Over the St. Patrick’s Day weekend I decided to try baking Irish Soda Bread. It’s something my mother made often when I was growing up, but she never wrote down the recipe. It was all in the look and feel of the dough, a little more flour, a little less milk, a dash of something else. And always lots of raisins. Traditional soda bread doesn’t have raisins in it, but we all loved those sweet raisins, tradition be damned.
I didn’t know what were eating was soda bread until a few years ago; we always called it “Irish bread” not knowing what made it any more Irish than other types of bread. A little research this morning answered that question and a few others. I didn't have any buttermilk in the house; I used milk instead, not realizing that baking soda needs acidity to activate properly. My soda bread was a little too dense, a tiny bit doughy, but tasty anyway. Lots of butter on warm bread is a good thing.
In a week or two I'll make another loaf using proper ingredients and will report back how that turns out.
Looks yummy. I remember making bread years ago. I haven't made it in ages, but doesn't it make the house smell delicious? Butter and warm, homemade bread. How could that be bad. Nope. Couldn't.
ReplyDeleteBella, it was delicious, even though the recipe wasn't quite right. And, yes, the house smelled so good....
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