Irish Soda Bread and an Irish Hymn

 

What would St Patrick’s Day be without a traditional loaf of Irish Soda bread. And today is a good reason to bake up a loaf even if you aren’t Irish. It is just perfect with a cup of tea and yet hearty enough to serve along side a meaty entrée.

 

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The aroma that fills the house while baking is wonderful.

 

 

This is how it looks just out of the oven.

 

 

Soda bread is a quick bread. Sodium bicarbonate (baking soda) is used as a leavening agent instead of the traditional yeast. The ingredients of traditional soda bread are flour, baking soda, salt, and buttermilk. The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. Other ingredients such as butter, egg, raisins, spices or nuts can be added. 

 

 

 

An advantage of quick breads is their ability to be prepared quickly, without requiring the time and temperature control needed for traditional yeast breads.

 

How to make Irish Soda Bread

In a large mixing bowl, combine flour (reserving the extra), sugar, baking powder and soda, salt, raisins and caraway seeds.

 Whisk well to thoroughly mix the dry ingredients.

In a smaller bowl, blend together the eggs, buttermilk and sour cream. You will want to use a bigger bowl than I did 😉

Blended wet ingredients.

 Add the wet mixture to the dry and stir just until blended. 

 Heavens, I almost forgot to add the raisins!

 Stir just until all dry ingredients are moistened being careful not to over mix.

Spoon batter into the prepared pan. Dust with the remaining flour.
Dip a knife in flour and make an X mark into the top. Batter will be sticky.

Honey Butter

PRINT RECIPE

INGREDIENTS:

• 1/2 cup sugar
• 4 cups flour, plus 1-2 tsp. extra
• 2 tsp. baking powder
• 2 tsp. baking soda
• 3/4 tsp. salt
• 1 cup golden raisins
• 1 cup regular raisins
• 1 Tbs. caraway seeds (optional but recommended)
• 2 eggs lightly beaten
• 1 1/4 cups buttermilk
• 1 cup sour cream

DIRECTIONS:

• Preheat oven to 350 degrees. Grease a 9-inch round cake pan. Set aside.
• In a large mixing bowl, combine flour (reserving the extra), sugar, baking powder and soda, salt, raisins and caraway seeds.
• In a smaller bowl, blend together the eggs, buttermilk and sour cream. Add the wet mixture to the dry and stir just until blended. Spoon into the prepared pan. Dust with the remaining flour. Dip a knife in flour and make an X mark into the top.
• Bake about 60 minutes, until a blade inserted comes out clean.
• When cool, slice into wedges to serve.

Flavored Butter

Blend some softened butter with honey to taste and serve as a spread.

For a single serving, I blended 1 tablespoon softened butter with ½ tsp honey.

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Naught be all else to me, save that Thou art.

Thou my best Thought, by day or by night,

Waking or sleeping, Thy presence my light.

Be Thou my Wisdom, and Thou my true Word;

I ever with Thee and Thou with me, Lord;

Thou my great Father, I Thy true son;

Thou in me dwelling, and I with Thee one.

Be Thou my battle Shield, Sword for the fight;

Be Thou my Dignity, Thou my Delight;

Thou my soul’s Shelter, Thou my high Tower:

Raise Thou me heavenward, O Power of my power.

Riches I heed not, nor man’s empty praise,

Thou mine Inheritance, now and always:

Thou and Thou only, first in my heart,

High King of Heaven, my Treasure Thou art.

High King of Heaven, my victory won,

May I reach Heaven’s joys, O bright Heaven’s Sun!

Heart of my own heart, whatever befall,

Still be my Vision, O Ruler of all.

Be Thou My Vision hymn

The folk song got its start in Ireland around 433 AD, when on the night before Easter; St. Patrick defied a royal decree by lighting candles. High King Logaire of Tara had traditionally lit a fire beginning a pagan spring festival. It was his order that no one could light a fire before him on this night. When Logaire learned of St. Patrick’s arrogance, he was so impressed he let him continue services. Above information found here.

 

 

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