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Irish Soda Bread with Bailey's Spread

Aired: Tuesday March 11, 2014 on My Twin Tiers News at Noon

2 ½ cups flour

½ cup sugar

2 tsp. caraway seed

1 ½ tsp. baking powder

½ tsp. baking soda

1 tsp. ground cinnamon

½ tsp. salt

½ cup dry raisins

1 ¼ cups buttermilk

2 eggs

½ tsp. vanilla extract

 

Bailey’s Spread Ingredients


8 oz. cream cheese, cubed

1 ½ cups powdered sugar

2 tbsp. Bailey’s Irish Cream Liquor


Basic Bread Preparation


Preheat the oven to 350 degrees and spray a Bundt Pan with baker’s spray.

 

Mix the flour, sugar, caraway seed, baking powder, baking soda, cinnamon, and salt together in a large mixing bowl. Stir in the raisins. Next, mix the buttermilk, eggs, and vanilla together in a separate mixing bowl. Now, stir the wet ingredients into the dry ingredients. Mix until all ingredients are combined and moist. Over mixing will form Gluten. This will ruin the texture of the bread. Pour the wet mixture into the Bundt pan and spread evenly.

 

Bake 40-50 minutes at 350 degrees, or until an inserted toothpick pulls out clean. Cool on a wire rack for 20 minutes and cut into small wedges. Serve with Bailey’s spread or butter.

 

Bailey’s Spread Preparation


Place all of the listed ingredients into a food processor and pulse until well combined and creamy. Place the spread into a small serving dish and refrigerate for 2-4 hours. The additional chilling will tighten the mixture and make it spreadable.


Servings: 8-10

Preparation time: 20 minutes active, 2-4 hours, passive

Cook time: 40-50 minutes

 

 


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