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Archive for Bread-Crackers-Sandwiches

FOOD 101: For National BLT Month, The History Of The BLT

BLT Sandwich History

Lobster BLT Sandwich Recipe

Turkey Avocado BLT On Croissant

Grilled Pineapple BLT

[1] A classic BLT. Here’s the recipe from Southern Living. [2] Some people add a fried egg. Here’s the recipe from Fun Without Fodmaps. ([3] A lobster BLT. Here’s the recipe from At Sweet Eats. [4] A turkey avocado BLT. Here’s the recipe from Culinary Hill. [5] A BLT with grilled pineapple and sriracho mayo. Here’s the recipe from Half Baked Harvest.

 

April is National BLT Month; July 22 is National BLT Day.

The bacon, lettuce and tomato sandwich with mayonnaise, often served as a triple-decker sandwich on toast, is one of America’s favorite sandwiches (and a U.K. favorite, too).

While toast, bacon and lettuce have been enjoyed at table since Roman times, two of the other ingredients took a bit longer to come together.

The oldest of the five ingredients is bread.

The art of using yeast to leaven bread was mastered by the ancient Egyptians. Loaves of bread presented more culinary opportunities than flatbreads.

Then came lettuce.

Lettuce was first cultivated by the ancient Egyptians, who turned it from a weed into a food plant as early as 2680 B.C.E. It was taken to Greece and Rome, and by 50 C.E., many types of lettuce were grown there.

Next, the bacon.

Wild boar meat was cured be smoking, salting and drying since Paleolithic times. (The Paleolithic, also known as the Stone Age, extended from 750,000 B.C.E. or 500 B.C.E. to approximately 8,500 B.C.E. [source]).

Pigs were domesticated from wild boar as early as 13,000–12,700 B.C.E. But there was nothing identifiable as modern bacon.

The modern bacon we know and love began to appear in the mid-1700s.

Previously, the word “bacon” referred to all pork, then the back meat, then all cured pork. British farmers who noticed that certain breeds of pig had much plumper sides, engendered a movement so that “bacon” was finally distinguished as the side of pork, cured with salt.

Here are the history of bacon, and the different types of bacon.

Next, tomatoes.

Tomatoes were brought to Europe from the New World at the end of the 16th century. But not as food.

The original tomatoes were like yellow cherry tomatoes. Considered poisonous (they’re members of the Nightshade family), they were enjoyed as houseplants.

Tomatoes weren’t eaten for two more centuries, and then only because of a famine in Italy in the early 1800s.

They arrived in England in the 16th century (see the history of tomatoes).

Finally, mayonnaise.

At the same time, there was no mayo for the BLT. The original mahónnaise sauce was invented in 1756, but it was not until years later that it evolved into what is recognized as modern mayo.

The great French chef Marie-Antoine Carême (1784-1833) lightened the original recipe by blending the vegetable oil and egg yolks into an emulsion, creating the mayonnaise that we know today (the history of mayonnaise).

But no one had invented the sandwich.

It took John Montagu, Fourth Earl Of Sandwich, to invent the eponymous food in 1762 (history of the sandwich).

A marathon gambler, he would not leave the gaming table to eat, so asked for meat and a couple of pieces of bread. He could throw dice with one hand and eat with the other, no knife or fork required. (Sushi was invented for the same reason.)

The first sandwiches were gambling food: something easy to eat without utensils. Fancier sandwiches evolved, but it took more than 100 years for someone needed to invent the club sandwich.

The invention of the club sandwich.

While tea sandwiches with bacon, lettuce and tomato were served during Victorian times, a search of 19th and early 20th century American and European cookbooks points to the club sandwich as the progenitor of the BLT.

According to Food Timeline, most food historians concur that the club sandwich was probably created in the U.S. during the late 19th/early 20th century.

 

No printed record has been found to date, so the where and who remain a matter of culinary debate. The reigning theory points to the Saratoga Club in Saratoga, New York.

