Archive for the ‘Bread’ Category

Irish Soda Bread

I made this along with the stew. Soda bread is an acquired taste and can be quite bland. My husband found it not very interesting, but I enjoyed dipping it in the stew.

Irish Soda Bread (epicurious.com)

3 1/2 cups all purpose flour (I did half whole wheat!)
2 tablespoons caraway seeds (optional, I skipped)
1 teaspoon baking-soda
3/4 teaspoon salt
1 1/2 cups (about) buttermilk

Preheat oven to 425°F. Lightly flour baking sheet. Mix flour, caraway seeds (skipped), if using, baking soda and salt in large bowl. Mix in enough buttermilk to form moist clumps. Gather dough into ball. Turn out onto lightly flour surfaced and knead just until dough holds together, about 1 minute. Shape dough into 6-inch-diameter by 2-inch-high round. Place on prepared baking sheet. Cut 1-inch-deep X across top of bread, extending almost to edges. Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer bread to rack and cool completely.


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Four-Cheese Focaccia

I attempted to make a four cheese foaccia. I didn’t let it have enough time to rise and overcooked it slightly, but given enough time to make it right, I think it could be really good. Give it a shot and let me know if you liked it or not.

Four-Cheese Focaccia (Epicurious.com)

1/4-ounce package (2 1/2 teaspoons) active dry yeast
1/2 teaspoon sugar
1 cup lukewarm water
3 1/2 cups unbleached all-purpose flour
1 teaspoon table salt
5 tablespoons olive oil
3/4 cup freshly grated Parmesan
1 cup grated whole-milk mozzarella (about 1/4 pound)
1/2 cup finely crumbled Gorgonzola (about 2 ounces) (I skipped this cheese)
1 cup grated Fontina (about 3 ounces)
1 small onion, sliced thin
1 teaspoon coarse salt, or to taste

In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the salt, 3 tablespoons of the oil, and 1/2 cup of the Parmesan, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe.

Press the dough evenly into a oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.

In a bowl stir together the remaining 1/4 cup Parmesan, the mozzarella, the Gorgonzola, the Fontina, the onion, and pepper to taste and sprinkle the mixture evenly over the dough. Drizzle the remaining 2 tablespoons oil over the cheese mixture and sprinkle the focaccia with the coarse salt. Bake the focaccia in the bottom third of a preheated 400°F. oven for 35 to 45 minutes, or until it is golden brown, let it cool in the pan on a rack, and serve it warm or at room temperature.

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Banana Bread

Sorry, no picture but I have made this banana bread many many times and it always turns out great.

Banana Bread (allrecipes.com)

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

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