the knob from the heat by wrapping it with aluminum foil. Equipment Mise en Place For this recipe, you will need a digital kitchen scale; a small bowl; a 2-quart enameled cast-iron or regular cast-iron Dutch oven, or an 8-inch cast-iron skillet; a fine-mesh strainer; a large mixing bowl; a whisk; a rubber spatula; a plastic dough scraper; a sharp paring knife; an instant- read thermometer; a wire rack; a clean tea towel; and a spray bottle filled with water. Ingredients 2.5 ounces golden raisins 4 ounces hot strong black tea 2 teaspoons unsalted butter, room temperature 7 ounces Anson Mills Colonial Style Fine Cloth-Bolted Pastry Flour, plus additional for the work surface 1 teaspoon baking soda ¾ teaspoon fine sea salt 7 ounces Anson Mills Antebellum Style Rustic Coarse Graham Wheat Flour 1 tablespoon sugar 11 ounces buttermilk, room temperature Directions 1.
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Martin's Irish Brown Bread White Irish Soda Bread
Basic Baking with Chef Breslin (Featured recipe: Irish Soda Bread) Martin’s Irish Brown Bread INGREDIENTS DIRECTIONS • 2½ cups whole wheat flour 1. Preheat oven to 375°F. • ¾ cup bran 2. Add all dry ingredients together • ¼ cup wheat germ (put baking soda through a sieve). • 1 tsp baking soda 3. Melt butter. • 1 tsp sugar 4. Make a well with dry ingredients, add • 1 tsp salt buttermilk and butter, mix well. • 2½ cups buttermilk 5. Grease 1lb. loaf tin with butter. • 4 tsp butter (melted) 6. Bake for 45 minutes. 7. Cool and serve. White Irish Soda Bread INGREDIENTS DIRECTIONS • 3½ cups all-purpose flour 1. Preheat the oven to 425°F. • 1 tsp salt 2. Mix together the flour, salt and baking soda in a large bowl. • 1 tsp baking soda Add the butter and rub into the flour mixture with your • 2 tbsp butter fingertips until it resembles coarse breadcrumbs. • 1 egg 3. In a separate jug, whisk the egg and buttermilk together. • 1 3/4 cups buttermilk* 4. Make a well in the center of the dry ingredients and pour 3/4 of the liquid into the flour mixture. 5. Using an open hand bring the flour and liquid together to a loose dough. The dough should be quite soft, but not too sticky. You can add a little more of the milk mix if it is needed 6. Turn onto a floured work surface and gently bring the dough together into a round, about 8 x 8 inches. Place on a baking sheet dusted well with flour.
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Irish Brown Soda Bread Author: Bob and Robin Young
Irish Brown Soda Bread Author: Bob and Robin Young Categories: Breads and Pastries Description: A variation on the traditional Irish Soda Bread. Recipe Ingredients adapted from the Tasting Table Test Kitchen. 1 c Cake Flour Source: : Explore with this recipe. Use different or a combination of 2 c All-Purpose Flour dried fruits. We also have used Rye Flour instead of Wheat Germ. 1/2 c Whole Wheat Flour Yield: 1 loaf Preparation Time: 10 minutes 1/2 c Wheat Germ Start to Finish Time: 50 minutes 2 T Dark Brown Sugar 2 t Baking Soda 1 1/2 t Sea Salt 1 T chopped Rosemary, plus 1 tablespoon for Directions garnish 1) Preheat the oven to 400°. Lightly grease a 9-inch cast-iron 1 1/2 c Buttermilk skillet. 1 c Golden Raisins 2) In a large bowl, combine the flours, wheat germ, sugar, baking soda, salt and chopped rosemary. 2 t Orange Zest 3) Create a well in the middle of the dry ingredients and pour 2 T melted Butter in the buttermilk. Stir with a wooden spoon until just Butter and jam, for combined, then mix the golden raisins and orange zest into the serving dough. Use your hands to lightly knead the dough until a ball shape forms, making sure not to overmix, as this will toughen the bread. 4) Place the ball of dough into the prepared skillet. Use a knife to score the top, cutting about a third of the way through the dough in an X formation. Brush the top of the loaf with the melted butter and sprinkle the remaining tablespoon of rosemary on top.
