SPOTTED DOG IRISH BREAD
This is my family's traditional St. Patrick's Day bread. My grandmother has had this recipe for longer than I've been alive. I was SHOCKED to find out this wasn't real Irish Soda Bread, but instead more commonly known as Spotted Dog. Whatever you call it, it is unbeatable topped with a bit of butter.
Provided by Josh Lovejoy
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Grease a 12-inch cast iron skillet.
- Sift flour, sugar, and baking powder together in a large bowl.
- Beat eggs with milk in a separate bowl.
- Stir egg mixture into flour mixture until moistened; batter will be very thick.
- Fold in raisins until thoroughly combined.
- Spread batter into prepared cast iron skillet.
- Bake in the preheated oven until bread has risen and is golden brown on top, about 1 hour.
Nutrition Facts : Calories 196.2 calories, Carbohydrate 43.3 g, Cholesterol 17.1 mg, Fat 1.1 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 0.4 g, Sodium 178.6 mg, Sugar 20.7 g
WHOLE WHEAT SODA BREAD WITH RAISINS (SPOTTED DOG)
Traditional spotted dog is made with white flour and does not always include an egg. I've always preferred brown soda bread made with a mix of whole-wheat and white flour, with more whole wheat than white. For this version, rather than traditional currants or sultanas I used a delicious mix of large golden, flame and jumbo raisins. As always with soda bread, the trick to success is to handle it as little as possible.
Provided by Martha Rose Shulman
Categories breakfast, brunch, quick, side dish
Time 1h
Yield 1 large loaf (about 16 slices)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Line a sheet pan with parchment. In a large bowl, mix together flours, soda, salt and brown sugar. Swish mixture around with your hands to distribute salt and soda through the bread. Add raisins and toss mixture together to coat raisins with flour.
- Beat egg and place in a measuring cup. Add buttermilk; the liquid in the cup should measure about 1 3/4 cups.
- Make a well in the middle of the flour mixture. Pour egg/buttermilk mixture into the well. Working from the center of the bowl in concentric clockwise circles, with fingers outstretched, stir buttermilk mixture into flour mixture. (You can use a rubber spatula instead if you don't like getting dough on your hands.) This should take about a half a minute at most. Dough will be sticky and ragged.
- Dust your work surface with flour, clean and dry your hands and dust with flour. Scrape out dough and very quickly and gently pat it into a 1 1/2- to 2-inch-high round and tuck the bottom edges under. (Alternatively, place in a lightly buttered 10-inch round cake pan.) Place on parchment-covered baking sheet. Moisten a knife and cut a deep cross across top of bread.
- Place in oven and immediately turn the heat down to 400 degrees. Bake 40 minutes, until the loaf is dark brown and makes a hollow sound when tapped. Remove from oven, wrap loosely in a kitchen towel (to soften the crust) and place on a rack to cool.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 1 gram, Carbohydrate 28 grams, Fat 1 gram, Fiber 3 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 168 milligrams, Sugar 7 grams, TransFat 0 grams
SPOTTED DOG
This is a basic soda bread, enriched with an egg and some extra sugar, which gives a nice crisp crust. The name is probably a riff on "spotted dick," a steamed pudding also dotted with raisins. Adapted from _Forgetten Skills of Cooking_ by Dorina Allen, reprinted at Serious Eats by Caroline Russock. http://bit.ly/ci85uu
Provided by DrGaellon
Categories Quick Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- In a large bowl, sift flour, baking soda, salt and sugar. Add raisins and toss well. Form a well.
- Break an egg in a 2-cup glass measuring cup and beat lightly. Add buttermilk to bring the volume up to 1 1/2 cups. Pour into the well in the flour. Using one hand, with the fingers open and stiff, mix the flour into the liquid. The dough should be soft, but not very sticky. DO NOT overwork the dough!
- Turn dough out onto a floured surface. Wash and thoroughly dry your hands; with floured hands, knead bread two or three times to clean up any shaggy edges. Pat into a round about 2" thick. Transfer to a floured baking sheet. Cut a deep cross in the top of the round, allowing the ends of the cuts to drop into the sides of the loaf. Prick the triangles thus formed several times with the tip of the knife.
- Place loaf in oven and reduce heat to 400°F Bake 35-40 minutes, until the bottom of the loaf sounds hollow when thumped. Serve in thick slices with butter and jam, or with cheddar cheese.
SPOTTED DOG
Another English recipe which my grandmother brought from the UK. Some places it is called "Spotted Dick". A very filling pudding
Provided by Northern_Reflectionz
Categories Dessert
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour, bread crumbs and sugar.
- Add suet. Mix in egg and enough milk to make a workable dough - add raisins.
- Roll dough into a thick sausage and wrap in a moist, floured cloth (I use cheesecloth)
- Tie ends securely and put into a large pot of boiling water.
- Cover.
- Steam for 2 to 2 1/2 hours. Serve with lemon sauce, or custard sauce or applesauce.
Nutrition Facts : Calories 512.7, Fat 30.1, SaturatedFat 16.1, Cholesterol 50, Sodium 225.6, Carbohydrate 53.4, Fiber 2.3, Sugar 18.7, Protein 8
SPOTTED DOG
This steamed pudding with British origins is traditionally made with suet and raisins. It has been updated to suit today's tastes by replacing the suet with butter, and the raisins with currants.
Provided by Chef mariajane
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the brandy until it is just warm to the touch. Place the currants in a bowl and pour in the warmed brandy. Set aside for at least 3 hours.
- Preheat oven to 350°F Butter four 1-cup pudding molds, custard cups or ramekins. Fill a baking dish (large enough to hold the molds) half-full with water. Place in oven.
- Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the sifted flour and baking powder and beat, Add the currants and brandy and stir.
- Pour the batter into the molds, filling them three-fourths full. Cover loosely with aluminum foil and place in the baking dish. Cook for 45-50 minutes, or until a skewer inserted in the middle of a pudding comes out clean and they are puffed and golden,.
- Place the extra syrup in a small saucepan and cook over low heat for 3-4 minutes, until warm.
- Serve the Spotted Dog warm wirh cream and the warmed syrup.
SPOTTED DOG
Make and share this Spotted Dog recipe from Food.com.
Provided by bevs kitchen
Categories Quick Breads
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven 190 degrees Celsius, gas 5.
- Grease a 2 lb loaf tin.
- Sift into a large bowl the flour, salt and bicarbonate of soda.
- Stir in the caster sugar.
- Make a well in the centre and add the dried fruit, egg and buttermilk.
- Mix lightly and quickly into the flour for a soft dough.
- Using floured hands remove dough and knead very briefly.
- Press into prepared tin.
- Bake 35 to 40 minutes until top is a dark golden and loaf feels firm.
- Turn out to cool.
Nutrition Facts : Calories 203.3, Fat 1.2, SaturatedFat 0.4, Cholesterol 24.3, Sodium 342.5, Carbohydrate 42.7, Fiber 2.1, Sugar 6.1, Protein 5.7
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