The club sandwich was very popular and spread to other mens’ clubs. A printed recipe appeared for the first time in the 1903 Good Housekeeping Everyday Cook Book. It called for bacon, lettuce, tomato, mayonnaise and a slice of turkey sandwiched between two slices of bread (no one has yet discovered when the third slice of bread was added).

So, violà: the club sandwich, a turkey BLT, hits menus and cookbooks. When no turkey was desired, the “club sandwich without turkey” became a bacon, lettuce and tomato sandwich—later shortened to BLT.

There’s an unsubstantiated story of a man who came home hungry after his family and servants had retired. He searched the pantry for a snack, deciding to make some toast. As he looked in the ice chest for butter for the toast, he found cooked bacon, chicken, a tomato and mayonnaise.

He made a sandwich and was so happy with his creation that he mentioned it to friends at his club. They had the kitchen recreate it, and it went onto the menu as the “club sandwich.”

Was it the Saratoga Club? Did an unnamed man invent it? Maybe yes, maybe no.

 

THE BLT TODAY

The BLT on toast has been recreated with many variations. Create your own signature BLT from these ingredients!

  • Different breads: toasted or not, from bagels, brioche and croissants to pinwheels, wrap sandwiches and…taco shells and wafflewiches.
  • Different bacon: bacon jam, Canadian bacon, candied bacon, guanciale (jowl bacon), pancetta, pepper bacon, pork belly, wild boar bacon, etc.
  • Different lettuces: arugula, bibb, romaine, watercress—and garnish with some sprouts.
  • Different tomatoes: cherry tomatoes, fried green tomatoes, multicolor heirloom tomatoes, marinated sundried tomatoes.
  • Smaller: BLT appetizer bites, tea sandwiches, skewers.
  • Added elements: avocado slices/guacamole, basil leaves, chicken salad, fried egg, grilled pineapple or shishito peppers, grilled salmon, lobster, grilled butterflied shrimp, soft shell crab.
  • Flavored mayo: basil, bacon, curry, garlic, harissa, mayo mixed with bacon jam, mayo mixed with tomato pesto, etc.
  • Heat: sriracha mayonnaise, chili butter.
  • Fusion: BLT burger, BLT wedge salad, Buffalo chicken BLT, grilled cheese BLT.
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    MORE BLT IDEAS

    Cocktails

  • BLT Bloody Mary with bacon vodka
  • BLT Cocktail
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    Not A Sandwich

  • BLT Gazpacho
  • BLT Guacamole Crostini
  • BLT Pancakes
  • BLT Pasta Salad
  • BLT Slaw
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    PARTY IDEAS

    Get together a group and assign a different version of BLT to each. Make a whole meal of it…perhaps with chocolate-covered bacon for dessert.

    Don’t restrict your thinking: A Cobb Salad is a BLT salad with some additions (avocado, blue cheese and chicken).

     

    BLT Salad

    BLT Gazpacho Recipe

    Avocado BLT Burger

    [6] Don’t want the bread? Have a BLT salad. Here’s the recipe from Southern Living? [7] Gazpacho with a BLT garnish, from Munchery, a fine food delivery service. [8] A grilled avocado BLT burger. Here’s the recipe from the California Avocado Commission.

     

      

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    RECIPE: Melba Toast

    Melba Toast & Crostini

    Pate & Melba Toast

    Salmon Tartare & Melba Toast

    Raincoast Crisps

    Raincoast Crisps Copycat Recipe

    [1] Melba toast and olive tapenade. Here’s the recipe from Sprinkles & Sprouts. [2] Chicken liver paté and Melba toast, with a dab of marmalade. Here’s the recipe from Drizzle And Drip. [3] Salmon tartare and melba toast. Here’s the recipe from Olive Magazine. Crackers or crisps like these are thin and crunchy, but were baked that way. They are not toasted from bread, so are not toasts. [4] These are Raincoast Crisps (photo Elvira Kalviste | THE NIBBLE), and [5] this is a copycat recipe from The Wandering Fig.

