Jennifer's Week Nineteen Recipe: Irish Soda Bread

I have been a bad blogger and I have neglected to post my last two recipes. Let's remedy that, shall we?


Irish Soda Bread

Ingredients

• 4 cups all-purpose flour
• 4 tablespoons white sugar
• 1 teaspoon baking soda
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup margarine, softened
• 1 cup buttermilk
• 1 egg
• 1/4 cup butter, melted
• 1/4 cup buttermilk

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
3. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

Would I make this again? Perhaps. It did turn out a bit dry, but that could have been over-baking or being distracted by my son and not brushing the butter mixture on as often as I should have... or both. Or it could be my oven. I do believe I have mentioned my dislike for that appliance. I would probably give this recipe another go before I look for another one. Next time I will just have to send the boyo outside!

BONUS Recipe from Chris: Experimental Cornbread

I've been experimenting with variations on a recipe for buttermilk cornbread that I found here on allrecipes.com. I use different grinds of cornmeal, 'buttermilk' variants, different types (and quantities) of sweetener, various types of flour, and so on and so on.

I made a batch this past week that seems to be as good as it gets so I'll give you the recipe. I'm sure I'll still fiddle around with it for fun, though, and I encourage you to try different variations yourself!

Experimental Cornbread

1/4 lb (1 stick) butter

2/3 c turbinado sugar

2 eggs

1 T lemon juice

1 c milk (almost)

1/2 t baking soda

1 c medium grind cornmeal

1 c whole wheat flour

1/2 t salt

Melt the butter and cool slightly. Beat in eggs. Put 1 T lemon juice in your liquid measuring cup, then add enough milk to make 1 cup. Mix the baking soda into the milk and add the mixture to the butter & eggs. Add cornmeal, whole wheat flour and salt and mix until just blended.

Bake for 20-25 min in a 9x9 pan at 375F, or until a toothpick comes out clean in the center of the pan.