Here are some favorite IRISH descent breads to enjoy ANY time you need hearty, flavorful bread. Remember that most baking recipes should be followed closely to ensure the dough rises appropriately and brings the best flavors to your table. That doesn’t mean that you can’t be creative by changing up on the herb and aromatic ingredients or change a cheese flavor to better enhance your fillings.


CHEESY BEER BREAD

4 Tbl Sugar
2 Tbl Yeast
1 Cup Warm beer or ale (your favorite at about 110 F)
5 Cups Flour
10 oz Sharp Cheddar Cheese (Extra Sharp, if you please)
2/3-Cup Non-fat Instant Dry Milk Powder
1 1/2 tsp Salt
1 1/2 tsp Dry Mustard
2 Eggs Beaten
1 Egg White (only)
1 Tbl Sesame Seeds (dark are MY favorite)

In a large bowl, dissolve sugar and yeast in warm beer, let stand for 5 minutes. This will “bloom” and activate the yeast.

In a separate bowl, mix 4 1/2 cups of the flour, cheese, milk powder, salt and mustard powder and beaten eggs. Stir this into yeast mixture and keep mixing until you have soft dough.

Turn dough out onto a floured surface and knead until smooth and elastic (about 10 minutes). Add remaining flour, in small amounts as needed, to prevent dough from sticking. Divide dough into desired number of portions (2 large or 4 small round loaves), and shape as desired.

Place loaves on a greased pan 4-5 inches apart. Brush tops of loaves with egg white and sprinkle with sesame seeds. Take a sharp knife and cut in an “X” shape (to let the faeries out), about 1/8" deep, into top of bread. Cover (with a clean kitchen towel) and let rise in a warm, draft-free place until doubled, about 1 1/2 hours. Pre-heat oven to 375° F. Bake for 20 minutes, or until golden brown. Properly baked loaves will make a hollow sound when tapped. Cool on wire racks.


IRISH (Soda) BREAD

1 lb Idaho Potatoes
4 Tbl Butter
2 Cups Flour - divided
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1-Cup Buttermilk
1 Egg
Optional: 1/4 Cup Chopped Parsley, Thyme, Chive or other aromatic of your choice

Peel and dice potatoes. Place in a medium saucepan, cover with water and add salt. Bring to a boil and cook until crisp-tender, about 4 minutes; drain and cool. Melt 2 teaspoons of butter in a 10-inch heavy skillet; add potatoes and set aside.

In a medium mixing bowl, mix dry ingredients including any optional aromatics. Gently mix in remaining butter with a pastry blender or fork until the mixture resembles crumbs. In a cup, mix together the buttermilk and egg. Add this mixture to the dry ingredients and stir well to combine.

With floured hands, divide dough into thirds. Mix one-third into potatoes and press into an ovenproof skillet.

Here’s the step where you can dare to be daring and add some ingredients from your own ideas! Try well drained chopped chicken breast sprinkled with cheddar cheese or well-drained, finely chopped bell peppers. While these ingredients are not traditional ingredients, they make this bread your very own!

On a lightly floured board, shape remaining 2/3 dough into a patty to fit into the skillet. Press dough patty onto the top of the potato mixture. Using a knife, mark top of dough into six wedges (similar to pie or pizza slices), not cutting all the way through the dough. Cover skillet tightly and cook over medium heat about 18 minutes or until dough is firm. While this cooks, preheat the broiler. Remove skillet lid and brown bread, uncovered, under the broiler for 2-3 minutes until golden. Serve immediately.

These breads do require, for the most part, some devoted time, effort, and patience. The little yeasty beasties must be nurtured and fed before baking them into a wonderful bread to stack your goodies upon. These are very substantial breads that will hold up to juicy meats, melted cheeses and saucy condiments. Enjoy and….
Don’t forget the beer! And if you want a real twist to serve beside your sandwiches, try ”BLACK VELVET” - Guinness (Stout) and champagne!