Sweet Soda Bread

This is my other recipe for quick Irish Soda Bread.

It's a slightly sweet version that's especially

nice with coffee or tea.

 Butter, an egg, baking powder and sugar are
added to my classic Irish Soda Bread.
You can also add 1C of raisins. 

Then it's called Spotted Dog.

If you don't have buttermilk combine 1C milk

with 1t apple cider vinegar and let sit for 5 mins.

Whisk in the egg and the melted butter.

 Combine with the dry ingredients and lightly mix.
Dough will be sticky
(see my classic recipe.)

Put into a greased pan and cut a cross on top.

Spread with 1T reserved liquid ingredients.

Bake @375 for about 45 minutes, or

until golden.

 Eat warm with lots of butter.

Good with soups, chili, or just with butter and jam.

It's nice toasted too.

A very easy quick bread for any
time of the year!

Sweet Soda Bread

4C flour
4T sugar
1T baking powder
1t soda
1/2t salt
1-1/2C buttermilk
1 stick butter, melted
1 egg

Combine dry ingredients in a large bowl
In a measuring cup whisk the
buttermilk or soured milk
with the egg and melted butter.
Add all but about 1T to the dry ingredients,
(reserving  1T in the cup)
Mix gently until the dough comes together.
Turn onto floured board and knead a few
times and form into a disk. Put into
a greased pan and cut a cross on top.
Spread the reserved buttermilk
mixture on top with your fingers.
Bake @375 until golden, about
45 minutes.
Serve warm with butter.
tip: add the  buttermilk gradually
stirring just until the dough comes
 together. Work quickly and
gently. Don't overwork.

Enjoy!

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Real Irish Soda Bread

It takes mere minutes to mix this

quick soda bread and get it in the oven.

You can have warm, fresh baked bread 

 anytime you want in under 45 minutes. 

Authentic Irish Soda Bread has only

4  simple ingredients.

Flour-Soda-Salt-Buttermilk

Things you probably have on hand.
There is another version of Soda Bread
(officially called soda cake) that
is sweeter and I will posted HERE.

 If you don't have buttermilk you can mix 

1C milk with 1t cider vinegar and let it 

sit for 10 minutes. It should be room temp. 

 Combine the flour, salt, and baking soda. 

Make sure the soda is fresh and hasn't expired

(use expired soda HERE).

Add just enough sour milk so that the dough

 holds together. Mix lightly. It will be sticky. 

Don't overwork it.

 Turn it onto a floured board and use your

 floured hands to gently knead it a few times

 and shape it into a disk.

 Put it into a greased pan: pie pan or cake pan.
Cut a cross on top. That's traditional and help
it to bake and split evenly.
It also lets the fairies out....so they say.

A cast iron skillet is my favorite.

Bake in a hot 375 oven for about 35 minutes,

 until golden.

Eat it warm slathered with butter. YUM!

 This is not just for St. Patrick's Day.

It's so easy, you'll want it when you serve soups or

chili. It's nice for afternoon tea with butter
 and jam, or toasted in the morning.

Or, how about a grilled cheese sandwich
for lunch? Made with white cheddar cheese
and fresh pesto.

Real Irish Soda Bread
3 C flour
1 t baking soda
1 t salt
1C to 1-1/2 C buttermilk

Combine the flour, salt, and soda.
Add enough buttermilk to hold it all
together. Start with 1C. Stir gently.
Turn onto a floured surface and knead
gently a few times. Shape into a disk
and put it into a greased pan.
Bake in preheated oven for about
35 minutes, until golden.
Serve warm with lots of soft butter.
Toast the next day for breakfast.

Enjoy! 

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Christmas Spiced Loaf

Christmas Spiced Loaf

This festive bread can be made ahead and frozen and makes a lovely treat for breakfast on Christmas morning

Serves 6-8

Prep time:  2 hours 40 minutes

Cooking time:  1 hour 10 minutes

Ingredients

450g strong white flour, plus extra for dusting

Pinch of salt

2 tsp mixed spice

115g unsalted butter, chilled & diced

7g sachet easy blend dried yeast

115g unrefined caster sugar, plus extra for dusting

115g currants

115g raisins

50g mixed peel, chopped

1 orange, zest only

1 egg, beaten

150ml milk, warmed

Vegetable oil, for oiling

1 egg, beaten for egg wash

½ tsp ground cinnamon 

Preparation method

1.  Sift the flour, salt and mixed spice into a bowl and rub in the butter until the mixture resembles breadcrumbs.  Stir in the yeast, sugar, dried fruit, mixed peel and orange zest, then add the egg and the warm milk and bring together to form a soft dough.

