During the pandemic, we’ve tried a few quick bread recipes, because yeast cannot be found anywhere. This bread is so creamy and moist that it’s going to be on the menu at the Kerrian house long after Covid19 has left the planet. Sheila played around with the balance of peppers, and finally decided to leave out habanero pepper, since that one is harder to find in the average grocery store. We can toast the cheesy bread for breakfast or serve it for lunch/dinner with chili.
1/4 cup drained, diced jalapeno peppers (canned Old El Paso works well)
2 Tablespoons diced fresh red bell pepper
1 extra large egg
1 cup 2 % milk
3 Tablespoons melted margarine
Thoroughly whisk dry ingredients together in large bowl.
Add shredded cheese, jalapeno peppers, and red bell pepper, and stir.
Combine milk, egg, and butter in small bowl and beat lightly with a fork.
Make a well in the center of the cheese/flour combination and pour the liquid into the well. Blend dry and wet ingredients together with a large spoon, being careful to spread the peppers throughout.
Pour the mixture into a greased and floured 9”x5” bread pan.
Bake for 45+ minutes in 350 degree oven until golden brown on top and done in the center - skewer inserted in center will come out clean. Edges of the loaf should pull away from the sides of the pan in final five minutes of baking.
Cool in the pan on a rack. Slice, serve and enjoy.
First and foremost, the listed ingredients have been easy to find at the store. We make extra every time and pass it around to the neighbors. Give it a try. 🙂
Ireland is a fabulous place to visit from Spring right through early Fall. The country has plenty of top-notch scenery, challenging golf courses, stud farms, and castles galore. And, it has all that really great food. Sheila and I had loads of fun going from tea room to pub to restaurant, sampling traditional Irish dishes.
The one constant at lunch wherever we went was the dense brown bread. It varied slightly in taste with different bakers, but it was usually served with soup or at afternoon tea, with jam, butter or honey.
Of course, when we came back to the States, Sheila and I created our own version of the bread so that we could serve it on St. Patrick’s Day. Yes, it is on the table with the soda bread, giving our guests a chance to try both. To be clear, Sheila does the baking and I do the tasting and cleanup. We make a great team in the kitchen. 🙂
Sheila and I eat in a lot of pubs whenever we visit Ireland. The food is tasty and in most places, is real comfort food. In order to get through those damp, cold Irish winters, food needs to be the hearty stick-to-your-ribs kind. We saw Vegetable Cobbler on the menu in a Killarney pub and thought it was a misprint. After all, we eat cobbler at home, but it’s always made with fruit – loads of different kinds of fruit, but always fruit.
We found out that Irish pubs rarely serve fruit cobbler and instead, go for a savory version and serve it as an entree. Until that day we had been served mashed potato topped stew and pie crust topped stew, but the gal told us that those were meat toppings. The cobbles (biscuits) are used primarily with an all vegetable stew. We learned something new every day!
Here’s the recipe that Sheila came up with to use with our year round hearty vegetable dishes. She modified her regular biscuit recipe and now it reminds me of those cheesy biscuits we get at restaurants here in the States.
1 teaspoon dried oregano (or rosemary, depending on the vegetable stew seasonings)
1 jumbo egg, slightly beaten
3/4 cup milk
Aluminum cookie tray
Preheat oven to 425 degrees (F)
Mix the flour and salt together in a large bowl
Add the butter/margarine and mix together with a fork or pastry blender
Mix in 2/3 cup cheese and all the oregano (or rosemary). Set aside.
Place the milk in a small bowl.
Add the beaten egg to the milk and stir together.
Add 1 cup of milk-egg mixture to the dry ingredients and mix together to form a soft ball of dough.
Add more of the mixture if needed to include all the dry ingredients in the ball.
Roll out dough (on a lightly floured surface) to about a 1/2 inch thickness.
Use a lightly floured glass or lightly floured cookie cutter to cut two-inch circles.
Add the cobbles to the top of your stew.
Brush with leftover milk-egg and sprinkle the leftover cheese on top.
Bake at 425 degrees for 10-12 minutes or until golden brown.
We love that the ‘cobbles’ can also be baked on their own and eaten as an alternate bread at any meal. I taste-tested quite a few of these to make sure that the recipe was just right. 😉
If you are making the biscuit/cobbles without the stew, or have extra dough that doesn’t fit on top of the stew (as we did in the photo above) line the aluminum cookie tray with parchment paper, and increase the baking time to 13-14 minutes. Eat warm right out of the oven and serve with butter/margarine.