Brown Irish Soda Bread with Honey Butter is a nice compliment to any corned beef and cabbage dinner.
St. Patrick’s Day occurs every year on March 17. It observances the of the death of St. Patrick, the patron saint of Ireland. What began as a religious feast day in the 17th century has turned a day of celebrating Irish culture with parades, special foods, music, dancing, and a whole lot of green.
My recipe, while not Irish in origin, is fitting for St Patty’s Day. This recipe came from a local restaurant that served what they called Brown Soda Bread instead of a traditional bread basket. It was served on a bread board with a flavored butter. The loaf was the perfect size for two. Although the restaurant is no longer open, I still remember the wonderful bread and the flavored butter that made the bread so extra special.
But alas, as many with restaurants, it was not meant to be. Luckily, I was able to have the owner give me the recipe for Brown Irish Soda Bread with Honey Butter.
Soda breads are fairly dense, moist and hearty. They consist of four basic ingredients: flour, buttermilk, baking soda and salt. Reaction between the buttermilk and baking soda produces bubbles of carbon dioxide, causing the dough to rise. It is best served the day that it is made, when the crust is crisp from the oven, with plenty of butter.
My recipe uses a mix of white and whole wheat flour, and the addition of brown sugar gives a slightly sweet flavor to the bread. Baking in a cast iron skillet gives an extra crispness to the bottom of the loaf.
Now about that butter, sweet but, not too sweet. Fluffy, and easily spreadable. It whips up in a breeze and left overs can be kept in the frig, and used on morning toast.
Brown Irish Soda Bread with Honey Butter is great to serve on St Patty’s Day, but also is perfect for any soup or stew.
So, anytime you need a hearty, dense bread that is quick to make, try Brown Irish Soda Bread with Honey Butter.
In a large bowl,whisk together the flour, salt, sugar, and baking soda.
In a small bowl beat egg lightly, add the buttermilk and melted butter. Our wet mixture into dry and stir until combined.
Spray a cast iron skillet with non-stick cooking spray. Set aside.
Sprinkle a small amount of flour on a cutting board. Scrape the dough from the sides of the bowl onto cutting board and shape into a ball, kneading lightly if necessary. Transfer to cast iron skillet. Sprinkle lightly flour.
Using a sharp knife make an X across the top of the dough.
Place in preheated oven and bake for 35 to 40 minutes or until lightly golden.
Remove from oven and let cool for 15 minutes before slicing.
Memorial day is right around the corner……OMG…… what to take along?…. Vanilla Rum Bundt Cake!
I think bundt cakes are the bomb! I have made numerous bundt cakes for What the Forks For Dinner? Look around the site and try them all……
What makes them so great?? Well…..they are easy to make, easy to bake, they either need no frosting, or are good to go with a quick glaze.
With Memorial Day comes the start of summer. And the start of summer is the start of cookouts, potluck, and picnics. No matter the occasion, everyone wants dessert…..be the dessert Queen……..or King and bring a bundt cake.
Vanilla Rum Bundt cake is perfect to take to your Memorial Day party, picnic, cookout……
Moist cake studded with flecks of vanilla bean, and flavored with rum. I used white rum but you could try a flavored rum for that extra kick.
There’s a pretty steep price difference between vanilla extract and a whole vanilla bean — pod and all. In many cases where vanilla is called for, opting for the less expensive of the two is a wise choice. Vanilla beans would be wasted say in a batch of chocolate chip cookies, but in homemade ice cream, real vanilla beans make a world of difference.
But, here are times that the pretty black specs and flavor of vanilla beans are worth the splurge…….like Vanilla Rum Bundt Cake.
Vanilla beans also makes for a pretty Buttered Rum Glaze. Rich creamy butter, flavored with rum and those little specs of vanilla bean are melted together and then cooled. Add some powdered sugar and you have a glaze thats not only pretty, but super yummy!
For your next summer event, take along Vanilla Rum Bundt Cake and be speck-tacular!!
Grease and lightly flour a 10-inch fluted tube pan; set aside.
In a small bowl whisk together flour and baking powder.
In another small bowl combine milk and rum.
Using the tip of a sharp knife, scrape out seeds from vanilla bean. Stir vanilla seeds into milk mixture; set aside.
In a large mixing bowl of an electric mixer or stand mixer on medium to high speed beat butter for 30 seconds.
Gradually add granulated sugar and brown sugar, and beat for about 10 minutes , until light and fluffy.
Add eggs and egg yolk; beat for 1 minute.
Alternately add flour mixture and milk mixture to butter mixture, on low speed just until combined.
Pour batter into the prepared pan, and spread evenly.
Bake 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan for about 10 minutes. Remove cake from pan; cool completely on wire rack. Frost with Buttered Rum Glaze
To Make Glaze
In a small saucepan, heat the butter until melted. Add the rum, vanilla, and scrapping from vanilla bean. Cook over medium heat for about 3-5 minutes.
Remove the buttered rum from the heat and allow to cool for 15-20 minutes. Once cooled, whisk in the powdered sugar until smooth.