2 Bread Recipes for St. Pat’s!!!

There is still time to perfect these morsels before the big day. Years of breads have come out of the Keegan kitchen for parties but of course the absolute BEST ones were never written down…largely due to seasonal libation ( which also greatly improves one’s cooking abilities both actual and remembered).
I think they are best made with open fire or gas. The brown bread recipe works great camping ( think coffee can, tin foil, fire pit, happy festival goers…) Enjoy!
Bash cake is previously posted, and highly recommended…it’s the ONLY recipe that is as tasty as the real thing.

The Keegan Soda Bread:

4 cups all-purpose flour (unbleached Sir Arthur’s)
1/4 cup white sugar (or more, honey is good too)
1 stick butter soft or melted or cold ( they each change the texture slightly)
1 c organic buttermilk
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
Raisins soaked in whiskey (optional…some of the kids still pick them out and throw them across the room)
Caraway seeds to taste

1. For a cake texture and sweeter bread, use a little less self rising flour, an extra 1/2 c sugar, and a splash more buttermilk.
2. For a savory flavor, use bacon fat instead of some of the butter ( that’s right, I said it, mmmmm), make it a good teaspoon of salt, and go heavy on the caraway.

LIGHTLY MIX ( will be crumbly at first) It will break teeth if you mess with it too much.
Turn onto flat pan with a little grease and flour on it
criss – cross top and brush with a little buttermilk
Bake at 350 degrees for an hour
I usually put a cup of water in the oven …mine is hot gas.
Wrap in a clean towel until cool.
Serve with gobs of sweet organic Irish butter, friends, and bacon.

2 c wheat flour ( Sir Arthur’s) and 1c wheat meal ( I like to soak it for ten minutes and drain- if you don’t soak it add some melted butter to the mix….which I do anyways…just add more if the ingredients are really dry)
1 cup all-purpose flour unbleached ( Sir Arthur’s -I cheat and use self rising just so my teeth don’t break)

1 teaspoon baking soda
1 teaspoon salt plus a smidge more and over the shoulder
1 1/4 cups organic/fresh buttermilk
1 large egg, lightly beaten

Preheat the oven to 375°. Butter an 8-by-5-inch metal or glass loaf pan, then dust with flour. Believe it or not old coffee cans work great.
In a large bowl, whisk both flours with the baking soda and salt. In a small bowl, whisk the buttermilk with the egg…if you haven’t soaked the wheat-meal yet throw it in the buttermilk for ten minutes.
Stir into the dry ingredients with a wooden spoon until a rough dough forms.

Additional items to adjust flavor/have fun with: A splash of molasses, maple syrup, honey, Guinness, malt, barley flour.

LIGHTLY MIX. It will break teeth if you mess with it too much. Form the dough into a loaf and put it in the prepared pan. Bake for about 50 minutes, until the bread has risen about 1/2 inch above the rim of the pan. If it is really dry outside or you are up high, put a cup of water in the oven. When done, cool for five minutes and turn it out with a bang. Thump the bottom and listen for a hollow sound.
Cool a bit, slice and serve with gobs of Irish of organic sweet cream butter and fresh jam or berries. Wrap up leftovers.
Wrap it up overnight to retain moisture and slice next day.

Posted on March 12, 2014, in Uncategorized and tagged . Bookmark the permalink. Leave a comment.

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