Irish Brown Bread

This is a quick bread I learned how to make at a recent cooking class. I am posting it just in time for everyone to enjoy for St. Patrick's day.

1 1/2 c. whole wheat flour (any will do but King Arthur's is the best)
7 Tbsp. all-purpose flour
1 1/4 c. oats
1 tsp. baking powder
1 tsp. kosher salt (or 1/2 tsp if using table salt)
1 tsp. baking soda
5 Tbsp. dark brown sugar
2 c. whole milk
2 large eggs
4 Tbsp. unsalted butter, melted
1/2 c. oats for garnish

Stir flours, oats, baking powder, salt, baking soda and brown sugar together. In a separate bowl, mix together milk, eggs, and melted butter. Stir the liquid ingredients into the dry ingredients and combine until just mixed. Pour into a greased bread pan. Spread the oats on top of the bread batter and bake at 375 for 75 minutes. Turn the bread out onto a baking tin upside down and bake an additional 10 minutes (this gives the entire loaf a nice crust all over). Cool before cutting. Wrap in plastic wrap at room temperature and this bread will last 5-7 days.

Yield: 1 loaf

Cinnamon Swirl Bread

I found this recipe a few years ago when I first started making homemade bread and we love it. There is nothing like delicious cinnamon bread for breakfast or a snack. You could also add raisins to this recipe if you are into them, but I have chosen to omit them. I think one of the things that usually scares first-time bread makers is getting the yeast activated. Think of "lukewarm" as the temperature you would take a bath in, then let the yeast do all the work:) Enjoy!

3/4 c. milk
1/2 c. water
1 pkg. active dry yeast
2 eggs
1/4 c. sugar
1/2 tsp. salt
1/4 c. butter, softened
4 c. all-purpose flour

1 Tbsp. milk
3/4 c. sugar
2 Tbsp. cinnamon
1 Tbsp. butter, melted

Warm milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. Dissolve yeast in warm water and set aside until mixture is frothy, about 10 minutes (this is called proofing). Mix in eggs, sugar, softened butter, and salt. Stir in cooled milk. Add flour gradually to make a stiff dough. Knead dough on a lightly floured surface for about 5 minutes, until smooth and elastic in texture. Place in a large, greased bowl and turn dough so that oil coats all sides. Cover with a damp cloth and let rise until doubled (about an hour).

Roll out on a lightly floured surface into a large rectangle about 1/2 inch thick. Moisten dough with a tablespoon of milk. Mix together sugar and cinnamon and sprinkle on dough. Roll up tightly. Cut in half and tuck the ends under. Place in two well greased bread pans. Lightly grease the top of the loaves. Let rise again for about an hour.

Bake at 350 for 45 minutes or until brown. Remove from pans and brush the tops with butter. Cool.

Makes 2 loaves.

Tea Party Orange Chocolate Chip Scones

These are the scones I made for Avery's tea party. I have had several people ask for the recipe. It is based off of one I found on allrecipes.com but with my own special touch. These are delicious with a warm cup of coffee or tea.

1 3/4 c. flour
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. salt
5 Tbsp. unsalted butter, chilled and cubed
1/2 c. miniature semi-sweet chocolate chips
Zest of one orange
About 1/2 c. orange juice

Preheat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray.

In a large bowl, whisk together flour, sugar, baking powder and salt. With a pastry blender, cut in butter until the mixture resembles coarse crumbs. Stir in chocolate chips and orange zest. Mix in the orange juice to form a dough. (Should be the consistency of biscuit dough.)

Turn the dough onto a floured surface. Pat or roll into a circle about 1/2 inch thick. Cut out scones with a fluted biscuit cutter and transfer to a baking sheet.

Bake for 10-12 minutes or until golden brown. Move to wire rack to cool. Makes 12 scones.

World's Simplest Bread aka Turtle Bread

This recipe is from the Family Fun cookbook and is a wonderful bread to make with kids. We make ours into a turtle shape. It has become a Thanksgiving favorite to both make and eat!

2 c. warm water

1 Tbsp. active dry yeast

1 Tbsp. sugar

5 1/2 - 6 c. all-purpose flour

2 tsp. salt

Pour warm water into a large bowl. Add the yeast and sugar and whisk until dissolved.

Measure 2 cups of flour into the bowl and whisk the mixture well. Let the batter "proof" or sit for 10 minutes. If tiny bubbles appear and the batter looks slightly expanded, you're on the right track.

Stir in salt and remaining flour one cup at a time.

Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. (This is the kids favorite part!) Please the ball in bowl greased with oil (we like EVOO) and turn to coat. Cover with a damp cloth or plastic wrap and let the dough rise for 1 -2 hours, or until doubled in size.

Punch down the dough, then knead it again to remove air bubbles. Either shape into a turtle (large circle for body, four smaller circles for legs, flat tail and medium ball for head - make criss-cross pattern on back with knife and use raisins for eyes) or divide dough into two portions and shape into loaves. Place on a greased pan and cover again. Let rise for another 45 minutes.

Heat oven to 400 and back for 30 minutes. Cool bread for 10 minutes, then rub with butter for a shiny finish.

Makes 2 loaves or 1 large turtle