St. Patrick’s Day Bread RecipesWritten by foodthusiast on Mar 16, 2010 in Breads and Rolls Recipes -
Every meal needs some bread. Soup and salad, corned beef and cabbage, or a nice Irish stew. Here are a few bread recipes to add to your holiday or winter meal.
Cheesy Ale Loaf
Pull from the pantry:
1/2 C warm (105 to 115 degrees) ale
2 T sugar
1 T of yeast
2 1/2 C of flour
1 (4 oz) pkg. extra sharp cheddar cheese, shredded
1/2 C non fat instant dry milk powder
3/4 t salt
3/4 t dry mustard powder
1 egg, well beaten
1 small egg white
1/2 T sesame seeds
Pour the warm ale into a mixing bowl, then sprinkle in the sugar and yeast and stir until completely dissolved. Allow the mixture to stand in the bowl for 5 minutes.
Place 2 C of the flour into a separate bowl. Combine the cheese, milk powder, salt and mustard powder. Add in the beaten egg and mix until well combined. Stir the flour mixture into the yeast mixture, continue mixing with your hands until a soft dough forms.
Sprinkle a little of the remaining flour onto a flat surface. Place the dough on the flour and knead with your hands for 10 minutes. Add flour to the surface as necessary to keep the dough from sticking.
The dough should be smooth and have an elastic consistency when ready. Spray a baking sheet with a non stick cooking spray, then form the dough into a round loaf and place on the prepared baking sheet. Brush the top of the loaf with the egg white and with sesame seeds evenly over the top of the loaf.
Cut criss cross patterns about 1/8 in. deep in 4 places in the top of the loaf with a sharp knife and cover the loaf with a kitchen towel. Place in a warm draft free area and allow the loaf to rise to double its size, about 1 1/2 to 2 hours. Allow the oven to preheat to 375 degrees.
Bake the bread 20 minutes or until it makes a hollow sound when thumped with a finger on the top. Cool on a wire rack before cutting.
Serves: 1 loaf
Potato Bread from the Stove
Pull from the pantry:
1 lb. white potatoes, peeled and diced
2 C of flour
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/4 C fresh parsley, chopped
4 T butter, divided
1 C of buttermilk
Place the potatoes into a saucepan and cover them with water, bring to a brisk boil over medium high heat. Cook the potatoes in the boiling water for 4 minutes or until crisp tender, then drain well and set them aside to cool.
Place the flour, baking powder, soda, salt and parsley into a large mixing bowl. Add all but 2 t of the butter and cut it into the dry ingredients with a pastry blender until the mixture resembles coarse crumbs.
Pour the buttermilk into a separate bowl. Whisk in the egg until well combined. Add this into the dry ingredients and mix until completely combined.
Place the remaining 2 t of butter into a skillet over medium heat. Allow the butter to melt completely then add the potatoes and stir to coat.
Flour your hands and form the dough into a ball. Separate the ball into thirds. Mix one third of the dough into the potatoes in the skillet. Flour a flat surface and lay the remaining dough on the flour.
Shape the dough into a flat circle that will fit into the skillet. Press the dough round into the skillet over the potato mixture. Cut 6 wedges into the top of the dough being careful to not cut all the way through. Place a tight lid over the skillet and cook the bread over medium heat for 18 minutes or until the dough has firmed. Set the oven on broil.
Remove the skillet lid and place the skillet into the broiler. Broil the bread for about 3 minutes or until a golden brown.
A cast iron skillet is the best type to use to make this bread.
- St. Patrick’s Day Appetizers
- Soup du St. Patty’s Day
- Gelatin Wears the Green
- Rustic Irish Potato Casserole
- The Perfect Irish Coffee
Leave a Comment
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