Irish Soda Bread and St Patrick's Day!

Hello, my name is Christian Owens and this is my second semester working in the bakery. I suppose I could be considered a veteran baker, but there is still always something new to learn. Baking is like building a Lego masterpiece, starting with a small amount of ingredients that all add up to a tasty and fantastic looking bread. They both have the same great satisfaction. Growing up, I always loved to make things, whether it was in the kitchen, making food or making a fort in the backyard. In high school, I took a cooking class and it was certainly one of my favorites. When I got to Hiram, I had no idea what freshman colloquium and freshman seminar to take. I then saw one about baking bread and knew that was the one I wanted to do. I am now in my second semester as part of the Terrier Bakery and loving every minute in the kitchen with my classmates and teacher.
This week is St. Patrick’s Day and with that comes Irish Soda Bread. Irish Soda Bread originated in Ireland back in the 1800’s and is considered a quick bread, so it is fairly easy process to make. It does not require yeast, as the basic ingredients include flour, baking soda, salt and buttermilk. The Irish used to cook it in a big cast-iron pot with a lid right over hot coals. The bread should be a dense bread with a crunchy crust and is complimented nicely with warm butter. Make sure to grab one this week at the Terrier Bakery, as you celebrate St. Patrick’s Day!

Tea anyone?

Hello!  My name is Natalie Roth and I am in Ella Kirk’s Class, “Transforming Your Dough into A Life of Sweet Success.”  It was last semester that I had the chance to be a part of the freshman colloquium course, “The Art of Making Dough.”  In that class, I got to work in the bakery for the first time.  I liked it so much that I knew that I had to take this course, which has not only given me the opportunity to create the wonderful treats that you know and love in the Terrier Bakery, but it has also inspired me and given me appreciation for the art that is baking.  I’ve been encouraged to seek out new recipes as well as try old family recipes.   

Today, I’m going to share a recipe for English tea scones.  A scone is a pastry or a quick bread that can be sweet or savory depending on the recipe.  It was commonly eaten at Afternoon Tea because of a Duchess of Bedford named “Anna.”  In her time, there were only two main meals.  She started a habit of having tea and breads – including scones- around four or five in the afternoon, eventually inviting friends to join her.  This ritual became known as Afternoon Tea.  Some scones are made with blueberries or raisins, but they are most commonly left plain so that they could be eaten with jam.  This particular recipe has raisins.  Enjoy!  

Ingredients:     2 Cups Flour 

½ Tsp Salt 

1 Tbsp Baking Powder  

¼ Cup Sugar 

1 ¼ Cup Heavy Cream 

½ Cup Raisins  

(Separately) 

¼ Cup Butter  

4 Tbsp Sugar 

Mix flour, salt, baking powder, sugar, and raisins together.  Add 1 ¼ Cup of heavy cream.  Stir slightly.  Turn onto floured surface.  Knead lightly (7 or 8 times).  Make into pie-shaped mound.  Using knife, score slices (as you would a pie).  Then, cut through lines, separating slices and placing on aluminum foil-covered baking tray.   

Melt ¼ cup of butter in microwave.  Using pastry brush, spread butter evenly over scones (including sides).  Sprinkle with sugar.  

Bake at 425 degrees for 15 minutes.  

These scones can be enjoyed with whipped cream and jelly if desired.