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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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Crusty Bread

July 1, 2012

I know I’ve mentioned this before, but I love bread.  All kinds of bread.  I also love making bread.  I came across a recipe recently that I knew I had to try at my earliest opportunity.  I’m so glad that I did.  This recipe is so simple and it’s one of the best breads I’ve ever made.  I think that says a lot, because I’ve made my fair share of bread.

What I love about this bread is that it’s fool-proof.  What do I mean by that?  Well it uses yeast, and although I’m a lover of all things yeast, I don’t like to use it too often in the summer.  The humidity can make it temperamental.  And it has been more than humid around here.  Hot and humid is one of the joys of summer in the midwest.  But this recipe puts the four ingredients together and you just forget about them for at least 12 hours.  You don’t have to stress about water temperature.  The longer you allow the yeast to feed, the yummier your bread will be.   It’s almost like make a starter for your bread.  Fool proof, I tell you!

The other great thing about this bread is that you bake it inside an enameled cast iron pot.  I have a beautiful one from Sur La Table, but feel free to use your Staub or Le Creuset one.  Baking inside the pot is what gives it that wonderful crusty crunchy texture.  This bread is great on a sandwich, or just sliced and eaten with some butter.

Crusty Bread

  • 3 C Flour
  • 1 3/4 t Salt
  • 1/2 t Yeast
  • 1 1/2 C Water

In a large mixing bowl, whisk together the dry ingredients.  Add the water and mix until combined.  It will be very loose.  Cover the bowl with plastic wrap and set aside, on the counter, for 12-18 hours.  Do not refrigerate.  Trust me, once the dough has sat for at least 12 hours, you will have a happy little yeast community.  Once the dough is ready, heat the oven to 450 degrees.  Place the pot in the oven, covered, for 30 minutes.  While the pot is heating, place the dough on a heavy floured surface and shape into a ball.  Place the dough back into the bowl and cover with plastic wrap.  Once the pot has been in the 450 degree oven for 30 minutes, remove it and place the dough inside.  Cover the pot and bake for 30 minutes.  After 30 minutes, remove the lid and bake for an additional 15 minutes.  Remove the bread from the oven and place on a cooling rack.

That’s it, no need to grease the pot.  So easy and delicious!

Here’s the original post.

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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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Everybody Needs a Great Bread

April 2, 2012

A while ago, I had a conversation with one of my blogging friends about focaccia.  Allison told me that she had a wonderful focaccia recipe, but needed to unearth it.  I had actually forgotten all about it until I saw the Sandwich King a few weeks ago.  He made focaccia and that sent me on a quest.  I know that I could have used his recipe, but he never made it on the show.  What’s the point of having a cooking show on the Food Network if you aren’t actually going to cook on the show?  Plus, I think his show is getting worse instead of better.  I liked his show in the beginning, but now I just wish he would stop talking, and dancing, and singing and just make something.

Sorry, back to the focaccia.  I found a great recipe from Anne Burrell.  I love her.  I love how no-nonsense she is.  Her recipe is really simple, because that’s what focaccia is, a nice simple bread.  Perfect for a sandwich, or not.

The only thing I did differently with this recipe is I used some 00 flour.  It’s used to make pasta, pizza dough and bread.  I used a one cup of 00 flour and the rest was the AP flour.  You can find this flour in Italian specialty shops.  It’s really expensive but worth the price.  I mean more expensive that King Arthur flour.  My one pound bag cost as much as the five-pound one of King Arthur.   Comparing it to regular flour, it’s easier to work with, yeast loves it and it’s airier.  I think it has something to do with they way it’s milled.

Focaccia

  • 1 3/4 C Warm Water (110 degrees)
  • 2 1/4 t Dry Active Yeast (or one package)
  • 1 T Sugar
  • 5 C Flour (or 4 C Flour and 1 C 00 Flour), plus more for kneading
  • 1 T Coarse Kosher Salt, plus more for sprinkling
  • 1 C Olive Oil, divided
  • Oregano, Rosemary, Thyme for sprinkling

Combine the warm water, yeast and sugar in a small bowl, place in a warm place and allow to bubble for at least 15 minutes.

In the bowl of a mixer fitted with a dough hook, combine the flour, 1 T salt, 1/2 C olive oil and the yeast mixture on low speed.  Once the dough has come together, continue to mix for 5 to 6 minutes until it becomes smooth and soft.  Add additional flour if the dough is really sticky and tacky.

Transfer the dough to a clean, lightly floured surface, then knead it by hand one or two times.  Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl.  Cover it with plastic wrap and put it in a warm place the dough has doubled in size, at least an hour.

