Irish Brown Bread

My nephew and his wife traveled to Ireland and returned raving about the delicious brown bread they enjoyed while there.  My sister, never one to shy away from a baking challenge, researched and found this recipe from the Wall Street Journal.  I am so glad she did!  It is easy to make and so crunchy good!  It is great warm out of the oven with some butter. I love it for breakfast toasted with a bit of cream cheese or almond butter and jam.  Also good with smoked salmon.  A keeper recipe for sure!

Ingredients:

• 3 1/2 cups (19.25 oz.) King Arthur Irish Style Flour or stone-ground whole wheat flour
• 1 3/4 cups (7 oz.) all-purpose flour
• 1 1/2 cups (3 oz.) natural wheat bran
• 1 1/4 cups (6 oz.) steel-cut oats
• 1/2 cup (1.30 oz.) wheat germ
• 4 teaspoons baking soda
• 2 teaspoons baking powder
• 4 teaspoons dark brown sugar
• 1 tablespoon Kosher salt
• 1 quart plus 1/2 cup buttermilk at room temperature (I use one quart, and rinse out the bottle/carton with about 1/3 cup water to get the extra 1/2 cup.  It seems silly to me to buy more buttermilk for just the 1/2 cup!)
  

Directions:

1.  Preheat the oven to 400 degrees and spray two 9 X 5 inch loaf pans with non-stick spray.

2.  Mix all the dry ingredients until well combined.

3.  Add the buttermilk and mix until all the dry ingredients are evenly moist.

4.  Divide dough equally among the prepared pans.

5.  Bake until golden and crusty, about 50 minutes.  Unmold and cool and a wire rack.

Chocolate Chip Banana Bread

This recipe originated as a zucchini bread by Marion Cunningham many years ago.  I had some overripe bananas and used them in place of the zucchini and the rest is history....we've been making this for a very long time.  

You will need one 9 X 4 inch loaf pan.  The recipe makes one loaf, but I often double it to make two loaves as I did here.  It really depends on how may overripe bananas I have. Toss the chocolate chips with a tablespoon or so of flour to help keep them from sinking to the bottom of the breads.  

Ingredients:  Makes one loaf

2 cups all-purpose flour, sifted (8 ounces)
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 eggs
1 1/3 cup sugar
2/3 cup vegetable oil
2 teaspoons vanilla
2 to 3 pureed overripe bananas (I use a food processor)
1. cup chocolate chips

Directions:

1.  Heat oven to 350 degrees and coat the loaf pan with non-stick spray.
2.  Sift or whisk together first five ingredients and set aside.
3.  In the bowl of a stand mixer (or by hand if you'd like) beat the eggs until foamy.

4.  Add sugar, then oil and vanilla, mixing well after each addition.

5.  Reduce mixer to low and mix in dry ingredients until well blended.

6.  With a spatula, stir in bananas and chocolate chips.

7.  Pour the batter into the prepared pan and bake for 60-75 minutes until a toothpick inserted in the center comes out clean.

8.  Cool in the pan for 10 minutes, then remove and cool completely.

The Best Corn Muffins

This recipe was published by Cook's Illustrated in 2002. I have made them many, many times. They are moist and tender, and not too sweet. A favorite for serving with chili, or for breakfast with butter and jam.  

Notes:
I follow the recommendation of the folks at Cook's and use Arrowhead Mills yellow cornmeal.  It is available at Rainbow Blossom and Whole Foods.  I also highly recommend using an ice cream scoop to portion the batter into the pan.  It makes it very easy, and your muffins are all the same size.  These muffins freeze beautifully, just thaw and reheat in a low oven.  They are best served warm.

Makes 12 muffins, or 24 mini muffins

Ingredients:
2 cups (10 ounces) all-purpose flour
1 cup (4.5 ounces) fine-ground, whole-grain yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup (5.25 ounces) sugar
1 stick (8 tablespoons) unsalted butter, melted
3/4 cup (6.25 fluid ounces) sour cream
1/2 cup (4.25 fluid ounces) milk

Directions:
1.  Heat oven to 400 degrees and spray a standard muffin pan with non-stick cooking spray.
2.  Whisk flour, cornmeal, baking powder, baking soda, and salt in a medium bowl.
3.  Whisk eggs in a second medium bowl until well combined and light colored.

4.  Add sugar to eggs and whisk vigorously until thick and homogeneous, about 30 seconds.

5.  Mix in melted butter in three additions.

6.  Whisk in the sour cream and milk in two additions.

7.  Add flour/cornmeal mixture and mix gently with a rubber spatula until batter is just combined and evenly moist.

8.  Use an ice cream scoop to divide the batter evenly among muffin cups.

9.  Bake for 15-18 minutes, rotating pan halfway through baking time.  A toothpick inserted in the center of muffins should come out clean.

10.  Cool in the pan for 5 minutes, then invert muffins onto a wire rack and cool 5 minutes longer.