I spent most of the summer of 2010 in Ireland, traveling, writing, kissing the Blarney Stone, drinking plenty at pubs, and of course, meeting the guy I love 🙂
What I don’t remember is eating Irish Soda Bread. I am sure that I must have had slices throughout our six weeks there, but I remember brown bread and some of my friends’ new obsessions with scones. For some reason, soda bread just never stood out to me.
But the simple recipe was one of the March recipes for Tuesdays with Dorie — Saturday was St. Patrick’s Day, after all! I made it one weeknight when I wanted a piece of bread to accompany my dinner and just didn’t have any around. And it was so easy to make, just four ingredients: flour, buttermilk, salt and baking powder. I added a spoonful of sugar and rum-soaked raisins, too.
The outside was nice and chewy, with a soft inside. I cut it as soon as it came from the oven, so perhaps it would have set up more had I let it cool. But I am too impatient! Luckily, soda bread is perfect for the impatient!
I made the bread again on Saturday, after picking up six packs of Magner’s and Guinness at the store to celebrate with. This time, I used currants soaked in a small amount of Jameson’s, and I forgot to add a spoonful of sugar so I sprinkled some on top of the loaf a few minutes after I stuck it in the oven. But it was again delicious– and was gone in less than 24 hours! (It also made a great snack at 3 a.m. after a night out celebrating our Irish heritage!)