Machine Irish Soda Bread
Submitted
by: Merribuck |
2 1/2 teaspoons yeast
3 tablespoons buttermilk powder
3 cups white bread flour
1/2 teaspoon baking soda
1 teaspoon salt |
2 tablespoons sugar
1 1/2 teaspoons caraway seeds
1/2 cup raisins
2 tablespoons butter, melted
1 cup warm water |
|
Set your bread machine for white loaf, if applicable. Add all
the ingredients except raisins to your bread machine container
in the order stated. Raisins should be added after the first
kneading. Follow machine manufacturer's instructions. |
Irish Farmhouse
Loaf
Submitted
by: JoyC |
8 oz
flour
4 oz sugar
8 oz mixed dried fruit
1/2 grated rind of a lemon
2 tablespoon butter |
1/2
teaspoon salt
2 teaspoon baking powder
1 pinch baking soda
1 egg, beaten
1 1/4 cups Buttermilk |
|
Mix the
flour, sugar, fruit, lemon rind, butter, baking powder and soda.
Add the beaten egg and the buttermilk to make a nice soft dough;
beat well and pour into a greased 2-pound loaf pan. Bake at
300°F for 1 hour, or until it tests done with a skewer. Makes 8
servings. |
Rye Caraway Scones
Submitted
by: Barbiel |
1 cup all purpose flour
3/4 cup rye flour
2 tablespoons granulated sugar
2-1/2 teaspoons baking powder
2 teaspoons caraway seeds |
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup unsalted butter chilled
2/3 cup buttermilk
1/2 cup currants (optional) |
|
Preheat oven to 400°F. Butter a baking sheet. In a large bowl
stir together the flour sugar baking powder caraway seeds baking
soda and salt. Cut the butter into 1/2-inch cubes and distribute
them over the flour mixture. With a pastry blender or two knives
cut in the butter until the mixture resembles course crumbs.
Stir the buttermilk into the flour mixture and knead until
combined. With lightly floured hands pat the dough into 1/2-inch
thickness on a lightly floured cutting board. Using a 2-1/2-inch
diameter biscuit cutter or glass cut out rounds from the dough.
Place the rounds on the prepared baking sheet and bake for 15-17
minutes or until lightly browned. Remove the baking sheet to a
wire rack and cool for 5 minutes. Using a spatula transfer the
scones to the wire rack to cool. Serve warm or cool completely
and store in airtight container. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
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