Irish Soda Bread

St. Patrick's Day is nearly here, some of you may even celebrate this weekend. So, I thought I would re-post 2 recipes I have, one for Irish Soda Bread the other, a Hot Reuben Dip, if you happen to have a bit of Corned Beef left over.

Irish Soda Bread

Wrapped well with plastic wrap, it can be stored at room temperature until the last crumb is eaten. Like all Irish soda breads, this freezes well.

4 cups plus 5 tablespoons all-purpose flour
1 Tablespoon Baking Powder
¾ teaspoon baking soda
¼ cup granulated sugar
1 cup (less or more or none) Raisins
¼ cup caraway seeds (not necessary, but I love them in the bread)
7 Tablespoons butter, at room temperature, cut into small pieces
1 1/2 cups Buttermilk (Substitution: Add 3 teaspoons of vinegar to 1 1/2 cups milk, let sit for one hour)
3 eggs
Coarse sugar (optional)

1. Preheat oven to 350 degrees.

2. Combine flour with baking powder and baking soda, granulated sugar, raisins and caraway seeds (if using). Cut in the butter using a pastry blender, your finger tips, or 2 knives until the mixture feels like coarse meal. Stir in raisins until evenly distributed.

3. Lightly beat 2 of the eggs and combine with buttermilk. Stir mixture into the dry ingredients. Flour your hands and form the dough into a ball. It should resemble a rough biscuit dough. Place the dough onto a nonstick cookie sheet (or cookie sheet lined with parchment paper) and cut a cross on the top about a ¼ inch deep with a sharp knife. Lightly beat the remaining egg and brush it on top of the dough. Sprinkle with coarse sugar. Using your hands, gently press into a round, dome-shaped loaf about 8 inches in diameter.

4. Bake for 60 or 70 minutes or until the center internal temperature reads 200 degrees on an instant read thermometer, or until it is deep golden brown and a wooden skewer comes out clean when inserted into the center. Transfer to a wire rack to cool. Makes 12 servings. (yeah, right!)

You will most likely have enough buttermilk to go ahead and make a second loaf! Enjoy and Happy St. Patrick’s Day! This recipe is from an old Newsday article I found years ago. I think it is a surefire hit!

Hot Reuben Dip

Enjoy with Merlot, such as Rex Goliath or Blackstone.

Oven: 350 degrees F
Prep: 20 minutes

Bake: 25 minutes

Cool: 10 minutes Ingredients

1 14- or 16-ounce can sauerkraut, rinsed and well-drained

1 1/2 cups shredded cheddar cheese (6 ounces)

1 1/2 cups shredded Swiss cheese (6 ounces)

6 ounces fully cooked corned beef, chopped (about 1 cup)

1 cup mayonnaise or salad dressing Party rye bread, toasted

Directions

Preheat oven to 350 degrees F. Pat rinsed and drained sauerkraut dry with paper towels. In a large bowl combine sauerkraut, cheeses, corned beef, and mayonnaise. Spread into a 9-inch quiche dish or 1 1/2-quart casserole.

Bake about 25 minutes or until hot and bubbly. Cool slightly. Serve with rye bread. Makes 18 appetizer servings.

Make-Ahead Tip: Prepare as directed in step 1. Cover and chill for up to 24 hours. Bake in the 350 degree F. oven about 30 minutes or until bubbly.

Happy St. Patrick's Day!