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      Tomato Irish Soda Bread Dinner Rolls with Fried Shallot Butter

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      Recipe development by Kylie Mazon-Chambers
      Kylie Mazon-Chambers of the blog Cooking with Cocktail Rings came up with these delicious Irish soda bread dinner rolls after our trip to Ireland earlier this year. They’re studded with chopped sun-dried tomato pieces and just enough ground red pepper for a bit of a kick and, finally, topped with Irish Cheddar. Fine more Irish recipes in our July/August 2020 issue!
      Follow Kylie: cookingwithcocktailrings.com | @cookingwithcocktailrings

      Tomato Irish Soda Bread Dinner Rolls with Fried Shallot Butter

      3½ cups (438 grams) all-purpose flour
      1 teaspoon (5 grams) baking soda
      1 teaspoon (3 grams) kosher salt
      1 teaspoon (2 grams) paprika
      ½ teaspoon ground red pepper
      1½ cups (360 grams) whole buttermilk
      ¼ cup (40 grams) diced oil-packed sun-dried tomatoes
      ½ cup (52 grams) shredded sharp Irish Cheddar cheese
      Vegetable oil, for frying
      2 medium shallots (75 grams), thinly sliced
      10 tablespoons (140 grams) unsalted butter, softened
      1 teaspoon (3 grams) flaked sea salt

      Preheat oven to 400°F (200°C).
      In a large bowl, whisk together flour, baking soda, kosher salt, paprika, and red pepper until combined. Make a well in center.
      In a medium bowl, stir together buttermilk and tomatoes. Add buttermilk mixture to flour mixture. Using one hand like a claw, slowly fold flour mixture from sides of bowl into buttermilk mixture until dough is soft but not too wet.
      Line a baking sheet with parchment paper.
      Turn out dough onto a lightly floured surface, and shape into an 8-inch square (1-inch thickness). Sprinkle with cheese. Using a sharp knife, cut into 9 squares, and place 1 inch apart on prepared baking sheet.
      Bake until golden brown, about 18 minutes. Remove from pan, and let cool on a wire rack.
      In a 10-inch cast-iron skillet, pour oil to a depth of ½ inch, and heat over medium heat until an instant-read thermometer registers 350°F (180°C).
      Fry shallots, in batches if necessary, stirring frequently, until deep golden brown and crispy, 8 to 10 minutes, adjusting heat as needed. Remove shallots using tongs, and let drain on a paper towel-lined plate for 5 minutes.
      In the work bowl of a food processor, place shallots, butter, and sea salt; pulse just until combined, and transfer to a small bowl. Serve at room temperature with warm rolls.

      If you don’t have crème fraîche, the same amount of mascarpone cheese or sour cream can be substituted. Coffee liqueur, such as Kahlúa, can be substituted for whiskey.

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      Herb Scones with Chive Cream and Smoked Salmon

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      These scones are a lovely accompaniment to a cheese board. “I love the scones with strawberry & Champagne jam, salami, Kerrygold Cashel Blue or Kerrygold Aged Cheddar Cheese with Irish Whiskey and a light drizzle of honey!” says blogger Alice Choi of Hip Foodie Mom, who created this recipe after visiting Ireland with us earlier this year. Find more Irish recipes in our July/August 2020 issue!
      Follow Alice: hipfoodiemom.com | @hipfoodiemom1

      Herb Scones with Chive Cream and Smoked Salmon

      3 cups (375 grams) all-purpose flour
      2 tablespoons (30 grams) baking powder
      2 teaspoons (6 grams) kosher salt
      ¾ cup (170 grams) cold unsalted butter, cubed
      6 large eggs (300 grams), divided
      ½ to 1 cup (120 to 240 grams) whole milk
      ½ cup (16 grams) plus 1 to 1½ tablespoons (2 to 3 grams) finely diced fresh chives (see Note), divided
      1 cup (240 grams) all-natural full-fat Greek yogurt
      1 cup (240 grams) sour cream
      2 teaspoons (10 grams) fresh lemon juice
      Smoked salmon, to serve
      Garnish: olive oil, fresh dill

      Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment paper.
      In a large bowl, whisk together flour, baking powder, and salt. Using your fingers, rub cold butter into flour mixture until butter is pea-size. Make a well in center.
      In a small bowl, whisk together 4 eggs (200 grams), ½ cup (120 grams) milk, and ½ cup (16 grams) chives; add to flour mixture. Using one hand like a claw, mix together just until combined. Add up to remaining ½ cup (120 grams) milk, 1 tablespoon (15 grams) at a time, if needed. (Dough should be wet and sticky.)
      Turn out dough onto a lightly floured surface. Lightly flour top of dough, and pat to ½-inch thickness. Using a 2½-inch round cutter, cut 14 scones from dough, rerolling scraps as needed. Place 1½ inches apart on prepared pans. (For alternative shaping method, see PRO TIP.)
      In another small bowl, whisk remaining 2 eggs (100 grams). Brush tops of scones with egg wash.
      Bake until golden brown, 14 to 15 minutes. Remove from pan, and let cool completely on wire racks.
      In a medium bowl, whisk together yogurt, sour cream, lemon juice, and remaining 1 to 2 tablespoons (2 to 3 grams) chives. Serve scones with chive cream and salmon. Garnish with oil and dill, if desired. Scones are best served the same day.

      A blend of chives and rosemary work well, too.PRO TIP: For wedge scones, turn out dough onto a lightly floured surface, and divide in half. Lightly flour top of each dough half, and shape each into a 7½-inch disk. Cut each dough disk into 8 wedges. Brush tops of scones with egg wash, and place 1½ inches apart on prepared pans. Bake until golden brown, 14 to 15 minutes.

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      Brown Soda Bread

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      Like all other Irish soda breads, Irish brown soda bread needs the leavening power of baking soda to help make it rise to the occasion. Yet this take receives an earthy boost from whole wheat flour and a touch of sweetness from molasses while steel-cut oats, a staple of Irish agriculture, bring a bit of textured crunch to the top.

      Brown Soda Bread

      2¼ cups (281 grams) stone-ground whole wheat flour
      1¼ cups (156 grams) all-purpose flour
      1½ teaspoons (4.5 grams) kosher salt
      ¾ teaspoon (3.75 grams) baking soda
      2 cups (480 grams) whole buttermilk
      ¼ cup (85 grams) unsulphured molasses
      1 large egg (50 grams)
      3 tablespoons (33 grams) steel-cut oats

      Preheat oven to 325°F (170°C). Spray an 8½×4½-inch loaf pan with cooking spray.
      In a large bowl, whisk together flours, salt, and baking soda until well combined. Make a well in center.
      In a medium bowl, whisk together buttermilk, molasses, and egg. Add buttermilk mixture to flour mixture. Using one hand like a claw, mix buttermilk mixture into dry ingredients, working from center to outside of bowl, just until combined. Spoon dough into prepared pan, and spread until even. Sprinkle with oats.
      Bake until deep golden brown and an instant-read thermometer inserted in center registers 200°F (93°C), 1 hour to 1 hour and 5 minutes. Let cool in pan for 15 minutes. Remove from pan; wrap in a clean tea towel, and let cool on a wire rack. Best served warm.

      PRO TIP: During the cooling process, we wrap our still-warm bread in a tea towel. Why? To trap the steam around the loaf, keeping the crust soft and chewy.Overmixing leads to tough baked goods. Recipes that are sensitive to overmixing the dough, like muffins, biscuits, and each of our soda breads, require you to make a flour well. This allows you to mix the wet ingredients into the dry ingredients in a uniform manner.Think of your hand as your most prized baking tool for soda bread. Forming it into a claw and working from the center to the outside of the bowl helps combine the wet and dry ingredients with minimal risk of overworking your dough.Brown soda bread has a softer crust than your traditional yeast-leavened or sourdough bread. To add an extra note of chew to the crust, we sprinkled the top with steel-cut oats before baking.

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      Irish Cheddar White Soda Bread

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      The grand symbol of Ireland’s baking, Irish soda bread is defined not by the baking soda but by the soft white wheat that grows in Ireland. Low in gluten and protein, the soft Irish wheat receives a boost from baking soda, invented in the 1800s and an immediate game changer for Irish baking. Slashed with a cross and pricked to release heat—or fairies?—our traditional soda bread is enhanced with strong Irish Cheddar, fresh dill, and ground black pepper.