Coat a jelly roll pan with the remaining 1/2 C olive oil  Put the dough onto the jelly roll pan and begin pressing it out to fit the pan.  Turn the dough over to coat the other side with the olive oil.  Continue to stretch the dough to fit the pan.  As you are doing so, spread your fingers out and make finger holes all the way through the dough to give it a rustic look.

Cover and allow the dough to rest until it has doubled in size, about an hour.  Liberally sprinkle the top of the dough with salt, oregano, rosemary and thyme.  Bake in a 425 degree oven for 25 to 30 minutes, until golden brown.

Makes 8 to 10 servings.

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Brioche

March 1, 2012

I know it’s not a surprise that I love to bake.  I especially love to bake bread.  For the last six months I’ve actually taken the plunge and started to use King Arthur flour.  I say the plunge because King Arthur flour is not cheap.  Luckily my local Target sells it at a reasonable amount.  This flour is worth every penny I pay for it.  It’s fantastic.

Do you know what else is fantastic?  The King Arthur website.  They have some wonderful recipes.  Like their recipe for brioche.   Brioche is a sweet bread made with eggs.   It’s also one of the best breads to use for french toast.  With this recipe you can make mini brioche, one large loaf or two loaves.  You can braid the loaf, or make it traditionally as a topknot.  The only thing to keep in mind is that it browns quickly.  That means that it may look done, but it isn’t.  So check on it frequently and tent it with foil as soon as it gets that deep brown.

I love to just slice this bread, toasted it slightly and spread some blueberry jam on it.

Brioche

  • 2 3/4 C Flour
  • 1/4 C Dry Milk
  • 3 T Sugar
  • 1 1/4 t Salt
  • 1 T  Yeast (you can use instant, I use dry active)
  • 3 Eggs, plus one more yolk reserving the white for top of the loaf
  • 1/4 C Lukewarm Water
  • 10 T Butter, softened

Using a stand mixer, mix together all of the ingredients to form a smooth, shiny dough.  This will take about 15 to 20 minutes.  Do not knead by hand.  Once the dough is shiny and smooth, form into a ball and place it into a greased bowl.

Cover the bowl and let the dough rise for at least an hour.  Place the dough in the refrigerator.  Refrigerate for at least 2 hours and as long as overnight.  This will allow the butter to chill, making the dough easier to shape.

Divide the dough into three equal pieces and braid.  Place the loaf on a parchment lined cookie sheet and allow to rise for 2 1/2 to 3 hours, until doubled in size.  You can also shape it into a large round traditional brioche; make mini brioche or make two loaves.  You can also place the dough into two greased bread pans.  Once the dough has rested and risen, whisk the egg whites with a small amount of milk and brush on the loaf.  Sprinkle with raw sugar.

Bake the whole loaf in a preheated 400 degree oven for 10 minutes.  Reduce the heat to 350 degrees and bake for 30 to 35 minutes.  Check every 10 minutes and if the loaf becomes too brown, tent with foil.  Brioche should be deep brown and sound hollow when tapped.

For the mini brioche, bake in 375 degree oven for 25 to 30 minutes, checking every 10 minutes and tent if necessary.

For two loaves, bake in 350 degree oven for 40 to 45 minutes, checking every 10 minutes and tent if necessary.

For the mini brioche, combine 1 C confectioner’s sugar, 1 t vanilla, and enough milk to drizzle on top.

Posted in Breads, recipe | Tagged , , , , | 6 Comments »

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Happy New Year!

January 11, 2012

It’s not to late to say Happy New Year, is it?  This month, New Year’s Day actually, commemorates my second year of blogging.  This post is actually my 275th.  I can’t believe it.  It really doesn’t seem like two years since I started sharing my thoughts and recipes with all of you.

To celebrate my second anniversary, I’m sharing my top five most viewed posts.  Funny thing is that these posts were most viewed last year, but were all written in 2010.  Makes me wonder what things will be looked at in 2012.

At the top of the list is one of my favorite coffee cakes.  It’s a blueberry raspberry coffee cake, but don’t be fooled.  I’ve made it with blackberries, too.  This cake is moist and so easy to make.

Next, is oreo cupcakes with oreo frosting.  These are so moist and yummy.  I’ve actually made cake pops with some leftover cupcakes and frosting.  These have been my go to cupcake for Meeshie’s birthday for the last two years.

How about a great yellow cake recipe?  Everyone should have one.  This is absolutely the best yellow cake recipe I’ve ever had, and I’ve had a lot of yellow cake.

Speaking of cake pops, my reindeer ones were a big hit last year.  I’m not sure why.  I’ve shared quite a few cake pops and I’m not sure why this one has risen to the top…

Last, is a cake from my husband’s childhood, bobovka.  It’s a moist cake made with yeast and poppy seed filling.   This is a great cake warm and equally great the next day.

