Tuesday, March 17, 2009

Bread of the Irish

Happy St. Patty’s Day! I’ve never done much to celebrate this one beyond dressing the family in green so we don’t get pinched. But I think I’m going to start a tradition of serving leek and potato soup and Irish soda bread on March 17. This year we had ours early, at a Sunday St. Patty’s potluck. Here’s a simple recipe from Anna Thomas’s “The New Vegetarian Epicure” for a healthier than normal version of Irish Soda Bread that we thought was tasty.

1 ¾ cups buttermilk; 1 egg; 2 Tbsp. melted butter; 1 tsp baking soda; 3 tsp. baking powder; 1 ¼ tsp. salt; 1 ½ cups white flour; 1 ½ cups whole wheat flour; 1 cup rolled oats; ½ cup raisins.
Beat together the buttermilk, egg and melted butter. Sift together the baking soda, baking powder, salt, white flour and whole wheat flour. Stir in the rolled oats and raisins and then the buttermilk mixture. Turn the dough out on a well-floured board and knead gently, dusting with a bit more flour to keep it from sticking, just until it all holds together. Divide the dough into 2 parts and form each part into a smooth ball. Place the loaves on a buttered baking sheet, press down slightly and cut a shallow cross in the top of each one. Bake 35-40 minutes at 375. Makes two medium loaves.

Anyone have other favorite Irish recipes to share?


Dana said...

What temperature is it baked at?

Annie Addington said...

375 -- sorry for the omission! I added it into the origingal post. Of course, St. Patty's day has passed but it's still worth trying a batch. At least in our family, it was a kid-pleaser.