Monday, March 9, 2009

Soda bread is an Irish favorite

If you're like countless others who happily look forward to St. Patrick's Day, you prepare your celebration. You rummage through the closet in search of green clothing, decorate your home with shamrocks and leprechauns, and search for Irish recipes in your cookbooks.

Before you finish your menu, be sure to include soda bread. Sliced thick, slathered with butter, and served with other typical Irish foods, soda bread is a tasty contribution to festive St. Patrick's Day meals.

With a history spanning more than two centuries, soda bread is a traditional Irish specialty. The first loaf, consisting of little more than flour, baking soda, salt and sour milk, made its debut in the mid-1800s when baking soda found its way into Irish kitchens.

At the time, bread-making in rural Ireland was carried out domestically using minimal ingredients, equipment and finesse. Baking soda offered home cooks the opportunity to broaden their repertoire of recipes.

Providing a quick, convenient and reliable leavener, baking soda was simple to work with and easy to store. It also produced a better- tasting bread than what was originally available in the 19th century, and soda bread soon became a staple of the Irish diet.

Today, soda bread is enjoyed throughout the world. Many take pleasure in its tangy flavor, dressing it with butter and preserves for breakfast, eating it with cheese for a light snack -- or serving it as an accompaniment to a celebratory feast.

Since it's a quick bread, it's simple to prepare. The ingredients come together in a matter of minutes and the loaf is ready to eat in under half an hour.

Soda bread can be made with a variety of flours, and can have differing flavors and textures from added dried fruits, herbs and seeds. The Culinary Institute of America's version, made with the addition of sugar, raisins and caraway seeds, uses white cake flour for a light, tender crumb.

"Like most baked goods, soda bread doesn't keep for long," John Reilly, associate professor in culinary arts at The Culinary Institute of America, says. "If properly cooled, wrapped well in plastic, and stored at room temperature, it will maintain its quality for about two days."

To keep the bread moist and preserve its unique texture, some traditional recipes recommend wrapping freshly baked loaves in a clean tea towel while they cool.

When serving, divide the bread into quarters using the cross on top of the loaf as a guide. This characteristic marking, cut into the dough before baking, allows ample room for the loaf to expand in the oven and provides four pre-portioned sections, also known as "farls."

Legend suggests that the cross is sliced into the bread to scare away evil spirits. Truth or folly, soda bread wouldn't be soda bread without it.

THE RECIPE

The following recipe is from The Culinary Institute of America's "Breakfasts & Brunches (Culinary Institute of America)" cookbook (Lebhar-Freidman, 2005).

SODA BREAD
Makes 2 loaves or 16 rolls.

Ingredients:
4 cups cake flour
1 tablespoon baking soda
1/2 cup sugar
1/4 teaspoon salt
1/4 cup vegetable shortening
1 cup dark raisins
1 tablespoon caraway seeds
1 cup cold milk

Directions:
Preheat the oven to 400 F. Prepare a baking sheet by spraying it lightly with cooking spray or lining it with parchment paper.

Sift the flour, baking soda, sugar and salt together into a large bowl. Using a pastry cutter or two knives, cut the shortening into the dry ingredients until it resembles coarse meal. Add the raisins, caraway seeds and milk. Mix the dough until just combined; avoid overmixing as this will cause the dough to toughen.

Turn the dough onto a lightly floured surface and press into a ball. Form the dough into two equal loaves, or cut into 16 equal pieces to make rolls. Dust with flour and with a sharp knife lightly score an "X" across the top of each roll or loaf.

Bake the soda bread until it is lightly browned and sounds hollow when tapped on the bottom, about 8 to 10 minutes for rolls and 25 minutes for loaves. Wrap the bread in a tea towel directly after you take it out of the oven. Cool the soda bread in the tea towel on a wire rack before serving.

It can be held at room temperature for up to 2 days or frozen for up to 4 weeks.

Nutrition information per 2.5-ounce serving: 210 cal., 4 g pro., 41 g carbo., 4 g fat, 520 mg sodium, 0 mg chol., 1 g fiber.

source: Deseret News (Salt Lake City) , Mar 15, 2006 by The Culinary Institute
Copyright © 2006 Deseret News Publishing Co.


THE RECIPE

Irish Soda Bread
IRISH SODA BREAD
source: BrylaneHome
Ingredients:
3 cups All Purpose Flour
1 tbsp. Baking Powder
1 tsp. Baking Soda
1/4 cup Butter (melted)
2 cups Buttermilk
1 Egg (lightly beaten)
1 tsp. Salt
1/3 cup White Sugar

Directions:
Pre-heat oven to 325° F (165° C). Grease a 9x5 inch loaf pan. Set aside.
Combine baking powder, baking soda, flour, salt and sugar in a bowl.
Blend egg and buttermilk together and add to bowl. Mix until moistened.
Stir in melted butter.
Pour mixture into prepared greased pan.
Bake for 65 to 70 minutes or until toothpick inserted in center of bread comes out clean.

Cool loaf on a wire rack, then wrap in foil for several hours or overnight for best flavor. Enjoy!

SPECIAL OFFER:

BrylaneHome: 20% Off Favorite Item, use BHA01020 at checkout via this link


MAY WE SUGGEST?

