Mar 12, 2013

Great Finds: Rachel’s Irish Family Food {Recipe for St. Paddy’s}

By: Amy Atlas, in Great Finds, Recipes

With St. Patrick’s Day around the corner, we’re sharing a peek of Rachel Allen’s brand new book Rachel’s Irish Family Food. If you don’t know Rachel, she is a well known chef in Ireland who has penned several bestselling cookbooks, is a TV food chef, and teaches at the world-famous Ballymaloe Cookery School. She was raised in Dublin and her new book is so charming that it transports you right into the heart of Ireland. Below is a glimpse of some of the beautiful recipes in her book like Irish Coffee Cups with caramel, Irish whiskey and whipping cream {yum} and Sweet Scones with Homemade Blueberry Jam. We’re sharing Rachel’s delicious Irish Brown Soda Bread recipe today since it is so quintessentially Irish. Try it out for St. Paddy’s Day to bring a little Irish luck into your kitchen!

What is your favorite Irish food?

Brown Soda Bread Recipe
Makes 1 Loaf
1 3/4 cups (225g) whole wheat flour
1 3/4 cups (225g) all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 tablespoons (50g) mixed seeds, such as sesame, pumpkin, sunflower, or golden flax seeds (optional)
2 tablespoons (25g) butter, softened (optional)
1 egg
About 1 2/3 cups (375-400 ml) buttermilk

1. Preheat the oven to 425 F.

2. Sift together the flours, salt, and baking soda in a large bowl and mix in the seeds (if using).  Add the butter (if using), and rub into the flour mixture with your fingertips until it resembles bread crumbs. Make a well in the center.

3. In another bowl, whisk the egg with the buttermilk and pour most of the liquid into the flour mixture. Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more of the buttermilk mixture, if necessary. The dough should be quite soft, but not too sticky.

4. Turn onto a floured work surface and gently bring the dough together into a round about 1 1/2 inches (4cm) thick. Cut a deep cross on top and place on a baking sheet.

5. Bake for 15 minutes. Turn down the heat to 400F and bake for 30 minutes more. When done, the loaf will sound slightly hollow when tapped on the bottom. Remove from the baking sheet and place on a wire rack to cool.


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