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99 Federal Road
Danbury, CT 06811
(203) 790-8030
Sunday - Thursday 8am-9pm
Friday and Saturday 8am-10pm

1897 Front Street,
East Meadow, NY 11554
(516) 394-9001

7 DAYS - 8am to 10pm

261 Airport Plaza
Farmingdale, NY 11735
(516) 962-8210
OPEN 7 DAYS - 8am to 10pm

3475 Berlin Turnpike
Newington, CT 06111
(860) 760-8100
Sunday - Thursday 8am-9pm
Friday - Saturday 8am-10pm

100 Westport Avenue
Norwalk, CT 06851
(203) 847-7214
OPEN 7 DAYS - 7am to 11pm

1 Stew Leonard Drive
Yonkers, NY 10710
(914) 375-4700
OPEN 7 DAYS - 8am to 10pm

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Locations & Hours

99 Federal Road
Danbury, CT 06811
(203) 790-8030
Sunday - Thursday 8am-9pm
Friday and Saturday 8am-10pm

1897 Front Street,
East Meadow, NY 11554
(516) 394-9001

7 DAYS - 8am to 10pm

261 Airport Plaza
Farmingdale, NY 11735
(516) 962-8210
OPEN 7 DAYS - 8am to 10pm

3475 Berlin Turnpike
Newington, CT 06111
(860) 760-8100
Sunday - Thursday 8am-9pm
Friday - Saturday 8am-10pm

100 Westport Avenue
Norwalk, CT 06851
(203) 847-7214
OPEN 7 DAYS - 7am to 11pm

1 Stew Leonard Drive
Yonkers, NY 10710
(914) 375-4700
OPEN 7 DAYS - 8am to 10pm

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Stew Leonard’s Family Recipes

Irish Soda Bread

Bethy’s Bakery Irish Soda Bread

The Leonard family’s roots can be traced back to 1888 when Patrick Joseph Leonard emigrated from Ireland to Danbury, Conn. He supported his wife and 12 children as a hat maker! Here, Bethy Leonard, daughter of store founder Stew Leonard Sr., shares her family’s recipe for traditional Irish Soda bread. Bethy suggests serving it warm with a pat of Stew Leonard’s dairy-fresh butter!

Ingredients
2.5 lbs. All Purpose Flour
1 tbs. Baking Powder
2/3 cup Sugar
1-1/4 tsp. Salt
1/3 cup Unsalted Butter, cold, Cubed
6 oz. Raisins, or Currants
1 tsp. Caraway Seeds
4 cups Whole Milk

Directions

Preheat oven to 400F
– While the oven heats up, soak raisins or currants in milk

– Sift together flour, baking powder, sugar and salt

– Using your fingertips, gently rub the butter into the dry ingredients, until it is the consistency of cornmeal

– Add raisins/currants, caraway seeds, milk, and blend until the dough forms a shaggy mass

– Turn out the dough onto lightly floured surface and knead for about 20 seconds

– Divide the dough into 4 loaves that are about 1 pound each

– Dust top of each loaf with flour and cut an X into the top

– Bake at 400F, until browned & baked through

– Test for doneness with wooden skewer into thickest; the skewer should by dry without any crumbs clinging to it

– Remove loaves and allow cooling before slicing

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