I say cut it hot and slather it with butter
St. Patrick’s Day sneaked up on me this year — I didn’t even cook corned beef and cabbage, which I usually enjoy doing. I did make an Irish Soda Bread for the Husband to take to his office, where he had a big corned beef fest with office mates. I had mine at the local pub, washed down with plenty of Murphy’s Red Ale.
I’ve had this recipe so long — it’s still on the dot-matrix page I printed it on. So here is the quickest, easiest bread you can make, and by the time it’s March 17, 2012, you’ll be ready. Sláinte!
Irish Soda Bread | 1 loaf
3 cups unbleached, all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
1 1/2 cups buttermilk
Preheat the oven to 375°F. Combine the dry ingredients and sift them into a large bowl.
This is my sifter -- I've never gotten myself a proper one
Add the buttermilk, stirring to make a soft dough. Gather the dough together (your hands work best for this) and turn it out onto a floured board.
Stir as you go but not over-much
The dough will be somewhat loose and shaggy
Knead the dough just enough to get it slightly smooth and no longer sticky, about 2 or 3 minutes. Form a plump, round loaf about 6 inches in diameter.
Just enough kneading to make the dough a little smoother and not sticky -- too much will make a tough bread
Place the loaf on a floured baking sheet and make a deep 1/4-inch X all the way across the top of the loaf.
This X opens up as the bread cooks
Bake the loaf for 35 to 45 minutes, or until it is deeply browned and hollow-sounding when tapped.
When the bread is slightly cool, wrap it cloth to prevent the crust from becoming hard.
Or get out the butter and get after it.
The whole house smells good
Once again, sláinte!
(Photo Sacramento Bee)
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Kelly — where are you? We anxiously await inspirational gastronomies of spring!!!
–Sue
Coming right up! Got busy!