Irish Soda Bread

This is the recipe I used for Irish Soda Bread last week.  It was really good just plain, but I think it would be even better toasted with butter.  The recipe is from the Taste of Home Baking Book.


IRISH SODA BREAD
4 C. flour
1/4 C sugar
1 t. baking powder
1 t. baking soda
1/2 t. salt
6 T shortening
1/2 C raisins
1 T caraway seeds
1 1/4 C buttermilk
1 egg


Combine flour,sugar, baking powder, soda, and salt.  Cut in shortening until crumbly.  Stir in raisins and caraway seeds.  Combine buttermilk and egg.  Stir into the crumb mixture.  Knead gently 5-6 times. 
Divide dough into two balls.  Shape until round. Place on a lightly greased baking sheet. Cut a cross into dough about 1/4" deep.  Bake at 375* for about 40 minutes or until golden brown.

Pepperoni Cheese Bread

This bread goes well with all pasta dishes and especially well with the stuffed meatballs from yesterday's post.

PEPPERONI CHEESE BREAD
1 1/2 C. water
4 C. bread flour
2/3 C. cheddar cheese
1 T. sugar
2 t. garlic powder
1 t. dried oregano
2 t. salt
2 2/3 t. active dry yeast
1 C. sliced pepperoni

Mix all ingredients except pepperoni.  If using a bread machine, add pepperoni about 15 minutes into kneading cycle.  If using a mixer, add the pepperoni last.
Put into a oiled bowl and let rise for 1 hour.
Punch down dough and shape into two loaves.  Let rise for another hour.  Bake @350* for 35-40 minutes.

Monkey Muffins

I say these Monkey Muffins at Pioneer Woman's blog.  They looked absolutely wonderful and I couldn't wait another day to try them.  Now I think I'm addicted.  Butter, sugar, sweetened condensed milk!  What's not to love?  The only thing I changed was that I used brown sugar instead of white.

Homemade Flour Tortillas

HOMEMADE FLOUR TORTILLAS
1 cup whole wheat flour (you can use all white)
2 cups all-purpose flour
1 teaspoon salt
1/4 cup lard (you could use shortening)
1 cup very hot water


Mix flours, salt, and lard in a food processor or by hand with a pastry cutter or two knives.  When the lard is the size of small peas, slowly add the hot water until a soft dough forms.


Divide dough into 12 balls.  Let the dough rest for at least 20 minutes.





Roll out dough into very thin circles.  Fry on a dry griddle (cast iron works best).

These are great filled with refried beans and cheese.  They're also really good just plain, or even better with some butter spread on them.

Pumpkin Dinner Rolls

Twice during the last week, I made Tammy's recipe for pumpkin dinner rolls.  The first time I did it exactly like the recipe said.  The second time, I cut the sugar in half and made the recipe into three loaves for toast and sandwiches.  The bread tasted really good and was such a pretty color.

Date Nut Bread

Every fall and Christmas I make date nut bread. I have been making this since the first year I was married. My mother-in-law gave me the recipe. This is something she has always made during this season. My family loves it with cream cheese spread on top.

DATE NUT BREAD
2 pkg sugared, chopped dates
2 tsp baking soda
2 Cups hot water
Mix together; let cool

Add:
2 Cups sugar
2 eggs
2 tsp vanilla
1 tsp salt
4 Cups flour (I used half whole wheat)
1 Cup walnuts

Grease and flour 3 loaf pans (or small coffee cans)
Bake at 350* 45-50 minutes

Rustic Country Sourdough Wheat Bread

Rustic Country Sourdough Wheat Bread

2 packages yeast (4 1/2 t.)
1 1/4 cups warm water 

1 cup sourdough starter (at room temperature) 

1/4 cup honey

1 tablespoon salt 

2 eggs, beaten 

1/4 cup vegetable oil or melted butter 

2 cups bread flour
4 cups whole wheat flour (freshly ground, if possible)




Dissolve yeast in water in a large glass or plastic bowl; let stand 5 minutes. 
Stir in sourdough starter, honey, salt, eggs, oil/butter and 2 cups bread flour. Gradually add wheat flour. Turn dough out on a floured surface and knead until smooth and elastic (about 8 to 10 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place 1 to 1 1/2 hours or until doubled in bulk.



Punch dough down; divide in half and place on a floured surface. Roll each half into an 18 x 9-inch rectangle. Beginning at narrow edge, tightly roll up dough. Pinch seam and ends together to seal. Place loaves, seam side down, in greased 9 x 5 x 3-inch loaf pans. Cover loaves; let rise in a warm place about 1 hour or until doubled in bulk.



Bake at 350* for 30 to 35 minutes or until loaves sound hollow when tapped. Remove from pans; brush with melted butter.



Yields 2 loaves

Beans and Cornbread

Yesterdays dinner was beans and cornbread. It sounds simple. It is simple. Beans and cornbread are about as down-home and country as it gets. I always serve it with a side of fried potatoes. Here's how I make it. I know it seems like an awful lot of beans but remember I'm feeding a very hungry family (including teenage boys) and I like to have enough left over for refried beans and chili later in the week.

The night before:
6 cups dried pinto beans
Cover with water, soak all night

In the morning:
Pour of old water; cover with fresh, cold water
Don't season yet, it will make the beans tough
Bring to a boil and simmer for several hours until soft. You can do this in a crock pot but the beans will not get thick.

About an hour before dinner time, cut up:
1 onion
1 bell pepper (any color)
6 slices pepper bacon (cooked)
Add to the beans and simmer. Season with garlic powder and salt (to taste).

For the cornbread:
1 Cup cornmeal
1/3 Cup flour
1/4 t. baking soda
1 t. baking powder
2-4 T. sugar (depending on how sweet you like it)
1 t. salt
1 egg
1 Cup buttermilk

Mix dry ingredients;add wet ingredients to the dry. Spread in a 8x8 square pan (buttered). Bake @ 350* for 20 - 30 minutes.
Enjoy!

Doughnuts Yum!