The Irish Pub Cookbook
The Irish Pub Cookbook, available at Amazon
Talk about the luck of the Irish! One of the most beloved of Irish institutions (there are more than one thousand in Dublin alone), the traditional pub has served generations as the venue for local gossip, sporting news, a ceilidh or two, literary soirees, real estate deals, political debates, revolutionary plots, and, lest we forget, for knocking back a pint of Guinness or a "ball of malt." The food's not bad either—as The Irish Pub Cookbook so deliciously demonstrates. It's a celebration of over 70 pub classics: thick soups and stews; savory tarts and meaty pies; big bowls of salad (times change!); and desserts of the seconds-are-always-appropriate variety. There's shepherd’s pie, fish and chips, seafood chowder, and whiskey bread pudding for those with a taste for the quintessential. Contemporary specialties such as Bacon, Blue Cheese, and Courgette Soup; Salmon Cakes with Dill and Wine Sauce; Braised Lambshanks with Red Currants; and White Chocolate Terrine spotlight modern Irish cooking's richly deserved acclaim. Complete with pub photos, history, and lore, nobody leaves hungry when The Irish Pub Cookbook is in the kitchen.



THERE'S STILL TIME TO PERSONALIZE YOUR KITCHEN:

Woven Basket with Liner - St Patrick's Day
Woven Basket with Liner - St Patrick's Day: linkicon
Serve your snacks, treats or holiday cookies with flair in our lovely honey-colored Woven Basket. Woven from natural willow, it measures a generous 16 1/2"Lx13"Wx6 1/2"H to hold plenty of treats. Decorate our Woven Basket with one of our pretty seasonal basket liners. We'll embroider your family name, up to 12 characters. All liners are drawstring to secure them snuggly on our basket. 100% cotton. Hand wash.

Hungry for more? Browse our Irish recipes on St. PAtrick's Day menu page at Recipes.it (link).

Remember! You can always share your favorite recipes! Write to recipereq[AT]recipes.it

No comments:

Post a Comment



Summer Fun Recipes with Aerolatte FrothersAerolatte Frother Models

SUMMER FUN RECIPIES

 
Cappuccino is only one of the great coffee drinks that can be made with the aerolatte® frother. Explore a little and try these amazing Italian treats created by Marco Finocchiaro, Italian gourmet for aerolatte®.
All recipies and content Copyright 2008 Green Lane/aerolatte.
Banana and cinnamon milkshake© - hot or cold
The banana and cinnamon combination can be refreshing in summer or very warming in winter when made with hot milk. Make it with ¼ volume of banana purée to ¾ volume of milk (remembering to only fill the glass 1/3 full). Froth it with the aerolatte® frother into a smooth high foam and dust with cinnamon. It's delicious.
Caffè frappée© - in seconds
Remember that great holiday in Greece with the groovy little coffee frappées they served? With instant coffee, you can make a cold coffee frappée in seconds. Put one teaspoon of instant coffee in half a glass of cooled still water; add a drop of sugar if required and froth it up with the aerolatte® frother! Add a little bit of Irish cream liqueur with the instant coffee to make this a summer drink to remember.
Chocolate milk©
Regular drinking chocolate enters a new dimension with the aerolatte® frother. Use natural chocolate or cocoa - avoid using instant chocolate powders with emulsifiers, which do not froth well. Don't worry that normal drinking chocolate advises only to use hot milk - the aerolatte® frother will dispense the chocolate granules through the milk.

Fill your glass one third with fridge cold milk and add one or two small spoons of chocolate powder. Whisk together with the aerolatte® frother and you'll have the richest tasting chocolate drink. Try adding some orange liqueur to give it a whole new aspect. Can also be used with hot milk


Coffee milkshake© - in seconds
Of course, you can make a coffee milkshake very quickly with one regular small spoon of instant coffee into a high-sided glass. Fill the glass to a third of its height with fridge cold milk. Whisk it with the aerolatte® frother for a delicious smooth frothy coffee milkshake.
Fruit milkshakes© in less than a minute
The basic recipe for a fruit milkshake is to use two parts of chilled milk (the colder the better) to one part of cold fresh juice. Fill a tall glass or aerolatte® Shakes tumbler to a third of its volume. The aerolatte®will froth and expand the mixture up to the rim of the glass in less than a minute.
 
Sometimes, I add a small spoon of sugar to bring out the fruity taste - it's a matter of personal preference and has no impact on the "frothability" of the milk. These fruit juices make great shakes: lemon, orange, grape, honey melon, pineapple, banana, strawberry, wild berry, apple and pear. You can use almost any kind of fresh fruit - if it is puréed or liquidised before you add it to the cold milk. Using the aerolatte® frother is the simplest way to make a really delicious and healthy milkshake. Try using skimmed (0% fat) milk and puréed fruit for a great, fat-free, healthy treat.

Experiment and discover new tastes by using your favourite juices in different combinations, for a vitamin packed, health drink.


Honey milk©
Don't forget one of my personal favourites, a drink that always reminds me of sweet Summer days in Italy - honey milk. This healthy drink is given a new twist when prepared with the aerolatte® frother.
 
Put a small spoon of liquid honey in a high-sided glass, which is a third full of fridge chilled milk. Whisk with the aerolatte® to the rim. Take two amaretto cookies and finely crush them. Sprinkle these on top of the frothed milk.

You can also try this with hot milk as a wonderful winter warmer.


Mixed fruit milkshakes©

With a little extra effort you can combine different fruit juices. But remember to fill the tumbler to only a third of its height to allow for the drink to expand. Here are a few of the combinations I particularly like:

¼ of pear juice, ¼ peach juice and ½ ice cold milk
¼ of pear juice, ¼ cherry juice and ½ ice cold milk
¼ of strawberry juice, ¼ grape juice and ½ ice cold milk
¼ of orange juice, ¼ pineapple juice and ½ ice cold milk
¼ of pear juice, ¼ kiwi juice and ½ ice cold milk
¼ of peach juice, ¼ orange juice and ½ ice cold milk
1/5 honeydew melon, 1/5 pineapple juice, 1/5 papaya juice and 2/5 cold milk
1/6 papaya juice, 1/6 orange juice, 1/6 puréed banana and ½ cold milk


All recipies and content Copyright 2008 Green Lane/aerolatte