Irish Soda Bread With Stout Butter
From tuilelaith 3 years agoIngredients
- 3 3/4 cups all-purpose flour shopping list
- 1 1/2 tsp. baking powder shopping list
- 1 1/2 tsp. cream of tartar shopping list
- 1 1/2 tsp. coarse kosher salt shopping list
- 4 tbsp. salted butter, room temperature shopping list
- 1 1/2 cups buttermilk shopping list
- 2 tbsp. dark molasses shopping list
- 2 tsp. toasted caraway seeds shopping list
- 2 tbsp. salted butter, melted (optional) shopping list
- 8 tbsp. unsalted butter (1 stick) shopping list
- 1 1/2 tbsp. Irish stout shopping list
- 2 tbsp. brown sugar shopping list
How to make it
- 1 Prep the dough
- Grease and flour 3-Qt./3 L Casserole base and cone of the TupperWave® Stack Cooker.
- Place cone in center of Stack Cooker and set aside.
- In a Thatsa® Large Bowl, whisk together flour, baking powder, cream of tartar and salt.
- Rub butter into flour mixture until coarse crumbs form.
- Create a well in the center of the flour.
- In a Thatsa® Mini Bowl, whisk together buttermilk and molasses.
- Pour buttermilk mixture into the well.
- Using a spatula or fork, pull flour into the buttermilk until a crumbly dough forms.
- Knead dough briefly until dry pieces just come together; do not overmix. Dough will look scrappy and uneven.
- 2 Cook the dough
- Drop 3"/7.6 cm pieces of dough into the buttered Stack Cooker, forming a loose ring of dough around the cone.
- If desired, pour 2 tbsp. of melted butter over the top of the dough.
- Microwave on high power, uncovered, 8 minutes.
- Remove from microwave.
- Let stand 10 minutes before removing from Stack Cooker.
- 3 Make the glaze, store or serve
- Meanwhile, make the butter.
- In a Thatsa® Medium Bowl, stir together butter, stout and sugar until well combined.
- Refrigerate, covered, until ready to serve.
- Serve with sliced Irish Soda Bread.
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