Okay, so I have been pretty heavy on topics the past few posts, so I thought I would include something light and yummy today, and since it is the last day of March, I thought this recipe appropriate.
We don't eat a lot of breads in our family other than wheat sandwich bread, but considering Kieran's Irish upbringing, I have to make Irish soda and Irish raisin breads during the month of March. The problem is that every soda and raisin bread is different and Kieran wanted me to make the kind his mother used to make....no pressure on me =) It's kind of hard to compete with his mother's legendary bread recipes and since she is now an angel watching over us, I couldn't learn from the master. Luckily my sister in law was able to find copies of their mother's recipes but they are somewhat vague and since his sister's don't make the breads, I was on my own. The Irish raisin bread recipe was not a problem to figure out, but the Irish soda bread took much MORE practice. The first time I tried, I am pretty sure the loaf of bread weighed close to 10 pounds and had the consistency of cardboard =).
When we visited Ireland a few years back, I asked Kieran's beloved Aunt Rita how to make soda bread and her answer was "It's a little bit of this and that and then you knead it until it feels right." I am sure a true baker could have figured it out from her directions but a baker....I am NOT. After several attempts though I think I have figured it out. I wasn't able to replicate his mother's soda bread exactly but what I was able to do was combine both his mother's and aunt's recipes and alter them to work for me...and I must say myself, it came out pretty stinkin' yummy. Now if you aren't familiar with soda bread, sometimes it is an acquired taste but we Barrett's love it. It is best served warm (not hot or it will crumble apart) and is exceptionally yummy if you make some honey butter to spread on it.
Ingredients:
1. 4 c. flour
2. 1/4 c. sugar
3. 1/4 c. butter (soft, not melted)
4. 1 tsp. salt
5. 2 tsp. baking powder
6. 3/4 tsp. baking soda
7. 1 egg
8. 1 1/2 c. buttermilk
9. regular milk for basting
Directions:
1. Mix and sift dry ingredients in a large bowl.
2. Cut butter into slices in and roughly mix in with a spatula
3. Drop in egg and buttermilk
4. Mix (I use my hand mixer on low for a very short time just to get the mixing process started. The batter is really heavy, so you don't want it to get too wrapped up in the heads of your mixer.)
5. Spray a baking sheet with cooking spray (butter flavor is best)
6. Transfer dough to sheet and knead into a round loaf (makes a complete and utter mess so it's best to flour your hands first)
7. With a knife, cut a cross going on top of bread going completely over sides so that bread will not crack while baking.
8. With a little milk, use a basting brush and coat the top of loaf (I repeat this about half way through cooking time just to keep it moist)
9. Bake for 45 min to 1 hour (my oven is 50 minutes) in a preheated 370 degree oven.
10. Let it cool for a few minutes before serving. Serve warm with honey butter. Yummy! Keeps best if you wrap it tightly in press-n-seal or saran wrap and then wrap in a brown paper bag (a trick of the true Irish ladies! =))