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Msuspcsbs Clab Hulmancomp5.Pdf
An opportunity is now furnished the Public to secure a Baking Powder containing the desir- able qualities necessary for producing a thor- oughly healthful article of the "Staff of Life" and which is equally good for Finest Cakes and Pastry. WHAT EXPERTS SAY: Cakes baked with Clabber Girl Baking Powder possess that nice velvety look also good taste which counts so much toward good cake; and foods deliciously prepared create a keen appetite inducing gastric juices to extract from such foods the life-giving substances that nourish the human body. MANY THOUSANDS OF LETTERS HAVE REACHED OUR OFFICE TELLING US OF THE SUPERIOR QUALITIES IN OUR CLABBER GIRL BAKING POWDER. WE HAVE SELECTED JUST A FEW HERE AND THERE AT RANDOM AND THE FOLLOWING ARE EXTRACTS FROM THEM "For a year I have made Biscuits with SOUR MILK and CLABBER GIRL Baking Powder with the usual amount of shortening and salt. The biscuits thus made were far superior in flavor and lightness to biscuits made by combin- ing sweet milk and Baking Powder, or the time-honored soda and sour milk biscuits. "The majority of country housewives use soda and any brand of baking powder to make biscuits with sour milk, but, they can never be sure their bread will be a success under all conditions. The milk or the stove may not be just right or they may fail to get just the right amount of soda, and thus the bread lacks the degree of whiteness or lightness desired. I discovered, however (when boarding with different people in the various neighborhoods where I taught) one woman who never failed to produce delicious biscuits at all times.
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Meals Inspired by Our Buildings
#COAMAtHome #COAMAtHome Meals inspired by our Buildings Here at COAM we have buildings from all different time periods. From our reconstructed Iron Age Roundhouse to our 1940s Prefab. Each building represents how people lived their everyday lives in that time period and all of our buildings that housed people have some form of kitchen or place to cook food. Leagrave Cottages In this resource we’ll give you two recipes. One inspired by the Iron Age and one inspired by Leagrave Cottage and the 19th/20th Century. We’d love for you to try these recipes and Iron Age Roundhouse see what you think! Meals inspired by our Buildings #COAMAtHome #COAMAtHome Iron Age Roundhouse Our replica Iron Age Roundhouse was constructed in the 1990s. It has been furnished for the period c. 50 AD, during the Roman occupation of Britain. When you enter our Roundhouse the main thing you can smell is woodsmoke. This comes from the fire pit that is in the centre of the house and this would have been central to life in the Iron Age. Fire would have been used for cooking but also for warmth, light, and as a place to gather as a family. Iron Age Gordon cooking stew over the fire In the Iron Age it would have been important to keep the fire alight 24 hours a day. Above our fire we have hooks upon which meat or fish could be hung to smoke. We also have a domed bread oven in the house (seen in the photo above right). Meals inspired by our Buildings #COAMAtHome #COAMAtHome Iron Age Roundhouse This Iron Age inspired recipe includes a basic flatbread recipe and a soup which uses a pulse (lentils) and mushrooms.
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Sched Bread DAIRY EGGS NUTS WHEAT/ GLUTEN SOY CORN SEEDS * Notes Ingredients
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EAT CAFETERIA CONNECTION LEARN CLASSROOM ACTIVITY Objective 10 Minute Lesson LIVE HOME ACTIVITY
Lesson 2 Middle School “Bread Around the World” EAT CAFETERIA CONNECTION Instruct the students to look at the food and culture themed poster in the cafeteria and to identify the countries where the following types of bread are commonly eaten: soda bread, black bread, and naan. Discuss their observations when the students return back from lunch and have had an opportunity to review the poster. LEARN CLASSROOM ACTIVITY Objective Students will explain why bread is an important food staple in many cultures and identify grain/bread foods commonly eaten in three foreign countries. 10 Minute Lesson The teacher will lead a discussion about the history of wheat growing and bread making and lead an activity where the students will match the names of breads to the names of foreign countries where those breads are commonly eaten. LIVE HOME ACTIVITY Have the students examine the food ingredient labels on packages of foods they eat at home from the grain/bread group and identify the type of grain(s) those foods contain. Background Teacher’s Notes Bread, one of the world’s oldest prepared foods, is made by baking dough – a mixture of grain flour (usually wheat but also sometimes rye, barley, corn, and oats), water, and sometimes other ingredients. Bread is a dietary staple in many countries, supplying energy as well as protein, vitamins, minerals, and, if made with whole grain, a source of fiber. In many cultures, bread has significance beyond nutrition. In American culture, the word “bread” serves as a metaphor for basic necessities and living conditions in general.
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