Thursday, March 11, 2010

Aye, Begorra! It'll be time to be cookin' up sumtin' OIrish

Not sure if I'll take this recipe for the camp out but thought it was a good one for St Paddy's Day. Would be great with that Corned beef and cabbage you're planning. I did make it in the outdoor dutch oven and pretty much followed the recipe. Either cooked outside or in your oven it is a very easy bread to make. Just don't fuss with it too much. It is like pie crust, it take a gentle hand.

First get your coals going outside for your dutch oven. I used a Lodge 10" and needed 400 degrees so I used 25 briquettes, 17 top and 8 on the bottom. Since it only cooks for 45 minutes I never replaced any of the coals but it's good to have a few extra in case it gets windy or cold. I put the coals on then made the bread dough.

Make a well in the flour mixture and stir it with a fork just until it start to come together.

Dump it out onto a work surface and knead it together to get all the loose flour incorporated.

I use a parchment paper sling to get it into the hot dutch oven. Crunch the parchment under the lid on and put your coals on top. Every 15 minutes turn the lid 1/4 turn and the entire DO a 1/4 turn. When you smell the bread or about 40 minutes open the lid and test with a tooth pick. If it comes out clean, it's done.

I use the parchment to get the loaf out of the hot pan.
Now, doesn't that look yummy?

This was quite tasty and like I said, save some for the morning because it's great toasted.

Soda Bread (from American's Test Kitchen)

If you don't use cast iron it can be baked on a baking sheet. This bread is best eaten the same day but can be stored covered. The next day or two; great for toasting.

3 cups all-purpose flour
1 cup cake flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tarter
1 1/2 teaspoons salt
2 tablespoons sugar
2 tablespoons unsalted butter, softened
1 1/2 cups low-fat buttermilk
1 tablespoon melted butter

Heat over to 400 degrees. Place flours, soda, cream of tarter, salt and sugar in large mixing bowl. Add butter and rut it into the flour using your fingers until it is completely incorporated and the mixture resembles course crumbs. Make a well in the center and add the buttermilk. Work the liquid into the flour mixture using a fork until the dough comes together in large clumps. Don't over mix. Turn the dough onto a work surface and knead gently until the loose flour is just moistened. The dough will still be scrappy and uneven.

Form the dough into a round about 6 to 7 inches in diameter and place in a warm cast iron skillet. Score a deep cross on top of the loaf and place in the heated oven. Bake until nicely browned and is done when a tester inserted in the center comes out clean. About 40-45 minutes. Remove and brush with melted butter. Cool for at least 30 minutes it will be easier to slice. Serve slightly warm or at room temp.


k. said...

Thanks, I'll be trying this with my corned beef & cabbage.

Chris said...

I could eat this whole loaf in one sitting. ;)