Here is Northern Virginia we say as soon as St. Patrick’s Day arrives we can put out the patio and deck furniture. For us it’s the start of spring and we don’t wait for March 20th. But today we saw snowflakes…not snow that accumulates, just “conversational snow” — the kind that gets a mention in conversation.
With temps today in the mid-30s, all I could do was heat the oven and make an Irish Soda Bread. Warm and crusty with some creamy Irish butter, it will be perfect with tonight’s corned beef brisket and cabbage. Tomorrow, the bread full of golden raisins will go well with morning coffee.
Everyone today is Irish! Happy St. Patrick’s Day.
Irish Soda Bread (Easy!)
- 1/4 cup shortening (I use Crisco)
- 3 cups flour
- 1/4 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- Pinch salt
- 1 well-beaten egg
- 1-1/2 cups buttermilk
- 1-1/2 cups golden raisins (my variation, but can use regular raisins or currants)
- 1 tablespoon caraway seeds
Mix flour, sugar, baking powder, baking soda, and salt. Rub shortening into flour mixture. Add well-beaten egg, buttermilk, raisins and caraway seeds and combine. Knead in the bowl; add up to 1/2 cup extra flour if needed.
Bake in greased dish with a cross cut in the top of dough. Bake for one hour at 375 degrees.