Soft and Chewy Snickerdoodles

Soft and Chewy Snickerdoodles
This is, hands-down, the best recipe for snickerdoodles you’ll find! They are super soft and chewy with a gorgeous crinkly topping perfect for holding in pockets of delicious cinnamon.
READ: Soft and Chewy Snickerdoodles

Soft and Chewy Snickerdoodles

This is, hands-down, the best recipe for snickerdoodles you'll find! They are super soft and chewy with a gorgeous crinkly topping perfect for holding in pockets of delicious cinnamon.

READ: Soft and Chewy Snickerdoodles

Irish Soda Bread

Irish soda bread has a crisp crust and tender crumb, begging for butter. Make this recipe in one hour with simple ingredients!

The post Irish Soda Bread appeared first on Brown Eyed Baker.

Irish soda bread has a crisp crust and tender crumb, begging for butter. Make this recipe in one hour with simple ingredients!

A loaf of Irish soda bread sliced.

Following the lead of the traditional Irish recipe, we are making a simple bread that comes together quickly with just a few ingredients.

We get the same crispy outer crust and tender inner crumb, but amp it up with a little richness. It’s perfect for pairing with my Guiness Beef Stew on St. Patrick’s Day (or any day, really)!

I’ve made a ton of variations on traditional Irish soda bread over the years – scones, brown bread, whiskey soda bread with Irish whiskey butter, and rye soda bread – however, this original classic version continues to be my absolute favorite. It bakes up with a fabulous crisp crust and a light, tender crumb. It’s the perfect vehicle for slathering on embarrassing amounts of Kerrygold butter.

Loaf of Irish soda bread with butter and jam.

What is Irish soda bread

This easy bread is considered an iconic Irish recipe, like Shepherd’s Pie and corned beef.

It’s an adaptation of a quick bread developed by American settlers in the 1700s. The American version was made with potash – a precursor to modern-day baking soda.

By the mid-1800s, sodium bicarbonate (the scientific name for baking soda) became commercially available in Europe and Irish soda bread was born.

In Ireland, the traditional soda bread recipe contains only four ingredients:

  1. Baking soda
  2. Salt
  3. Buttermilk
  4. Low-Protein Flour

They are mixed together just until a rough dough forms and baked golden brown.

The resulting bread has a crispy exterior and soft, tender interior. It welcomes butter and is perfect for sopping up a delicious stew.

Ingredients for Irish soda bread mise en place.

The Ingredients

  • Flour – One of the main differences in a classic soda bread recipe and the ingredients in this one is the flour. The wheat produced in Ireland was low in protein. Being low in protein meant it didn’t have enough structure to work well with yeast in bread recipes. This being said, the flour was much softer, so it did work marvelously with baking soda!These days, all-purpose flour has a higher protein than the flour in the traditional bread. As a result, we will add some cake flour, which has a lower protein count. Blending cake flour with all-purpose provides the perfect protein ratio for this bread.
  • Acidity – The traditional recipe relies on buttermilk reacting with baking soda to create the leavener. This recipe boosts it with the addition of cream of tartar.
  • Sugar – There’s a small amount of sugar in this recipe. Not much, just two tablespoons. This helps balance out the saltiness from both the salt and baking soda.
  • Butter – This recipe calls for the addition of butter. Butter gives the bread extra richness, more flavor, and a softer crumb.

Side by side photos of Irish soda bread batter being mixed together.

How to make Irish soda bread

Because this is a “quick bread” recipe, the process is very easy and only takes about ten minutes!

