Spring has sprung in Chicago and I’m going out to work in the garden and yard while the getting is good. Just put 2 rounds of Irish Brown Bread in the oven and the Corned Beef in the slow cooker. I’m going to try to make Colcannon tonight and will post soon if it turns out. For now a little Irish ditty…
May your thoughts be as glad as the shamrocks.
May your heart be as light as a song.
May each day bring you bright, happy hours.
That stay with you all the year long.
Happy St. Patrick’s Day.
Happy St. Patrick’s Day! Check out this easy bread that is great today with dinner or tomorrow toasted for breakfast. It only takes about 5 mintues to put together and another 35 minutes to bake.
Irish Brown Bread
- 3 cups whole wheat flour (I use at least half graham flour)
- 1 cup white flour
- 1 Tbsp. sugar
- 1 tsp. baking soda
- 3/4 tsp. baking powder
- 2 tsp. salt
- 2 Tbsp. butter
- 2 cups buttermilk (if you don’t have buttermilk on hand use 2 Tbsp white vinegar and 2 scant cups of milk)
Preheat oven to 375°. Mix dry ingredients in a large bowl. Rub butter into flour mixture. I put it in a food processor and pulse about 10 times until butter is well incorporated into flour. Put back into bowl and make a ‘well’ in the center. Gradually add buttermilk, mixing with flour until a soft ball is formed…
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