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Bláithín’s Irish Organic Yeast Bread (pronounced Bla heen) comes to us from a dear family friend via my sister, Lauri. I was lamenting in a family chat how I can’t find an organic bread Jimmie likes. I’m eating Arnold Keto Bread which isn’t organic, but it is super low carb and I’m on a diet. I’ve tried many bread recipes for Jimmie, but none were like the loaves of bread we grew up loving. So Lauri shared Bláithín’s bread recipe and I couldn’t wait to give it a try! I’ve made both the stand mixer method and in the bread machine. Incredibly delicious both ways – the yeasty goodness will just about knock you off your feet! Warm, slathered with rich, creamy organic butter is to die for. 🤗

One of my most favorite things about this recipe is it’s not ingredient heavy. Just 8! The bread machine is easier for me, but if you don’t have one, you can mix by hand or use a stand mixer with a dough hook. If you decide to buy a bread machine, look in thrift stores and on facebook Marketplace or Craigslist. Research the brand before you buy to make sure the pan is ceramic-coated and PTFE-free. I found my Westbend on fb Marketplace for $20.00 and only used once! I contacted the manufacturer to make sure the pan was non-toxic. The first machine I had was a Breadman I bought from Craigslist for $10, brand new. I used it for several years then discovered last year the pan was Teflon-coated.

Instructions for Stand Mixer & Baking in Oven

In the pictures, you’ll see I used a ceramic loaf pan. It’s definitely not the ideal choice for baking a yeast bread (unless I use parchment paper? 🤔). However, I chucked all my aluminum and Teflon (PTFE) coated pans last year. Research shows the former leaches aluminum into hot or acidic foods, and the latter may leach PFOAs or PFAs as the coating degrades over time or is over-heated. I’m using an abundance of caution these days in an effort to remove as many toxic substances from all areas of our life. More on that in a future post.

Decisions, Decisions

I haven’t settled on which loaf pans to buy, but I’m leaning toward cast iron with a lid to make perfect loaves of sandwich-sized slices of bread. Pullman pans, the traditional choice of most bakers, are often made of aluminum or carbon steel or aluminized carbon steel coated with PTFE. Look for carbon steel with no coating, if possible. I haven’t been able to find one yet. Their care is similar to cast iron or traditional woks since it can rust. High heat silicone is another option since the bread isn’t baked at over 400°F. Stainless steel is what I chose for new round and square cake pans. I haven’t found a SS bread pan that’s approximately 13x5x5 with or without a lid.

So, the bread was not easy to get out of the pan. The first time, I didn’t oil the dish and it stuck. The second time, I oiled it and it stuck. 😜 Regardless of how it looks, the taste is heavenly. I especially love it toasted with butter. Toasted with butter and Ceylon cinnamon with organic sugar. Toasted with butter and any of my homemade jams or jellies. 🤗 Incredible made into grilled cheese with a side of homemade tomato soup! 😋 And one of my favorites is a pepperoni sandwich with a slice of American cheese and organic mayo. YUM!

In the slide show images above, you will see the sister to my 40 year-old Oster Kitchen Center. I gave the one my Mom gifted us for our wedding in 1985 to middle son, Zac. It’s still going strong! I missed it so much, I had to get this one from Craigslist. 😊 Also featured is a Zetank Stainless Steel Bread Slicer. It works great, though somewhat of a puzzle at first to assemble. I chose it because running a knife against plastic or wood could shave splinters onto the bread.

Lesson Learned!

The first time I made Bláithín’s Irish Organic Yeast Bread, I put one of my plastic bonnets over the bread pan and left to fold a mountain of laundry I dumped on the bed after several loads that morning. I completely forgot about the bread! When I saw it on the counter, I died laughing! 😂😂😂 Thankfully, I had sprayed the inside of the bonnet with avocado oil. It came right off, but all I could do was flip the floppy sides of dough back on top and laugh some more. 😜 So I baked it and hoped for the best. LOL What I should have done is just punched it down and let it rise again without the cover. But, I didn’t. It still tasted great, but made for a tiny loaf with precious little slices. 🤭

The bread machine version of this wholesome recipe will post in a few days.

I’m making something I hope will be rather amazing with it tomorrow for sup. Subscribe for new posts to arrive in your inbox! Just insert your email addy in the box in the righthand column and tap “follow.” Or check back often for new dishes and updates for all the yummy recipes already on CC. It will take weeks to switch out the ingredients, but so worth it to know my precious readers are cooking and baking with the best products I can find that don’t cost and arm and a leg (though some might cost a toe or two 🤭).

More pictures to come of the delicious sandwiches and such I make with amazing Bláithín’s Irish Organic Yeast Bread!

Happy eating! 😋

https://culinarycraftiness.com/2016/12/11/irish-soda-bread/