Happy Saint Patrick’s Day, everybody! In honor of this holiday (the feast day of a British saint) I decided to make some Irish soda bread.
Now before you go telling me that Ireland is not part of Great Britain, I’ll tell you that I’m well aware of it. However, soda bread is not limited to Ireland. According to one website, “In Europe, soda breads began to appear in the mid-19th century when bicarbonate of soda first became available for use as a rising agent. Breads, griddle cakes and scones with bicarbonate of soda and cream of tartar or tartaric acid became popular…in the British Isles.” Bannocks, girdle scones, and farls from Scotland are all leavened with baking soda (or powder). So soda bread is a tradition in Britain as well as Ireland. So there.
Here’s a delicious recipe I found in Sarah Ban Breathnach’s Mrs. Sharp’s Traditions. This is a dense, subtly flavored bread that is wonderful as part of breakfast or a quick snack. It’s also a snap to prepare!
Mrs. Sharp’s Irish Soda Bread
- 4 cups white flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 ½ cups sour milk
|A crust of bread, a piece of cheese, and thou….|
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