2.  Knead the dough briefly on a floured work surface.  Flour a clean bowl and add the dough.  Cover the bowl and leave to rise in a warm place for 2 hours.

3.  Preheat the oven to 180°C/Gas Mark 4 and oil a 900g loaf tin.  Knead the dough again briefly then pace it in the tin, cover and leave to prove for 20 minutes.  Use a little egg wash to brush the loaf, and sprinkle with a little caster sugar and ground cinnamon.

4.  Bake in the oven for 1 hour 10 minutes, the loaf should be golden and well risen.  Leave to cool in the tin.

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Sticky Gingerbread

Sticky Gingerbread

A deliciously spicy and sticky ginger cake originating from northern England – brings back childhood memories of family Sunday teas.

Serves 10 pieces

Prep time:  10 minutes

Cooking time: 1 hour

Ingredients

225g/8 oz self-raising flour

1 tsp bicarbonate of soda

1 tbsp ground ginger

1 tsp ground cinnamon

1 tsp ground mixed spice

115g/4 oz unsalted butter, chilled and diced

115g/4 oz golden syrup

115g/4 oz dark brown muscovado sugar

275ml/9 fl oz milk

1 free range egg, beaten

Method

1.       Preheat the oven to 180°C/350°F/Gas mark 4.

2.      Sift the flour, bicarbonate of soda, ginger, cinnamon and mixed spice into a large bowl.  Add the butter and rub into the flour with the tips of your fingers until you have a mixture that looks like breadcrumbs.

3.      Pour the treacle and syrup into a small pan and melt gently until runny and then set aside.

4.      Put the sugar and milk into another pan and gently heat and stir until the sugar dissolves.  Set aside until lukewarm then whisk the milk into the flour mixture followed by the treacle mixture and then the egg.  Mix all together until you have a thick batter just like double cream.

5.      Pour into a 900g/32 oz loaf tin about 26cm x 13cm x 7cm , greased with butter and lined with grease proof paper.  Bake in the oven for 45 minutes or until a skewer put into the centre comes out clean.  Leave to cool then remove from the tin and wrap in foil for at least a day before cutting it.  The bread will get stickier the longer you leave it.

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Stuffed Focaccia

Stuffed Focaccia

A most warming and fragrant rustic bread stuffed with Spinach, Parmesan, Olives, Mozzarella & Herbs... I can only describe this as moreish – you can’t get enough of it!

Serves 6

Prep time: 2 hours

Cooking time: 30 minutes

Ingredients

450g/16oz Strong Plain White Flour, sifted

7g/2 tsp dried yeast

4 tbsp extra virgin olive oil

300 ml warm water

100g/3 ½ oz spinach

125g/4 ½ oz mozzarella cheese, chopped

2 tbsp parmesan cheese

4 tbsp/16 kalamata olives, pitted & chopped

2 tsp thyme leaves

1 tsp rosemary, chopped (plus extra for decoration)

Salt & freshly ground pepper

Sea salt for sprinkling

Method

1.  Place the flour in a large bowl and mix in the yeast, make a well in the centre and pour in the oil and water.  Mix together.

2.  Do not worry if the dough is too wet and sticky just add extra flour.  Knead the mixture on to a floured surface for at least 10 minutes until you have smooth and elastic dough.  Put the dough into an oiled bowl, cover with a tea towel and leave to rise in a warm place for 1 ½ hours until it has almost doubled in size.

3.  Meanwhile blanch the spinach in boiling water for 1-2 minutes, drain and rinse with cold water.  Squeeze the spinach to remove all excess water and place in a bowl with the mozzarella, olives, thyme and rosemary. Season and mix well.

4.  Preheat the oven to 220°C/425°F/gas mark 7.  Brush a 25cm loose cake tin with oil.  Punch the dough and divide it into two pieces, roll one piece slightly bigger than the other.  Place the larger piece on the bottom of the tin and mould the dough around the sides so it is slightly higher than the base.

5.  Spread the spinach mixture over the base and leave a gap 1cm from the edge.  Brush the edge with water and place the other rolled piece of dough on top pressing the edges to seal.

6.  With your finger press the dough all over and pierce in places with small snips of rosemary and then brush with extra virgin olive oil.  Sprinkle the bread with sea salt and place in the oven for 30 minutes until risen and firm.

7.  Remove the focaccia from the oven and let rest for 10 minutes in the tin and then place on a wire rack to cool slightly.  Serve whilst warm.

Cooks Tips

*  If you are lucky to have some focaccia leftover it will make a delicious lunch.

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the BEST Banana Bread

The Best Banana Bread

This has to be the BEST banana bread I have ever tasted.  It is very easy to make with perfect results every time... a perfect breakfast!

