Perfect Entertaining




Home
Features
Articles
Recipes
Menus
Search
Recipe Contest
Links
Newsletter
Feedback
Awards
<+script type="text/javascript" src="http://pagead2.googlesyndication.com/pagead/show_ads.js">
Some of My Favorite Things











Recipe of the Week

Detail of Caramel Apple-Almond Crepes



Caramel Apple-Almond Crepes


A great dish for dessert or breakfast, these filled crepes are quick and easy to make, full of wonderful flavor, and make any occasion special.


Traditional Irish Brown Soda Bread

There are supposedly as many different recipes for soda bread as cooks in Ireland, and I can believe it from the number of reference recipes I looked at when doing research. This recipe is a mix of traditional recipes and uses traditional ingredients. I like this bread made with coarse whole wheat flour, but you can substitute regular whole wheat flour, or swap up to half the wheat flour with white or oat flour for a lighter bread. For an even lighter bread you can substitute 1 tablespoon brown or white sugar for the molasses. If you cannot find toasted wheat germ you can toast it for 8-10 minutes in a 350 degree oven. If you do not have buttermilk on hand you can make your own by placing 2 tablespoons lemon juice or vinegar in a measuring cup and adding enough whole or 2% milk to equal 2 cups. I always make this bread a day in advance so the flavors can blend and the bread can "settle" and form a very dense bread that is easier to slice. It keeps for several days as long as it is well wrapped and makes excellent toast. Make sure to check out our Light Irish Brown Soda Bread and Irish Soda Bread for other variations on this Irish staple.

4 cups coarsely ground whole wheat flour
1/2 cup toasted wheat germ
1/3 cup rolled oats
2 teaspoons salt
1 teaspoon baking soda
1/2 teaspoon baking powder
8 tablespoons cubed cold butter
1 1/2 - 2 cups buttermilk
2 tablespoons molasses

Preheat the oven to 400 degrees and grease a 9-inch round cake pan. Whisk together the dry ingredients in a large bowl. Cut in the butter until the mixture resembles a coarse meal. Do not over mix. Make a well in the center and add 1 1/2 cups of the buttermilk and the molasses and stir until the dough holds together, adding the rest of the buttermilk as needed. Scrape the dough onto a floured board and knead for 2-3 minutes, adding flour as needed to keep it from sticking to the board. Transfer the dough to the prepared cake pan and with a sharp knife, slash an X across the top. Bake for 30-45 minutes, or until the bread has started to brown and sounds hollow when you tap the bottom. Cool in the pan for 15 minutes, and then remove and allow to cool completely on a rack.

Makes one loaf bread.

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Cooling Time: 15 minutes
Total Time: 1 hour, 15 minutes







All text, graphics, recipes, and articles copyright Perfect Entertaining 2001-2011, unless otherwise attributed. Legal Disclaimer. Privacy Policy. Please do not reprint or distribute any of the material on this website without permission. For reprint permission, advertising information, or for information about recipe or menu development, contact me via our feedback form. Thank you.