Tuesday, March 18, 2014

Project Gryffindor: Irish Soda Bread

Happy National Hangover Day! I strangely feel a sense of Deja Vu, as if I've said that before--apparently, I just like to make up my own national holidays. Other than a mimosa at breakfast yesterday, I really didn't do anything for St. Patrick's Day. It was a snow day, and Matt is out of town for work, so Millie and I hung out and did a whole lot of nothing, and it was glorious.

Actually, I did a lot of nothing, and Millie searched desperately for a tennis ball she knew was buried in the snow.
You know we are long overdue for a Project Gryffindor post, and quite frankly, I should have posted this recipe before St. Patrick's Day. Last week was so crazy, it just never crossed my mind, so you have this recipe now and you can make it and be festive all week!

Now, before we get into it, I have a special announcement--if you've been loving the Project Gryffindor posts, and you love HP, then you must participate in a special, monthly Harry Potter themed link-up I am co-hosting with the Grits Blog! YAY AREN'T YOU SO HAPPY?!


The link-up will be the last Monday of each month--you can post your Harry Potter recipes, or just any old regular recipe that you think should have graced the tables of Hogwarts (like, where were all the soft tacos from Taco Bell?). We will start this month, can't wait to see what you all have dreamed up!

So that's that, and let's get this Irish party started!

Irish Soda Bread
From the Unofficial Harry Potter Cookbook

Ingredients
  • 4 Cups all purpose flour, plus extra for dusting
  • 1 1/2 t baking soda
  • 1 1/2 t cream of tartar
  • 1 t salt
  • 3 T granulated sugar
  • 1/2 stick (4 T) butter
  • 1 large egg, beaten
  • 1 1/2 cups buttermilk

Directions
  1. Preheat the oven to 425 degrees and grease and flour (aka, spray it with Pam) a 9 in. round baking dish.
  2. In a large mixing bowl, whisk together the flour, baking soda, cream of tartar, salt, and sugar (remember, dry ingredients mixed together first!)
  3. Rub in the butter with your fingers until it is completely mixed in (the mix will still be very floury).


  4. Stir or fold in the buttermilk and egg until a dough begins to form. 
  5. Turn the dough out onto a floured surface and knead briefly until the dough comes together. Form the dough into a round and dust the top with flour.


  6. Place the dough into the pan and score an X about 1/2 in deep on top.



  7. Bake for 15 minutes; reduce heat to 350 degrees and bake another 40 minutes until golden brown. 
  8. Cool completely on a wire rack before serving.
     
This bread is best served warm right out of the oven--we actually ate it with a Beef and Guinness stew, also from the HP cookbook (I know, I seriously slacked on getting these Irish themed recipes ready). If you've got bread leftover, it works GREAT as toast the next morning!

Don't forget to mark your calendars for the last Monday of March! Can't wait to see all of your pretty faces here for the link up. 

All Love,


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