| Sunday, March 18, 2007 |
| Luck of the Irish |
I skipped cooking last week, because I was stressed out having to study for back-to-back exams. So as penance, I made two dishes on St. Patrick's Day.
One was an Irish Stew, which was yummy. Even if the meat was tough and had to be gnawed to be even digested.
The other was a beer bread (originally I planned to make a soda bread, but forgot the buttermilk.
Here's how to make the bread:
3 1/4 c. all-purpose flour
3 tsp. baking powder
1 tsp. salt
1 Tb sugar
2 tsp dill seeds (optional, I didn't have these)
1 2/3 oz butter, cubed
12 fluid oz. Guiness Stout Ale (all in the spirit of St. Patrick's Day!)
1/4 c. all purpose flour, extra
dill seeds, extra (optional)
coarse sea salt
1) Preheat oven to 425 degrees. Brush a baking sheet with melted butter or oil. Sift flour, baking powder, and salt into large bowl. Add sugar and dill seeds; stir to combine. Use your fingers to rub butter cubes into the mixture. Make a well in the center and pour in beer all at once. Using a wooden spoon, quickly mix into a soft dough.
2) Turn out onto floured surface. Sprinkle extra dough onto hands and dough. Knead for 1-2 minutes until dough forms a smooth ball. Elongate ball slightly, flatten a little, and with the blunt end of a large knife, press down 1 inch along center. Brush surface with water, than sprinkle liberally with dill seeds and coarse salt.
3). Bake 20 minutes, lower temperature to 350 degrees and bake for 15-20 minutes, or until cooked. Remove from oven and place on wire rack and leave to cool.Labels: recipe |
posted by Me @ 5:17 PM  |
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