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Post by Chuckie on Feb 17, 2021 21:02:37 GMT -5
Here's yet ANOTHER ONE I thought I'd posted out here long, LONG ago!!! I don't remember WHERE I got the original recipe, but--again--I've had it awhile. Went back & looked @ the saved recipe, I got it from "By Annacia on Food.Com on March 03, 2007". Here's a link to her recipe: www.food.com/recipe/st-brigids-oaten-bread-from-ireland-214904It is a hearty, QUICK bread--think Irish soda bread. I made shrimp bisque tonight for Ash Wednesday, and figured it required a hardy bread to go along with it. Will post THAT recipe in proper place too!! ST BRIGID'S OATEN BREAD
3⁄4 cup flour 1 tablespoon sugar 3⁄4 teaspoon baking powder 1⁄4 teaspoon baking soda 1⁄4 teaspoon salt 3 tablespoons butter, in small pieces 3⁄4 cup uncooked oatmeal (old fashioned) 1 egg 1⁄2 cup buttermilk Heat oven to 425 degrees. Grease baking sheet ( I normally just put it on parchment paper; didn't remember to butter this time, alas!). Combine flour, sugar, baking powder, baking soda and salt in bowl and mix. Add butter bits and cut in with knife until mixture is crumbly. Add oats and toss to combine. In other bowl beat egg with buttermilk. Make a well in the dry ingredients. Pour in the egg mixture and mix with a fork until crumbs hold together. Make dough into ball and transfer to floured surface. Knead 20-25 times. Add flour if sticky. (I mixed it in the crockery bowl until it came together, and that's all! Old soda bread recipes I have say do NOT "over handle", or it makes it tough. This was fine) Pat dough into 8-inch round and transfer to baking sheet. Score a deep cross into the bread but do not cut it through. Bake 23-28 minutes till brown and a tester comes out clean (may take less time, so keep an eye on it). I took ours out @ about 25 minutes. Below is a pic of the finished product: CHEERS! Chuckie
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Post by nana on Feb 18, 2021 8:17:47 GMT -5
It looks like a giant drop biscuit!
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Post by Chuckie on Feb 19, 2021 10:44:44 GMT -5
It looks like a giant drop biscuit! It is VERY good toasted the next day-- IF you cut it carefully, otherwise falls apart in toaster. But as Monkey says, why take chances, she just does HERS under the Chambers broiler. She's always been a bit of a showoff... CHEERS! Chuckie
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Post by karitx on Feb 19, 2021 17:16:01 GMT -5
I bet that's really good slathered with butter while still hot!
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Post by nana on Feb 19, 2021 18:53:42 GMT -5
I bet that's really good slathered with butter while still hot! I bet it is too, but what isn’t?😉
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Post by nana on Feb 20, 2021 9:10:11 GMT -5
Just made this and it’s baking now, but I needed to add like another 3/4 cup of flour. As written, for me it turned out more like a thick muffin batter. Certainly no kneading was possible, and it was not even pat-able without more flour. Also, did you double it? It was a very small loaf, even after adding the extra flour. Which is fine because it’s just me and my husband for breakfast, but we definitely will not have leftovers! I’ll report back after it’s baked!
I just looked up the original recipe and it says ready in 24 hours 30 minutes!!! But the directions do not mention any 24 hour resting period. Now I am just confused. And the picture of your loaf and the pictures of everyone else’s all look twice as big as mine! Where did I go wrong, I wonder? I double checked and I measured properly...Common sense tells me a combined 1 1/2 cups of dry ingredients wouldn’t be that big of a loaf, but mine was only about 5 inches across...I feel like I fell into some kind of alternate baking universe!
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Post by nana on Feb 20, 2021 10:14:03 GMT -5
All’s well that ends well, I guess! It expanded a bit in the baking. And yes, it is delightful slathered with butter, although it is pretty crumbly, so make sure the butter is soft!
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Post by Chuckie on Feb 20, 2021 12:00:02 GMT -5
Just made this and it’s baking now, but I needed to add like another 3/4 cup of flour. As written, for me it turned out more like a thick muffin batter. Certainly no kneading was possible, and it was not even pat-able without more flour. Also, did you double it? It was a very small loaf, even after adding the extra flour. Which is fine because it’s just me and my husband for breakfast, but we definitely will not have leftovers! I’ll report back after it’s baked! I just looked up the original recipe and it says ready in 24 hours 30 minutes!!! But the directions do not mention any 24 hour resting period. Now I am just confused. And the picture of your loaf and the pictures of everyone else’s all look twice as big as mine! Where did I go wrong, I wonder? I double checked and I measured properly...Common sense tells me a combined 1 1/2 cups of dry ingredients wouldn’t be that big of a loaf, but mine was only about 5 inches across...I feel like I fell into some kind of alternate baking universe! Nana: I never even NOTICED that 24 hour thing before!!! I haven't a CLUE what THAT'S all about!! My loaf was about the same size as yours, give or take. It IS a very sticky dough, and I, too, had to add additional flour to get it to come together. I like it for the same reason you do--just a small loaf for Monkey & I. Maybe someday I'll experiment, and try letting it set overnight. HOWEVER, I've never even SEEN an Irish Soda Bread recipe that had you do anymore than mix it like this one & bake it. And this bread reminds me so much of Irish soda bread in its consistency, but the oats DO make it easily crumbled! That's why Monkey toasts it under the Chambers griddle!! CHEERS! Chuckie UPDATE: I just went & looked, and I didn't realize I had never posted Monkey's Soda Bread recipe!! It is one of the best I've had, and the Irish officer's wives who have come through the War College (CGSC) on Fort Leavenworth said it takes just like the "real deal"! Maybe if I get some time later today I'll post, off to recycle & then to the grocers...
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Post by nana on Feb 20, 2021 15:46:32 GMT -5
I have a recipe for oatmeal pancakes that requires you to soak the oatmeal in the buttermilk for at least an hour, but better overnight. I thought maybe that’s why I needed so much more flour, maybe the oats were supposed to absorb most of the liquid? But nowhere in the recipe does it mention that... I really liked it for breakfast with butter and jam, so I will make this again, just remember it needs extra flour!
I love irish soda bread, too. The recipe I use is not really sweet, and it has caraway seeds, which we both like. I look forward to trying Monkey’s!
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