Monday, February 27, 2012

Do you know?

Well, that is an interesting way to begin a post for the blog.  Do you know?  That could bring about all kinds of possibilities.  I'm sure you know that this month is coming to a close - with an extra day this year!  That means the new month begins on Thursday, with the first Tuesday of the month coming a week from tomorrow.  Do you know what THAT means?  It is the day I prepare lunch for the Adult Day Care program at our church.  I know you have no idea about the menu I have selected, so I will share that with you in this post.  I will serve Corned Beef and Cabbage Casserole, Golden Potato Casserole, both White and Whole Wheat Irish Soda Bread, and Exquisite Mint Sticks.   Posts this week will include the preparations for this menu.  I have had to plan to do much of the preparation this week since the week-end will be taken by a UMW event, plus next Monday I will give the program for a Circle in my local church.
Today I baked the bread - the whole wheat variety only.

This is what you will need.

After mixing the buttermilk with the dry ingredients, ready to knead.

After kneading, on the pan to be baked.

After the dough has been flattened some, with a cross in the top.

Baked and out of the oven.


1 cup plain flour
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cup buttermilk (I used low-fat).
1 Tablespoon butter, melted

- Grease small cookie sheet well.  (You can see by the pictures that I used a Silpat on my cookie sheet).  
- Combine dry ingredients in a large bowl, mixing well with a fork.  Add buttermilk; mix just until ingredients are moistened.
- Turn out onto well-floured surface.  Knead gently until smooth, about one minute.  Shape dough into a ball; place on prepared cookie sheet; flatten into 7-inch circle.  Dough will be about 1 1/2 inches thick.
- Press large floured knife into center of loaf, almost through to bottom.  Repeat at right angles to divide loaf in quarters.
- Have oven preheated to 375 degrees F.  Bake 35 to 40 minutes or until loaf is golden and sounds hollow when tapped.  Remove to wire rack.  Brush top of loaf with butter.  Cool completely.

The bread is cooled, sliced, and in the freezer.  Next, I will bake the white variety, slice it, and place it in the freezer as well.  It is a good feeling to know that I have already begun to work on that volunteer project.:-)

Now, there is one final picture for today.  Perhaps you will find a hint in it about what March 17 signifies.  Perhaps most of you will be able to answer THAT part of "Do you know?"

Look closely, now.  Do you spy a hint?

Thank you so much for following along.  I really enjoy reading your comments.  Be sure to come back again tomorrow.  Perhaps I will find I need to give other clues.:-)

Coming up - White Irish Soda Bread 


  1. Thank you for this recipe! You know how much I love whole wheat breads, and this one sounds simple enough that even I should be able to do it! As for a lips are still sealed. :-)

  2. We used to have Irish soda bread all the time when I was a kid. Looks good! xo Diana

  3. You're thinking ahead to a very. important. day.

  4. hello
    your bread looks very delicious.
    thanks for the recipe.
    have a nice week,

  5. time to get ready for st. pat's day. none of my neighbors cook so i make a bunch of corned beef and cabbage and soda bread and deliver it to them. they love it!

  6. Yummy looking bread :)

    I'll have to stay tuned :)

  7. Hi Nellie,
    I love this recipe. I am just popping in for a minute. I have my grand sons while Mom is still in the hospital with new baby brother.
    It has been along time since I had little ones full time. I am exhausted. :)
    By for now

  8. OK...little cute bears and a pink sweet and cute and loveable and a little bundle of joy. Is that the mystery?

    Like this recipe too with the wheat. But I love bread anyway you bake it.

    Luv ya!