MINNEAPOLIS - James Beard nominee, Chef Beth Dooley shared her delicious Irish soda bread recipe. She also previewed the upcoming Dandelion Honey Pastry Challenge which is taking place on Wednesday, March 28. You'll find additional details below.
QUICK & EASY NO FAIL IRISH SODA BREAD!
Makes one 7-inch loaf
1-1/4 cup all purpose flour, plus extra for sprinkling
1 cup whole wheat flour
½ cup old-fashioned rolled oats
1-1/2 teaspoons baking soda
1 teaspoon salt
¼ stick cold unsalted butter cut into bits
1-1/3 cups buttermilk or whole milk yogurt
Preheat the oven to 425 degrees F.
Whisk together the flours, oats, wheat germ, baking soda, and salt into a large bowl. Add the butter and toss to coat with the flour, then blend in the butter with your fingertips until the mixture looks like coarse cornmeal. Add the buttermilk and stir until the dough is evenly moistened but still lumpy.
Turn the dough out onto a lightly floured surface and knead for 1 minute, sprinkling lightly with extra flour to prevent sticking. Form the dough into a ball and pat it ut into a 7-inch round on a baking sheet. Cut a shallow X into the top of the loaf with a sharp knife.
Bake until golden and the bottom sounds hollow when tapped, about 30 to 40 minutes. Cool n a rack then slice and serve with lots of sweet butter.
5th Annual Dandelion Honey Pastry Challenge
March 28, 2018. Solar Arts Bldg. Mpls.
6:00-9:00 p.m.