Saturday, January 30, 2010

St. Brigid's Bread

February 1st is the day on which St. Brigid is honored, especially among the Irish.

I noticed the other day, when I was posting Recipes for February, that we didn't have anything in the archives specifically for her feast, and was very excited when I received the following recipe from Kathleen at AMDG Academy.  Thank you Kathleen!

Kathleen's family enjoys making this "tried and true recipe" for breakfast, which she says is "simple and a real winner."  It sounds delicious!

I think I'll try baking it to enjoy with my favorite Irish Breakfast Tea while I read Brigid's Cloak: An Ancient Irish Story to my children as suggested in Catholic Mosaic: Living the Liturgical Year With Children!

St. Brigid's Bread

2/3 cup butter
1/3 cup sour milk
1/4 cup brown sugar, packed
1 pkg. yeast
1 egg
1 cup oats
1 cup Bisquick
2 tsp. cinnamon
1 tsp. allspice
1/2 tsp. ginger

Heat butter and milk to melt butter in microwave (or melt butter and scald milk.) Add sugar. Allow to cool slightly and add yeast, stirring to mix. Let mixture rest for 10 minutes. Add slightly beaten egg. Mix all dry ingredients and stir into yeast mix. Lightly grease a Pyrex pie plate. Pour batter and bake at 375 degrees for 15 to 20 minutes. When done, allow to cool slightly and serve warm with butter.

*The Irish Beef and Guinness Stew and Irish Soda Bread would be great recipes to serve on the feast of St. Brigid as well!

Pin It


  1. Thanks so very much.
    This sounds lovely.

  2. It sounds appealing. I do have a question: usually with yeast breads there is a period of rising after the yeast is added to the dry ingredients. Your recipe says to put it straight into the oven. Is that really correct, or is a step missing? Thanks.

  3. This sounds great and I'll give a try as soon as the repair man fixes my oven (been without for 10 days, now, waiting for parts. Sigh.). Thanks also for the link about living the liturgical year with children. Wish I knew about it when kids were small. But it's never too late!

  4. I just made this recipe, and I did place it straight into the oven. It turned out wonderful!

  5. I don't have a Pyrex pie dish or anything like it. What should I use instead?

  6. When I made our loaf last year, I used a Pampered Chef Pie Pan. If I didn't have any sort of pie dish, I would probably opt for an 8" round pan. Hope that helps.

  7. Thanks, Jessica! I think I'll try it in my round cake pan and see what happens. :)

  8. Is the package if years one of those little envelopes of dry yeast? Or is it that block of yeast (those sort of solid blocks)?
    Thanks for the recipe. I love learning more about St. Brigid's feast day. :)
    God bless!

    1. Yes, it is one of the little envelopes. I've never seen a block of yeast.

    2. A standard envelope of dry active yeast contains 2.25 teaspoons of it. You can buy it for a far better price if you get it in a bag from a place like Costco or BJs, etc. and simply measure it out yourself.