BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

IRISH SODA BREAD & IRISH MIST BUTTER (inspired by Ina Garten)

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Our favorite way to form this dough is into scones rather than as a loaf. See directions below. We made Ina Garten’s recipe but changed a couple ingredients. We liked a more rustic flavor so we added some whole wheat flour. In addition we added caraway seed to bring more savory flavor so it goes with everything from Irish stew and Corned beef & cabbage to breakfast rolls. In all cases we recommend the Irish Whiskey Butter!

 

Ingredients:

  • 1 cup whole wheat flour
  • 2 cup AP flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 4 tablespoons (2oz) cold butter
  • 1 tablespoon caraway seed, optional
  • 1/2 cup zante currants, optional
  • 1 1/4 cup buttermilk,
  • One recipe of Irish Mist Butter (see recipe)

Method:

Blend dry ingredients, flours, sugar, salt and baking soda. Cut in the very cold butter or grate the cold butter into dry ingredients. Quickly mix butte into dry ingredients. Add the caraway and currants and distribute evenly through out. Make a well in the in the flour and add only 1 cup of the buttermilk and blend till it forms a ball. If too dry, add the remaining buttermilk a little at a time until dough forms a soft ball. Place dough onto a lightly floured surface and pat to form a 1 1/2  inch thick circle. Use a sharp knife and cut circle in half, in half again then cut each quarter into two or three pieces depending on the size you want. Place each triangle piece evenly spaced on cookie sheet. Place into freezer and freeze solid, about 2 hours. Place into freezer bag and label.

To bake, preheat oven to 425, for 20-25 minutes. if using convection heat, cut the temperature to 400. Bake same amount of time. Scones are done when they are brown on the bottom and touching the top springs back.

Serve hot with Irish Mist butter for an extra treat.

IRISH MIST BUTTER:   Reduce by simmering  3 tablespoons whiskey into a small sauce pan until reduced to about 2 tablespoon. Blend 2 tablespoons cooled reduced Irish Mist (or Irish Whiskey), 6 tablespoons soft unsalted butter; 1 tablespoon honey, pinch of salt. Beat to make smooth, and place into mold or small dish to serve at the table along side the soda bread.




TO RECIPES

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