January 20, 2008 in Recipes by danky
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.
Tags: Bread, Brown, Dilled
January 20, 2008 in Recipes by danky
Makes 1 loaf.
INGREDIENTS
2 large eggs
1 1/2 cups coarsely chopped pitted or pimiento-stuffed green olives, drained well on paper towels
2 tablespoons olive oil plus additional for brushing the pan
2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons double-acting baking powder
1/4 teaspoon salt
1/2 cup milk
DIRECTIONS
In a bowl beat the eggs until they are frothy and stir in the olives and 2 tablespoons of the oil. Into the bowl sift together the flour, the sugar, the baking powder, and the salt, add the milk, and stir the mixture until it is just combined. Brush an 8 1/2- by 4 1/2-inch loaf pan with the additional oil, transfer the batter to the pan, and bake the bread in the middle of a preheated 350°F. oven for 1 hour, or until a tester comes out clean. Let the bread cool in the pan for 10 minutes and turn it out onto a rack.
Tags: Bread, Olive
January 20, 2008 in Recipes by danky
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.
Tags: Bread, Lemon
January 20, 2008 in Recipes by danky
Makes 1 loaf.
INGREDIENTS
2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons double-acting baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 stick (1/2 cup) cold unsalted butter, cut into bits
1 teaspoon freshly grated orange zest
3/4 cup fresh orange juice
1 large egg
1 cup coarsely chopped cranberries
1/3 cup coarsely chopped walnuts
DIRECTIONS
In a food processor or in a bowl with a pastry blender blend together the flour, the sugar, the baking powder, the salt, the baking soda, and the butter until the mixture resembles meal and transfer the mixture to a large bowl. In a small bowl whisk together the zest, the juice, and the egg, add the mixture to the flour mixture, and stir the batter until it is just combined. Stir in the cranberries and the walnuts and transfer the batter to a well-buttered 9- by 5-inch loaf pan. Bake the bread in the middle of a preheated 350°F. oven for 1 1/4 hours, or until a tester comes out clean. Let the bread cool in the pan for 15 minutes and turn it out onto a rack.
Tags: Bread, Cranberry, Nut
January 20, 2008 in Recipes by danky
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.
Tags: Bread, Irish, Soda