  1. Prepare the Oven
    Preheat your oven to 400°F. Also, adjust the rack to the middle-top position, to ensure you get a beautiful golden-brown crust.
  2. Prepare the Base
    Break out a large mixing bowl, and dump in your dry ingredients: flours, salt, sugar, and cream of tartar. Whisk them together with a fork, and then add the softened butter.
    Use the back of your fork or your fingers to smush the butter into the flour until the mixture looks like coarse crumbs.
  3. Make the Dough
    Use your fork to stir in the buttermilk just until the dough comes together. Turn it out onto a well-floured counter and gently work the dough until it’s bumpy and cohesive.
    Form it into a 6” disc, place onto a 12” cast iron skillet or parchment-lined baking sheet. Score the top of your loaf with an X so that it can expand in the oven.
  4. Bake the Bread
    Place the loaf in your preheated oven and bake until golden brown and a skewer inserted into the center comes out clean. The interior should be 180°F when read with an instant-read thermometer. Baking should take 40-45 minutes.
    Brush the loaf with your melted butter and allow it to cool completely (about 30-40 minutes) before slicing, serving, and enjoying!

A loaf of baked Irish soda bread in a cast iron skillet.

Recipe Tips and Tricks

  • For the quickest bread make sure to have all your ingredients measured and in place before you begin.
  • Do not knead the dough until it is smooth. Stop once it is lumpy and cohesive – about 12-14 turns. If you knead it until it’s smooth, your finished bread will be tough.
  • Use a cast-iron skillet for the crispiest crust. A baking sheet will work fine, but there’s something magical about cast iron.
  • To store the bread wrap it well in plastic wrap and keep it at room temperature for up to three days.
  • Reheat slices of the bread in a toaster oven at 350F until the outside is crisp.

Sliced Irish soda bread

Print

Irish Soda Bread

Irish soda bread has a crisp crust and tender crumb, begging for butter. Make this recipe in one hour with simple ingredients!
Course Bread
Cuisine American, Irish
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 servings (1 loaf)
Calories 203kcal
Author Michelle

Ingredients

  • 3 cups all-purpose flour
  • 1 cup cake flour
  • 2 tablespoons granulated sugar
  • teaspoons baking soda
  • teaspoons cream of tartar
  • teaspoons salt
  • 2 tablespoons unsalted butter softened
  • cups buttermilk
  • 1 tablespoon unsalted butter melted

Instructions

  • Adjust an oven rack to the upper-middle position and preheat oven to 400 degrees F.
  • In a large bowl, whisk together the flours, sugar, baking soda, cream of tartar, and salt. Work the softened butter into the dry ingredients with a fork or your fingertips until the texture resembles coarse crumbs.
  • Add the buttermilk and stir with a fork just until the dough begins to come together. Turn out onto a floured work surface and knead just until the dough becomes cohesive and bumpy, 12 to 14 turns. (Do not knead until the dough is smooth, or the bread will turn out tough.)
  • Pat the dough into a round about 6 inches in diameter and 2 inches high; place on a parchment-lined baking sheet or in a 12-inch cast iron skillet. Score the dough by cutting a cross shape on the top of the loaf.
  • Bake until the loaf is golden brown and a skewer inserted into the center comes out clean, or the internal temperature reaches 180 degrees F on an instead-read thermometer, 40 to 45 minutes. Remove the loaf from the oven and brush the surface with the melted butter. Cool to room temperature before slicing, about 30 to 40 minutes. Leftovers should be wrapped in plastic wrap and stored at room temperature for up to 3 days.

Notes

Nutritional values are based on one serving

Nutrition

Calories: 203kcal | Carbohydrates: 35g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 460mg | Potassium: 146mg | Fiber: 1g | Sugar: 3g | Vitamin A: 135IU | Calcium: 41mg | Iron: 1.5mg

Originally published in 2009, this has been updated to include new photos and more in-depth recipe tips.

[photos by Ari of Well Seasoned]

The post Irish Soda Bread appeared first on Brown Eyed Baker.

Super Crunchy Oil Free Granola

With as many beans as I eat, it’s about time I started using putting the aquafaba to good use. I’ve been playing around with aquafaba for the past couple of months and I think this Super Crunchy Oil Free Granola is my favorite use so far! The starchy bean water binds the granola into crunchy […]

The post Super Crunchy Oil Free Granola appeared first on Budget Bytes.

