One of my favorite holidays of the year is fast approaching. Really, who doesn't love St. Patrick's Day? Let's drink some tasty stouts and listen to Celtic music. Sounds like a great plan to me.
In addition to some great beers and fast fiddlin', the rest of the world is lucky the Irish have shared another part of their culture: soda bread. I absolutely love Irish soda bread, especially when it's just out of the oven and you have some honey butter (or, separately, butter and honey) to put on it. So... tasty... *swoon*
I first posted this recipe way back in the summer of 2007, but thought I'd repost it in honor of the holiday. This recipe is adapted from the Moosewood Restaurant's Low-Fat Favorites cookbook and Bernard Clayton's Complete Book of Breads.
Irish Soda Bread
1 1/2 c unbleached white flour
1 1/2 c whole wheat flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 T packed brown sugar
4 T cold butter
1 c buttermilk
Preheat oven to 375 deg. F. Lightly oil baking sheet. Mix dry ingredients. Cut in the butter with a pastry blender or using two knives.
In a separate bowl, mix wet ingredients. Make a well in the middle of the dry ingredients, and pour the wet mixture into the well. Stir until evenly moist.
Turn onto lightly floured surface, kneading just a little. Mound on baking sheet into ~ 9" domed loaf. Lightly cut an X in the top with a sharp knife. Bake ~ 45 minutes.