St. Patrick’s Day treat: Soda Bread!

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Chef Joey gardens, as well as cooks … Delightful spring!

SODA BREAD

Text, photos and recipe by Chef Joey

Well, spring is certainly prevalent here in New England. The tips of daffodils, crocus and tulips are pushing their way towards the sun. From my backyard:

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St. Patrick’s Day, March 17, is usually the midway break for Easter, but at 10 days later, the fasts can be broken, with Easter being on the 27th this year. We poor Orthodox get to wait until May 1 to celebrate!

No matter how far apart, there are always traditions that revolve around food. Here, of course, is my favorite recipe for a Soda Bread – easy, fast and delicious.
 
INGREDIENTS:

4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk
Optional: 1 cup Soaked Raisins

DIRECTIONS:

Preheat oven to 375 degrees F and Lightly grease a large baking sheet.

In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and butter.

Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. 

Soak the raisins in warm water for a half hour and drain them and add to the mixture, if desired. Form dough into a round and place on prepared baking sheet.

In a small bowl, combine melted butter with 1/4 cup buttermilk. Brush loaf with this mixture. Use a sharp knife to cut an ‘X’ into the top of the loaf.