Celebrate the taste of Ireland in these wonderful scones from King Arthur Flour, with a touch of Irish cream liqueur to make them the perfect addition to your St. Patrick’s Day menu.
Continue readingIrish Cream Scones
Brown Butter Soda Bread
In celebration of St. Patrick’s Day we are sharing a delicious Soda Bread recipe from the Parlsey Thief (adapted from Bon Appetit). “This evening, I am making the traditional St. Patrick’s Day dinner of corned beef & cabbage. It’s my first time attempting it, as we usually go to my Mom’s house for the holiday. I won’t be documenting the meal, due to the fact that we will be eating late. But, I did make the bread early enough to share that! My Mom makes the best Irish soda bread. We’ve already had quite a bit of it over the past few days. She makes hers with raisins. And if there are raisins in anything, I can be guaranteed that the Bozo’s will go no where near it. Irish soda bread is an American tradition. It’s typically made with raisins & caraway seeds. Ironically, they don’t make Irish soda bread in Ireland…there, it’s called Brown bread & has neither of those ingredients in it. I am hoping the Bozo’s will eat it, as I see very little corned beef & cabbage being ingested by them tonight.” Katie, The Parsley Thief
Brown Butter Soda Bread
Adapted from Bon Appétit, February 2006
Makes 2 loaves
Ingredients:
3 1/2 cups flour
1/2 cup old-fashioned oats
1 tablespoon sugar
1 tablespoon caraway seed, plus more for top of loaves
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt 1/2 stick unsalted butter
1 3/4 cups buttermilk beaten egg white Preheat the oven to 375 degrees.
Directions:
Combine the flour, oats, sugar, caraway seeds, baking powder, baking soda & salt in a large mixing bowl. Whisk to blend. In a small saucepan, melt the butter over medium heat, stirring, until it begins to brown {about 3 minutes}. Add the melted butter & buttermilk to the dry ingredients. Stir with a fork until the flour mixture is moistened. Dump the dough out onto a floured work surface & knead gently, until the dough just comes together {about 7 turns}, do not overwork the dough! Divide the dough in half. Shape each half into a ball. Place the rounds on an ungreased baking sheet, spacing about 5″ apart. Brush the tops with the egg white & sprinkle with caraway seeds. Using a sharp knife, cut a 1/2″ deep X in the top of each loaf. Bake until the bread is golden brown & a tester inserted into the center comes out clean, about 45 minutes. Transfer the loaves to a cooling rack & cool for 30 minutes before serving. Serve the bread warm with butter. Click here for the printable recipe.