      Irish Cheddar White Soda Bread

      3⅔ cups (458 grams) all-purpose flour
      1½ teaspoons (4.5 grams) kosher salt
      ½ teaspoon (2.5 grams) baking soda
      1 cup (113 grams) course grated Irish aged white Cheddar cheese, divided
      1 tablespoon (2 grams) chopped fresh dill
      ½ teaspoon (1 gram) ground black pepper
      2 cups (480 grams) whole buttermilk

      Preheat oven to 450°F (230°C).
      In a large bowl, whisk together flour, salt, and baking soda until well combined. Stir in ⅔ cup (75 grams) cheese, dill, and pepper. Make a well in center, and add buttermilk. Using your hand like a claw, mix buttermilk into dry ingredients, working from center to outside of bowl, just until combined and a ball of dough forms. (Dough should be sticky and slightly clumpy.)
      Turn out dough onto a lightly floured surface. Using floured hands, gently shape into a round. Turn dough over, and tuck and rotate dough until edges are rounded and even. Transfer to a sheet of parchment paper, and pat into a 1½-inch-thick disk. Using a knife dipped in flour, cut a 1-inch-deep “X” across top of dough. Using tip of knife, prick a hole into each of the four sections of dough. Sprinkle remaining ⅓ cup (38 grams) cheese on top. Transfer on parchment paper to a baking sheet.
      Bake for 15 minutes. Reduce oven temperature to 400°F (200°C), and bake until golden brown and an instant-read thermometer inserted in a section of bread registers 200°F (93°C), 15 to 20 minutes more. (If you tap bottom of loaf, it should sound hollow.) Remove from pan, and place on a wire rack. Let cool enough to handle, about 30 minutes. Best served warm.

      Hollow Note: Perfectly baked soda bread doesn’t just have a golden look and tender texture—it makes a lovely hollow sound when knocked with a knuckle. Give the bottom a tap to hear the echo of a well-baked loaf.Our soda bread dough can be a little sticky to work with, so we used floured hands to help shape it. As you tuck and rotate the dough, keep in mind that it should be a rustic round—not perfect. If you try to make it pristine, you risk overhandling the dough, making it tough.Use a floured knife to keep the sticky dough from tearing while you make your incision. Though you may think of it as mere decoration, make sure your cross is 1 inch deep, as this deep scoring allows the hot steam to be released from the bread while baking.As an added bonus to the good luck from the cross-scoring on top, this pricking in the four corners of the dough allows both fairies and heat to escape from the bread. This helps the bread rise and cook evenly. LEGGI TUTTO

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      Depression Era Peanut Butter Bread

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      This quick bead was inspired by a 1932 cookbook recipe and uses simple pantry ingredients. It’s rich with peanut butter flavor and can be endlessly varied with a smear of your favorite spread.I’m slightly late to the game with this recipe, as the original was posted to Reddit last year and became internet famous during quarantine. It harks back to a 1930’s Five Roses Flour cookbook published at the height of the Great Depression, and contains recipes for home cooks who may not have a large stock of fresh ingredients.

      I did some research before making this recipe because lots of people have made this bread. Almost every account had the same recommendation – more peanut butter.  I made the version as written the first time around and agreed with everyone else – more peanut butter! 

      The second time around I tweaked the amount of peanut butter and added wildflower honey. This was a wonderful improvement! One slice is nearly a meal topped with anything you want to throw at it: Nutella, whipped cream cheese, a drizzle of honey, more peanut butter (and sliced bananas!) – or use it to make the ultimate PB&J sandwich.
      There are four stages of simple mixing – first the dry ingredients are whisked together. (I’m using pink salt in the first picture if you’re wondering what that is!) Second, the peanut butter and honey are mixed together in a separate bowl. Third, the peanut butter mixture and milk are added to the dry ingredients. The last step is mixing everything together until a thick, sticky batter is formed.

      The batter is scraped into a greased 9×5-inch loaf pan and baked for about an hour. Quick breads usually crack in their centers as they bake, so I often help this along by making a line in the center of the batter using the edge of a rubber spatula.
      I checked my loaf at 1 hour and it needed a little longer according to the toothpick test, so I tented it with foil so it wouldn’t over-brown.

      The end result is lightly sweet, slightly crumbly, and rich! It’s best enjoyed with a tall glass of ice cold milk. I’m already thinking of making another loaf with a cup of chocolate chips added to the batter, for chocolate-peanut butter cup flavor!

      My updated version of this recipe doesn’t stray too far from the original, but I’m including the original formula in the footnotes if you’d like to give it a try first. It’s such a simple bake and I’ll be making some in colder months when we crave a stick-to-your-ribs snack. Enjoy!

