Wednesday, September 21
Irish Breakfast Bread
With the flavors of Irish soda bread and the texture of a pound cake, Irish breakfast bread is the perfect make ahead meal. Best when baked the day before, Irish breakfast bread is an easy to slice and eat on the go breakfast option. For added fun fold chocolate chips or poppy seeds can be folded into the batter.
Full time 1 1/2 hours (does not include cooling and resting time)
Makes 1 loaf
3 cups all purpose flour
2 cups milk
1/3 cup sugar
1/4 cup butter, melted and cooled
1 tbsp baking powder
1 1/2 tsp distilled white vinegar
1 tsp baking soda
1 tsp salt
1 tbsp sugar
1 tsp cinnamon
Preheat oven to 350' and lightly grease a 9 x 5 loaf pan.
In a measuring cup pour white vinegar. Add in milk bringing it to the 2 cup line. Set a timer and let it sit for 5 minutes.
While this sits combine flour, sugar, baking powder, baking soda, and salt.
Beat egg into into milk.
Fold milk mixture into dry ingredients, only so it moistens the mixture.
Add in melted butter stirring until well combined.
Pour batter into prepared loaf pan.
In a small bowl combine sugar and cinnamon, sprinkle mixture even across top of batter.
Bake in oven for 60 to 80 minutes or until an inserted wooden skewer comes out clean when inserted into the center of loaf.
Allow to rest in pan 5 minutes before flipping out to a wire rack.
Cover top of loaf with aluminum foil, leaving the bottom uncovered.
Let loaf sit until fully cooled or overnight for best flavor and texture.