Some traditions should never change

3 Mar

St. Patrick’s Day is fast approaching. For one day the whole country will pretend they are Irish and drink Irish beer and eat Irish food. I don’t want to be the bearer of bad news, but green beer is not Irish and just because the menu says it’s made with Guinness doesn’t mean it’s traditional.

In our house growing up there was always one constant on St. Patrick’s Day, Irish Soda Bread. I’ve come to learn that in general soda bread is a quick bread. The recipe that has been based down to us is more of a giant scone, cést la vie.

Anyway, this recipe is my Great Aunt Millie’s recipe. She brought it over with her from the Emerald Isle and it still works today. However, I have found that by making 1/2 the recipe at a time the consistency of the dough is better and more workable. Here’s 1/2 the original recipe:

Aunt Millie’s Irish Soda Bread

3 cups AP flour
1/4 cup sugar
1 tsp. baking soda
1/2 tsp baking powder
1/4 tsp cream of tartar
1/2 cup butter
1 1/2 cups buttermilk
1 1/2 cups raisins

mix all the ingredients together and bake at 350 degrees for 35-45 minutes until the center has set and the edges are golden brown.

The bread is a great side for traditional Irish dinners like corned beef and cabbage, but makes an equally great breakfast. I make it year round and have found that it’s a great addition to tea parties, tailgates and brunches. It’s slightly sweet from the raisins and has a very pleasant texture. This recipe also has a nice amount of baking soda. I’ve had soda breads in the past that have too much baking soda or baking powder. How can you tell? Well, if a baked good has too much baking soda, it can taste like a chemical saltiness. If there is too much baking powder, you will be left with a strange fizzled filling on your tongue. Almost like carbonation.

Give this recipe a try. It’s old but the best recipes stand up to the test of time

Always thinking of the next meal

-Katie

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One Response to “Some traditions should never change”

  1. Diane March 3, 2010 at 10:19 am #

    You’re making my mouth water for corned beef and cabbage and a “green beer” , thanks Aunt Millie…..

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