TRADITIONAL IRISH WHEATEN BREAD (BROWN SODA BREAD) RECIPE
Steps:
- Heat the oven to 400 F (200 C or Gas Mark 6).
Nutrition Facts : Calories 343 kcal, Carbohydrate 69 g, Cholesterol 4 mg, Fiber 10 g, Protein 15 g, SaturatedFat 1 g, Sodium 1020 mg, Sugar 5 g, Fat 3 g, ServingSize 4-6 servings, UnsaturatedFat 0 g
SPICY CHICKEN SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- Sprinkle the chicken breast with salt and pepper and set aside. Mix the flour and cayenne in a shallow dish or bowl. Stir together the egg, buttermilk and 1 tablespoon hot sauce in a second shallow dish or bowl. Add the breadcrumbs to a third shallow dish. Coat each chicken breast by dredging in the flour mix, then dipping in the egg/buttermilk mixture and then finally in the breadcrumbs. Set aside.
- To a bowl, add the remaining cup of Louisiana hot sauce and 2 tablespoons of the melted butter. Mix together and set aside.
- Heat the olive oil and remaining 4 tablespoons butter in a large skillet over a medium heat. When the oil is hot and the butter has melted, add the chicken pieces to the skillet and fry until golden and cooked through, about 4 minutes per side. Remove and set aside. One by one dip the crisp chicken into the Louisiana hot sauce and butter mixture, turning to coat completely.
- Serve on the toasted buns with tons of pickles.
SHANACHIE WHEATEN BREAD
This was a demonstration recipe at Charlotte Anne Albertson's Cooking School (Wynnewood, PA), for "Awesome Soups with Brian Duffy" (Jan 24, 2006). Brian Duffy (http://www.chefduff.com) hosted the Food Network shows "Date Plate" and "Hot Trends 2005" and is executive chef at Shanachie, an Irish restaurant in Ambler, PA. Shanachie specializes in soups and serves Wheaten Bread with Honey Butter (recipe rz.28074) with its soups. This is the restaurant version, designed to make 8 loaves. To get the amount for a single loaf, divide by 8 (use 1 egg instead of 7/8; 1 TBS butter).
Provided by Gandalf The White
Categories Breads
Time 1h40m
Yield 8 loaves, 160 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Combine all dry ingredients in one bowl.
- Add eggs slowly, while stirring.
- Add buttermilk while mixing.
- If making this by hand, knead for 8 minutes. If using a blender or stand mixer, follow the directions for your unit to knead bread dough.
- NOTE: be certain to incorporate all the ingredients in the bottom of the bowl.
- Remove from Bowl and split into 16 balls (for 1 loaf recipe, split into 2 balls).
- Proof for 20 minutes.
- Turn out into a floured sheet pan with sides.
- Form into a sheet and rub with butter.
- Sift and dust with flour.
- Bake for 60 minutes or until bread ounds hollow when tapped.
Nutrition Facts : Calories 68.5, Fat 1.5, SaturatedFat 0.8, Cholesterol 12.6, Sodium 617.7, Carbohydrate 12.4, Fiber 0.5, Sugar 5.3, Protein 1.6
RANCH CHICKEN SANDWICHES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- With a very sharp knife, cut the chicken breasts in half down the middle. This will result in 8 chicken breast pieces that are thinner and uniform in size.
- Next, make the marinade. In a large bowl mix together the honey, mustard, paprika, salt, pepper to taste, lemon juice and crushed red pepper flakes if using. Stir to combine.
- Add the chicken to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge, 2 to 4 hours.
- While the chicken marinates, fry up the bacon until chewy. When finished cooking, reserve 1/4 cup of the bacon grease and pour off the rest of the grease (but do not clean the skillet).
- When you are ready to cook the chicken, remove it from the marinade and cook it in the skillet over medium-high heat, 3 to 4 minutes each side. Brush a little reserved bacon grease on the chicken as you cook it. (Or you can grill the chicken breasts on an indoor or outdoor grill.)
- When a couple of minutes grilling time are left, lay 2 pieces of bacon onto each chicken breast. Top with some Cheddar and allow it to melt on the grill (if you need to remove the chicken you can finish melting the cheese under the broiler).
- Halve the rolls and immediately load with the bacon-and-cheese covered chicken.
HONEY BUTTER SHANACHIE
This was a demonstration recipe at Charlotte Anne Albertson's Cooking School (Wynnewood, PA), for "Awesome Soups with Brian Duffy" (Jan 24, 2006). Brian Duffy (http://www.chefduff.com) hosted the Food Network shows "Date Plate" and "Hot Trends 2005" and is executive chef at Shanachie, an Irish restaurant in Ambler, PA. Shanachie specializes in soups and serves Wheaten Bread (rz. 28076) with Honey Butter with its soups. The original recipe (restaurant quantity) is 30 lbs butter (preferably Irish unsalted butter) and 10 lbs honey (preferably clover honey). If you're not feeding an army, this is the reduced recipe, approximately the same proportion ... The "cooking time" listed is to warm the butter and then chill it back. Assuming a 1 tsp portion, this will make 24 pats of butter.
Provided by Gandalf The White
Categories Sauces
Time 25m
Yield 24 serving(s)
Number Of Ingredients 2
Steps:
- Warm the butter -- don't need to melt it.
- Add the honey to the butter.
- Form into a block and chill to reform the shape.
- Alternately, you can form a log, chill into molds, cut pats, etc.
Nutrition Facts : Calories 150, Fat 15.3, SaturatedFat 9.7, Cholesterol 40.7, Sodium 135.2, Carbohydrate 3.9, Sugar 3.9, Protein 0.2
PERFECTLY MOIST IRISH WHEATEN BREAD
My husband, a native Northern Irishman, loves this bread with a bowl of tomato and lentil soup or with butter and cheese or jelly. It really is so easy to make and comes out perfectly every time! I hope you will enjoy it too!
Provided by laracucina
Categories Bread Quick Bread Recipes Irish Soda Bread Recipes
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prepare a shallow baking pan with cooking spray.
- Sift together the bread flour, whole wheat flour, salt, baking soda, and 2 teaspoons sugar in a bowl. Cut the margarine into the flour mixture until pieces are nearly indistinguishable. Make a well in the center of the mixture and pour in the oil and buttermilk. Stir with a spatula until dry mixture is completely moistened. Move the dough to a lightly-floured surface. Lightly knead the dough for no more than 1 minute. Place the dough into the prepared pan; pat down and around to form a round loaf. Cut a cross into the top of the loaf with your finger. Brush the top with 1 tablespoon buttermilk; sprinkle 1 teaspoon sugar over the top of the loaf.
- Bake in the preheated oven for 30 minutes. Reduce heat to 375 degrees F (190 degrees C); rotate pan and bake another 30 minutes.
- Allow loaf to cool on a wire rack before slicing.
Nutrition Facts : Calories 225.2 calories, Carbohydrate 27.7 g, Cholesterol 2 mg, Fat 11 g, Fiber 4 g, Protein 6.2 g, SaturatedFat 2 g, Sodium 555.3 mg, Sugar 3.9 g
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