Start a thread for St. Patrick's Day? We have Oktoberfest but not St. Paddy's!

I'm oven cooking my corned beef this year from a recipe I saw in Penzey's Magazine

cooks at 200° for about 11 hours. They also have a recipe for the potatoes done separately. Then I will do the World's Best Braised Green Cabbage per the above post.

 
I baked this yesterday, it makes a lot of batter---enough for a big roasting pan size sheet cake.

I had borrowed 2 roasters from work for my Saturday dessert baking, and I figured I should return the pans with something baked in at least 1. It is a beautiful cake and I frosted the sheet cake with just 1/2 of the ganache----but I whipped it before pouring on the cake. I'll post a picture tomorrow.

 
Marilyn O'Reilly's Irish Soda Bread - posted by charlie

This is fantastic! Originally posted by charlie. (My notes are in parentheses).

MARILYN O' REILLY'S IRISH SODA BREAD

INGREDIENTS:

3 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter
2 Tbsp caraway seeds, optional (I used them)
1 cup raisins or currants (I used currants)
1 cup buttermilk (I used homemade)
1 egg

DIRECTIONS:

Set a rack in the middle level of the oven and preheat to 400 degrees. (I lined a baking sheet with parchment paper).

In a mixing bowl, combine the flour, sugar, baking powder, soda and salt and stir well to mix.

Add the butter and rub in until the butter disappears into the dry ingredients.

Stir in the caraway seeds if used and the raisins. (or currants).

In a small bowl, whisk the buttermilk and egg together and mix into the dough mixture with a rubber spatula.

Turn the dough out on a floured work surface (I used a well-floured silpat), and fold it over on itself several times, shaping it into a round loaf. (I used well-floured hands). Transfer the loaf to one cookie sheet or jelly roll pan covered with parchment or foil and cut a cross in the top.

Bake for 15 -20 minutes, then reduce heat to 350 F and cook for about 15 to 20 minutes more, until well colored and a toothpick plunged into the center emerges clean. (I baked about 20 minutes, then reduced the heat and baked another 18-20 minutes).

Cool the soda bread on a rack and serve with plenty of sweet butter and bitter orange marmalade.

Makes one large loaf.

By Marilyn O' Reilly

http://www.foodnetwork.com/recipes/marilyn-oreillys-irish-soda-bread-recipe/index.html

 
oh, I'm gonna try this. Ms. O'Reilly's is my favorite, but it's a dessert. The ones I had in Ireland

were "bread-ier" and even though I brough home the recipe from the B&B we stayed in (Mrs. Walsh's) it didn't taste the same. Of course, I wasn't eating it with eggs that had just popped out of the chicken or bacon/ham that had been walking in the fields in the not too distant past. Nor were wheat fields swaying outside a window outlining the hills of Connomera. But I did lug home a big brown tea pot, so there's that!

Thanks for the memory, Anna!

 
You must log in or register to reply here.
Back
Top