Hope everyone had a Happy St. Patrick’s Day! Other than wearing green, we typically celebrate the holiday by having a festive meal. 🙂
This year, instead of making a new soda bread, I made this Irish version of beer bread. I loved the caraway seeds (which I also love in soda bread) and the flecks of green from the fresh herbs in the dough.
We ate it for dinner with shepherd’s chicken pot pie, roasted asparagus, and green salad. It would also be a perfect accompaniment to a traditional celebratory corned beef and cabbage meal.
The recipe was adapted from 177milkstreet.com. I modified the baking time to bake the loaf in a pullman loaf pan in a convection oven. The bread was delicious with and without salted butter.
Yield: one Pullman loaf or one 9-inch loaf
260 g (2 cups) all-purpose flour
60 g (1/2 cup) cake flour
1 T baking powder
1/2 teaspoon baking soda
2 T caraway seeds, coarsely ground in a spice grinder
This is a great summer meal. We have already tried a couple versions!
The first time I served this meal, I shredded grilled chicken thighs and dressed them with Trader Joe’s mustard barbecue sauce. We topped them with the quick dill pickles (below) and ate them as classic sandwiches.
The second time, I served the sandwiches in an open face fashion and we ate them with a knife and fork. I shredded a rotisserie chicken and dressed the meat with the tomato-based barbecue sauce (below) and topped them with my favorite Easy Fridge Dill Pickles.
This recipe was adapted from Sara Moulton.com. I used various barbecue sauces and pickles. I also served the sandwiches on slices of a Honey Beer Bread loaf. We ate the sandwiches with potato chips on one occasion and with homemade Curly Fries on the second occasion. Corn on the cob would also be great. The original recipe suggests serving them with cole slaw- next time!