Wednesday, March 16, 2011

Happy St Patrick's Day

Ah, gone are my days of being in NYC on St Patrick's Day, the huge parades when everyone turned Irish and the streets were filled with happy people. Or the days when we hosted dinner guests for a traditional Irish corned beef dinner at The Country Lakeside Inn on Lake Waramaug.

But just because I'm not preparing a big festivity this year doesn't mean that you're not – so I thought I would share a wonderful recipe with you.  It's Traditional Irish Soda Bread – kind of. To be more accurate, I'll call it 'New England Irish' since I've replaced currants with dried cranberries.

This recipe is incredibly easy and quick to make – the prep time is 10-15 minutes and it bakes for 55 minutes total.  Ah, there's my buzzer and I've got to add the glaze for another 10 minutes of baking.  I do hope you'll give this recipe a try. Don't forget to serve the bread with lots of butter, along with your corned beef and boiled cabbage for dinner.

Feel free to leave a comment and let me know how your St. Patrick's day dinner turned out, too.

New England Style Irish Soda Bread

3 cups sifted flour
3 tbsp sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup dried cranberries (raisins or currants)
1 1/3 cup buttermilk *
2 tbsp sugar for glaze
2 tbsp water for glaze

Sift flour, sugar, salt, baking powder, baking soda, and salt.
Stir in dried cranberries  and buttermilk .*
Combine until well blended.
Dough will be sticky (very).
Turn out onto floured board and need 10 times, until smooth.
Shape into 8" rounded loaf.
Placed on ungreased cookie sheet.
Cut an "X" with a knife in the top of the loaf.
Bake at 375  F for 45 minutes.
Remove from oven ; pour sugar and water glaze over the top and return to oven for an additonal 10 minutes.

Serves 8
* Buttermilk substitute: add 1 tbsp + 1 tsp of vinegar to milk and let sit for 5 minutes.

Erin Go Bragh
(Ireland Forever)

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