Friday, March 17, 2017

Crusty Comfort on St. Paddys Day

Yogurt and milk brushed on the crust of this Irish Soda Bread produced a rich bronze crust, and the golden raisins on the inside added a delicious sweetness to this moist loaf.  We smelled the pickling aroma of our beef and vegetable meal cooking in the crockpot earlier in the day, and our senses were again pleased with the smell of the fresh baked bread.  I combined a couple recipes to arrive at this one, and ground the hard spring wheat berries in my countertop flour mill as the oven was preheating.


Irish Soda Bread 

(Serves 12)

In a bowl, combine all purpose flour, baking soda, salt and orange zest.
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon orange zest

In a separate bowl, combine whole wheat flour and raisins.
2 cups whole wheat flour
1 cup golden raisins

In bowl of electric mixer, beat egg and sugar.
1 egg
1/4 cup sugar

Combine liquid ingredients in a 2 cup measuring pitcher.
1 cup skim milk
1 tablespoon lemon juice
3/4 cup plain nonfat yogurt
1/4 cup Earth Balance Buttery Spread, melted

Alternately add dry ingredients, then liquid ingredients to the mixing bowl.  Stir just until combined.  Turn dough into an 8 inch cake pan greased with olive oil spray.  With floured hands, smooth and round top of dough.  With a sharp knife, cut an "X" in the top of the dough.

Mix yogurt and milk.  Brush dough with this mixture, then sprinkle with salt. 
1 tablespoon plain nonfat yogurt
1 tablespoon evaporated skim milk
Pinch of salt
Bake at 425 F. 20 minutes.  Reduce heat to 375 F and bake 35 minutes more.  Remove from pan and cool on rack.
 

   
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