The girls all got cabbage, carrots and tiny potato for dinner and they inhaled it I think. I saved all the broth off the corned beef and veggies, freezing most of it and then used four cups to cook their rice and barley. I alway like saving any type of broth since it's loaded in vitamins off the food.
Baby Blessing, sure can share that recipe with you. It's so easy, but it's also SO delicious!!
IRISH SODA BREAD
1 1/3 cups whole milk
1/3cup apple-cider vinegar
3 cups all-purpose flour, plus more for surface and dusting
2 1/2 teaspoons coarse salt
1 teaspoon baking powder
1 teaspoon baking soda
2 ounces (4 tablespoons) cold unsalted butter, cut into small pieces
1 cup unprocessed wheat bran
1/4 cup caraway seeds
1 cup (5 ounces) raisins
Salted butter, preferably Irish, for serving
1. Preheat oven to 350 degrees. Line a baking sheet with parchment. Mix milk and vinegar in a small bowl, and let stand until thickened, about 5 minutes.
2. Whisk together flour, salt, baking powder, and baking soda in a large bowl. Cut in unsalted butter with a pastry cutter or 2 knives until mixture resembles coarse meal. Add bran, caraway seeds, and raisins; stir to distribute.
3. Pour milk mixture into flour mixture; stir until dough just holds together but is still sticky. Turn dough into a lightly floured surface. Pat and press the dough gently into a round, dome-shaped loaf, about 7 inches in diameter. Transfer to prepared sheet.
4. Lightly dust top of loaf with flour. With a sharp knife, cut an x into the top, 3/4 inch deep. Bake, rotating halfway through, until loaf is golden brown and tester inserted in the center comes out clean, about 1 hour, 10 minutes. Let cool on a wire rack. Soda bread is best eaten the day it is made; serve with salted butter.
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I was out of parchment paper and used the Reynolds no stick foil and it worked perfectly.
The bread was done in 55 minutes, so keep an eye on your when it gets to that time. |