Jack wanted to pay a little tribute to the leprechauns in his family’s past for St. Paddy’s Day, and seeing how he likes to bake bread, decided to whack out a couple of loaves of Irish Soda Bread. This is quick to make–from start to hot buttered slices in less than an hour. It has to be one of the easiest and tastiest breads you can make. Artisan bakeries around these parts used to make it weekly, but have discontinued due to lack of demand. (The heathens don’t know what they are missing!)
Rummaging in the breads and baking file, Jack came across this recipe by Patsy Jamieson, published by CookingClub.com
So, put on some Irish jig music, pour youself an icy mug of your favorite foamy, creamy, dark Irish stout, and let’s go dancing in the flours. And, as the Irish would say: “Mora na maidene dhuit, agus cuid eile an lae leat féin.” (Top of the morning to you and the rest of the day to yourself)
Makes a 10 slice loaf (Jack always makes two, because one is never enough)
Ingredients
½ cup dried currants or raisins
½ cup hot brewed black tea
2 tsp caraway seeds
1 cup all purpose flour
¾ cup whole wheat flour
¾ tsp baking soda
½ tsp salt
¾ cup buttermilk
2 tbs packed brown sugar
1 tbs melted butter or vegetable oil
STEP 1
Heat the oven to 425ºF (220ºc)
Spray 9" pie pan or small baking dish with cooking spray.
Combine currants and tea in a small bowl; let stand for 10 minutes.
Drain, press out excess moisture.
STEP 2
Crush carraway seeds on a cutting board with bottom of heavy saucepan to release fragrance.
STEP 3
Whisk all-purpose flour, whole wheat flour, baking soda and salt in a large bowl.
Stir in currants and carraway seeds.
STEP 4
Combine buttermilk, brown sugar, and butter in a glass measuring cup..
Using a fork, gradually stir into flour mixture just until dry ingredients are moistened.
STEP 5
Turn out and knead dough several times on a lightly floured surface.
Shape into a ball; place in pan or baking dish.
Flatten to a height of 1½ to 2 inches.
Dust lightly with flour.
This next step must be done correctly as it allows the devils and fairies to escape.
Using a serrated knife, make a ½’ deep crisscross slash on top of bread.
STEP 6
Bake 30 to 45 minutes or until bread is golden brown, sounds hollow when tapped on bottom of loaf, and toothpick inserted in center comes out clean.
Cool slightly before making it disappear.
May your troubles be less
And your blessings be more
And nothing but happiness
Come through your door
