From Irish soda bread to a Reuben rye bread we’ve got it all covered including an Irish soda biscuit with corned beef gravy.
There are traditional Irish breads that many people enjoy on St. Patrick’s Day. Irish soda bread is the standard and it’s easy to make. Reuben sandwiches made with leftover corned beef are also popular and we’ll explore a classic Reuben rye recipe. We’ll also go a bit off-line and make some Irish soda biscuits with our own corned beef gravy on top.
Irish Soda Buttermilk Bread Recipe:
(Makes a one pound loaf)
The reason this is called Soda bread is because the combination of baking soda and baking powder is what causes the bread to rise.
- 3/4 cup buttermilk
- 1 egg
- 3 tablespoons butter or margarine, softened
- 2 tablespoons sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup raisins (optional)
- 2 1/2 cups all-purpose flour
Place all ingredients in the bread pan in the order indicated and select the dough cycle. When the dough cycle is complete preheat the oven to 375° F./190° C. Place the dough on an oiled baking sheet and let rise for another 30 minutes. Bake for 35 to 40 minutes. Let rest for 10 minutes and serve.
Reuben Rye Bread Recipe:
(Makes a 1.5 pound loaf)
Reuben sandwiches are a standard follow-up to any meal made with corned beef. They’re traditionally served topped with sauerkraut, 1,000 Island dressing, and Swiss cheese all topping slices of corned beef on rye bread. This rye bread recipe is a classic Russian Rye with caraway seeds. You can omit the caraway seeds if you like.
- 1 1/8 cups of water
- 2 tablespoons of molasses
- 1 teaspoon of salt
- 2 cups of all-purpose flour
- 1 ½ cups of rye flour
- 3 tablespoons of brown sugar
- 1 tablespoon of caraway seeds
- 1 ½ teaspoons of bread machine yeast
Add all of the ingredients to the bread pan in the order indicated and select the wheat course. When finished, let the loaf rest for 10 minutes and slice and serve. To make the Reuben sandwiches top the sliced rye bread with slices of corned beef, sauerkraut, Swiss cheese and 1,000 Island dressing.
Irish Soda Biscuits Recipe:
We’ll use the dough course for the soda biscuits and finish them in the oven. We’ll also top them with a gravy made with shredded corned beef. This is great at breakfast following St. Patrick ’s Day assuming you have enough left over corned beef.
- ¾ cup of buttermilk
- 2 tablespoons of butter
- 2 teaspoons of sugar
- ¾ teaspoon of baking soda
- ¾ teaspoon of salt
- ½ cup raisins
- 1 tablespoon of caraway seeds
- 2 cups of bread flour
Roll out the dough until one inch thick. Cut into 2 inch rounds and place on an oiled baking sheet. Bake at 375° F./190° C for 15 minutes or until browned. Serve or place in a bowl and top with corned beef gravy.
Corned Beef Gravy Recipe:
- 1 cup of shredded corned beef
- 3 tablespoons of butter
- 1/3 cup all-purpose flour
- 3 to 4 cups whole milk, more to taste
- 1/2 teaspoon seasoned salt
- 2 teaspoons freshly ground black pepper, more to taste
Melt the butter in a sauté pan and add the chopped corned beef and sauté. Sprinkle the flour over the butter corned beef mixture. Stir around with a spatula until the flour is incorporated and smooth. Add a little more butter if it’s too dry. While stirring constantly slowly pour in the milk and blend into the butter/flour paste. You may have to cook the mixture for up to 10 minutes to get a gravy like consistency. Continue to cook over low heat and add the salt and pepper. Continue to stir as the gravy thickens and adjust seasonings to taste. Pour over a biscuit and serve.