HAPPY ST. PATTY'S DAY!! This is one of my fav. Holidays cuz I love Corned Beef and Cabbage (oh, and Bailey's Irish Cream in my coffee today - wha wha wha). If you want to know how I make mine in the crockpot, pls. refer to my post of 3/16/13. This dense and hearty bread goes SO well with the aforementioned. Enjoy it warm or room temp. slathered with softened Kerrygold Irish Butter. You will be as contented as those Irish cows!!
(serves 6-8)
2 cups all purpose flour
1 cup whole wheat flour
1/2 t. salt
1/2 t. ground ginger
1&1/4 cups buttermilk, plus additional as needed
3 T. dark molasses (preferably blackstrap)
3/4 cup raisins
Preheat oven to 375. Line baking sheet with parchment paper. Combine all ingredients except buttermilk and raisins in a large bowl; mix well. Combine &1/4 cups buttermilk and molasses in a small bowl; mix well. Stir buttermilk mixture into flour mixture. Add additional buttermilk by tablespoonsful if needed to make a dry, rough dough. Stir in raisins. Turn out dough onto a floured surface; knead 8-10 times or just until smooth. Do not overknead. Shape dough into a round loaf about 1&1/2" thick. Place on prepared baking sheet. Use a floured knife to cut halfway through top of dough, scoring into quarters. Sprinkle dough with additional flour, if desired. Bake about 35 min. or until bread sounds hollow when tapped. Remove to a wire rack to cool slightly.
"Compassion is understanding the troubles of others and reaching out."
Love,
Chef Deb
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