      Depression Era Peanut Butter BreadYields one 9×5-inch loafCanned evaporated milk can be used in place of fresh milk in this recipe (be sure it’s evaporated milk and not sweetened condensed milk!).2 cups (300g) all-purpose flour1/4 cup (50g) granulated sugar4 teaspoons baking powder1/2 teaspoon fine grain salt1 1/2 cups (387g) creamy peanut butter (tested with shelf-stable JIF)1/4 cup (84g) wildflower honey1 1/3 cups milk (tested with 2%)Preheat oven to 325° F.Combine the flour, sugar, baking powder and salt in a large mixing bowl. Whisk to combine.In a separate bowl, stir together the peanut butter and honey. Add the peanut butter mixture to the dry ingredients along with the milk. Mix using an electric mixer on low speed until just combined. Scrape down the bowl and fold the batter to make sure no streaks of flour remain.Grease a 9×5-inch loaf pan. (I tested this recipe with flour-based baking spray in a dark nonstick pan.) Scrape the batter into the prepared pan and smooth the top. Bake for 1 hour, or until a toothpick tester inserted near the center of the loaf comes out clean. When the bread is done, it should be well-browned on the outside (and your whole kitchen will smell wonderful!). If additional bake time is needed, tent the bread with a piece of aluminum foil so it doesn’t over-brown. My loaf baked was done at 1 hour 15 minutes.Let bread cool 5 minutes in the pan, then turn out onto a wire rack to cool further. Slice using a serrated knife. Serve slices warm smeared with butter, Nutella, peanut butter, cream cheese – your choice! Original recipe from Five Roses Cookbook:Ingredients: 2 cups all-purpose flour, 1/4 cup sugar, 4 teaspoons baking powder, 1/2 teaspoon salt, 1 1/3 cups milk, 1/2 c. peanut butterMethod: Preheat oven to 325 degrees. Mix together dry ingredients. Mix in the milk, then the peanut butter. Scrape into greased loaf pan and bake for about 1 hour.Sources:Five Roses: A Guide to Good Cooking – The original cookbook produced by Five Roses, a Canadian flour company.Glen & Friends Cooking – a video of the making of the original recipe.Reddit r/Old_Recipes – this thread is filled with information and reviews of this bread. 

      link Depression Era Peanut Butter Bread By Heather Baird Published: Wednesday, August 05, 2020Wednesday, August 05, 2020Depression Era Peanut Butter Bread Recipe LEGGI TUTTO

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      Bananas Foster Upside-Down Banana Bread

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      In this showstopper, halved bananas are caramelized in brown sugar, rum, and vanilla bean paste and then covered with a luscious banana-packed batter. Once baked, it becomes the perfect blend of tender banana bread and aromatic, boozy bananas Foster.

      Bananas Foster Upside-Down Banana Bread

      ¼ cup (57 grams) unsalted butter
      1½ cups (330 grams) firmly packed dark brown sugar, divided
      5 tablespoons (75 grams) dark spiced rum, divided
      2 teaspoons (10 grams) banana liqueur (optional)
      1 teaspoon (6 grams) vanilla bean paste*
      1 teaspoon (1.5 grams) ground cinnamon, divided
      3 firm large bananas (408 grams), halved lengthwise
      2 cups (250 grams) all-purpose flour
      2 teaspoons (10 grams) baking powder
      ½ teaspoon (1.5 grams) kosher salt
      1 cup (227 grams) mashed banana (about 3 very ripe medium bananas)
      ½ cup (113 grams) unsalted butter, melted
      2 large eggs (100 grams)
      ¼ cup (60 grams) whole milk
      ½ cup (57 grams) chopped walnuts

      Preheat oven to 350°F (180°C). Spray sides of a 9-inch round cake pan with baking spray with flour.
      In a medium saucepan, melt butter. Whisk in ½ cup (110 grams) brown sugar, and cook, stirring occasionally, until it starts to smell like caramel, 4 to 5 minutes. Slowly add 2 tablespoons (30 grams) rum and banana liqueur (if using); whisk until combined and smooth. Whisk in vanilla bean paste and ¼ teaspoon cinnamon. Pour into prepared pan. Place banana halves, cut side down, on top of caramel, cutting bananas to fit, if necessary.
      In a medium bowl, whisk together flour, baking powder, and salt.
      In a large bowl, whisk together mashed banana, melted butter, eggs, milk, remaining 1 cup (220 grams) brown sugar, remaining 3 tablespoons (45 grams) rum, and remaining ¾ teaspoon (1.5 grams) cinnamon. Whisk flour mixture into mashed banana mixture just until combined. Fold in walnuts. Pour into prepared pan on top of banana halves.
      Bake until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour. Let cool in pan for 5 minutes. Invert bread onto a rimmed serving platter. Serve warm or at room temperature.