     

    March 23rd is National Melba Toast Day, celebrating dry, crisp and thinly sliced toasts.

    First, and with all due respect, packaged Melba toast has as much to do with homemade Melba toast as the Keebler Elves have with the best homemade cookies.

    Melba toast, which became a diet staple in the U.S. thanks to manufacturers such as Devonsheer and Old London, dates to the end of the 19th century.

    THE HISTORY OF MELBA TOAST

    Melba toast was born in 1897 at the Savoy Hotel in London, where the legendary French Chef Auguste Escoffier ruled the kitchen, and César Ritz ran the hotel. Dame Nellie Melba, the great Australian soprano, was a guest.

    There is an unsubstantiated tale that Melba toast was a mistake in the hotel kitchen; that the dieting diva asked for some dry toast which arrived as overtoasted, thin and crunchy slices. However, as with the story of the history of potato chips, the guest enjoyed the result.

    The more likely explanation is that Melba toast was created by Escoffier* either as a lower-calorie food for the singer, or as simple fare during a bout of illness in 1897 when she was unable to tolerate richer foodstuffs.

    It is said that César Ritz bestowed the name Melba toast, and put it on the menu.

    Since then, manufacturers have marketed Melba toast as a reduced-calorie bread option.

    But for those who want to enjoy a piece of Melba toast, modern crostini are a much closer match.

    MELBA TOAST & CROSTINI VS. CRACKERS & CRISPS: THE DIFFERENCE

    Those thin toast points served with caviar, pâté and steak tartare…those crunchy toasts served with cheese…are they Melba toast?

    And what do they have to do with biscotti and bruschetta?

    Melba Toast Vs. Crostini

    These two are very similar. Both are cut from a loaf of bread and toasted. However:

  • Melba toast is toasted dry, saving calories.
  • Crostini are brushed with olive oil, and can be thicker than Melba toast.
  • Thin toast points made without added fat (butter, oil), as served with caviar, pâté, etc., are also Melba toast.
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    Melba Toast Vs. Crackers/Crisps/Toasts

    In the U.S., makers of artisan crackers sometimes call them crisps, to sound more elegant. That works in the U.S., but in the U.K., crisps are potato chips.

  • Melba toast is a slice of bread that is toasted.
  • Crackers and crisps are made from a dough that is baked to its finished size and shape. They are not slices of anything
  • Toasts, or party toasts, are actually bread that is dry-toasted like Melba toast. They are baked to size, sliced and then toasted until dry and crunchy. They are a miniature, thicker type of Melba toast.
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    Bruschetta Vs. Crostini

  • Bruschetta are grilled, crostini are toasted.
  • Bruschetta are larger and thicker than crostini.
  • Here’s more on the differences between bruschetta and crostini.
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    Melba Toast Vs. Biscotti/Rusks

    What about savory biscotti?

  • Biscotti are made from a dough that is shaped into a loaf, then baked. The biscotti are then cut from baked loaf and baked again: twice baked, like Melba toast.
  • They are also called rusks (and have a history with teething babies).
  • However, biscotti, also known as rusks, are much thicker and larger than Melba toast.
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    WAYS TO SERVE MELBA TOAST

    Whatever you call them, serve them:

  • As a crostini base.
  • With dips.
  • With pâté, rillettes and other fish and meat spreads.
  • With soft cheeses and cheese spreads.
  • With salads and soups.
  •  
    Are you ready to toast your own?
     
    RECIPE: MELBA TOAST

    Melba toast is made by lightly toasting thin slices of bread in an oven or under a grill (no grill marks!), on both sides.

    The thin slices are then returned to the heat with the untoasted sides towards the heat source.

     
    Ingredients

  • 1 unsliced loaf of bread, 1 or 2 days old
  • Serrated knife, sharpened
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    Preparation

    1. PREHEAT the oven to 250°F. Remove the crust from the loaf. You can save them and turn them into parmesan crisps, or let them dry out overnight and pulse (or use other technique) to make bread crumbs.

