Tag Archives: Soda

Happy St. Patrick’s Day!

Shamrock

Shamrocks, Sea Ranch, March 2011

Daffodils, Filoli

Daffodil, Filoli, Spring 2012

Irish Soda Bread

Irish Soda Bread (recipe here)

Fennel Fruit Juice

Fennel Fruit Juice (recipe here)

Emerald City Salad

Emerald City Salad (recipe here)

I’ve been humming this Irish Blessing in my head today and send it out to all of you and your loved ones:

May the road rise up to meet you.

May the wind be always at your back.

May the sun shine warm upon your face.

And may the rain fall soft upon your fields.

Thank you for the visit.

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May the Road Rise Up to Meet You

A bout of insomnia resulted in a batch of Irish Soda Bread this morning.  There are too many variations of soda bread to count, but this is a version of Joan’s Irish Soda Bread in Tom Hudgens The Commonsense Kitchen cookbook.  Both Joan and Tom are friends so I wanted to try out the recipe.

I omitted caraway seeds which I know are quite traditional but not our favorite.  The recipe called for vegetable oil and I only had olive oil so I used melted butter instead, and I made it with King Arthur whole wheat flour which isn’t heavy and grainy as some whole wheat flours can be.

Irish Soda Bread

Adapted from The Commonsense Kitchen

3 cups whole wheat flour or a blend of wheat and white flour

2/3 cups sugar

1 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

2 Tbsp. melted butter

2 cups buttermilk

2 eggs

1 1/2 cups raisins

Directions:

Set oven to 350 degrees.

Grease and flour two medium (4-cup) loaf pans.

Whisk together the flour, sugar, baking soda, baking powder and salt in a large mixing bowl.

Whisk together the melted butter, buttermilk, and eggs in a medium bowl.

Pour the wet ingredients into the mixing bowl with the dry ingredients. Stir a few strokes until starting to come together.

Add the raisins and continue mixing just until there is no dry flour left.  This comes together quickly so take care not to over-mix.

Divide the batter into the loaf pans and bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.

Cool 5 to 10 minutes in the pans and then remove from pans onto a rack to continue cooling.

Even if you don’t have insomnia, the Irish Soda Bread is worth making and a nice treat.  I am looking forward to trying it toasted tomorrow morning and it would be wonderful with marmalade.

If you want something a little more decadent, you might want to take a look at this recipe from last September: Mocha Guinness Cupcakes.

Of course you might not want to bake at all.  Maybe you’d enjoy a wee bit of green to get you in the St. Patrick’s Day spirit.

They say everyone is Irish on March 17.  Here is a cute redhead who isn’t Irish but maybe even she is on St. Patrick’s Day.

Whatever your plans, I wish you luck o’ the Irish, and offer this Irish Blessing:

May the road rise up to meet you.

May the wind be always at your back.

May the sun shine warm upon your face.

And may the rain fall soft upon your fields.

Thank you for stopping by for a visit.

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Filed under Cooking