Happy blogging and thanks for sharing your comments and encouragement!

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Parker House Rolls

November 26, 2011

I wanted to try some different rolls this year for Thanksgiving.  I love making bread.  There’s something about working with the flour and yeast that makes me happy.  These rolls are simple to make.  They’re perfect side to any meal.  They’re also a perfect size for a little sandwich.  Are you wondering what to do with your leftover turkey?  How about a little sandwich with these rolls?

I made two batches of these rolls for Thanksgiving.  I gave the handful away to my sister and her family.  My nephew loved them.

I made another batch yesterday afternoon, just in time to have mini sandwiches of leftover turkey and ham.  My husband may request the mini sandwiches again today for lunch.  I may use my Panini press to make hot sandwiches.  How about a nice ham sandwich with mustard, swiss cheese and pickles?  Or would you rather have a turkey sandwich with mayo, red onion, salt and pepper?

The great thing about these rolls is that you can start them a few days ahead, just make sure they are covered well with Saran.  I actually made the dough, prepped them and put them in the fridge on Monday night.  Thursday morning I took them out of the fridge and let them sit out until they got room temperature.  Then about a half an hour before mealtime, I melted my butter and then put them in the oven.  I actually used only 2 T of butter for the doubled batch, so if you only make one batch you may want to adjust the butter.  I also made sure to rotate my pan half way through the baking process.

Parker House Rolls

  • 3 T Warm Water (110 degrees)
  • 3 T Sugar, divided
  • 1 package Active Dry Yeast
  • 1/2 C Butter, divided
  • 1 C Milk
  • 2 3/4-3 1/2 C Flour, divided
  • 1 1/2 t Salt

In a sauce pan, melt 6 T of butter.  Add the milk and heat until lukewarm.  Set aside.

In a small bowl, stir together water, 1 T sugar and yeast.  Let stand until foamy, about five minutes.

In a large bowl, combine the remaining sugar, 2 C of flour and salt.  Add the yeast mixture to the milk mixture and then add to the flour mixture.  Use a rubber spatula or wooden spoon to combine the dough.  Dump about 3/4 C of flour onto a clean work surface and scrape the dough onto the flour.  Work the flour into the dough.  If your dough is too sticky, add up to 1/2 C more flour slowly until the dough is just slightly sticky.

Knead the dough until smooth and elastic, about 5-8 minutes.  Form the dough into a ball and place in a large, buttered bowl.  Make sure to turn the dough in the bowl to coat, cover with Saran and let rise in a warm, draft free place for about an hour.

Once the dough has doubled in size, divide the dough into 20 equal pieces.  Roll each piece into a ball and arrange on a buttered 9×13 pan.  Cover loosely with Saran and let rise again for about 45 minutes.  Using a floured bamboo skewer, or chopstick, make a deep crease down the center of each row of rolls.

Preheat the oven to 375 degrees and place them in the center of the oven.  Melt the remaining butter and brush the tops of the rolls.  Bake for 20-25 minutes or until golden brown.

You can reheat the leftover rolls in foil in a 350 degree oven.

Here’s the original.

Posted in Breads, recipe, Salads/Sides/Soups | Tagged , | 2 Comments »

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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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Pumpkinpalooza

November 3, 2011

As you may know, fall is one of my favorite times of year, especially now.  I got married in the fall.  I think it’s because, for a while anyway, you can count on some warm or at least sunny days and cool nights.  The leaves changing color are also a favorite.  Plus the food, especially pumpkin.

I have a top five of favorite pumpkin things.  Here they are in no particular order.

  1. Pumpkin Roll
  2. Pumpkin Butter Pie
  3. Pumpkin Donut Muffins
  4. Pumpkin Whoopie Pies
  5. Pumpkin Cinnamon Rolls

And now this recipe for pumpkin bread.  I found it here.  I altered it a bit.  I used some brown sugar, I love brown sugar. The original called for less pumpkin, but I hate trying to figure out what to do with the leftover, so I used the whole can.  I love how the chocolate chips compliment the bread.  I thought it may overwhelm it, but it doesn’t.  I also used pecans instead of walnuts.  I’m not a fan of the walnut and I usually buy a large bag of pecans from either Costco or GFS and keep it in the freezer.  I do the same thing with pecans.

Oh, and I’ve made it enough times to know that if you don’t have mini chocolate chips, that’s okay.  My pantry is stocked with various sized chocolate chips and this recipe is forgiving in that regard.  This would be perfect as a muffin, too or as a mini loaf to give away during the holidays.  I love to give out backed goods during that time and those disposable mini loaves are perfect for this.