    2. DECIDE on your toasting technique. 3a. Cut the loaf into sections 3 inches thick. Cut each chunk into triangles, then cut each triangle into three or more thin slices. 3b. Lightly toast thick slices of bread. While still hot, slice horizontally into two; then create triangles or rectangles as you prefer.

    3. PLACE on a baking sheet and toast until golden brown. Toast bread in oven, flipping slices halfway through, until dry, about 2 hours. Rotate the baking sheet for even browning.

    4. COOL thoroughly. Then store in an airtight container.
     
     
    *MORE FOODS NAMED FOR NELLIE MELBA

    Escoffier created four foods in total in Melba’s honor. In addition to Melba toast, there are:

  • Peach Melba, a dessert made of peaches, raspberry sauce, and vanilla ice cream.
  • Melba Sauce, a dessert sauce of puréed raspberries and red currants.
  • Melba Garniture, tomato stuffed with chicken, truffles and mushrooms in velouté sauce.
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    TIP OF THE DAY: Customize Your St. Patrick’s Day Bagel

    Green bagels are a novelty on St. Patrick’s Day. But here’s a more elegant way to enjoy your bagel, with green fruits and vegetables.

    The concept can be applied to any holiday or occasion with theme colors (see the lists below), and can be part of a bagel buffet for brunch. Bonus: It’s a way to add an extra helping of produce to your daily intake.

    On top of the cream cheese, arrange fruits and/or vegetables in your color theme, as demonstrated by Arla Foods, maker of the cream cheese spreads used on the bagel (photo #1 and photo #6 at the bottom).

    Fruit on bagels beyond a raisin bagel? See photo #5, below—and try it on English muffins, too.

    Pick some fruits and/or vegetables from your color list, and get started. The green group has the most options.

    (Note: Specialty colors, such as yellow watermelon or purple bell peppers, aren’t typically found at supermarkets. Head to a specialty produce store or a farmers market.)

    GREEN FRUITS & VEGETABLES

  • Asparagus
  • Avocado
  • Broccoli (including rabe and rapini)
  • Capers
  • Cucumber
  • Edamame
  • Green apples, figs, grapes, plums
  • Green beans
  • Green bell pepper
  • Green olives
  • Green onion (scallion) tops
  • Green peas
  • Herbs (basil, dill, parsley, etc.)
  • Jalapeño
  • Kiwi
  • Lettuces (everything from arugula to watercress)
  • Pickles/gherkins
  • Sprouts
  • Sugar snap peas, snow peas
  • Zucchini
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    ORANGE FRUITS & VEGETABLES

  • Cantaloupe
  • Carrots
  • Chiles (aji amarillo, habanero, Thai yellow chile)
  • Dried apricots
  • Kumquats
  • Mango
  • Orange bell pepper
  • Orange cherry or heirloom tomatoes
  • Orange or mandarin segments
  • Orange watermelon
  • Papaya
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    PURPLE/BLUE FRUITS & VEGETABLES

  • Berries: blackberries, blueberries, boysenberries
  • Dried blueberries
  • Eggplant (grilled)
  • Purple figs, grapes, plums
  • Purple olives
  • Red cabbage
  • Specialty varieties: purple bell peppers, carrots, cauliflower, corn, potatoes, string beans
  •  
    RED FRUITS & VEGETABLES

  • Dried cherries or cranberries
  • Jalapeño or other red chile
  • Pomegranate arils
  • Radicchio or red endive
  • Raspberries or strawberries
  • Red apples, grapes, plums
  • Red bell pepper
  • Red leaf lettuce
  • Red grapes
  • Red onion
  • Red tomatoes
  • Watermelon
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    YELLOW FRUITS & VEGETABLES

  • Apples (golden delicious and others)
  • Chiles (aji, banana, golden cayenne, lemon, Hungarian yellow wax, pepperoncini, etc.)
  • Corn
  • Pineapple
  • Yellow bell pepper
  • Yellow tomatoes
  • Yellow watermelon
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    Green Bagel Toppings

