What's Scenting The Cottage Today?

Dark Irish Soda Bread and it smells heavenly! This recipe bakes 2 loaves so share one as I do, or freeze one for another day.

Ingredients:
3 cups all purpose flour
2 cups whole wheat flour
2 teaspoons baking soda
1 tablespoon baking powder
2 tablespoons brown sugar
Oats
2 1/4 cups buttermilk (I make my own for this recipe by adding 2 tbsp lemon juice to 2 cups of milk and then adding more milk up to the 2 1/4 cup mark. Let sit for about 5-6 minutes and it's ready to use!)

Add all of the dry ingredients in a large bowl and mix well. Pour all of the buttermilk into the bowl at once and stir using a wooden spoon just until a soft dough is formed. Pour the contents onto a lightly floured board or counter and knead for a minute. Cut in to 2 portions and shape each loaf into a round. Roll in oats coating your loaf, pressing down on the top just to barely flatten it. Place the 2 loaves on a large baking tray (I line mine with parchment but if you have nonstick you don't need to). Slash a cross into the top of each with a sharp knife. Allow the loaves to rest for 10 minutes and then bake on the middle rack of your oven for 30 - 40 minutes at 400 degrees until golden brown and loaf sounds hollow when tapped. (My oven only takes 25-30 mins so watch your bread after about 20 mins or so)





Would you like to top off your wonderful bread with some Orange Irish Whiskey Marmalade? You can make your own with a store bought marmalade and a few minutes!

Ingredients:
1/4 cup plus 2 tablespoons water
1/4 cup granulated sugar
1 cup good quality orange marmalade
2 tablespoons of Irish Whiskey (I use Bushmills)

Combine the water and sugar in a saucepan over medium high heat. Bring to a boil and cook until a candy thermometer reads 200 degrees. Stir in the marmalade and cook until the thermometer reads 240 degrees.
Stir in the Irish Whiskey and cook, stirring until thoroughly incorporated, about 1 minute.
Remove from the heat and allow the mixture to come to room temperature. Spoon the marmalade into a clean jar and store in refrigerator for up to 1 month.
This recipe makes about 1 cup.

Serve on your Irish Soda Bread or any toast that you like.