With as many beans as I eat, it’s about time I started using putting the aquafaba to good use. I’ve been playing around with aquafaba for the past couple of months and I think this Super Crunchy Oil Free Granola is my favorite use so far! The starchy bean water binds the granola into crunchy clumps, without the use of excessive oils and sugars, like traditional granola. And no, the end product doesn’t smell or taste like beans. 😅

Never heard of aquafaba? Scroll down for a little crash course…

A sheet pan of Super Crunchy Oil Free Granola next to a bowl with yogurt, banana, and granola, and a half eaten banana.

What is Aquafaba?

Aquafaba is the slightly goopy water that usually gets discarded from a can of beans. The soluble starches from the cooked beans give this strange liquid surprising properties that allow it to be whipped like egg whites and act as a binder in food. Absolute liquid gold for people looking for a vegan substitution for eggs! While it can’t be used as a sub for eggs in every recipe, it works for quite a few.

I suggest using the liquid from canned chickpeas over any other bean. Chickpea aquafaba is the most neutral, or has the least amount of color and flavor. Definitely stay away from black bean or kidney bean aquafaba, as they’ll be dark in color. I have used aquafaba from cannellini beans before, but chickpea aquafaba definitely has less flavor.

What is Cream of Tartar?

Cream of tartar, or tartaric acid, is an acid in powder form, and is a good ingredient to keep stashed in the back of your pantry. It has a few unique uses in the kitchen, including being the secret ingredient that turns baking soda into baking powder. In this granola recipe, cream of tartar is used to stabilize the aquafaba and make it easier to whip into a dense foam. Without a pinch of cream of tartar it can take up to ten minutes to properly whip aquafaba. With cream of tartar it takes only about three minutes.

A bowl of yogurt with banana slices and Super Crunchy Oil Free Granola

Super Crunchy Oil Free Granola Substitutes and Options

This recipe is super flexible and can be a great way to use up leftover dry goods in your pantry. The spice mix and the grains, nuts, and seeds, can all be swapped out to match your preferences. 

When substituting the grains, nuts, and seeds in this recipe, just try to have about 3 cups total dry goods, in a ratio of about 2 cups grains to 1 cup nuts and seeds. Other nuts and seeds that you can use are: chia, sunflower, sesame, pecans, walnuts, or hemp. 

Sweeten it up!

I purposely made this Super Crunchy Oil Free Granola very low in sugar. You can increase the sugar amount to fit your taste buds (the uncooked granola is safe to taste). You can also substitute maple syrup for the brown sugar in this recipe, although it does make the mixture a bit more wet, resulting in a slightly longer baking time.

A sheet pan full of Super Crunchy Oil Free Granola with a large wooden spoon scooping it up.

This black and white splatter baking sheet is from Roveandswig.com.

 

Super Crunchy Oil Free Granola

Aquafaba (the leftover starchy water from canned beans) makes this Oil Free Granola super crunchy without using excessive amounts of oil and sugar! 

  • 1/2 cup aquafaba ($0.25)
  • 1/8 tsp cream of tartar ($0.01)
  • 1/4 cup brown sugar ($0.16)
  • 1/2 tsp vanilla extract ($0.14)
  • 2 cups rolled oats ($0.33)
  • 1/4 cup oat bran ($0.18)
  • 1/4 cup ground flaxseed ($0.12)
  • 1/4 cup slivered almonds ($0.48)
  • 1/4 cup pepitas ($.060)
  • 1/2 tsp cinnamon ($0.05)
  • 1/2 tsp turmeric ($0.05)
  • 1/4 tsp ground ginger ($0.03)
  • 1/8 tsp ground cloves ($0.02)
  1. Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.

  2. Add the aquafaba and cream of tartar to a bowl and use an electric hand mixer or stand mixer to whip the aquafaba into stiff peaks. Once the aquafaba is whipped, add the vanilla extract and brown sugar, then whip for another 30 seconds, or until the brown sugar is dissolved into the foam.

