Friday, March 16, 2012

Spotted Dog

Two posts in one week?  I know... it's madness!

Anyway, in addition to the green beer cupcakes I shared on Tuesday, I wanted to share another St. Patrick's Day recipe with you.  I made this one for my office's annual St. Patrick's Day breakfast, and it was a bit hit.

(It was on Thursday, but we wore green anyway.  I momentarily forgot it wasn't actually St. Patrick's Day on the way to work, and was very confused as to why I was the only person on the street observing the holiday.)

Today's recipe?  It's called Spotted Dog. It's sort of a cousin to traditional Irish soda bread.  It's a bit sweeter, and contains currants. It's also super easy to make!

So, if you're looking for a recipe to make tomorrow, you might want to give this one a try.


Spotted Dog
adapted from Serious Eats and Forgotten Skills of Cooking

3-1/2 c. all-purpose flour (I used unbleached)
1 tsp. baking soda
1 tsp. salt
2 tsp. sugar
1 c. currants
1 egg
1 tbsp. white vinegar
1-2/3 cup milk (approx.)



Preheat oven to 425 degrees.

In measuring cup, pour 1 tbsp. vinegar.  Pour in milk until total mixture is slightly less than 1-2/3 of a cup.  Let sit.

Sift flour and baking soda together in mixing bowl.  Add salt, sugar, and currants. Mix well, using hands.  Make well in center of bowl.

Break egg and add to vinegar/milk mixture.  Mix well.

Pour most of milk mixture into the well you made in the flour.  Using one hand, with your fingers stiff and open, mix in a circle.  You'll be pulling the flour from the edges of the bowl.  Add more milk if needed.  The dough should be soft, but not too wet or sticky.

Turn dough out onto floured work surface.  Roll the dough lightly a few times, then pat it into a 2-inch thick round.  Transfer to a baking sheet or pan dusted lightly with flour.  (I used a 9" round cake pan.)  Use a sharp knife to cut a deep X into the top of the bread, then poke each of the four triangles with the knife one time.

Put into oven and reduce heat to 400 degrees.  Bake for 35-40 minutes.  To tell if bread is done, tap the bottom - it should sound hollow.

Serve warm with butter, jam, cheese, or anything else your heart desires.



*I made a few modifications - for example, I never have buttermilk on hand, so I usually just make my own.  If you have buttermilk handy, you can substitute it for the vinegar/milk mixture.  You could also substitute raisins for the currants, but I think the currants are tastier.


1 comment:

  1. I've never heard of that one, but it does sound really easy to make!

    ReplyDelete

Spoonfuls of sugar...

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