Here is a savory soda bread with the distinct flavor of dill seeds.
Makes 1 loaf.
INGREDIENTS
2 cups all-purpose flour
1 cup whole-wheat flour
1 3/4 teaspoons salt
1 teaspoon baking soda
1/2 teaspoon double-acting baking powder
1 tablespoon dill seeds, crushed lightly in a mortar with a pestle
1 1/2 cups buttermilk
5 tablespoons unsalted butter, melted and cooled
2 tablespoons honey
DIRECTIONS
In a large bowl whisk together the flours, the salt, the baking soda, the baking powder, and the dill seeds. In a bowl whisk together the buttermilk, 3 tablespoons of the butter, and the honey, add the mixture to the flour mixture, and stir the dough until it is just combined. Turn the dough out into a buttered 9-inch ceramic or glass pie plate and with floured hands pat it into a 7-inch round loaf. Brush the top with 1 tablespoon of the remaining butter, cut an X 1/4 inch deep across the top, and bake the bread in the middle of a preheated 375°F. oven for 1 hour, or until it is golden and sounds hollow when the bottom is tapped. Transfer the bread to a rack, brush it with the remaining 1 tablespoon butter, and let it cool on the rack for at least 4 hours before slicing.
This feather-light, sweet-tart bread is as good as it sounds.
Makes 1 loaf.
INGREDIENTS
1/2 cup vegetable shortening
1 1/4 cups sugar
2 large eggs
1 1/4 cups all-purpose flour
1 teaspoon double-acting baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 cup finely chopped walnuts
1 teaspoon freshly grated lemon zest
1/4 cup fresh lemon juice
DIRECTIONS
In a bowl cream together the shortening and 1 cup of the sugar until the mixture is light and fluffy and beat in the eggs, 1 at a time, beating until the mixture is smooth. Into another bowl sift together the flour, the baking powder, and the salt and stir the mixture into the egg mixture alternately with the milk, stirring until the mixture is just combined. Stir in the walnuts and the zest, transfer the batter to a well-buttered 9- by 5-inch loaf pan, and bake the bread in the middle of a preheated 350°F. oven for 1 hour, or until a tester comes out clean. Transfer the bread in the pan to a rack and with a small skewer poke it all over. In a small bowl stir together the remaining 1/4 cup sugar and the lemon juice, pour the mixture over the hot bread, and let the bread cool.
A perennial favorite on both sides of the Atlantic, this raisiny bread makes fine, fragrant toast.
Makes 2 loaves.
INGREDIENTS
4 cups bread flour
1 tablespoon double-acting baking powder
1 teaspoon salt
3/4 teaspoon baking soda
1 cup raisins or dried currants, rinsed in hot water and patted dry
1 tablespoon caraway seeds
2 cups buttermilk
DIRECTIONS
Into a large bowl sift together the flour, the baking powder, the salt, and the baking soda and stir in the raisins and the caraway seeds. Add the buttermilk and stir the mixture until it forms a dough. Turn the dough out onto a well-floured surface and knead it for 1 minute. Halve the dough, with floured hands shape each half into a round loaf, and transfer the loaves to a lightly greased baking sheet. Cut an X 1/4 inch deep across the tops of the loaves with a sharp knife and bake the loaves in the middle of a preheated 350°F. oven for 45 to 55 minutes, or until a tester comes out clean. Transfer the loaves to racks and let them cool.
These fruit-rich, nutty muffins were a highlight on a summer-beach-weekend menu.
Can be prepared in 45 minutes or less.
Makes 12 muffins.
