Irish Soda Bread

 

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ABM_1394600633

Happy St. Patrick’s Day everybody! I have got a lovely recipe for you today. This is the recipe for the Irish Soda Bread my Nana made when I was younger. I know, I know, my Nana wasn’t Irish, but she got this recipe from a friend of the family and this recipe is the bomb diggity. (I just wanted to say bomb diggity). BUT, in all seriousness, this recipe is great.  It’s a dense, flavorful bread and to me, the caraway seeds are what really gives this bread such a great flavor so don’t skimp on them.

IMG_7841

The absolute best part about this recipe? It’s super easy. So, open up a Guinness and give it a whirl.

ABM_1394600519

Irish Soda Bread

Ingredients:

  • 4 c unbleached all-purpose flour
  • 1/4 c granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 Tbsp caraway seeds
  • 1 c raisins
  • 2 c buttermilk

Directions:

Preheat your oven to 375 degrees. Generously grease an 8 inch round cake pan. In a large mixing bowl combine all of the dry ingredients (including the raisins) in a bowl with a whisk.

IMG_7791

Create a well in the center of the bowl and add the buttermilk.

IMG_7795

Use a spatula or a spoon to start mixing the ingredients together.

IMG_7799

Once it forms into a sticky dough use your hands to finish the mixing. Be gentle with the dough and do not over mix. It’s a bit messy but a quick process.

IMG_7802

Shape the dough into a round loaf and put into the prepared round pan.

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Bake for 15 minutes, then reduce the temperature to 350 and bake for an additional 60 minutes. The bread is finished when it is lightly browned on top and pulling away from the edge of the pan.

IMG_7823

This bread is excellent toasted and then generously slathered with butter or jam. Store the loaf wrapped tightly in plastic wrap.

Looking for more great St. Patrick’s Day recipes? Check out one of my favorites, Guinness Cupcakes.

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Irish Soda Bread

Ingredients:

  • 4 c unbleached all-purpose flour
  • 1/4 c granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 Tbsp caraway seeds
  • 1 c raisins
  • 2 c buttermilk

Directions:

Preheat your oven to 375 degrees. Generously grease an 8 inch round cake pan. In a large mixing bowl combine all of the dry ingredients (including the raisins) in a bowl with a whisk.

Create a well in the center of the bowl and add the buttermilk. Use a spatula or a spoon to start mixing the ingredients together.

Once it forms into a sticky dough use your hands to finish the mixing. Be gentle with the dough and do not over mix. It’s a bit messy but a quick process.

Shape the dough into a round loaf and put into the prepared round pan.

Bake for 15 minutes, then reduce the temperature to 350 and bake for an additional 60 minutes. The bread is finished when it is lightly browned on top and pulling away from the edge of the pan.

This bread is excellent toasted and then generously slathered with butter or jam. Store the loaf wrapped tightly in plastic wrap.

Irish Soda Bread

 

print2

ABM_1394600633

Happy St. Patrick’s Day everybody! I have got a lovely recipe for you today. This is the recipe for the Irish Soda Bread my Nana made when I was younger. I know, I know, my Nana wasn’t Irish, but she got this recipe from a friend of the family and this recipe is the bomb diggity. (I just wanted to say bomb diggity). BUT, in all seriousness, this recipe is great.  It’s a dense, flavorful bread and to me, the caraway seeds are what really gives this bread such a great flavor so don’t skimp on them.

IMG_7841

The absolute best part about this recipe? It’s super easy. So, open up a Guinness and give it a whirl.

ABM_1394600519

Irish Soda Bread

Ingredients:

  • 4 c unbleached all-purpose flour
  • 1/4 c granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 Tbsp caraway seeds
  • 1 c raisins
  • 2 c buttermilk

Directions:

Preheat your oven to 375 degrees. Generously grease an 8 inch round cake pan. In a large mixing bowl combine all of the dry ingredients (including the raisins) in a bowl with a whisk.

IMG_7791

Create a well in the center of the bowl and add the buttermilk.

IMG_7795

Use a spatula or a spoon to start mixing the ingredients together.

IMG_7799

Once it forms into a sticky dough use your hands to finish the mixing. Be gentle with the dough and do not over mix. It’s a bit messy but a quick process.

IMG_7802

Shape the dough into a round loaf and put into the prepared round pan.

IMG_7809

Bake for 15 minutes, then reduce the temperature to 350 and bake for an additional 60 minutes. The bread is finished when it is lightly browned on top and pulling away from the edge of the pan.

IMG_7823

This bread is excellent toasted and then generously slathered with butter or jam. Store the loaf wrapped tightly in plastic wrap.

