"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, March 17, 2013

Irish Soda Bread

In Dublin, rounds of soda bread accompany every meal, from breakfast to high tea.  Each warm, thick slice makes a delectable platter for butter and honey or marmalade.

This recipe is from the Sunset Breads Cook Book and my first attempt at Soda Bread.

4 to 4-1/2 cups all-purpose flour
1 Teaspoon Salt
3 teaspoons baking powder
1 teaspoon baking soda
1/4 cup sugar (Optional)
1/8 teaspoon ground cardamom or coriander (optional)
1/4 cup firm butter or margarine
1 egg
1-1/4 cups buttermilk

(I didn't have the cardamom so I added a pinch of cloves and cinnamon)

In a large bowl, stir together 4 cups of the flour, the salt, baking powder, and baking soda (and sugar cardamom, if used) until thoroughly blended.  Cut int butter with a pastry blender or 2 knives until crumbly.  In a separate bowl, beat egg lightly  and mix with buttermilk; stir into dry ingredients until blended.  Turn out onto a floured board and knead until smooth (2 to 3 minutes)

Divide dough in half and shape each half into a smooth, round loaf; place each loaf in a greased 8-inch cake or pie pan and press in make dough fill the pans.  With a razor blade or sharp floured knife, cut a 1/2 inch deep cross in the top of each loaf.

Bake in a pre heated 375 degree oven (350 degree for glass pans) for 35 to 40 minutes or until nicely browned.  Makes two loaves.

Irish Creme Chocolate Trifle

16 Servings
Prep: 20 min. Bake: 30 min. + chilling

1 package devil's food cake mix (regular size)
1 cup refrigerated Irish creme nondairy creamer
3-1/2 cups cold milk
2 packages (3.9 ounces each) instant chocolate pudding mix
3 cups whipped topping
12 mint candies, chopped

Prepare and bake cake according to package directions, using a
greased 13-in. x 9-in. baking pan. Cool on a wire rack for 1 hour.

With a meat fork or wooden skewer, carefully poke holes in cake about
2 in. apart. Slowly pour creamer over cake; refrigerate for 1 hour.

In a large bowl, whisk the milk and pudding mixes for 2 minutes. Let
stand for 2 minutes or until soft-set.

Cut cake into 1-1/2-in. cubes; place a third of the cubes in a 3-qt.
glass bowl. Top with a third of the pudding, whipped topping and
candies; repeat layers twice. Store in the refrigerator. Yield: 16

© Taste of Home 2012