    Green Bagels

    Green Bagels

    Shamrock Bagels

    Bagel With Fruit Topping

    [1] and [6] The alternative solution from Arla Foods. [2] Conventional green bagels from Einstein Bros Bagels. [3] Fancy (and $6 each!) at the Wynn Las Vegas. [4] The creativity award goes to the shamrock bagels at Sunrise Bagels and Cafe in Wyckoff, New Jersey. [5] Fruit-topped bagel from Number 2 Pencil.

     
    Green Bagel Toppings

    [6] Bagels with a buffet of green fruits and vegetables (photo courtesy Arla Foods).
      

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    TIP OF THE DAY: Reuben Sandwich Day & Recipe For Reuben Muffins

    Reuben Sandwich

    Reuben On Marble Rye

    Turkey Reuben On Rye

    [1] A classic Reuben Sandwich (photo J. Java |Fotolia). [2] A Reuben on marble rye (photo courtesy Boar’s Head). [3] A Turkey Reuben on plain rye instead of pumpernickel (photo National Turkey Federation).

     

    In 2013, March 14th was declared National Reuben Sandwich Day by the city of Omaha, birthplace of the Reuben Sandwich.

    HISTORY OF THE REUBEN SANDWICH

    As the story goes, Reuben Kulakofsky (1873-1960), a Jewish Lithuanian-born wholesale grocer, invented the sandwich in the late 1920s for his weekly poker game. He may have had input from members of the group, which held forth in the Blackstone Hotel from about 1920 through 1935.

    The Reuben he created is a grilled or toasted sandwich on rye or pumpernickel, with generous amounts of corned beef, sauerkraut, Swiss cheese and either Russian or Thousand Island dressing (the difference is the pickle relish in the latter).

    Among the poker players was the hotel’s owner, Charles Schimmel, who added it to the Blackstone’s lunch menu, where it was quite popular.

    But the Reuben Sandwich became known nationally when a hotel employee won a national contest with the recipe.

    The National Sandwich Idea Contest was a promotion held during National Sandwich Month, to inspire professional cooks to create excitement in the sandwich category. It was sponsored by the Chicago-based Wheat Flour Institute.

    The first winners were announced in 1956, and top honors went to Fern Snider, a cook at the Blackstone [source]. The sandwich recipe was provided (restaurant sized, for 48 sandwiches!) to restaurants nationwide.

    Another story credits Arnold Reuben (1883-1970), the German-Jewish owner of the Reuben’s Delicatessen in New York City (open 1908 to 2001, changing locations numerous times).

    In a 1938 interview with Arnold Manoff, a writer with the Federal Writers’ Project of the WPA, Arnold Reuben details his creation of the “Reuben Special,” but it was made with roast beef, not corned beef, in 1926 [source—a seven-page transcript of the interview].

    He also claims, in that interview, to have created the concept of sandwiches named for celebrities. That claim is not contested.

    The evidence says Omaha wins. But it took until March 2013, in Omaha, for the mayor to proclaim March 14th as Reuben Sandwich Day.

    Check out our Sandwich Glossary for other sandwich histories.
     
    REUBEN SANDWICH VARIATIONS

    The Reuben has been adapted many times over, including a substitute of pastrami, turkey (photo #2) or tongue for the corned beef, and coleslaw for the sauerkraut. Rye or marble rye (photo #2) can stand in for the pumpernickel.

    Some variations aren’t grilled (so the cheese isn’t melted, alas). Some variations:

  • Georgia Reuben: a Michigan variant of a turkey Reuben that substitutes barbecue sauce or French dressing for the Russian/Thousand Island dressing.
  • Grouper Reuben: a Florida specialty that substitutes local grouper for the corned beef.
  • Lobster Reuben: this Florida Keys variation substitutes lobster for the corned beef.
  • Montreal Reuben: substitutes Montreal-style smoked meat for corned beef.
  • Walleye Reuben: a Minnesota version that features the state fish, the walleye, instead of corned beef.
  • West Coast Reuben: substitutes Dijon mustard for the Thousand Island dressing.
  •  
    We’ve also published recipes for Reuben Egg Rolls (photo #5) and Reuben Collard Wraps (photo #6).

