Irish Guinness Brown Bread with Irish Potato Soup
Irish Potato Soup
It was May 2010 when the first edition of the Buffalo Creek Magazine was published. Tim Sullivan had great foresight in providing a wonderful magazine that draws our residents closer together keeping us informed about happenings in our community. We were a black and white magazine originally and then as best I can tell from my magazine collection, the magazine was published in color for the first time in July 2014. I was seated next to Tim at a meeting in 2015 and we started talking food. I had just made Veggie Salmon Chowder and told Tim about it. He said I should take a picture and send it to the magazine. I said, "No!" several times. I found out you could not say "No" to Tim Sullivan. I believe it was 2015 when Tim started the Frisco magazine in Starwood. Every March I find an Irish recipe for our magazine in honor of our beloved founder, Tim Sullivan. So glad that Teri Preas has continued our magazines after Tim's health prevented him from doing the work he loved. This month, in honor of Tim, the two recipes are Irish Guinness Brown Bread and Irish Potato Soup. As I write this the house is filled with the wonderful aroma of Irish Guinness Brown Bread. This is the 5th loaf I have baked.
Irish Guinness Brown Bread
Ingredients:
*1 cup quick-cooking (not instant), MOM's BEST CERAL was what I used.
* Need a little extra for sprinkling.
* 2 1/4 cups whole wheat flour
* 1/4 cup all-purpose flour
* 1/2 cup dark brown sugar, lightly packed
* 2 1/4 teaspoons baking soda
* 1 teaspoon baking soda
* 2 teaspoons kosher salt
* 1 (11-to 12-ounce) bottle Guinness extra stout beer, at room temperature
* 1 cup buttermilk, shaken
* 5 tablespoons unsalted butter, melted, plus extra for brushing the pan
* 1 teaspoon pure vanilla extract
* Salted butter, such as Irish Kerrygold
Directions:
1. Preheat the oven to 450 degrees.
2. In a large bowl, combine the oats, whole wheat flour, all-purpose flour, brown sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together the beer, buttermilk, melted butter, and vanilla. Make a well in the dry ingredient and pour the wet ingredients into the well. With your fingers, stir the batter from the middle of the bowl to the outside, until it's well mixed. It will look more like cake batter than bread dough.
3. Brush a 9 X 5 X 2 1/2-inch loaf pan with butter. Pour the batter into the pan and sprinkle the top with oats. Score the center of the bread. Put a pan of cold water in the oven below the area where you place the bread. Put the bread in the oven, immediately turn the temperature down to 400 degrees, and bake for 45 minutes, until a toothpick comes out clean. Turn the bread out onto a baking rack and allow to cool completely. Slice and serve with salted butter.
*Note: The first loaf had cracks in it that I didn't like. A little research and I was ready to try it again. I read that I should put a pan of cold water under the bread when I started to bake it and I should score the top of the bread with a knife. I have done that with every loaf since and they have turned out beautiful.
Irish Potato Soup
Ingredients:
* 6 regular sliced bacon strips, diced
* 3 cups cubed peeled potatoes
* 1 small carrot, grated
* 1/2 cup chopped onion
* 1 tablespoon dried parsley flakes
* 1/2 teaspoon pepper
* 1/2 teaspoon celery seed
* 1 can (14 1/2 ounces) chicken broth
* 3 tablespoons all-purpose flour
* 3 cups 2% milk
* 8 ounces Velveeta cheese, cubed
* 2 green onions, thinly sliced, optional
Directions:
1. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Drain drippings and set bacon aside.
2. Add vegetables, seasonings and broth. Bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 10 to 15 minutes.
3. Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes.
4. Stir in cheese and bacon until melted.
5. Top with green onions and additional bacon for garnish.
Excellent served with Guinness Brown Bread and Kerrygold Irish butter.
To learn more about how you can become a partner with Stroll Our Community please reach out to Teri Preas
teri.preas@n2co.com
teri.preas@n2co.com