St. Patrick's Day Bread's

Subject: ~~St. Patrick's Day Bread's~~ Wed Nov 12, 2008 12:58 am

Brown Irish Soda Bread

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Quick Bread Irish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Whole wheat flour
2 teaspoons Brown sugar
2 teaspoons Baking powder
1 teaspoon Baking soda
1 teaspoon Cream of tartar
1/2 teaspoon Salt
1 cup White raisins
1 3/4 cups Milk

In a large mixing bowl, stir together the whole what flour, all-purpose flour, brown sugar, baking powder,
baking soda, cream of tartar, and salt. Stir in the raisins. Add milk; stir till dry ingredients are moistened.
Turn into a greased
9 x 1-1/2-inch round baking pan. Bake in a 350 degree oven for 30-35 minutes or till brown.
Cool 10 minutes in pan. Remove from pan and cool thoroughly. Wrap and store overnight.
Makes 1 loaf.

Subject: Re: ~~St. Patrick's Day Bread's~~ Wed Nov 12, 2008 12:59 am

Irish Oatmeal Bread

3 cups sifted all purpose flour

1-1/4 cups quick rolled oats

1-1/2 tbsp baking powder

1 tbsp salt

1 egg

1/4 cup honey

1-1/2 cups milk

1 tbsp butter or margarine, melted

Preheat oven to 350F

Grease well a 9 by 5 by 3 inch loaf pan, set aside

In a large bowl, mix flour, oats, baking powder, salt

In a medium bowl, using rotary beater beat egg with honey and milk to mix well

Pour egg mixture into oat mixture, stirring with a wooden spoon just until dry ingredients are moistened

Mixture will not be smooth

Spread batter in pan

Bake 1 hour and 15 minutes, or until crusty and tester inserted in the center comes out clean

Turn loaf out of pan on wire rack

While still warm, brush top with melted butter

Makes 1 loaf

Subject: Re: ~~St. Patrick's Day Bread's~~ Wed Nov 12, 2008 12:59 am

Irish Soda Bread

4 cups sifted all purpose flour

1 tbsp baking soda

1 tbsp sugar

2-1/2 tsp salt

1/4 tsp cream of tartar

1-1/2 cups buttermilk

1 tbsp butter or margarine, melted

Preheat oven to 375F

Grease well a large cookie sheet

In large bowl, combine flour and baking soda, sugar, salt, and cream of tartar, mix well

Add buttermilk, with fork, stir just until dry ingredients are moistened

Turn out dough onto lightly floured board

Knead lightly until smooth about 1 minute

Shape dough into a ball place on cookie sheet

With hands, flatten into a 7 inch circle

With sharp knife, cutting 1/4 inch deep, mark into quarters

Bake 30 to 40 minutes, or until top is golden brown and sounds hollow when rapped with knuckle

Remove to wire rack

Brush top with butter, cool completely

Makes 1 loaf

6 to 8 servings

Special Occasion Irish Soda Bread

Combine 1-1/2 cups dark raisins and

2 tbsp caraway seed with dry ingredients

Proceed as above

Subject: Re: ~~St. Patrick's Day Bread's~~ Wed Nov 12, 2008 12:59 am

Lavendar Irish Soda Bread

3 cups all purpose flour
1/2 cup dark brown sugar
3 t. baking powder
1/2 t. salt
2 T. butter
1 cup currants(raisins work well too)
1 3/4 cup buttermilk
1 t. dried organic lavender flowers(this really makes the bread good but is optional)
Stir dry ingredients together including lavender and currants.Cut in butter. Gently stir in buttermilk. Turn into greased glass bowl and drizzle a little milk over the top and sprinkle with a little brown sugar. Bake at 375 degrees for 50-60 min. should sound hollow when tapped.
Yum!!!
Denise Fidler
The Country Baker

Subject: Re: ~~St. Patrick's Day Bread's~~ Wed Nov 12, 2008 1:00 am

2 Ingredient No-Knead Beer Bread

makes 1 loaf

time 2 minutes plus 55 minutes baking time

Tips

be sure the flour is not self-rising cake flour

store airtight at room temperature up to 3 days or freeze up to 3 months

2 2/3 cups flour

12 oz beer. freshly opened, chilled or at room temperature

Heat oven to 375F. Lightly grease a 9x5x3-in loaf pan

Put flour in a medium bowl. Add beer and stir with a rubber spatula just until mixed and flour is moistened completely. Scrape into prepared pan

Bake 50 to 55 minutes until top is lightly browned sides pull away from pan and pick inserted near center comes out clean.

Cool in pan on a wire rack 5 minutes, then turn out on rack to cool.

To serve Cut in 1/2 inch thick slices with a serrated bread knife.

Per slice (18 per loaf) 71 cal. 2g pro. 15g carb 1g fiber, 1g fat (0g saturated fat) 0mg chol. 1 mg sodium

» Canape Butter's for Crackers and Dark Breads

~~St. Patrick's Day Bread's~~

St. Patrick's Day Bread's