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Irish Soda Bread Recipe from Great Coffee Cakes, Sticky Buns, Muffins and More by Carole Walter

Irish Soda Bread Recipe from Great Coffee Cakes, Sticky Buns, Muffins and More by Carole Walter

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4.5

(4)
|Views: 468 |Likes:
Published by The Recipe Club
With twenty years of experience teaching baking classes and three award-winning cookbooks to her name, Carole Walter is renowned for her meticulous directions, foolproof recipes, and scrumptious results. In Great Coffee Cakes, Sticky Buns, Muffins & More, Carole turns her attention to the types of treats that are perfect for breakfast, an afternoon snack, or dessert—the sweets people most like to make at home to enjoy with family and friends.

From pound cakes, coffee cakes, muffins, and other quick breads to scones, sweet biscuits, Bundt cakes, and buckles, Great Coffee Cakes, Sticky Buns, Muffins & More features more than two hundred recipes for America’s favorite baked goodies. Carole guides novices and expert bakers alike through irresistible recipes including Butter Crumb Coffee Cake, Country Cherry Honey Scones, and Raspberry Buttermilk Muffins with Streusel Topping. A bevy of old-world classics such as Almond Croissants, Double Chocolate Walnut Babka, and Cinnamon Raisin Rugelach are complemented by what are sure to become new favorites, like Crystallized Ginger Pound Cake, Glazed Orange Ricotta Cookies, and Pumpkin Pecan Loaf.

To ensure success, Carole’s signature “At-a-Glance” boxes outline baking pan sizes, oven temperatures, baking times, and any special equipment you might need. In addition, Carole includes extensive general information on outfitting your own kitchen for baking, common ingredients, and techniques. With straightforward directions and enticing recipes, Great Coffee Cakes, Sticky Buns, Muffins & More will have you baking up a storm of treats for every occasion.

To read more about Great Coffee Cakes, Sticky Buns, Muffins and More or Carole Walter please visit Crown Publishing Group at www.crownpublishing.com.
With twenty years of experience teaching baking classes and three award-winning cookbooks to her name, Carole Walter is renowned for her meticulous directions, foolproof recipes, and scrumptious results. In Great Coffee Cakes, Sticky Buns, Muffins & More, Carole turns her attention to the types of treats that are perfect for breakfast, an afternoon snack, or dessert—the sweets people most like to make at home to enjoy with family and friends.

From pound cakes, coffee cakes, muffins, and other quick breads to scones, sweet biscuits, Bundt cakes, and buckles, Great Coffee Cakes, Sticky Buns, Muffins & More features more than two hundred recipes for America’s favorite baked goodies. Carole guides novices and expert bakers alike through irresistible recipes including Butter Crumb Coffee Cake, Country Cherry Honey Scones, and Raspberry Buttermilk Muffins with Streusel Topping. A bevy of old-world classics such as Almond Croissants, Double Chocolate Walnut Babka, and Cinnamon Raisin Rugelach are complemented by what are sure to become new favorites, like Crystallized Ginger Pound Cake, Glazed Orange Ricotta Cookies, and Pumpkin Pecan Loaf.

To ensure success, Carole’s signature “At-a-Glance” boxes outline baking pan sizes, oven temperatures, baking times, and any special equipment you might need. In addition, Carole includes extensive general information on outfitting your own kitchen for baking, common ingredients, and techniques. With straightforward directions and enticing recipes, Great Coffee Cakes, Sticky Buns, Muffins & More will have you baking up a storm of treats for every occasion.

To read more about Great Coffee Cakes, Sticky Buns, Muffins and More or Carole Walter please visit Crown Publishing Group at www.crownpublishing.com.

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Categories:Types, Recipes/Menus
Publish date: Oct 16, 2007
Added to Scribd: Mar 16, 2011
Copyright:Traditional Copyright: All rights reserved

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08/21/2013

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Every March,before St.Patrick’s Day,I look forward to preparing this simple-to-make Irish soda bread.It isabsolutely the best that I have ever come across.This recipecame to me by way of Ellen Meehen,whose family hails fromthe Emerald Isle.The characteristic cross that appears on top of Irish sodabread is made by cutting deeply into the round of dough before it is baked.This is best done with the blade of a single-edge razor blade,available in most drug stores.A sharp,thin-bladed paring knife will do in a pinch,but it tears the dough and you won’t achieve the same result.
1.Position the rack in the lower third of the oven.Heat the oven to 375°F.Generously butter two 8-inch layer cake pans and set aside.2.In a large bowl,thoroughly whisk together the flour,sugar,caraway seeds,bakingpowder,and salt.3.Add the butter to the flour mixture,and using a pastry blender,work the butterinto the dry ingredients until the mixture resembles coarse meal.Stir in the raisins.4.In a small bowl,blend together the buttermilk,baking soda,whole eggs,and eggwhite.Stir the liquids into the flour mixture,blending together with a fork.When theliquids are absorbed,turn the batter onto a floured work surface.The mixture will besticky.With floured hands,knead lightly
 just
until the dough is smooth.5.Divide the dough in half.Working with one piece of dough at a time,lightlyflour the cut side and shape into a ball.Place into a prepared pan and flatten slightly.
4 cups sifted,unbleached all-purpose flour,spooned in and leveled,plus 2 to 3tablespoons for kneading
1
 ⁄ 
4
cup sugar1 tablespoon caraway seeds2 teaspoons baking powder
1
 ⁄ 
2
teaspoon salt
1
 ⁄ 
2
cup (1 stick) unsalted butter,cut into
1
 ⁄ 
2
-inchcubes,at room temperature1 to 2 cups dark raisins,plumped(see page 389)1
1
 ⁄ 
3
cups buttermilk1 teaspoon baking soda2 large eggs1 large egg white1 large egg yolk1 teaspoon water
irish soda bread
MAKES TWO 8-INCH ROUNDS,6TO 8 SERVINGS PER BREAD
118
Great Coffee Cakes,Sticky Buns,Muffins &More
AT A GLANCE
PANS:
Two 8-inch round layer cake pans
PAN PREP:
Butter generously
OVEN TEMP:
375°F
BAKING TIME:
45 to 50 minutes
DIFFICULTY:
 
Using a single-edge razor blade or a sharp knife held at a 25°angle,cut a 4-inchcross,about
1
 ⁄ 
2
-inch deep,in the center of each ball.6.Combine the egg yolk with the water and brush over the surface of the dough,brushing from the bottom up.Bake for 45 to 50 minutes,or until golden brown.Remove from the oven and place on a rack to cool.To slice,cut the soda bread in half with a serrated knife.Working with one half at a time,place the cut side down on acutting board and slice across into
1
 ⁄ 
2
- to
3
 ⁄ 
4
-inch pieces.
STORAGE:Store at room temperature,tightly wrapped in aluminum foil,for up to 3 days.
“Bread deals with living things,with giving life,with growth,with the seed,the grain that nurtures.It is not coincidence that we say bread is the staff of life.”
LIONEL POILÂNE
MUFFINS & QUICK BREADS
119

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