Friday, March 17, 2017

Happy St. Patricks Day and a Brand New Soda Bread

Credit: Joan Lamoreau
Yep, I've been really, really lazy. Just so you know, blogging is hard, keeping up with life and then adding said life to blog even harder and then there is the pressure. You see something cool, you want to share something cool and then you realize laundry and groceries trump something cool.

But I'm getting back to it. Who knows how often or when or what or anything. But I'll do my best to get back to chronicling cool stuff. I have a Pin Board that is even called Basic Coolness. I like cool stuff, knowing full well that my cool is not the same as somebody else's cool, but (said with a twinkle in my eye) I know who my tribe is and they know who I am.

With that said, I am going to dedicate this post to my friend Peter. He lost his mother yesterday, and the world is a lesser place without Elaine.

So, onward! I have always used this soda bread recipe here for my St. Patrick's Day celebration. But I have now created a far superior recipe to that one. Wait, what? You say I have no credibility because I am not Irish? I beg to differ; I have been to Ireland more than any other country I have visited and my family tree does indeed portray an Irish descendent with the last name of Durfee (Patrick James Durfee who came to NY in 1840). Regardless of heritage though, I am an excellent home chef (sometimes self recognition of talent is an ok thing, right?) and I have created many recipes as you see here on P&P. "And that's the truth!"

Gwen's Irish Soda Bread


1 Cup whole wheat flour
3 Cups All purpose flour
1/4 Cup quick cook rolled oats + 1/2 Cup more for rolling loaf
2 Tbs sugar
1 Tsp. Baking Soda
1 Tbs. Baking Powder
1/2 Tsp. Salt
1/2 Cup butter flavored vegetable shortening (shortening is generally better in baked goods.)
1 Cup plain full fat yogurt
(Roughly) 3/4 Cup milk
1 Egg


Preheat oven to 375F.
In a large bowl mix all dry ingredients.
Add egg, room temp shortening and yogurt.
As you combine, slowly add the milk - you do not want it too wet, so if 3/4 Cup is too much for your mixture, not to worry.
In a small bowl put the extra measurement of oats 
Roll your bread into a round and roll the round in the oats bowl until your bread is covered with the oats.
Put on a parchment lined baking sheet and cut a big X on the top of your bread.
Bake in preheated oven until toothpick comes out clean after its inserted into the middle - about 1 hour.
Check the baking at the 30 minute mark and again at the 45 minute mark.
Take it out and let it cool on the counter.
Serve with herbed butter and sweet onion jam. And then eat it tomorrow, toasted with regular butter and Blackberry preserves!

Happy St. Patrick's Day! 

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