March 17, 2009

The Feast of the Irish

Our St. Patty's Day dinner was corned beef, Irish soda bread, Colcannon, and boiled green cabbage. Pretty traditional, pretty delicious! The soda bread was particularly great, with buttermilk (first time I've cooked with it). It came out so moist and delicious.

Irish Soda Bread
from the Joy of Cooking

Makes one 8-inch round loaf

1 2/3 cups flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
2 teaspoons caraway seed, optional
1 large egg
2/3 cup buttermilk
1/4 cup (1/2 stick) butter, melted and still warm

Preheat oven to 350*F. Grease a large baking sheet. Whisk together dry ingredients in a large bowl and stir in currants and caraway seed.

In a smaller bowl, whisk together egg, buttermilk, and melted butter. Add to the flour mixture until just incorporated. Do not overmix or your bread will be tough. Scrape batter onto the baking sheet and shape into a mound 6 to 7 inches in diameter. Score top of the round with an X.

Bake until golden brown and a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Transfer to a cooling rack and cool completely. Serve with lots of butter!