Every year I say I’ll make something for St. Patrick’s Day and I never do. Last year the most I did was put a few drops of green food colouring in beer. I’m happy to say that I finally made soda bread, something that has been on my to bake list for awhile. And the bread was almost as simple as adding food colouring to beer. Honest.
This version of soda bread is souped up and deviates from tradition with the added butter, whiskey soaked raisins, and sugar. If you like the taste of scones or biscuits, then you need to try this bread. And don’t skip making the Irish whiskey butter, it really adds something to the bread.
I think I may also have gotten drunk off of the whiskey fumes — it was pretty strong! I usually shy away from raisins being in baked goods, but I didn’t mind them in the bread. I would probably omit them next time just for simplicity.
With all the bread baking I do, I have never made a loaf of white bread. There are many more interesting breads to make than something so…plain.
My tastes have changed since I was a kid and would refuse to eat whole wheat bread. Rye, pumpernickel and whole wheat are one of my top bread choices nowadays. If I buy white bread it’s usually destined for breadcrumbs.
This is the Basic Soft Sandwich Loaf from The Bread Bible. If you do enjoy white bread, you’ll like this bread. It’s very buttery and when toasted it has a crumbly crisp nature to it. This would be a fabulous sandwich bread for tea sandwiches of the sort. I usually look for a heartier bread so I don’t think this recipe will make it on my routinely bread baking schedule.
Unfortunately I can’t find the recipe online. But if you’re a bread fan, you should get this book anyway. The only downside to this book is that there aren’t many whole grain breads.
I got a few food related gifts for my bridal shower and wedding. One of them was a crown muffin pan. I was registering at Williams-Sonoma with my Maid of Honour and I went on about how cool it would be to get those lovely crowns on my cupcakes and muffins like you see in bakeries. So I was ecstatic when I received these as a gift from her.
I used a Williams-Sonoma blueberry muffin mix my sister gave me, lined the pan and (here’s the mistake) filled the muffin liners mostly full. What resulted were muffins that did not have a crown. At least they were still tasty.
After demolishing all the muffins in 2 days, my muffin craving still existed. Every now and then I crave corn muffins and will have to make a batch 2 or 3 times a year. I love them, especially with a lot of butter on it. Yum. I decided to do an experiment and see what would happen if I used the liner but went past the top part. Logic says they’ll just spill over the top and I’ll have batter stuck between the liner and the pan. But is it possible the batter would push all the way to the sides so there would be no unfortunate batter seepage?
Recipe is quintessential muffins from The Bread Bible. The batter is really thick so there wasn’t really any seepage, I’ll have to test this out with a runnier batter.
I filled the cups at various levels to see what the results would be. I think for really full crowns I’ll need to make sure the batter is to the very top. This recipe should make 6, but with the more generous serving, makes 3. Mmm…twice the calories in a single muffin.
For a crunchier top, you can sprinkle extra cornmeal
These were the fluffiest corn muffins I have ever made. I’m pretty sure it’s because of the sour cream. I am trying very hard not to eat the remaining 2 muffins.
Recipe here, just use sour cream instead of yogurt.
I’ve been wanting to make challah for the longest time. The last time I had it, I was in a synagogue with my then boyfriend celebrating his brother’s bar mitzvah.
This is the first bread I’ve made in a long time since the disaster that hit my unit. It felt nice to have the smell of fresh bread coming out of the oven. This challah was from The Bread Bible and it is a dairy challah which is a brioche. I made a huge batch of this bread and the challah was huge. Here’s my hand for comparison:
I forgot to cover the bread with foil so it came out with a deep deep brown colour and thankfully it didn’t burn. I’ll have to re-visit brioche again and make a smaller loaf — this one was just too big for 2 people.
Working my way through The Bread Bible looking to try a new recipe I came across beer bread. It looked interesting and it was a “quick” bread (no sponge overnight). I used Rickard’s Red for the beer. The dough is very soft and it was easy to shape into a boule (which I haven’t mastered so they all look misshapen). It browned really quickly, about 15 minutes in so I had to cover it with aluminum foil so it wouldn’t burn.
There’s no beer flavour and the bread is nice, but Movie Man and I agreed we probably wouldn’t make it again. Mainly because we only stock good beer, and because the recipe uses almost a whole bottle, it becomes a pricier bread.