Inspiration Irish Bread The bread that inspired Spread the Bread 4 cups all-purpose flour ¾ of a cup of white sugar 1 teaspoon baking soda 1 tablespoon baking powder 1/2 teaspoon salt 1 cup butter, softened 1 cup milk ¾ cup sour cream 2 eggs 1/4 cup butter, melted 1 cup of raisins 1 tablespoon brown sugar sprinkle of white sugar
Preheat oven to 375 degrees F (190 degrees C) In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and butter.In smaller bowl, stir lightly 1 cup of milk, egg and sour cream.Pour this mixture into dry mixture and stir.Add a cup of raisins.Stir again. Pour batter into a loaf pan and sprinkle with sugar and brown sugar.Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may drizzle loaf with butter while it bakes.
Inspiration Irish Bread – Gluten Free The bread that inspired Spread the Bread 4 cups gluten free flour blend (that includes xanthan gum)* (Alternative Gluten Free Choice: 1 cup brown rice flour, 1 cup chestnut flour, 1 cup arrowroot starch, ½ cup sweet rice flour, ½ cup flaxseed meal) * ¾ cup white sugar 1 teaspoon baking soda 1 tablespoon baking powder 1/2 teaspoon salt 1 cup butter, softened 1 cup milk ¾ cup sour cream 2 eggs 1/4 cup butter, melted 1 cup of raisins 1 tablespoon brown sugar sprinkle of white sugar
Preheat oven to 375 degrees F (190 degrees C) In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and butter.In smaller bowl, stir lightly 1 cup of milk, egg and sour cream.Pour this mixture into dry mixture and stir.Add a cup of raisins.Stir again. Pour batter into a loaf pan and sprinkle with sugar and brown sugar.Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 45 to 60. You may drizzle loaf with butter while it bakes. Sources ·Gluten Free Flour Blend – Bob’s Red Mill (www.bobsredmill.com) ·Brown Rice Flour – Bob’s Red Mill (www.bobsredmill.com) has organic and regular ·Chestnut Flour – GlutenFree.com ·Arrowroot Starch – Bob’s Red Mill (www.bobsredmill.com) ·Sweet Rice Flour – Bob’s Red Mill (www.bobsredmill.com) ·Flaxseed Meal – Bob’s Red Mill (www.bobsredmill.com) has brown and golden Pumpkin Bread
3 1/2 Cups all purpose flour 2 tsp baking powder 1 tsp baking soda 1 tsp salt 1 Tblsp ground cinnamon (I add a little more) 1 Tblsp ground nutmeg (I add a little more) 2 1/2 Cups sugar 4 large eggs 1 cup canola oil one 15-ounce can of pumpkin puree 1/2 cup water 1 tsp vanilla extract Preheat oven to 350 degrees Grease and flour two 9 x 5 inch bread pans Sift the first six ingredients together and set aside. Mix the eggs, sugar and oil in a seperate bowl - until blended. Stir in the pumpkin, water and vanilla. Mix well. Add the flour mixture to the wet mixture and stir it up until all of the ingredients are moist, but don't overmix. Pour the batter evenly into the bread pans. Bake for 1 hour, or until a toothpick that is inserted in the middle comes out clean. Remove from oven and allow the pans to cool down for 15 minutes before attempting to remove the loaves from the pans Great Banana Bread
3 or 4 ripe bananas, smashed 1/3 cup melted butter 1 cup sugar (can easily reduce to 3/4 cup) 1 egg, beaten 1 teaspoon vanilla 1 teaspoon baking soda Pinch of salt 1 1/2 cup of all-purpose flour No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
No Knead Bread
3 cups all-purpose or bread flour, more for dusting 1/4 tsp. instant yeast 1 1/4 tsp. salt Cornmeal or wheat bran as needed. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. Dough is ready when bubbles dot its surface. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. At least 30 minutes before dough is ready, heat oven to 450 degrees. Put a 6-to-8-qt. heavy covered pot (cast iron, enamel, ceramic or Pyrex) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that's OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Makes one 11/2-pound loaf.
Source: Adapted from Jim Lahey, Sullivan Street Bakery
