We are continuing today with the Irish-food theme. Again, this is another recipe that is too good to wait a whole year to make again! Are you intimidated by making bread? If you are, this is the perfect recipe for you! Are you always looking for something warm and hearty to dip into your winter (spring) soups and stews? If so, this is the perfect recipe for you! Are you looking for something to whip up last minute while the kids are doing homework and you are tight on time? Again, I have the perfect recipe for you!!
I saw many recipes last year for Irish soda bread and had wanted to try one but just never got around to it. This year, as expected, all sorts of Irish soda bread recipes started popping up all over the place. This one, in particular, grabbed my attention because 1) it needed only 4 ingredients and 2) it takes about a half-hour from start to finish. These are ingredients that I usually have on hand too, so it earned some bonus points there too!
The bread itself is quite dense and doesn't rise much. It's perfect warm from the oven or at room temperature too. Just slather some butter on it and enjoy with a nice stew or even some chili. If you plan to eat the bread warm, pretty much straight out of the oven, bake it on the longer side (30-ish minutes). If you plan to let it cool completely and eat it an hour or two later, you should be fine with the shorter time (25-ish minutes) since the bread continues baking a bit while it cools.
Irish Soda Bread
3 2/3 cups unbleached, all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 1/2 cups buttermilk **
**If you don't have buttermilk on hand you can make your own, easy substitute. Simply add 1 1/2 tablespoons of lemon juice to a 2-cup liquid measuring cup. Add milk to the measuring cup, filling to the 1 1/2 cup mark. Let sit 5 minutes. After 5 minutes, stir and use in your recipe.
Preheat oven to 425° F. Line a baking sheet with a silicon baking mat or parchment paper. Set aside.
Add flour, salt and baking soda to a large mixing bowl. Whisk to combine. Make a well in the center of the dry ingredients and slowing add the buttermilk. Stir with a fork to combine. The dough will be very sticky. If needed, add as much as 1/4 cup extra buttermilk.
Knead the dough lightly with your hands while it is still in the bowl to help it come together. Dump the dough onto the prepared baking sheet and form it into an 8-inch circle. Use a sharp knife to cut a cross in the top of the dough.
Bake for 25-30 minutes, until golden brown. Transfer to a wire rack to cool slightly before serving.
I admit it. Coleslaw is not something I usually enjoy (unless it's served on a Primanti's sandwich, but that's another kind of blog!) I usually pass it up at picnics and push it to the side of my plate when it arrives unannounced at a restaurant. I was reluctant to try this recipe but I needed a side dish for the Pulled BBQ Chicken Sandwiches and this looked easy and had mostly ingredients I already had on-hand. I'm so glad we tried this! It's tangy and refreshing - it tastes healthy and sinful at the same time. It's the perfect complement to the chicken sandwiches and I think it would go wonderfully with any summer picnic dish!
Lightened-Up Classic Coleslaw
1 5.3-ounce container nonfat Greek yogurt (or 1/2 cup)
1/4 cup mayonnaise (reduced fat is fine)
1/4 cup cider vinegar
1 tbsp honey
1/2 tsp kosher salt
1/4 tsp black pepper
1 16-ounce bag pre-shredded coleslaw mix
2 tsp caraway seeds (optional)
In a large bowl, whisk together yogurt, mayonnaise, vinegar, honey, salt and pepper. Add the coleslaw mix and the caraway seeds, if using. Toss to coat. Serve immediately or cover and refrigerate up to an hour.
Very slightly adapted from So Easy, by Ellie Krieger
Pittsburgh area mom striving to provide clean, healthy, REAL food for her family!