Irish Soda Bread

After the rugelach, this recipe was a breeze. I followed the traditional recipe in the book, except for substituting 1/2 cup of whole wheat flour in place of the unbleached white. The bread turned out nicely-textured, moist, and delicious.
Next time, maybe some rolled oats or currants…

If you’d like to try this recipe yourself, see it at this recipe’s hosts’ pages, Cathy at http://myculinarymission.blogspot.com/ or Carla at http://chocolatemoosey.blogspot.com/.

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Rugelach

After reading all the comments from “Tuesdays with Dorie” bakers over the last week or so I was pleasantly pleased with how smoothly my multi-day Rugelach undertaking went — not to say I didn’t have some mishaps. But the final products turned out delicious and wonderful.

I made the crust on Thursday. Chilled it. Rolled it out and filled it with a store-bought fig-hazelnut spread and figs, prunes, walnuts and hazelnuts on Saturday.ImageImageImage

Then I rolled the filled dough like a jelly roll, and when I thought about slicing the rolls, I realized I had a problem — I had started the roll along the short end of the dough, resulting in very short, fat rolls. The slices would have been over 3″ in diameter. I’m so glad I rerolled along the long side even though it was pretty messy.Image

I chilled the 2 rolls over night and on Sunday I sliced and baked. We’re happy at our house and at work where rugelach has been sampled and declared a success.Image

If you’d like to try this recipe yourself, follow the link to Jessica one of the Rugelach hosts at “My Baking Heart” http://mybakingheart.com/.