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      Cheddar-Onion Biscuits

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      Effortless, melt-in-your-mouth biscuits are within reach thanks to this cheddar-packed and onion-speckled quick bread. Powered by the fine texture of Swans Down Cake Flour, and receiving a rich boost from buttermilk, these biscuits are the ultimate comforting addition to breakfast, lunch, or dinner.

      Cheddar-Onion Biscuits

      4⅓ cups (485 grams) sifted Swans Down Cake Flour
      2 tablespoons (24 grams) granulated sugar
      1 tablespoon (15 grams) baking powder
      1½ teaspoons (3 grams) garlic powder
      1 teaspoon (3 grams) kosher salt
      ½ teaspoon (2.5 grams) baking soda
      1¼ cups (284 grams) cold unsalted butter, cubed
      1½ cups (170 grams) shredded extra-sharp Cheddar cheese
      1 cup (100 grams) finely chopped green onion
      1 cup (240 grams) cold whole buttermilk
      1 large egg white (30 grams), lightly beaten

      Preheat oven to 425°F (220°C). Line 2 rimmed baking sheets with parchment paper.
      In a large bowl, combine flour, sugar, baking powder, garlic powder, salt, and baking soda; sift flour mixture. Using a pastry blender or 2 forks, cut in cold butter until butter pieces are pea-size. Stir in cheese and green onion until well combined. Stir in cold buttermilk just until combined. (Dough may look dry and crumbly in spots but will come together later.)
      Turn out dough onto a lightly floured surface. Gently knead 5 times. Pat dough into an 8-inch square, and cut into fourths. Stack each fourth on top of each other, and roll or pat down into an 8-inch square again. Repeat procedure twice. Roll or pat dough to 1-inch thickness. Using a 2¼-inch round cutter, cut dough without twisting cutter, rerolling scraps as needed. Place biscuits at least 1½ inches apart on prepared pans. Freeze for 15 minutes.
      Brush egg white onto biscuits.
      Bake until golden brown, 15 to 18 minutes. Let cool for 15 minutes. Serve warm.

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      Soda Farls

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      Northern Ireland has its own signature take on soda bread in the form of farl wedges, derived from the Gaelic word fardel, roughly translated to “four part.” Though they’re traditionally baked on an open-hearth flame, we baked our farls on the more modern griddle. In keeping with the methods of the Old World, though, we harned the dough—turning and cooking the sides of the farl to make sharp, crisp edges.

      Soda Farls

      1⅔ cups (208 grams) all-purpose flour
      ¾ teaspoon (2.25 grams) kosher salt
      ½ teaspoon (2.5 grams) baking soda
      3 tablespoons (42 grams) cold unsalted butter, cubed and divided
      ¾ cup plus 3 tablespoons (225 grams) whole buttermilk
      Herb Compound Butter (recipe follows)

      In a medium bowl, whisk together flour, salt, and baking soda until well combined. Using your fingers, cut in 2 tablespoons (28 grams) cold butter until mixture resembles bread crumbs. Make a well in center, and add buttermilk. Using a wooden spoon, stir buttermilk into dry ingredients, working from center to outside of bowl, just until combined and a dough forms.
      Turn out dough onto a heavily floured surface, and flour top of dough. Using floured hands, tuck and rotate dough until edges are rounded and even. Pat into an 8-inch circle (½-inch thickness). Using a knife dipped in flour, cut into quarters.
      Preheat a cast-iron griddle to medium heat. (See Note.) Add remaining 1 tablespoon (14 grams) butter to griddle.
      Brush and shake off any excess flour from dough quarters, and place, not touching, on hot griddle. Cook until golden brown, 7 to 10 minutes. (Bread will double in size and puff up; if you want a neater look, use knife or bench scraper to keep edges straight.) Turn, and cook until golden brown, 7 to 10 minutes. (If you tap bottom of loaf, it should sound hollow.) Stand each farl on its side, and place side by side. Cook for 1 to 2 minutes; repeat with remaining 2 sides. Serve warm with Herb Compound Butter.

      A 12-inch cast-iron skillet will work, too. Cook farls until golden brown, 5 to 7 minutes per side.

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      Herb Compound Butter

      ½ cup (113 grams) salted butter, softened
      1 tablespoon (2 grams) chopped fresh dill
      1 tablespoon (2 grams) chopped fresh tarragon
      1 teaspoon (1 gram) lemon zest

      In a small bowl, stir together all ingredients until well combined. Use immediately, or cover and refrigerate until ready to use. Let stand until softened before serving.

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