Irish Soda Bread
1 1/2 cups All-purpose flour -- unbleached, enriched
1 1/2 cups Whole wheat flour -- stone-ground
1/4 teaspoon Kosher salt
1/2 teaspoon Baking soda
1 1/4 cups Buttermilk
Set the baking rack in the center of the oven and place a baking
available) on the rack.
Preheat the oven to 375.
In a mixing bowl, combine the dry ingredients.
Mix to incorporate.
Make a well in the center of the dry ingredients and add the buttermilk.
Mix quickly to incorporate the milk evenly.
It may be easier to mix with the hands than with a spoon.
Form the dough into a loaf shape and place in a nonstick 8 1/2 x 4 1/2 x 2 1/2" loaf pan.
Place in the preheated oven and bake for 50-55 minutes, until well browned and a skewer inserted in the center comes out dry.
Remove from the oven and the baking pan.
Place on a wire rack to cool.
Braided Brigid Bread
2 tblsp. yeast
1/2 cup warm water pinch of sugar
1 cup milk
1/4 cup sugar
1/4 cup vegatable oil
1 tsp. salt
1 clove garlic, passed through garlic press
1/2 tsp. each dried oregano, thyme, and basil
4 tblsp. tomato paste water
5-6 cups unbleached flour
1 egg yolk, beaten
Dissolve the yeast in warm water sprinkled with the pinch of sugar.
Combine the milk, egg, sugar, oil, salt, garlic, and herbs in a large bowl.
In a measuring cup, place the tomato paste and add water until it reaches the 1/2 cup point.
Pour into the milk mixture and stir well.
Add the yeast mixture.
Begin adding flour, 1 cup at a time, until the dough can no longer be stirred.
Turn out onto a floured board and knead, continuing to add flour the keep the dough barely dry.
This is a loose and soft dough, so be careful how much flour you add.
Don't let it get stiff!
Place the dough in an oiled bowl and turn it over to coat both sides.
Let it rise until doubled, about 45 minutes to an hour.
Then, punch it down.
cut the dough in half, divide each half into thirds, then roll into thick coils.
Braid three coils into a loaf and pinch the ends together.
Set on a lightly oiled baking sheet.
Repeat with the other three coils.
When the loaves have doubled in size, paint all surfaces with the egg yolk and bake for 35 minutes in a preheated 375 degrees oven, or until the internal temperature of bread measures 200 degrees.
Rose Water and Angelica Wafers
1 pound flour
1/2 tsp. salt
2 capfuls rosewater
2 Tblsp. butter sweet milk
Pinch of angelica
Mix dry ingredients thoroughly, adding sweet milk until a stiff dough
Roll out the dough very thin and cut this into round cakes, rolling yet again.
They should be thin as paper, as they will swell in baking.
Dredge them in flour.
Put in a well-greased baking pan and bake in a quick oven (about 425 degrees) til lightly brown.
Serve with sweet, beaten cream.
Returning Sun Spice Bread
1 1/4 cup flour
1/8 cup poppyseeds
2 tsp. baking powder
3/4 cup raisins, plain or golden
1/2 tsp. baking soda
1/2 cup butter/margarine
1/2 tsp. ground ginger
3/4 cup Karo golden corn syrup
1/2 cup light brown sugar
4 tbs. milk
1 large egg, beaten
1 tsp. mixed spices**
**Equal parts of cinnamon, nutmeg, and allspice.
Sift the flour, soda, and baking powder into a non-metal bowl.
Add the mixed spice and ginger.
Next add the brown sugar and raisins.
Make a well in the center of the flour mixture.
In a small sauce pan, melt the butter and the syrup over a low heat, then pour liquid into the well in the middle of the flour mixture.
Add the beaten egg and the milk, and mix very well.
Pour into a well greased 2-lb loaf pan and bake in a preheated oven at 325 degrees for 40-50 minutes.
This bread can be made the night before as it improves with age.
Makes 8-10 servings.
Imbolc Granary Loaf
1/2 cups warm water
1 1/4 cups warm milk
2 pkgs. yeast
1/4 cup honey
1/4 cup olive oil
2 cups whole wheat flour
2 cups unbleached all-purpose flour
2/3 cup King Arthur Flour's Harvest Grains Blend
2/3 cup King Arthur Flour's Malted Wheat Flakes
1/2 cup wheat germ
1 tsp. salt
Proof yeast in warm water and honey.
Mix dry ingredients and cut in oil with pastry knife.
Knead and let rise until doubled.
Divide into two, then divide again into two unequal parts.
Shape larger two into boules, and make indentation in the middle.
Shape smaller two into teardrop-shaped boules, and insert into indentations in larger ones.
poke finger all the way through center ("bashing").
Cover and let rise until doubled, about 45 minutes.
Preheat oven to 375 degrees, with rack on lower 1/3 of oven.
Redefine holes, spray with oil, bake at 375 for 35-40 minutes.
This bread is based upon a traditional English "granary loaf", made
malted mixed-grain flour; each miller's mix was unique.
It includes a variety of whole grains and edible seeds, as it is traditional at Imbolc to include a little of the upcoming year's seed stock in the loaf as a blessing upon the upcoming planting, both in the fields and in our lives.
Maiden Wakes Muffins
2 cups flour
2 Carrots, grated
1/2 cup raisins
1 green apple, peeled, cored, grated
1 cup sugar
1/2 cup almonds, sliced
2 tsp. baking soda
2 tsp. cinnamon
2/3 cup vegetable oil
1/2 tsp. salt
Soak raisins in hot water, in a covered bowl, for 30 minutes.
Preheat oven to 350 degrees.
In a large non-metal bowl, mix flour, soda, cinnamon, and salt.
Stir in carrots, raisins, apple, and almonds.
In a separate bowl, beat eggs, oil, and vanilla until well blended.
Stir egg mixture in to the flour mixture until just wet.
Grease muffin pan with a little butter or use cupcake/muffin cups.
Divide the batter into the cups and bake for 20-22 minutes, or until golden brown.
Cool for 5 minutes before removing from pan.
Makes 8 servings.