Irish Brown Bread (Credit: The Culinary Center of Kansas City)
On a culinary trip to Ireland, I made it my quest to find the recipe for the perfect Irish brown bread. The original form of this recipe was written in a taxi on the edge of a newspaper. It was dictated to me in heavy Irish brogue by a woman who lived on an island off the coast of Ireland. Doesn’t get any more authentic than this! I brought it home, tested it and created this recipe. Enjoy!
– CCKC ‘Main Dish’ Laura Laiben
- 1-3/4 cups whole wheat (‘whole meal”) flour
- 1-3/4 cups all-purpose flour plus more for rolling
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 to 5 tablespoons mixed seeds, whole (pumpkin, sesame, sunflower, chia, flax, etc.)
- 2 tablespoons butter, unsalted, room temperature
- 1 large egg
- 1-2/3 cup buttermilk, divided
Preheat oven to 425 degrees. In a large bowl sift together both flours, salt, and baking soda. Add seeds and gently stir to combine. Using fingertips, rub butter into the flour mixture just until the texture resembles bread crumbs. Do not over mix. Make a well in the center. Set aside.
In another bowl add egg and buttermilk. Whisk together to combine. Pour 1-1/3 cups of the buttermilk into the well in flour mixture. Using one hand with your fingers outstretched like a claw, bring the flour and liquid together until dough is quite soft, but not too sticky (adding the remaining 1/3 cup buttermilk, a little at a time, if necessary). Turn the dough onto a clean flat surface lightly dusted with flour. Using your hands (or rolling pin dusted with flour), gently press (or roll) the dough together into a round about 1-1/2 inches thick. (Do not over-handle.) Carefully transfer the dough to a large ungreased baking sheet. Using a sharp knife, score a deep cross on top of the loaf. Place in the oven and bake for 15 minutes. Lower the oven temperature to 400 degrees and continue to bake for 30 minutes or until you hear a slightly hollow sound when tapping on the bottom of the loaf with a spoon (or your fingers). Remove from the oven and transfer loaf to a wire rack to cool. Serve warm with butter (preferably Irish butter!) Makes 1 loaf.
Wholemeal flour is the name used in the UK for flours that contain all the bran and germ. The quality of the UK’s version of whole wheat flour is often considered better than the more commercial machine-made “whole wheat” produced in the U.S. If you’re lucky enough to find Irish “whole meal” flour here in the U.S., then use it!
Find this and other CCKC favorite recipes in our cookbook –
The Culinary Center of Kansas City’s BEST RECIPES – SECOND EDITION™
Available for purchase online at http://www.kcculinary.com www.kcculinary.com and in our retail store, The Kitchen Shop.™
- 1 medium head cabbage (about 2 pounds), shredded
- 4 pounds medium potatoes (about 8), peeled and quartered
- 2 cups whole milk
- 1 cup chopped green onions
- 1 ½ tsp. salt
- ½ tsp. pepper
- ¼ cup butter, melted
- Minced fresh parsley
- Crumbled cooked bacon
Place cabbage and 2 cups water in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until cabbage is tender, about 10 minutes. Drain, reserving cooking liquid; keep cabbage warm in a separate dish.
In same pan, combine potatoes and reserved cooking liquid. Add additional water to cover potatoes; bring to a boil. Reduce; cook, uncovered, until potatoes are tender, 15-20 minutes. Meanwhile, place milk, green onions, salt and pepper in a small saucepan; bring just to a boil and remove from heat.
Drain potatoes; place in a large bowl and mash. Add milk mixture; beat just until blended. Stir in cabbage. To serve, drizzle with butter; top with parsley and bacon.
Source: Taste of Home
Mustard Glazed Corned Beef
- 1 piece corned beef (with spice packet, if included)
- 1 bottle pale ale or light beer
- 1 medium onion
- 2 clove garlic
- 2 dried bay leaves
- ¾ cup whole-grain mustard
- ¼ cup packed light brown sugar
- 2 tbsp. cider vinegar
Place corned beef in a large pot. Add the beer, onion, garlic, bay leaves, 1 ½ cups water and the contents of the spice packet (if included), and bring to a boil. Reduce heat and simmer, covered, until tender and easily pierced with a fork, 2 ½ to 3 hours. Heat oven to 375 degrees. Transfer the beef to a foil-lined baking sheet. (If you are additionally cooking potatoes and cabbage for the meal, now would be the time to add them to the pot and simmer, covered, until the vegetables are just tender, 10 to 15 minutes).
Meanwhile, in a bowl, combine the mustard, sugar and vinegar. Brush the beef with 3 tbsp. of the mustard mixture and roast until the sauce has thickened and set slightly, 12 to 15 minutes. Transfer the beef to a cutting board and thinly slice. Serve with the vegetables and remaining sauce.
Source: Woman’s Day
- 1 cup all purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp. kosher salt
- 3 ½ oz. semi-sweet chocolate
- 8 tbsp. of butter, browned
- ½ cup stout (or any dark beer or cold coffee)
- 4 eggs, at room temperature
- 1 cup white sugar
- 1 cup brown sugar, packed
- 2 tsp. vanilla extract
- 1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Sift together the flour and cocoa powder. Meanwhile, melt the chocolate in a bowl over boiling water. In a small pan over medium heat, melt the butter until it just turns golden brown. Pour the brown butter into the bowl of chocolate, scraping the pan to get the brown bits (this prevents it from overcooking), then add the beer. Beat together the eggs and sugar until thick and shiny (2 minutes). Continue beating on low while adding flour mixture and wet ingredients alternatively. Finish with the vanilla. Do not over mix. Fold in the chips. Pour into a buttered and floured 9 x 13 pan. Bake for 40-45 minutes.
Source: The Kitchy Kitchen