INGREDIENTS
1 stick (1/2 cup) unsalted butter, melted and cooled
1/2 cup milk
2 large eggs, beaten lightly
1 1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons double-acting baking powder
1/4 teaspoon salt
1/2 cup miller’s bran*
3/4 cup hulled raw sunflower seeds,* toasted lightly
1 1/2 cups blueberries, picked over
*available at natural foods stores, specialty foods shops, and some supermarkets
DIRECTIONS
In a bowl stir together the butter, the milk, and the eggs. In a large bowl whisk together the flour, the sugar, the baking powder, the salt, the bran, and the sunflower seeds. Add the butter mixture, stir the batter until it is just combined, and fold in the blueberries. (The batter will be thick and lumpy.) Divide the batter among 12 well-buttered 1/2-cup muffin tins and bake the muffins in a preheated 425°F. oven for 20 to 25 minutes, or until they are golden. Turn the muffins out onto a rack and let them cool.
Can be prepared in 45 minutes or less.
Makes 12 muffins.
INGREDIENTS
8 slices of lean bacon
1/2 cup finely chopped onion
1 cup yellow cornmeal
2/3 cup all-purpose flour
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1 1/2 cups sour cream
1/4 cup milk
DIRECTIONS
In a heavy skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and crumble it. Pour off all but 1 tablespoon of the fat from the skillet and in the fat remaining in the skillet cook the onion over moderately low heat, stirring, until it is softened. Into a bowl sift together the cornmeal, the flour, the baking powder, the baking soda, and the salt. In another bowl whisk together the eggs, the butter, the sour cream, and the milk, stir in the bacon, the onion, and the cornmeal mixture, and beat the batter well. Divide the batter among 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 425°F. oven for 20 minutes, or until they are golden. Turn the muffins out onto a rack and let them cool.
This is the Rolls-Royce of bran muffin recipes.
Can be prepared in 45 minutes or less.
Makes 12 muffins.
INGREDIENTS
1 stick (1/2 cup) unsalted butter, softened
1/4 cup firmly packed light brown sugar
1 large egg, beaten lightly
1 cup sour cream
1/4 cup dark molasses
1/2 cup raisins
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup miller’s bran (available at natural foods stores, specialty foods
shops, and some supermarkets)
DIRECTIONS
In a large bowl with an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy, beat in the egg, the sour cream, and the molasses, and stir in the raisins. In a bowl whisk together the flour, the baking soda, the salt, and the bran, add the mixture to the sour cream mixture, and stir the batter until it is just combined. (The batter will be lumpy.) Spoon the batter into 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 400°F. oven for 15 to 20 minutes, or until they are golden brown and springy to the touch. Turn the muffins out onto a rack and let them cool.
Can be prepared in 45 minutes or less.
Makes 12 muffins.
INGREDIENTS
2 cups all-purpose flour
1 tablespoon double-acting baking powder
2 teaspoons sugar
1 1/4 teaspoons salt
1/4 teaspoon english-style dry mustard
1 cup coarsely grated sharp cheddar
1 large egg
1 cup milk
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1 1/2 teaspoons caraway seeds
DIRECTIONS
Into a bowl sift together the flour, the baking powder, the sugar, the salt, and the mustard and stir in the Cheddar. In another bowl whisk together the egg, the milk, and the butter, add the mixture to the flour mixture, and stir the batter until it is just combined. Divide the batter among 12 well-buttered 1/3-cup muffin tins, sprinkle the muffins with the caraway seeds, and bake them in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until they are golden. Let the muffins cool in the tins for 2 minutes and turn them out onto a rack.
These muffins are at once light and chewy.
Makes 12 muffins.
INGREDIENTS
1 cup all-purpose flour
1/4 cup sugar
1 1/2 teaspoons double-acting baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 1/3 cups quick-cooking rolled oats
1 cup chopped pitted prunes
1 cup buttermilk
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1/4 cup unsulfured molasses
1 large egg, beaten lightly
DIRECTIONS
In a bowl sift together the flour, the sugar, the baking powder, the salt, and the baking soda and stir in the oats and the prunes. In another bowl whisk together the buttermilk, the butter, the molasses, and the egg, add the mixture to the flour mixture, and stir the batter until it is just combined. Divide the batter among 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 400°F. oven for 20 to 25 minutes, or until they are golden and springy to the touch. Turn the muffins out onto a rack and let them cool.
