This has been a really difficult week for me. My mother passed away. I lost a mentor, an inspiration, a friend and the most loving person I have ever known. She suffered from lung cancer and her struggle came to end last Friday. It has been really hard to deal with, so I have taken a break from this project of mine. I never got to tell her that I started this site, and that is something I wish I would have shared. I know she would be proud that I am sharing a passion of mine. She is looking down on me from heaven, and I hope that I make her proud in everything that I do.
Share the important stuff, and always let the people you love know. You never know if you’ll get another chance. I love you, Mom.
Since St. Patrick’s Day is right around the corner, I wanted to share this recipe for Irish Soda Bread. According to this site, this actually isn’t Irish Soda Bread at all. They say that if it has sugar and raisins and is sweet, it is a “cake.”
Even if it doesn’t technically fit the definition, it is still delicious!
Chemically leavened breads are fast and easy to make. They are chewy and much denser than those leavend using yeast. The addition of raisins to this loaf lend just the right amount of sweetness without turning it in a dessert.
Irish Soda Bread
Slightly adapted from this recipe
- 1 cup raisins
- 1 1/2 cups boiling water
- 4 cups all purpose flour
- 1/4 cup sugar
- 1 tsp baking soda
- 1 tbsp baking powder
- 1/2 tsp salt
- 4 tbsp butter
- 1 1/4 cup lowfat buttermilk
- 1 egg
- 2 tbsp butter, melted
- 2 tbsp buttermilk
- Preheat oven to 375 degrees.
- Add raisins to a small bowl. Cover with boiling water and set aside.
- In a large bowl, combine flour, sugar, baking soda, baking powder and salt.
- Mix in 4 tablespoons of butter until small crumbs form.
- Add buttermilk and egg and mix until a soft, sticky dough forms.
- Drain raisins and add them to the dough. Mix until raisins are distributed throughout the dough.
- Transfer dough to a lightly floured surface. Knead for 1-2 minutes.
- Form dough into a round ball. Place dough onto a buttered baking sheet. Let dough rest for 15-20 minutes.
- Score the top of dough with a large “x” shape. Do not score too deeply.
- Cominbe melted butter with remaining buttermilk. Brush the top of dough with this mixture.
- Bake for 45-50 minutes.