Sunday, March 15, 2009

Just add Corned beef and Cabbage.

Everyone is Irish on Patrick's Day right? And what's better than some homemade Irish Soda Bread? Irish Soda Bread with Cinnamon Honey Compound Butter.

Irish Soda Bread with Cinnamon Honey Butter
Yields 1 loaf

Nonstick vegetable spray
2 c all purpose flour
4 tablespoons sugar
1 1/2 teaspoons, baking powder
1 teaspoon, salt
3/4 teaspoons, baking soda
3 tablespoons cold butter, cut into small cubes
1 c buttermilk
2/3 c raisins
1 tablespoon whole milk, for brushing

Preheat the oven to 375 degrees. Spray non-stick sheet pan with cooking spray. In a medium bowl, whisk the sugar, baking powder, salt and baking soda. Add in the cubes of butter using your fingertips to rub into the dough. Break the butter up until the flour begins to resemble a coarse mealy texture. Slowly stir in the buttermilk. Mix the dough until just combined, and then add in the raisins. Do not over mix.

Flour your hands and shape the dough into a large ball. Transfer to prepared baking sheet and flatten slightly. Use a sharp knife, cut a large cross into the dough (about 1/4 inch into the surface of the dough). Brush with some milk and sprinkle with about 1 tsp of coarse sugar (this is optional).

Bake for approximately 40 minutes. Cool bread in pan for about 10 minutes. Transfer to a wire cooling rack. Bread can be served warm or at room temperature. Serve with Cinnamon Honey Compound Butter, see recipe below).

Cinnamon Honey Compound Butter

1 stick of salted butter, softened to room temp
1 1/2 tablespoons of honey
1/2 teaspoon cinnamon

Leave the butter on your counter until it comes to room temperature. In a small bowl stir the butter with a fork until it is light and fluffy. Add in the honey and cinnamon and mix until well combined. Keep the butter at room temperature if you plan on using it right away. Otherwise, place butter on a piece of wax paper and shape into a log. Roll and wrap the wax paper around the butter and place in the refrigerator for about 2 hours or until set.

The butter will keep in the refrigerator for about 2 weeks, tightly covered.

Don't have buttermilk? No worries, you can make your own. Warm 1 c of milk in a small saucepan and add either 1 1/4 tablespoons of white vinegar OR 1 3/4 tablespoons of Cream of Tartar. Stir the milk with a whisk and alow to sit for 5 minutes. Use in place of store bought buttermilk.

Use the compound butter on pancakes, muffins or French toast.

1 comment:

  1. I recently discovered powdered buttermilk. It's surprisingly good for baking.

    Beautiful picture! And thanks for stopping by my blog.

    -Anne (A Good American Wife)