Looking for more great St. Patrick’s Day recipes? Check out one of my favorites, Guinness Cupcakes.

print2

 


Irish Soda Bread

Ingredients:

  • 4 c unbleached all-purpose flour
  • 1/4 c granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 Tbsp caraway seeds
  • 1 c raisins
  • 2 c buttermilk

Directions:

Preheat your oven to 375 degrees. Generously grease an 8 inch round cake pan. In a large mixing bowl combine all of the dry ingredients (including the raisins) in a bowl with a whisk.

Create a well in the center of the bowl and add the buttermilk. Use a spatula or a spoon to start mixing the ingredients together.

Once it forms into a sticky dough use your hands to finish the mixing. Be gentle with the dough and do not over mix. It’s a bit messy but a quick process.

Shape the dough into a round loaf and put into the prepared round pan.

Bake for 15 minutes, then reduce the temperature to 350 and bake for an additional 60 minutes. The bread is finished when it is lightly browned on top and pulling away from the edge of the pan.

This bread is excellent toasted and then generously slathered with butter or jam. Store the loaf wrapped tightly in plastic wrap.

It’s a Lovely Day for a Guinness

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Happy 3-days-’till-St. Patty’s-Day everyone! In celebration of this upcoming holiday I’m sharing my recipe for Guinness Chocolate Cupcakes.

This is a recipe I developed last spring when I was getting ready for Cupcake Camp Boston. The cupcakes were a big hit at the event and my co-workers enjoyed testing out the cupcakes as I worked on the recipe.

However, before I get started on this recipe, I want to take a second to talk about my mixer. The stand mixer that I had been using for the last few years died on me a couple of weeks ago. One of my roommates was using it to make pizza dough and it just stopped working and never turned back on. But do not frett, I have a back-up mixer! And no harm came to said roommate, because honestly, I knew the mixer was on it’s way out.

Behold my new-old Sunbeam mixer!

Ah yes, gaze upon it’s retro-lovlieness, it’s creamy avacado color. And check this out, the different mixing levels are labeled.

I got this fabulous new-old mixer from Mary, one of my coworkers from Pearson. Aside from my parents I believe Mary to be my # 1 fan. Thanks again, Mary for this fantastic mixer, I am so happy to have it!

Ok, onwards to the delicious Guinness cupcakes. This is pretty simple recipe, and yields 28 tasty, moist cupcakes. Here’s what you’ll need;

  • 1 bottle of Guinness (12 oz)-room temperature
  • 8 tbsp unsalted butter
  • 3/4 c unsweetened cocoa powder
  • 2 c sugar
  • 2 c flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp vanilla extract
  • 3 large eggs
  • 3/4 c sour cream

Start by preheating the oven to 350 degrees and preparing cupcake pans with liners. Melt the butter in a small saucepan and set aside to cool slightly. The butter should be melted completely, but not piping hot. Next, in a small mixing bowl, whisk together the cocoa powder, sugar, flour, baking soda, and salt. Set aside.

Using a stand or hand mixer, combine the Guinness, melted butter, and vanilla extract.

Next add the eggs one at a time.

After the eggs, add the sour cream to the mixture, and mix until the ingriendents are thouroughly combined and the batter is smooth. Finally, add the dry ingredients to the batter 1/3 at a time.

Pour the batter into the lined cup pans and bake for 10 minutes. Rotate the pans and bake for another 10-12 minutes. The cupcakes are finished when they are slightly risen and domed, and set in the middle but still soft and tender.

Allow the cupcakes to cool completely before frosting. I suggest using your favorite vanilla buttercream or a whipped cream frosting. And enjoy with a tall glass of Guinness. Happy St. Patrick’s Day!

If you enjoyed reading this post, be sure to subscribe to Reckless in The Kitchen and so you never miss out on a delicious post!

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Chocolate Guinness Cupcakes

Ingredients:

  • 1 bottle of Guinness (12 oz)-room temperature
  • 8 tbsp unsalted butter
  • 3/4 c unsweetened cocoa powder
  • 2 c sugar
  • 2 c flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp vanilla extract
  • 3 large eggs
  • 3/4 c sour cream

Directions:

Start by preheating the oven to 350 degrees and preparing cupcake pans with liners. Melt the butter in a small saucepan and set aside to cool slightly. The butter should be melted completely, but not piping hot.

Next, in a small mixing bowl, whisk together the cocoa powder, sugar, flour, baking soda, and salt. Set aside.

Using a stand or hand mixer, combine the Guinness, melted butter, and vanilla extract. Next add the eggs one at a time and mix to combine.

After the eggs, add the sour cream to the mixture, and mix until the ingredients are thoroughly combined and the batter is smooth. Finally, add the dry ingredients to the batter 1/3 at a time.

Pour the batter into the lined cup pans and bake for 10 minutes. Rotate the pans and bake for another 10-12 minutes. The cupcakes are finished when they are slightly risen and domed, and set in the middle but still soft and tender.

Allow the cupcakes to cool completely before frosting.