Tag: irish

rough brown bread

rough brown bread

This is yet another Irish soda bread recipe, and the one I make most often. It’s very forgiving of ingredients and mix, but here’s how I did it today. If you have milk or cream that’s gone over, use that. Or yoghurt is fine too (plain, not fruit, obviously, unless you like weird flavoured bread!).

The flour mix is up to you, but more brown than white works best, and sometimes I add some pumpkin or sunflower seeds.

350g wholemeal flour (I accidentally used brown today, but it’ll b e fine)
125g strong white flour
100g porage oats
1 tsp salt
2 tsp baking powder.

Mix the above ingredients together. I use a food mixer, sometimes with the dough hook, sometimes with the beater. Either is fine. Then add:

1 large egg
1 tbsp olive oil
280ml of buttermilk or equivalent (see above)

I don’t bother mixing these together, I just bung them all into the dry ingredients. And I couldn’t really tell you if 280ml is the right amount, because I’ve been making soda bread since I was a girl, and I don’t measure the liquid. You want a mix that is stiff, and add the liquid *slowly*, because it can turn all of a sudden into a gloopy mess that sticks to everything.

On a floured surface, shape it into a ball, and cut a cross into the top. My Irish grandma always said it was to keep the devil out, but she was a devout Roman Catholic, so who know …

Bake at 200C for 10 minutes, then 190C for 30 minutes, or until the loaf sounds hollow when tapped on the bottom. I do mine in the Remoska for about 40-45 minutes. Cool on a wire rack. I can tell you that this bread makes gorgeous toast.

Serves 6

calories carbs fat protein
Per Serving: 413 67 9 15
total 2476 404 51 88

Irish potato scones

This is a classic Irish recipe – we used to eat them a lot, but sort of forgot about them; I made some for breakfast this morning, and thought I’d share.  It’s an ideal way to use up leftover boiled potato, too!

In a food processor, blitz 6oz cold cooked potato, 4oz flour (I always use plain, but self raising would do), and 2oz of butter or marg.  Once you have a dough, remove it from the processor and knead a little on a floured work surface.

Now, you can be diligent, roll it out with a rolling pin, and cut the dough into rounds – or you can do what I do, which is to divide the dough into 8, and pat it into rough roundish shapes.

Also, the recipe recommends frying in a little butter on a griddle, but I’m afraid I stick them on a greased baking tray at gas 6 for 15 minutes.  And I don’t peel the spuds either 🙂

These are just utterly delicious straight out of the oven, spread with butter, and also work really well as part of a great British fry up.

If you don’t have a food process, mash the potatoes as is (no milk or butter), rub the fat into the flour and add the spud, then continue with the rolling (or not).

nutty brown bread

nutty brown bread

Soda type breads are a great way to use up old milk, and don’t need yeast.

This recipe comes from an old book of mine entitled the Irish Baking Book – no sign of it on Amazon or anywhere else, but it has a lot of recipes from my childhood in it. I have no idea why this is called “nutty”, but it is gorgeous nonetheless.

We had it with scrambled eggs, the last of the mushrooms, and bacon for Sunday brunch, and then used what was left for lunch today – I had it with egg mayo, and Pete did something with cheese and a kabanos sossidge. Lets not go there.

50g oats
175g wholewheat flour
75g strong white (bread) flour
1/2 tsp sugar
1/2 tsp salt
1 heaped tsp baking powder
250ml buttermilk (if you don’t have it, just use half and half milk/yogurt)

Put the oatmeal, flours, sugar and baking powder into a bowl and mix together.  Add the buttermilk.  Mix everything with a wooden spoon, and knead slightly (or do what I do – Kitchenaid with a dough hook!)

Place the dough in a small greased loaf tin, and bake at 200C/gas 6 for 30-35 minutes.

The recipe says “eat withiin 24 hours” – you’ll have trouble keeping it that long!