| Blueberry Scones Ingredients : Blueberry Scones 4 oz. dried blueberries (about 3/4 cup) About 1/2 C. fruit nectar (Provisions uses orange/peach Nantucket Nectar) 3 1/2 C. plus 2 T. bread flour 1 t. salt 1/2 C. granulated sugar 1 T. plus 2 t. baking powder 1 C. (2 sticks) cold butter 3 eggs 1 egg white 1 C. cream Coarse sugar crystals, for sprinkling Preparation : Place blueberries in a small saucepan; add nectar to barely cover berries. Bring to a full boil, then remove from heat and let stand until cool. Drain, discarding liquid. Stir together flour, salt, sugar and baking powder. With a pastry blender or 2 table knives, cut in butter until mixture has texture of coarse meal. Beat eggs and egg white into cream; add to flour mixture, stirring just until moistened. Gently fold in blueberries. Using a large ice-cream scoop or rounded half-cup measure, scoop out pieces of dough to make rounded scones and set on a tray. Sprinkle scones with coarse sugar; freeze. (Do not refrigerate, or baking powder will cease to work by the time the scones are baked.) To bake: Preheat oven to 375 degrees. Transfer frozen scones to a parchment-lined pan; set on a second pan (to prevent overbrowning on the bottom). Bake 12 minutes, rotate pan, and bake 10 minutes more. If scones are browning too quickly at this point, reduce oven temperature to 350 degrees. Continue to bake just until firm, 3 to 8 minutes more. (Total baking time should be 25 to 30 minutes.) Scones should be light golden, not brown. Yield: 10 (5-ounce) scones Top |
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| Irish Buttermilk Scones |
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Ingredients : 8 scones Buttermilk Scones 8 ounces self-raising flour (preferably self-raising soda bread flour) 1 pinch salt 1 ounce butter or hard margarine 1 egg, beaten 5 fluid ounces buttermilk eggs or milk, to glaze cinnamon sugar, to dust Cheese and Herb Scones 1 teaspoon dry mustard 2 ounces cheese, grated 2 tablespoons fresh herbs, chopped (basil or whatever you like) |
| Preparation : |
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Preheat oven to 450°F (gas mark 8). Sift flour with salt and rub in butter or margarine. For Cheese & Herb Scones add mustard, cheese and herbs to the dry ingredients at this point. Make a well in the centre and pour in the egg and most of the buttermilk. Mix quickly to form a soft dough, adding a little extra buttermilk if necessary. Turn out onto a floured surface and roll out lightly until 1" thick. Working quickly, cut into 2" rounds. Glaze with egg or milk and set on a floured baking sheet. Before baking, dust scones with cinnamon sugar for Buttermilk Scones or sprinkle a little grated cheese on top of each scone for Cheese& Herb Scones. Bake for 15-20 minutes until light brown. Top |
| Irish Soda Bread Recipe |
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Ingredients : 2 cups flour 1/2 teaspoon salt 1/2 cup sugar, plus additional for sprinkling on top 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 cup butter 1/4 cup raisins 1 teaspoon caraway seed 1 egg approximately 1/2 cup buttermilk (or soured milk) |
| Preparation : |
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Preheat oven to 375 degrees. In a bowl, mix together flour, salt, sugar, baking soda and baking powder. Cut in butter, then add raisins and caraway seed. Break egg into a measuring cup and add enough buttermilk to equal 3/4 cup. Add the egg mixture to the flour. Mix until blended and knead dough. Shape into one large or two small rounds. Make a cross on top with a knife and drizzle with melted butter. Sprinkle lightly with sugar. Bake in a greased iron skillet, or on a greased cookie sheet, until golden (approximately 30 minutes). Top |
| Irish Wheaten Bread |
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Ingredients : 2 cups All-purpose flour 2 cups Whole-wheat flour 2 tablespoons Sugar 1 teaspoon Salt 1 teaspoon Baking soda 3 tablespoons Chilled stick margarine cut into small pieces 11/3 cups Low-fat buttermilk 2 Egg whites Vegetable cooking spray |
| Preparation : |
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"The secret to this tender bread is in your hands: don't overwork the
dough--just lightly knead it." The caption under the accompanying photo says "Irish Wheaten Bread splits around the middle as it bakes, sort of like a large biscuit." Combine first 5 ingredients in food processor and pulse until well-blended. With the processor on, drop margarine through food chute, and process for 10 seconds. Combine buttermilk and egg whites; stir well. With the processor on, pour the mixture through food chute, and process for 20 seconds or until dough leaves sides of bowl and forms a ball. Turn the dough out onto a lightly floured surface and lightly knead about 10 times. Pat the dough into an 8-inch round cake pan coated with cooking spray, and cut a 1/4-inch-deep X in top of the dough. Bake at 375 deg. F for 45 minutes or until lightly browned. Remove bread from pan and let cool completely on a wire rack. Cut bread into wedges. Top |
