recipe

KNR, p. 35 “Kerrian’s Irish Soda Bread”

 


Our travels in Ireland led us to quite a few B&Bs and at each and every one, they served soda bread with breakfast. We liked the versions with raisins, so when we returned to the USA, Sheila baked and I taste-tested until we agreed on this recipe. Most people have it only on St. Patrick’s Day, when they pretend to be Irish, but we enjoy it all year round. No yeast required.

 

Kerrian's Favorite Irish Soda Bread
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 4 cups + 1 Tablespoon bread flour
  • 1/3 cup raisins
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups buttermilk
  • 1/4 cup vegetable oil
  • 1 egg yolk
  • 1 Tablespoon water
Instructions
  1. Preheat oven to 325. In the bowl of an electric mixer fitted with a paddle, combine 4 cups flour, raisins, baking powder, salt and baking soda. Mix on low speed for 2 minutes.
  2. In a stainless steel bowl, gently whisk the buttermilk and vegetable oil. Gradually add the buttermilk mixture to the dry ingredients while mixing on low speed until the dough forms a ball, 30-40 seconds. Scrape the dough away from the paddle and turn the dough ball over. Mix on low speed for another 30 seconds.
  3. Transfer the dough to a floured surface and knead vigorously with the heels of your hands until smooth, about two minutes. Form the dough into a round loaf. Pinch a small handful of dough and gently twist, being careful not to tear the dough from the loaf. Place the dough, pinched side down, on a baking sheet lined with parchment paper.
  4. Whisk the egg yolk with 1 tablespoon water, then lightly brush the mixture over the top of the loaf. Score the loaf by cutting a 1/4’’ deep ‘X’ into the top. Bake the loaf in the preheated oven for 50 to 55 minutes. The bread is done if a hollow sound is heard when the bottom is tapped with your finger. Allow the bread to cool to room temperature before slicing.

 

Serve with butter or honey. Makes a very nice toast. Enjoy!

*Photo by Patti Phillips

 

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KNR, p. 34 “Kerrian’s Lamb Stew”

St. Patrick’s Day will be here soon! Time to start gathering the ingredients for the St. Patrick’s Day party! We order the boneless lamb roast from the butcher now, so that he has plenty of time to get it from his distributor.

 

Kerrian's Favorite Lamb Stew
Author: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 3 Tablespoons olive oil
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon onion powder
  • 2 1/4 pounds boneless leg of lamb, cut into one inch cubes
  • 2 Tablespoons Worcestershire sauce
  • 1 Tablespoon A-1 sauce
  • 1 Tablespoon all-purpose flour from flour shaker
  • 4 cups organic chicken broth
  • 1 cup celery, chopped
  • 2 cups baby carrots, peeled
  • 3-4 red bliss potatoes, peeled, cut into 2 inch chunks (about 2 cups)
  • 1 cup fresh green beans, trimmed, cut into 1-2 inch pieces
  • Another Tablespoon flour if needed
  • Optional: ¼ cup barley (for an authentic Irish flavor)
Instructions
  1. Use 4-6 quart pot with lid.
  2. Warm olive oil in pot over medium heat, add sea salt and onion powder, stir.
  3. Place lamb cubes in the oil and sauté until brown on all sides, about 10 minutes. Add Worcestershire and A-1 sauces and stir, coating the meat. Sprinkle the flour over the mixture and stir, coating the meat.
  4. Add organic chicken broth and celery and stir. Place lid on pot and cook until celery is translucent, about 20 minutes.
  5. Add carrots and potatoes and stir. Add green beans and stir. (If adding barley, this is the time).
  6. Lower heat to low. Replace lid and cook until tender, another 60-65 minutes, stirring occasionally, adding more flour for thickening if necessary or thicken with mashed potatoes.
  7. Serve with traditional Irish brown bread.

 

If you love lamb as we do, this is a go-to stew. The recipe works with other meats, too, but our favorite version is with lamb.

Enjoy!

 

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KNR, p. 139 “Irish Brown Bread”

 

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.  🙂 

 

5.0 from 1 reviews
"Irish Brown Bread"
Author: 
Recipe type: bread
Cuisine: Irish
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 cup unbleached all-purpose flour
  • 3 Tablespoons light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 Tablespoons cold butter
  • 2 ¾ cups stone ground whole wheat flour, plus additional Tablespoons if needed
  • ¼ cup regular or quick-cooking rolled oats
  • 1 ½ cups buttermilk
  • 4”x8” loaf pan
  • non-stick cooking spray
Instructions
  1. In a mixing bowl, blend all-purpose flour, brown sugar, baking soda, baking powder and sea salt.
  2. Cut in butter until mixture forms pea sized crumbs.
  3. Stir in whole wheat flour and oats.
  4. Add buttermilk, using bread hook if available. If mixture is sticky, add in more whole wheat flour, 1 Tablespoon at a time, just until the dough has a smooth, dry surface.
  5. Place dough ball on a lightly floured board and knead 6-7 times, shaping into a loaf.
  6. Spray 4”x8” loaf pan with non-stick spray and place dough in the pan.
  7. Bake at 400 until golden brown, about 45-50 minutes.
  8. Test for doneness with metal skewer.
  9. Remove from pan immediately and cool on rack.
  10. Let rest for 10-15 minutes before slicing.

 

Serve with butter, jam, or honey and enjoy!

 

*Photo by Patti Phillips

 

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