    A Reuben on a pumpkernickel bagel (photo #7). Oy vey! A pumpernickel wrap sandwich is a much better homage (they’re made by Tumaro’s and can be found nationwide, including at Walmart).

    How about Reuben Tacos?

    This year we have Reuben Biscuits (photo #3). The recipe follows.

     

    RECIPE: REUBEN MUFFINS

    Thanks to King Arthur Flour for this variation (photo #4). Prep time is 15-20 minutes, bake time is 22-24 minutes.

    The muffins are delicious with scrambled eggs.

    Ingredients For 15 Biscuits

  • 2 cups unbleached all-purpose Flour
  • 3/4 teaspoon salt
  • 1 tablespoon baking powder
  • 2 teaspoons sugar
  • 4 tablespoons cold butter
  • 1 cup diced Swiss cheese (1/4″ dice)
  • 3/4 cup diced ham (1/4″ dice)
  • 1/3 cup well-drained sauerkraut
  • 1/4 cup sour cream
  • 1/2 cup milk
  • Cream for brushing
  • Optional: Thousand Island dressing
  •  
    Preparation

    1. PREHEAT the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.

    2. WHISK together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly. Mix in the cheese, ham and sauerkraut until evenly distributed.

    3. WHISK together the sour cream and milk and add to the dough, stirring to combine. The dough should be sticky. Drop the dough by the 1/4-cupful onto the prepared baking sheet (a muffin scoop works well here).

    The biscuits can be spaced quite close together. About 1″ apart is fine.

    4. BRUSH the biscuits with a bit of cream; this will help their crust brown.

    5. BAKE the biscuits for 22 to 24 minutes, until they’re golden brown. Remove them from the oven and cool slightly in the pan. Serve warm or at room temperature. Thousand Island dressing is a nice accompaniment.
     
     
    MORE REUBEN RECIPES

  • Reuben Egg Rolls
  • Reuben Collard Wraps (meat or vegan)
  • Reuben Tacos
  • Reuben Burger
  • Vegetarian Reuben with vegan pastrami
  • Reuben Hors Bites or Beer Bites
  • Reuben Hot Dogs
  • Reuben ravioli from Chef Michael Symon
  •  

    Reuben Biscuits

    Reuben Egg Rolls

    Reuben Collard Wrap

    Reuben On A Bagel

    [4] Reuben Biscuits (recipe and photo courtesy King Arthur Flour. [5] An Egg Roll Reuben (photo courtesy Dietz & Watson). [6] A Reuben Collard Wrap (photo courtesy Spring Vegan). [7] Reuben on a pumpernickel bagel—with added mustard. Oy vey! (photo courtesy

     

      

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    ST. PATRICK’S DAY: Chocolate Peanut Butter Irish Soda Bread

    We love Irish soda bread, in the traditional recipe with raisins and a savory version made with cheddar cheese (in the same article).

    But here’s a version of Irish soda bread that is not tradition in the Emerald Isle. It was created by Christine Fischer of Wry Toast Eats.

    Christine uses Chocolate Dreams peanut butter (photo #4) from PB & Co., to create swirls of dark chocolate PB in the bread.

    Can’t have/don’t like peanut butter? Add the chocolate chips only, and substitute 1/2 cup of dried cherries, cranberries or raisins for the PB.

    RECIPE: CHOCOLATE PEANUT BUTTER IRISH SODA BREAD

    Prep time is 30 minutes plus freezing time; cook time is 40-45 minutes.

