First and Foremost....
Did you see that I have a new article for TASTE? Read about my love for (and the history of) the beautiful continental breakfast. I'm so pleased to have gotten a chance to write for them again after writing about the Pittsburgh-area tradition of the cookie table last year.
And now the blog post!
I've slowed down a bit these last few months. I'm taking my time to read, spend time with the dogs. I gave up meat 2 weeks ago, but it's not dogmatic - it's practice. And in the meantime, I'm planning a redesign for the blog, adding more features and getting organized. More on that in a couple weeks.
I like to think I'm organized. I'd like to think I'm a planner. I write things down and follow-up to emails. But when it comes to the cupboards, the pantry, I close the doors and forget about it until the next time I bake. That's why this recipe is so great - you can use up any extra dried ingredients you have lying around. Fold it around dough. Bake it in a warm oven. And snack all weekend for St. Patrick's Day.
Fruit and Nut Irish Soda Bread
- 2 cups AP flour
- 2 cups whole wheat flour
- 1 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 TB cocoa powder
- 6 TB salted butter, melted
- 1 egg
- 3/4 cup plain yogurt
- 1 cup whole milk
- 2 TB molasses
- 1 1/2 cup nuts and dried fruit of your choice
- Preheat oven to 425*F and prepare a sheet pan with parchment paper or a SIlpat
- Sift together flours, salt, soda, and cocoa
- In a separate bowl, whisk together butter, egg, yogurt, and molasses
- Create a well in the center of your dry ingredients
- Slowly pour in your wet ingredients. Slowly stir your mixture as you go
- Your dough may be a little dry, if you are in a higher elevation or depending on your wheat flour, so add a little more milk until dough is shaggy
- Turn out onto a floured work surface
- Flatten out with the heel of your hand, pour in your choices of nuts and fruit and knead into the dough
- Continue knead a few times until a more solid ball forms
- Place on your prepared pan
- Score top with an X
- Bake for 45-50 minutes or until crust is browned and bread is puffed
- Allow to cool before serving