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Rye Soda Bread with Dill Butter

Posted in Savory, tagged baking soda, Bread, Compound Butter, Dill Butter, Rye, Savory, Soda Bread, White Whole Wheat on March 12, 2014| 14 Comments »

I have to confess, I didn’t grow up eating soda bread. Instead, my mother always had those huge tupperware containers filled with bread dough, covered with a white dishtowel, strategically placed near the warm registers of our farmhouse so it would rise. But some time in my 20’s I discovered this fantastic alternative to the yeasted bread. It doesn’t require any time at all to rise, which makes it nice for those spur of the moment meals when you would like to serve a loaf of warm bread, but just don’t have the time to mix up a batch of regular dough. It’s easy to mix together– much like that of mixing scones.

Soda bread is somewhat dense and can be made into something deliciously sweet or savory. More common Irish soda bread is sweet and laced with raisins. And though I love that, I gravitate towards the savory variety. I love combining rye and white whole wheat together in a bread. The white whole wheat gives it a lighter texture, and the rye has a remarkable flavor. It is a simple, hearty bread that is waiting to be smothered with a delicious spread.

For this batch, I decided to use dill butter. For some reason, it doesn’t seem fashionable to love dill anymore. I’m not sure why, but all the other herbs are getting the attention lately. I’m still in the dill camp, though, and always will be. There is something so fresh and bright about it’s scent and flavor. I pair it with shallots, garlic, and lemon zest for this compound butter and it is truly amazing. Simple delicious food– the way it should be. For something even more delectable, make your own homemade cultured butter!

St. Patrick’s Day is just around the corner and I think this soda bread would be a lovely addition to your meal. Double the recipe for the butter and you can use it on your boiled potatoes! You still have time to gather your ingredients and start a brine if you plan to make homemade corned beef. Bake up a batch of these fantastic mint grasshopper bars for dessert. And of course, I hope you wash it all down with a pint of ale. Cheers, friends!

The Recipe: Rye Soda Bread with Dill Butter

(serves 4-6)

For the Rye Bread:

1 cup rye flour (5 ounces)

1 cup white whole wheat flour (5 ounces)

1 teaspoon baking soda

1 teaspoon granulated sugar

1 teaspoon kosher salt

4 tablespoons cold, unsalted butter (grated with the large holes of a box grater, if frozen OR cut into small cubes and use a pastry blender or fork, if cold)

3/4 cup buttermilk (3/4 cup regular milk mixed with 2 teaspoons white vinegar can be substituted if you don’t have buttermilk)

For the Dill Butter:

4 tablespoons unsalted sweet cream butter at room temperature

1 clove garlic, finely minced

1 tablespoon finely minced fresh dill

zest of one small organic lemon

1/2 tablespoon finely minced shallot

1/2 teaspoon kosher salt

1 egg mixed with 1 teaspoon water, for egg wash

1 teaspoon poppyseeds, for sprinkling on top

Preheat oven to 375°F. Place the rack in the middle position of the oven. Line a baking sheet with parchment paper. Set aside.

To make the butter: In a medium bowl combine the softened butter, garlic, dill, lemon zest, shallot and kosher salt. Set aside to let the flavors develop.

In a large bowl, whisk together the rye flour, white whole wheat flour, baking soda, salt, and sugar. I prefer to use frozen, grated butter. Mix together using your hands, being careful to cover all of the butter with the flour mixture. If using cold, cubed butter– use a pastry blender or fork to incorporate the butter into the flour. You are looking for a result of pea-sized pieces. Then, using a fork, mix in the buttermilk until the mixture is wet. Using your hands, knead the dough a few times in the bowl until it is uniform. Form the dough into a 6-inch flattened circle. Place the dough on the lined baking sheet and score it with a large “X” in the middle using a sharp knife or razor blade. Make it about 1/2″-3/4″ deep. Using a pastry brush, apply the egg wash and then sprinkle with poppyseeds. Bake for about 30-32 minutes, or until it is golden brown and the center looks done. Remove from oven and let cool on a cooling rack. The bread will keep well for a couple days in an airtight container, but is best eaten the first day. Enjoy!

Thanks for stopping by Relishing It!

Laurie

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Homemade Tortillas

Posted in Savory, tagged Bread, Grass-Fed Butter, Homemade Tortillas, Tacos, White Whole Wheat on December 11, 2013| 11 Comments »

Well, I’ve finally solved “The Great Taco Dilemma” in our house. You see, there’s been a long-running disagreement over which tortillas to use. The kids like those big, floppy, mass-produced white tortillas, while I’ve always favored the smaller, more authentic corn tortillas that are so good when served at the local tacquerias. But as my husband usually points out while grappling with a rapidly-disintegrating taco, the store-bought versions just crumble in half. Now, I’ve had a revelation– homemade tortillas that strike that perfect balance. Soft and pliable because they’re made with wheat, yet with the homemade feel of authentic tortillas. I hadn’t tried making my own before because I wasn’t convinced that there could be much difference in quality. The fact is, store-bought tortillas don’t even come close. And you can roll them out and fry them up in about 10 minutes flat. That is 10 minutes well spent, my friends.

Now that the tortilla situation is resolved, we’ve been enjoying the heck out of homemade tacos. In the time it takes me to roll one dough ball out, another tortilla has completed the frying process. It’s quick– just 30 seconds on each side. The ones seen here are a delicious classic Americanized version. We used this fresh tomatillo salsa and this homemade taco mix. If you’re up for a more a little more variety, this or this recipe are fabulous options. Whichever you end up trying, these tortillas are the perfect canvas to showcase amazing flavors. I also love the fact that I can make these as healthy as I want. Traditionally, tortillas are made with lard, but I like to use grass-fed butter along with organic white whole wheat flour. Feel free to use shortening or lard and all-purpose flour, if you want. One note about rolling the dough out– roll it as thin as you possibly can (see the photograph). The tortillas also keep very well in the refrigerator for several days, as long as they’re in an airtight bag. Freezing them is also a great option. Enjoy!

The Recipe: Homemade Tortillas

(makes 11)

9 ounces (2 cups) white whole wheat flour (all-purpose can be substituted)

1 1/4 teaspoon kosher salt

1/4 teaspoon baking powder

1/4 cup cold unsalted butter, cut into cubes (shortening or lard can be substituted)

2/3 cup warm water (not fully hot)

In a large bowl, whisk the dry ingredients together. Cut in the butter with a pastry blender or a fork. Mix in the warm water with a fork. The mixture will be a shaggy mess at this point. Knead on a lightly floured surface for 3-4 minutes, or until smooth. Adding more flour to the surface as necessary. Roll into 1 1/2 ounce balls. Place on parchment paper and cover with a kitchen towel for 1-2 hours.

On a lightly floured surface, roll the dough balls out until they are paper thin. Try to maintain a circle, but it doesn’t have to be perfect. Heat a dry cast-iron skillet on medium-high heat. When hot, place the tortilla in the pan and cook each side for about 30 seconds, or until the tortilla begins to lightly brown in some spots. Keep a watchful eye so it does not burn.

Meanwhile, roll out another dough ball and place in pan when the current one is done cooking. Continue the process until all the tortillas are made. As each tortilla is done, place and cover them in a towel lined basket to keep them warm. Enjoy!

Thanks for stopping by Relishing It today!

Laurie