recipes.it Welcome to the most interactive cookery on the net with thousands of free recipes and tons of cooking tips!
welcome to Recipes.it home of more than 3,000 free recipes
Recipes  Cooking tips  Coupon codes  Blog  Links  Sitemap  Free newsletter  
Search our website:



recipes.it

Ethnic & Regional
  • Italy
  • France
  • Spain
  • Greece
  • Ireland
  • United Kingdom
  • Netherlands
  • Germany
  • Poland
  • Russia
  • China
  • Japan
  • Thai
  • India
  • Louisiana
  • Hawaii
  • Mexico
  • Jamaica/Caribbean
  • Jewish
  • Africa
  • Ethnic bookstore
  • ...more
  • Website by: For Your eyes Only



      RECIPE TITLE "Irish Soda Bread Recipe" Source: Rustic European Breads,
    Courtesy of Cooking.com

    yields Makes one round, free form loaf

    Classic Soda bread calls for nothing more than baking soda to leaven the bread. We like the results better when we make this loaf in the bread machine and use a teaspoon or so of yeast to boost the rise. The soda taste is balanced by the sweetness of currants and the bite of caraway seeds. Serve this bread alongside corned beef and Colcannon for a fine St. Patrick's Day celebration.

      RECIPE INGREDIENTS

    2 cups bread flour
    1 cup whole-wheat flour
    1/4 cup powdered buttermilk
    2 tablespoon cornmeal
    1 1/2 teaspoon salt
    1/2 teaspoon baking soda
    1 cup water
    1 large egg
    2 tablespoon molasses
    1 tablespoon honey
    1 3/4 teaspoon bread machine yeast
    3/4 cup currants
    1 tablespoon caraway seeds
    2 tablespoon butter

      RECIPE METHOD

    Combine flours, buttermilk, cornmeal, salt, baking soda, water, egg, molasses, honey, butter, and yeast in the bread machine pan and process on the dough setting. Add the currants and caraway seeds just before the final kneading. Remove from the pan, punch down, turn the bread machine pan over the dough, and let it rest for 15 minutes.

    Cover a baking sheet with parchment paper. Punch the dough down, and form it into an 8-inch circle, slightly flattened. Place the disk on the parchment paper. Cover with plastic wrap and let it rise until nearly doubled in bulk, about 1 hour.

    Preheat the oven to 375 degrees F. Place the rack in the middle of the oven. Cut a large X into the top of the dough with a razor blade. Bake for 15 minutes, then reduce the oven temperature to 350 degrees F and continue to bake for an additional 15 minutes, or until brown and done through. Serve warm. Store in plastic wrap.

    Serving size = 1/12 loaf

    Recipe reprinted by permission of Doubleday. All rights reserved.

      Nutrition Facts
    Makes one round, free form loaf
    Facts per Serving
    Calories: 176 Fat: 3g Carbohydrates: 31g
    Cholesterol: 25mg Sodium: 364mg Protein: 6g
    Fiber: 3g % Cal. from Fat: 15% % Cal. from Carbs: 70%


    HOT! We recommend:

