Irish Soda Bread With Stout Butter


  • 3¾ cups all-purpose flour

  • 1½ tsp. baking powder

  • 1½ tsp. cream of tartar

  • 1½ tsp. coarse kosher salt

  • 4 tbsp. salted butter, room temperature
  • 1½ cups buttermilk

  • 2 tbsp. dark molasses
  • 2 tsp. toasted caraway seeds
  • 2 tbsp. salted butter, melted (optional)
  • 8 tbsp. unsalted butter (1 stick)
  • 1½ tbsp. Irish stout

  • 2 tbsp. brown sugar


    Prep the dough

    1. Grease and flour 3-Qt./3 L Casserole base and cone of the TupperWave Stack Cooker. Place cone in center of Stack Cooker and set aside.

    2. In a Thatsa Large Bowl, whisk together flour, baking powder, cream of tartar and salt. Rub butter into flour mixture until coarse crumbs form.

    3. Create a well in the center of the flour. In a Thatsa Mini Bowl, whisk together buttermilk and molasses. Pour buttermilk mixture into the well.

    4. Using a spatula or fork, pull flour into the buttermilk until a crumbly dough forms. Knead dough briefly until dry pieces just come together

    5. Do not overmix. Dough will look scrappy and uneven.

    Cook the dough

    1. Drop 3in/7.6 cm pieces of dough into the buttered Stack Cooker, forming a loose ring of dough around the cone. If desired, pour 2 tbsp. of melted butter over the top of the dough.

    2. Microwave on high power, uncovered, 8 minutes. Remove from microwave. Let stand 10 minutes before removing from Stack Cooker.

    Make the glaze, store or serve

    1. Meanwhile, make the butter. In a Thatsa Medium Bowl, stir together butter, stout and sugar until well combined.

    2. Refrigerate, covered, until ready to serve.

    3. Serve with sliced Irish Soda Bread.

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