Best of Irish Breads & Baking

Home baking has settled so comfortably back into our collective psyche that it’s hard to believe it ever went away - and also back, by popular demand, is our vintage cookbook, The Best of Irish Breads & Baking (Epicure Press paperback, €15) which has just been reprinted and is available once again, from bookshops and directly from us online.

This popular book gives a wide range of clearly explained and reliable recipes in eight categories covering everything from traditional soda breads, scones and griddle baking to speciality breads, cakes and biscuits to festive fare and special occasions.

But, with recipes carefully chosen to illustrate the fascinating history of the Irish breadmaking tradition, it’s more than just a recipe book. Beginner bakers will it easy to use, with lots of practical information and advice, and even the most experienced cook should find some new recipes to try – perhaps taken from one of the many country houses, restaurants, hotels and pubs that were persuaded to share their specialities.

Some have closed since publication in the mid ‘90s, but they’ll never be forgotten while their recipes live on and give enjoyment.

RECIPES:

Chocolate Hazelnut Cake

This scrumptious cake - as made by Susan Kellett at the wonderful Enniscoe House, near Ballina, Co Mayo - is more of a gateau than a cake and well suited to serving with a cake fork with coffee, or as a dessert.

Try it, perhaps, as an alternative to the traditional simnel cake for Easter, it will go down well with those who aren’t keen on fruit cakes.

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Rhubarb & Cinnamon Tart

At Cashel House Hotel, in Connemara, they take pride in producing as much as possible for their own table. Rhubarb flourishes mightily, so this delicious Rhubarb & Cinnamon Tart is often on the menu – and it is particularly prized in sping.

The subtle background of almonds in the pastry and the tang of orange zest in the filling complement each other delectably, but ease of preparation is an equally powerful persuader for the cook, as the pastry case does not need to be pre-baked.

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Walnut Bread

The range of breads included in The Best of Irish Breads and Baking is wide, and includes many variations on both soda bread and yeast breads. This speciality Walnut Bread is a longstanding favourite at Dan Mullane's famous restaurant, The Mustard Seed, at his country house hotel Echo Lodge, near Adare, Co Limerick.

It is an interesting bread, containing an impressive array of ingredients for both texture and flavour - and firmly in the soda bread tradition.

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