| Irish Bread |
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Ingredients : 1/4 pound Butter 1/2 cup Sugar 2 Eggs 2-1/2 cups Flour 2-1/2 teaspoon Baking powder 1/4 teaspoon Salt 1 cup Milk 1 cup Raisins |
| Preparation : |
| Cream butter and sugar. Mix flour, salt, baking powder, and add to butter mixture alternately with milk. Add raisins. Pour into 8 X 8-inch pan. Bake at 350 degrees one hour. Top |
| Irish Barm Brack |
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Ingredients : 1/4 pint/ 125 milliliters/ 1/2 cup lukewarm milk 1 teaspoon sugar 1 teaspoon fresh yeast 8 ounces/ 250 grams/ 2 cups plain flour 1 teaspoon mixed spice, pinch salt 1 egg, 3 tablespoons butter 6 ounces/ 200 grams/ 2 cups mixed fruit (currants, sultanas, raisins, candied peel) 1 gold ring (in greaseproof paper) 2 ounces/50 grams/2 tablespoons caster sugar |
| Preparation : |
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Cream the yeast and the sugar and allow to froth up in the milk, which
should be at blood heat. Sieve the flour, caster sugar and spice and rub
in the butter. Make a well in the center and add the yeast mixture and
the egg, beaten. Beat with a wooden spoon for about 10 minutes until a
good dough forms. The fruit and the salt should be worked in by hand;
the gold ring wrapped in greaseproof paper should then be added, and the
whole kneaded. Put in a warm bowl, cover and allow to rise in a warm
place for about an hour until doubled in size. Knead lightly and place in a lightly-greased 7-inch /15-cm. diameter cake tin and allow a further 30 minutes rising time. Bake near the top of a pre-heated oven at gas mark 6, 400°F, 200°C for 45 minutes. On removing from the oven the brack can be glazed with a syrup made from 2 teaspoons sugar dissolved in 3 teaspoons boiling water. Top |
| Irish Brown Bread |
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Ingredients : 4 cups Stone Ground Whole wheat flour 2 cups White flour 1-1/2 teaspoons Salt 1-1/2 teaspoons Baking soda 2 cups Buttermilk or sweet milk |
| Preparation : |
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Mix the whole wheat flour thoroughly with the white flour, salt, and
soda. Make a well in the center and gradually mix in the liquid. Stir
with a wooden spoon. You may need lass, or more liquid - it depends on
the absorbent quality of the flour. The dough should be soft but
manageable. Knead the dough into a ball in the mixing bowl with your floured hands. Put on a lightly floured baking sheet and with the palm of your hand flatten out in a circle 1-1/2 inches thick. With a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked. Bake at 425 degrees for 25 minutes, reduce the heat to 350 degrees and bake a further 15 minutes. If the crust seems too hard, wrap the baked bread in a damp tea cloth. Leave the loaf standing upright until it is cool. The bread should not be cut until it has set - about 6 hours after it comes out of the oven. Top |
| Irish Whiskey Soda Bread |
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Ingredients : 4 c Flour, all purpose 1 ts Salt 1 ts Baking Soda 1/4 c Butter, chilled 1 c Raisins or currants (option) 1/2 c Honey, liquid 1/4 c Irish Whisky or buttermilk GLAZE : 2 tsp Irish Whisky 2 tsp milk |
| Preparation : |
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BREAD : In large bowl, combine flour, salt and baking soda. With
pastry blender or two knives, cut in butter until mixture resembles
coarse crumbs. Stir in raisins or currants (if using). In separate bowl,
combine buttermilk, honey and whisky. Add all at once to dry
ingredients; stir just until no dry spots remain. Turn dough out onto
lightly floured surface. Knead lightly 1 minute (too much handling will
toughen loaves, while too little will inhibit rising.) Divide dough in
half and shape each half into an 8 in (20 cm) round. Place in two
greased 8 in (1.2 L) round cake pans. With floured knife, cut a cross
1/2 in deep in each loaf. GLAZE : In small bowl, combine whisky and milk. Brush loaves with glaze. Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound hollow when tapped on bottoms. Remove from pans; let cool on wire racks. Cut into wedges. 8 servings. Top |
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