When Mike Hines graduated from Towson University, he originally accepted a job at the register Atwater On the Belvedere Square Market. Over the years, he worked on the way to become the chief baker and production manager of the local café chain.
At Atwater's “Big Kitchen” in West Baltimore, he monitors a team that bakes everything from everyday bread and cake to seasonal cakes and pastries for the three locations of the café as well as farmers' markets and catering.
After St. Patrick's Day rises, the team has had an impact on one of the most popular baked goods in the café: Irish soda bread.
Atwaters ode to the basic foods of the early 19th century-a need for the tragic Irish famine from 1845 to 1852-back for more than two decades when the founder NED Atwater added the sweet bread to their offers on the 32nd road farmers' market in Wavery.
The team, which was created from one page from a recipe book, has gradually changed the recipe over the years in order to maintain the spongy, shell of the loaf to the golden boobs, currant, citrus fruits and caraway seeds.
“It became popular in Ireland because it was simple and quick,” says Hines. “Our is like the gloss and glam version.”
This week, hundreds of soda bread were handmade in time to St. Patrick's Day. The last batch will be sold online And in all business activities and markets of Atwater, but if you are lucky you can do it at home.
Atwater Irish soda bread
Ingredients
- 1 tablespoon of golden raisins
- 1 tablespoon of currants
- 1 tablespoon of orange juice
- 2 ¾ cup of all -purpose flour
- ½ TL sea salt
- 3 tablespoons of sugar
- ½ tsp baking powder
- ¾ TL caraway seeds
- ⅓ cup of diced, cold butter
- ½ teaspoon orange peel
- 1 egg
- ½ tsp baking powder soda
- 1 cup of buttermilk
Instructions
- Soak the raisins and currants in orange juice.
- Mix all -purpose flour, sea salt, sugar, baking powder and caraway seeds.
- Cut the butter into the dough until it is the size of a pea.
- As soon as the butter is cut, stop the mixer, add the rosins and currants used as well as the orange bowl and the egg.
- Let the baking powder fall directly into the buttermilk and stir it before you put it to the mix.
- Mix up to straight combined, otherwise the dough will be hard.
- Form the dough into a round loaf and coat in an egg wash. Note a cross into the bread with a sharp knife.
- Bake for 1 hour and 10 minutes at 350 degrees.
- Serve traditionally with orange jam or with Hines' pimples, roasted with butter and a scaly salt.