    Ingredients For 8-10 Servings

  • 1 cup semi-sweet chocolate chips
  • 2/3 cup Dark Chocolate Dreams peanut butter
  • 2 teaspoons vegetable oil
  • 3/4 cup + 1 tablespoon nonfat milk
  • 1 teaspoon white vinegar
  • 2 cups all purpose flour + extra flour for kneading
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup sugar
  • Pinch salt
  • 2 tablespoon salted butter, melted
  • Shortening to grease
  • Parchment paper for peanut butter chocolate chunks
  •  
    For Serving

  • Butter (softened)
  • Tea (Irish Breakfast tea can be enjoyed any time of day)
  •  
    Preparation

    1. MELT the chocolate chips in a small saucepan over low heat, about 2 minutes. Once melted, add the peanut butter and vegetable oil, stirring until well combined. Pour into parchment-lined baking dish, distributing evenly (photo #1). Transfer to the freezer and chill for at least 1 hour (photo #2).

    2. PREHEAT the oven to 360°F. Amply grease a round 9” baking pan and set aside.

    3. COMBINE the milk and white vinegar in a small bowl, stirring gently. Allow the ingredients to sit for 10 minutes until the milk begins to curdle. Once the milk curdles…

    4. COMBINE the flour, baking powder, baking soda, sugar, and salt in large mixing bowl, whisking until mixed. Gently stir in the frozen chocolate chunks.

    5. SLOWLY ADD the curdled milk to the flour mixture, stirring until the dough begins to take shape. If needed, add an extra tablespoon or two of milk. Once the dough has formed…

    6. TRANSFER to a floured surface and kneed several times before forming into a ball. While kneading the dough, the peanut butter chunks should begin to melt and spread. It’s a bit messy, but use the extra flour as needed to make forming a ball manageable. When ready…

    7. TRANSFER the dough to the greased baking pan. Cut an “X” into the top of the dough. A cross cut before baking allows the heat to penetrate into the thickest part of the bread. As a bonus in a Catholic country like Ireland, it adds the symbolic note of giving thanks.

     

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/Dark Chocolate Dreams Irish Soda Bread cookingwithcake ilovePB 230

    Chocolate Irish Soda Bread Recipe

    /home/content/p3pnexwpnas01 data02/07/2891007/html/wp content/uploads/Chocolate PB Irish Soda Bread ilovePB 230

    Dark Chocolate Dreams Peanut Butter

    [1] Step 1: Melt the chocolate, then [2] freeze it for an hour. [3] Fresh from the oven. [4] Photos courtesy Christine Fischer and PB & Co.

     
    8. USE a pastry brush to coat the entire surface with melted butter. Bake for 40-45 minutes until a toothpick comes out of the center clean and the top is browned and crisp (photo #3).

    9. SLICE and serve immediately, slathering with extra butter as desired; or let it cool as you prefer.
     
    THE HISTORY OF IRISH SODA BREAD

    Baking soda, called bread soda in Ireland, was invented in the early 1800s. In those days most people didn’t have an oven. They cooked in a fireplace over coals or a peat fire (called turf fire in Ireland). They placed the dough in a lidded cast-iron pot which went right on top of the fire.

    In County Donegal and County Leitrim, there was a tradition of adding caraway seeds to bread. Immigrants brought that recipe to the U.S. In America, the recipe evolved to include butter, eggs, raisins and sugar—ingredients which frugal housewives in Ireland wouldn’t have thought to add to the dough.

    Today, the soda bread recipe options include:

  • White soda bread: all-purpose flour, baking soda, salt, buttermilk and optional caraway seeds.
  • Brown soda bread, also a traditional recipe that substitutes whole wheat flour for part or all or all of the white flour.
  • Irish soda bread with raisins and caraway, the classic Irish-American version also made with sugar, butter, and eggs.
  • Numerous modern recipes, from healthier variations of whole grains, flax and sunflower seeds to walnut soda bread to oat soda bread with browned butter, rosemary and black pepper…to the recipe above with chocolate peanut butter.
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