  3. In a separate bowl, combine the rolled oats, oat bran, ground flaxseed, almonds, pepitas, cinnamon, turmeric, ground ginger, and ground cloves. Stir until combined.

  4. Pour the oat mixture into the bowl with the whipped and sweetened aquafaba. Stir until the dry ingredients are completely coated in the aquafaba.

  5. Spread the granola mixture onto the lined baking sheet so that it is in a single layer and not piled too deep.

  6. Bake the granola for 20 minutes, then remove it from the oven and give it a gentle stir. Bake for 10 minutes more, and stir a second time. Bake 5 minutes more, or until the granola is dry and the edges are deep golden brown.

  7. Allow the granola to cool and then store in an air-tight container at room temperature.

Love homemade granola? Check out my No Sugar Added Banana Nut Granola!

A sheet pan of Super Crunchy Oil Free Granola next to a bowl with yogurt and granola, and a half eaten banana.

Step by Step Photos

Pour aquafaba from the can of chickpeas into a measuring cup

Preheat the oven to 350ºF. Pour the liquid from a can of chickpeas (aquafaba) into a measuring cup. You’ll need 1/2 cup of aquafaba. One 15oz. can of chickpeas usually has about 3/4 cup, so you should have plenty from one can.

Cream of tartar container held over the measuring cup with aquafaba

Adding a little cream of tartar (tartaric acid) helps make it a LOT easier to whip the aquafaba into a foam. Without the cream of tartar it can take a good ten minutes to whip the aquafaba, with cream of tartar it only takes about 3 minutes. So it’s worth it! Add 1/8 tsp cream of tartar to your aquafaba.

Aquafaba slightly whipped in a metal bowl with a hand mixer.

Use a hand mixer or a stand mixer to begin whipping the aquafaba. I wouldn’t suggest trying to do this one by hand. The aquafaba will look foamy at first, but if you keep going…

Whipped aquafaba in a bowl with a hand mixer

Eventually it will whip into a creamy foam. It’s done when the beaters begin to leave a trail in the foam, like in the photo above.

Brown sugar and vanilla extract added to whipped aquafaba.

Add 1/4 cup brown sugar and 1/2 tsp vanilla extract to the whipped aquafaba.

Sweetened whipped aquafaba in a metal bowl

Whip for another 30 seconds or just until the brown sugar is dissolved into the foam.

Super Crunchy Oil Free Granola Ingredients in a bowl

In a separate bowl, combine your grains, nuts, seeds, and spices. I used 2 cups rolled oats, 1/4 cup oat bran, 1/4 cup ground flaxseed, 1/4 cup slivered almonds, 1/4 cup pepitas, 1/2 tsp cinnamon, 1/2 tsp turmeric, 1/4 tsp ground ginger, and 1/8 tsp ground cloves. Stir these together well.

Combine aquafaba and granola dry ingredients

Add the dry ingredients to the bowl of whipped aquafaba and stir them together.

Super Crunchy Oil Free Granola mixed together in the bowl

Stir until everything is saturated and slightly clumpy.

Oil Free Granola spread over the lined baking sheet.

Line a large baking sheet with parchment, then spread the granola mixture over the surface into a single even layer. BTW, this is a Crow Canyon Enamelware Rectangular Tray from Roveandswig.com.

Baked Oil Free Granola on the baking sheet

Bake the granola in the preheated 350ºF oven for 20 minutes, then give it a good stir. Bake for 10 more minutes and stir again. Then bake for a final 5 minutes, or until the granola is dry and it is deeply golden brown on the edges. Ovens can vary, so keep a close eye on it for those final 10 minutes or so.

Overhead view of the tray full of Super Crunchy Oil Free Granola with a wooden spoon scooping some up in the corner.

Let the granola cool completely, then store it in an air-tight container at room temperature.

The post Super Crunchy Oil Free Granola appeared first on Budget Bytes.