Pumpkin Bread

  • 1/2 C Brown Sugar
  • 1/2 C Sugar
  • 1/2 C Vegetable Oil
  • 2 Eggs
  • 1-14 oz can Pumpkin
  • 1 1/2 C Flour
  • 1/4 t Salt
  • 1/2 t Cinnamon
  • 1/2 t Ground Cloves
  • 1/2 t Nutmeg
  • 1/4 t Allspice
  • 1/4 C Pecans, chopped
  • 1/2 C Chocolate Chips

In a large bowl, mix all ingredients except the nuts and chocolate chips with an electric mixer.  Stir in the nuts and chips.  Pour the batter into a prepared pan.

Bake for one hour in a preheated 350 degree oven, or until the center springs back when lightly touched.

Makes one loaf.

P.S. Thanks Allison for sharing your recipes!  Keep ‘em coming.

Posted in Breads, Breakfast, Desserts, recipe | Tagged , , , , , , , | 2 Comments »

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OMG It’s Pumpkin

October 22, 2011

We love cinnamon rolls.  I make them a few times a year, keep them in the freezer and then reheat them for a quick morning treat about once a month.  I even give them away at Christmas.  There’s nothing like the smell of cinnamon rolls while they bake in the oven, especially on Christmas morning.

But it’s also the time of the year when I obsess over pumpkin: pumpkin whoopie pies, pumpkin pie, pumpkin roll, pumpkin muffin donuts are just a few of the things I love to make.  I saw this recipe for pumpkin cinnamon rolls and I knew that I had to make it.  The recipe needed to be altered due to the fact that I no longer have a bread machine, plus I doubled it to so that I wouldn’t have any leftover canned pumpkin.

All I can say is wow!  This is so good.  It’s an unexpected twist on a favorite.  I’m looking forward to enjoying this for breakfast the morning of Thanksgiving, too.  It’s a perfect make ahead dish that will really get you in the mood for fall.

If you do plan to freeze them, ice them and then wap them in Saran and then foil.  Reheat them in the oven at 350 degrees for about 10 minutes if thawed and about 20-25 minutes if frozen.  You’ll know they’re ready to take out of the oven once you start to smell the cinnamon.  Just keep an eye on them, you don’t want them to dry out, you’re just re-heating them!

Pumpkin Cinnamon Rolls

  • Dough:
  • 1  C Milk
  • 4 1/2 t Dry Yeast (two packets)
  • 2 Eggs, beaten
  • 1-14 oz can Pumpkin
  • 2 T Butter
  • 6 1/2 C Flour
  • 1 C Brown Sugar
  • 2 t Salt
  • 1 1/2 t Cinnamon
  • 1/2 t Ground Ginger
  • 1/2 t Nutmeg
  • Filling:
  • 1/2 C Butter, melted
  • 1 C Brown Sugar
  • 4 t Cinnamon
  • 1 t Nutmeg
  • 1 t Ground Ginger
  • 1 t Allspice
  • Frosting:
  • 8 oz Cream Cheese, softened
  • 1/2 C Butter, softened
  • 1/2 C Maple Syrup
  • 1 t Vanilla
  • 4 C Powdered Sugar
  • 1/2 t Pumpkin Pie Spice

Combine the milk, butter and sugar in a sauce pan.  Scald the milk mixture.  Set aside for about 25-30 minutes.  Add the dry yeast  to the milk mixture and let it set for a minute.  Add the eggs, flour, salt, cinnamon, ginger, nutmeg, and pumpkin to the yeast mixture.  Blend well, the dough will be tacky.  Place the dough in a greased bowl, cover with a damp towel and let rise for an hour.

Generously flour the counter, place half of the dough on the counter and knead slightly.  Roll the dough into a 9×12 rectangle.  Combine the brown sugar, cinnamon, nutmeg, ginger and allspice in a small bowl.  Using your hands, spread some of the melted butter on the dough to cover , then add half of the brown sugar mixture.  Starting from longest side of the dough, tightly roll the dough toward you making sure to seal it once you have finished rolling it.  Use a sharp knife and cut the dough into 1 to 1 1/2 inch pieces.  Using some of the melted butter grease your pan(s).  I use the round aluminum cake pans, but use whatever you feel comfortable with.  I like the pans because they are easy to freeze, they allow for about 8 rolls and they are easy to give away.  Repeat with remaining dough.

Cover and let rise again for another hour.  Bake in a 375 degree oven for 20 minutes, or until golden brown.

While they are baking, make the frosting.  Cream the butter and cream cheese together.  Add the syrup, vanilla, pumpkin pie spice and powdered sugar.  Spread over the warm rolls.

This makes 4 pans of cinnamon rolls.

Posted in Breads, Breakfast, Desserts, recipe | Tagged , , , , | 5 Comments »

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