RECIPES FOR MY IRISH FRIENDS

Hi it is Marvellous Monday, and getting closer to St Paddy's day, so thought I would post a few recipes this week, for my Irish friends, hope you enjoy them, and God bless you and may he take a liking to you.

IRISH SODA BREAD

Ingredients



4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk


Directions


Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.


In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.


Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

French Bread Rolls to Die For

"Easy to make French bread rolls. Dough can be made in mixer, bread maker, or by hand. Loaves or rolls can be brushed before baking with a glaze of 1 beaten egg white mixed with 1 tablespoon water if desired." These will go so good with Spaghetti, and with Pasta dishes, or even top Onion soups with them..Ohhhhhhhhh

INGREDIENTS

1 1/2 cups warm water (110 degrees F/45 degrees C) 1 tablespoon active dry yeast 2 tablespoons white sugar 2 tablespoons vegetable oil 1 teaspoon salt 4 cups bread flour DIRECTIONS

In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

Whole Wheat Bread Recipe

WHOLE WHEAT BREAD RECIPE 3 c. milk or water 3 tbsp. oil or butter 1 tbsp. salt 1/2 c. honey 1/4 c. molasses 2 tbsp. active dry yeast 1/4 c. lukewarm water 6 1/2 to 7 c. whole wheat bread flour Combine milk, oil, salt, honey and molasses in saucepan. Heat and stir until blended; remove from heat and cool until lukewarm. Dissolve yeast in 1/4 cup lukewarm water. Pour liquids from saucepan into large bowl and add yeast. Stir in some of the flour, beating well to develop gluten. Also you may add at this time 1/4 cup of gluten flour to make a better bread and subtract same amount of whole wheat flour. Stir in remaining flour and turn onto a well-floured board. Knead thoroughly, until dough is smooth and elastic. Turn into oiled bowl, turning dough once to coat. Cover with damp cloth and let rise 1 hour (maybe less). Punch down, form into 2 loaves and place in well-greased bread tins; let rise, covered, 45 minutes. Bake at 375 degrees for 45 minutes, or until loaf sounds hollow when thumped.