Monday, March 17, 2008

Happy St. Patty's Day!!!

It just happened to sync up with my folks being in town, so me wee Irish mama and I whipped up some Irish Soda Bread to celebrate the occasion.



I hadn't had it (and she hadn't made it) since I was a kid, so it took a little tweaking. We had one "test" loaf that ended up out on the lawn for the birds. The second loaf was devoured almost instantly so we assumed it was a success. After gorging ourselves on Irish soda goodness, we whipped up a couple of smaller loaves to bring to the neighbors. Here's the recipe, just in case you'd like to make some for your neighbors:

3c all- purpose flour
1/4 c sugar
1 T baking powder
1t baking soda
1/2 t salt
4T butter
2T caraway seeds
1c raisins
1c whole buttermilk
1 egg

Preheat oven to 400 degrees.

Combine flour, sugar, baking powder, baking soda, and salt and stir well. Add butter and blend into the dry ingredients. Stir in caraway seeds and raisins.

In a small bowl, mix the buttermilk and egg together. Mix into the dough with a rubber spatula.

Flour a flat work surface, put the dough onto it and fold it onto itself a few times. Shape it into a round loaf and cut an 'X' into the top. Put the loaf onto a cookie sheet (with foil or parchment on it to prevent sticking).

Bake for 15 minutes at 400 and then another 25 minutes on 350. It is done when the top has browned a tiny bit and a toothpick comes out clean.

Cool the loaf on a rack and eat it up with lots and lots of butter.


I hope everyone has a wonderful day!!! We are off to the zoo.

3 comments:

Andrea said...

That looks really yummy! I definitely want to try it. Thanks for sharing! Happy St. Patrick's Day to ya!

Susannah said...

Oooohhh, that sounds so yummy! Thanks for sharing the recipe Amy. Hope y'all are having a good time- Susannah Happy St. Patty's to you and yours!

Jess HB said...

Hi Amy!
I'm a customer/frequent blog lurker :)

Today is my grocery day so I picked up the ingredients and I have Corned Beef and Cabbage in the slow cooker and soda bread in the oven as I type.

Thanks for the fun recipe!