Archive for November 12th, 2011

November 12, 2011

Irish Soda Bread Recipe – An Excellent Easy Bread Recipe

Irish soda bread is a staple in my household – not because we’re Irish, but because it is so easy and a total crowd-pleaser. As far as I understand, it is not really an Irish food but an American invention reminiscent of wheaten bread, I gleaned from my real Irish neighbor as he nibbled on the batch I made this afternoon. This recipe freezes well and thus makes a great all-around snack, for hikes and afternoon coffee breaks at work.  After cooling, wrap individual pieces in aluminum foil. No need to reheat in the oven, just let thaw for a few hours before eating.

The key to cooking the perfect chewy, crunchy, crisp Irish Soda Bread is the pan. While any size or shape glass dish or brownie-type pan will do, a stoneware baking dish is the best because it cooks evenly and perfectly. This recipe is an adaptation from Mary Burke’s Irish Soda Bread recipe published in the Boston Globe Taste section in 2006 and the King Arthur Flour’s 200th Anniversary edition cookbook recipe.  It yields one large loaf (9×5) or about 8 small loaves.

Mixing the irish soda bread dough can be done by hand or with a mixer

Ingredients:

  • 8 Tablespoons butter @ room temperature
  • 3 cups flour
  • 1 cup whole wheat flour
  • 1/4 cup sugar + little more for sprinkling
  • ¾ teaspoons baking soda
  • 4 teaspoons baking powder
  • 1/2 t. salt
  • 1 egg
  • 1 ½ cups plain yogurt
  • ¼ cup water
  • 1 c. dried fruit (a mix of raisins and cranberries is my favorite)

For best results, bake the irish soda bread inside a clay baking dish

Instructions:

Set oven to 350 F.
Butter or spray the baking dish(es) with canola oil

In large mixer or bowl: mix the flours, 1/4 cup sugar, baking soda, baking powder and salt. Mix well. Cut the butter into small pieces and mix into the dry mixture with fingertips.

In another bowl: stir together water, yogurt and egg.
Mix the wet and dry mixtures together well, stir in the dried fruit.

Transfer to pans, dividing evenly, sprinkle tops with a little sugar.
Bake 40 min or until tops are golden, and a knife or toothpick comes out clean.

Originally posted on thefreshdish.com on March 15, 2010

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November 12, 2011

Healthy Drinks Demo, Medford MA

                  Syrah teaching kids about sugar content in soda at Medford Farmers Market                

Syrah represented Cooking Matters Massachsetts at the Medford Farmers Market on August 11, 2011.  With the help of with Nicole Maddox and Mimi Delgazzi, she taught market shoppers about how the sugar content of soft drinks and offered samples of healthy drink alternatives like sun tea, Nicoles amazing horchata (recipe beIow) and 100% fruit juice spritzers.

Nicole Maddox's amazing, refreshing Horchata recipe

Nicole Maddox and Mimi Delgazzi (not pictured here) helping teach the kids about healthy drinks

The kids enjoyed samples of healthy drinks