    book coverThe Irish Pub Cookbook
    Talk about the luck of the Irish! One of the most beloved of Irish institutions (there are more than one thousand in Dublin alone), the traditional pub has served generations as the venue for local gossip, sporting news, a ceilidh or two, literary soirees, real estate deals, political debates, revolutionary plots, and, lest we forget, for knocking back a pint of Guinness or a "ball of malt." The food's not bad either-as The Irish Pub Cookbook so deliciously demonstrates. It's a celebration of over 70 pub classics: thick soups and stews; savory tarts and meaty pies; big bowls of salad (times change!); and desserts of the seconds-are-always-appropriate variety. There's shepherd's pie, fish and chips, seafood chowder, and whiskey bread pudding for those with a taste for the quintessential. Contemporary specialties such as Bacon, Blue Cheese, and Courgette Soup; Salmon Cakes with Dill and Wine Sauce; Braised Lambshanks with Red Currants; and White Chocolate Terrine spotlight modern Irish cooking's richly deserved acclaim. Complete with pub photos, history, and lore, nobody leaves hungry when The Irish Pub Cookbook is in the kitchen. More info
    book coverMcGuire's Irish Pub Cookbook
    Winner of the coveted Golden Spoon Award, listing it as one of Florida's top restaurants, and established in 1982, McGuire's Irish Pub welcomes guests from around the world to its Pensacola establishment. Traditional and not so traditional Irish pub fare can be enjoyed at home, thanks to this Celtic cookbook from the pub that invites its patrons to 'kiss the moose'. Oyster Stew, Sheep Herder's Pie, and Beery Hash Burgers on Potato Buns will delight the palate of nearly any diner at the pub. In addition to these enticing entrees, perfect desserts including Date and Irish Mist Rice Pudding with Irish Mist Whipped Cream, Tipsy Apricot Chocolate Cake, and Chocolate Eclairs with Baileys Custard will lift the spirits of just about anyone. The recipes for these and many more of the dishes and drinks served up in the world-famous McGuire's Irish Pub can be found in this easy-to-use cookbook. More info
    book coverIrish Traditional Cooking: Over 300 Recipes from Ireland's Heritage
    Irish Traditional Cooking combines the delicious, historic recipes of Ireland with colourful anecdotes and detailed appreciation of the dishes in Ireland’s culture. Imbued with a passion to preserve the traditions of Irish cooking, Darina Allen has journeyed all over Ireland, researching and recording different recipes and regional dishes. From County Cork where she learnt from Joan Twomey how to cook apple cake in a bastible on an open fire, to County Kerry, where she collected bairneachs (limpets) off the rocks to make the traditional Good Friday soup, to Granny Toye in County Monaghan who passed on eighty years of pancake-making experience.
    Ireland's rich culinary heritage is brought to life in this comprehensive and entertaining appreciation of more than 300 traditional dishes. Each recipe is complemented by tips, tales, historical insights and common Irish customs, many of which have been passed down from one generation to the next through the greatest of oral traditions. Darina's fascination with Ireland's culinary heritage gives great detail and breadth to Irish Traditional Cooking. Sections on Broths & Soups, Fish, Game, Vegetables and Food from the Wild illustrate how comprehensive this book is in its treatment of Irish Traditional Cooking. Darina uses the finest of Ireland's natural produce to give us recipes such as Sea Spinach Soup, Ballymaloe Irish Stew and traditional Irish Sherry Trifle. The result is a book which will entice you to discover the pleasures of the emerald isle's cuisine. Irish Traditional Cooking won the acclaimed Langhe Ceretto-SEI prize. More info
    book coverThe New Irish Table: 70 Contemporary Recipes
    In The New Irish Table, author Margaret Johnson’s love of Ireland permeates page after glorious page of mouthwatering Irish dishes. The 75 recipes reflect the traditions of the national cuisine and also showcase the most exciting new tastes from the home cooks and professional chefs who’re part of the culinary renaissance in Ireland today. The time-honored fruits of land and sea, such as fluffy potatoes, plump fish, tender meats, and berries bursting with flavor, are interpreted anew in such dishes as Smoked Salmon Chowder, Filet of Baby Beef with Spinach-Bacon Stuffing and Guinness Mustard Sauce, and Raspberry Buttermilk Tarts. Lavish color photographs of the food, the landscapes, and the people are woven through the text, making The New Irish Table the next best thing to sitting down at a table in Ireland itself. More info



    << Back Ireland index Print page Top


     

    Partners: KitchenAid Outlet Great Gourmet Gifts From Lobster Gram Oneida.com the #1 Brand in Flatware! Shop at Home. We Deliver. Safeway.com Shop at Home. We Deliver. Genuardis.com Peapod Pfaltzgraff Web Site Get cooking with ShortOrder Sur La Table www.starbucksstore.com

    © 1997-2009 IM, All rights Res. | Privacy | | | Home