Makes 10 slices

Prep time: 20 minutes

Cooking time: 1 hour
Ingredients

285g/10oz plain flour

1tsp bicarbonate of soda

½ tsp salt

110g/4oz butter, softened plus extra for greasing

225g/8 oz caster sugar

2 eggs

4 ripe bananas mashed

85ml/3fl oz buttermilk

1tsp vanilla extract

Method

1.  Preheat oven to 180°C/350°F/Gas mark 4.

2.  In a large bowl cream the butter and sugar together until you have a light and fluffy mixture.  Mix in the eggs, mashed bananas, buttermilk and vanilla extract. 

3.  Sift in the flour, salt and bicarbonate of soda and fold into the mixture.

4.  Grease a 20cm x 12.5cm/8in x 5in loaf tin and pour in the cake mixture.

5.  Place in the oven and bake for an hour or until risen and golden brown.  Remove from the oven and cool in the tin for 5 minutes then place on a wire rack to cool completely before serving.  Enjoy. 

Cooks tips

v  Make sure to use over-ripe bananas and the right size cake tin. 

v  If you do not have buttermilk you can use normal milk mixed with 1 ½ tsp of lemon juice or vinegar.

  

For all your kitchen & cooking needs please visit http://www.recipe-shop.co.uk

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Tea Time Scones

In honor of the Royal Wedding tomorrow
 I'm making scones.
 We can enjoy these with tea while we watch a bit of the festivities.

This is my favorite scone recipe because it's so easy.

They take just a few minutes to prepare.

 Combine the dry ingredients.

 Stir in the cream.

 Knead a bit.

 Flatten into a circle and cut out into circles or wedges.

 Place on a foil lined baking sheet. Brush with melted butter and a sprinkle of sugar.

 Bake until golden at 425 for 15-20  minutes.

 Serve warm with raspberry jam and butter, whipped cream or clotted cream.

CHEERIO!

Tea Time Scones

2 C flour

1/4 C sugar

1 T baking powder

1/2 t salt

Mix well then stir in

1-1/4 C heavy cream

(1/2 C currants or dried cranberries, optional)

Knead on a floured surface 6-8 times.

Pat out into a circle. Score and cut, or cut into circles.

Place on a foil-lined baking sheet.

Brush the tops with  2 T melted butter 

and a sprinkle, about 1 T sugar.

Bake until golden at 425 for 15-20  minutes.

Serve warm with jam, butter, whipped cream or clotted cream.

Enjoy!

Links: My Romantic Home

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Sour Cream-Dill Bread

This is a savory quick bread.

 It's moist and deliciously flavored with cheddar cheese, sour cream and dill weed. 

It takes 5 minutes to mix up.

Combine all but the Bisquick.

Then add the Bisquick and stir just until moistened.

Pour into a well greased loaf pan.

Bake until golden.

I couldn't resist and cut a slice while it was still warm.

Sour Cream-Dill Bread

3 C biscuit baking mix (Bisquick)

1-1/4 C shredded Cheddar cheese

3/4 C milk

1/2 C sour cream

1 egg

1 T sugar

3/4 t dill weed

3/4 t dry mustard

Combine all in ingredients, except Bisquick.  Add Bisquick and stir just until moistened.

Pour into a well greased 9x5 loaf pan. 

Bake at 350 for 45-50 minutes or until golden brown.

Cool 5 minutes. Loosen sides of loaf from pan; remove from pan and cool completely.

Serve or wrap tightly and store in refrigerator up to 10 days, or slice and freeze.
Very good toasted the next day!

Enjoy!

Links: Type A, Coastal Charm, Funky Junk

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Beer Bread

Homemade bread in under an hour.

 This is the easiest bread that you'll ever make!  It's a quick bread that goes great with a big bowl of soup for dinner and then toast it up the next morning for breakfast with  butter and jam.

Whisk together the dry ingredients.

Stir in the beer just until combined. Don't over mix.

Pour into a greased loaf pan and drizzle with a little melted butter.

Bake for 45 minutes until golden brown.

Let sit for 10 minutes.

Remove to a cutting board.

Slice butter and enjoy warm.

Beer Bread

3 C flour

3 T sugar

1 T baking powder

1 t salt

12 oz beer

1 T melted butter

Combine dry ingredients with a whisk. Add beer and stir just until blended. Scrape into a sprayed loaf pan. Drizzle the melted butter over the top. Bake at 375 for 45 minutes until golden brown. Let sit 10  minutes then remove from pan.

Enjoy warm, freshly baked bread anytime!

options: add 1T fresh or 1t dried herbs
add 1C grated Cheddar cheese

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