Make Your Own Irish Soda Bread
Bernie Percy, a long-time member of Vancouver's Irish theatre group Stage Eireann, has agreed to share the secrets of her award-winning Irish soda bread with Celtic Connection readers this St. Patrick's Day.
This is the recipe she used to win the top award at the Seattle Irish Week Irish Soda Bread Contest. She has also shared her special recipe for traditional Irish stew to accompany this delicious bread. Bon appetit.
IRISH BROWN BREAD
3 cups of whole wheat flour
1 cup all purpose flour
1 heaped teaspoon baking powder
1 teaspoon baking soda
½ teaspoon of salt
2 cups of buttermilk
Method:
Combine dry ingredients and mix well. Add buttermilk, stir with a wooden spoon. Turn dough out on to a lightly floured board and knead lightly until smooth, shape into a ball, place on a floured cookie sheet and with the back of your fingers press down to flatten. Cut a cross to divide the dough. Bake at 350º F for 50 minutes. Place on a wire rack to cool.
RAISIN BREAD
4 cups of white flour
1 ½ cups of raisins
1 heaped teaspoon baking powder
1 teaspoon baking soda
½ teaspoon of salt
2 cups of buttermilk
Method:
Combine dry ingredients and mix well. Add buttermilk, stir with a wooden spoon. Turn dough out on to a lightly floured board and knead lightly until smooth, shape into a ball, place on a floured cookie sheet and with the back of your fingers press down to flatten. Cut a cross to divide the dough. Bake at 350º F for 50 minutes. Place on a wire rack to cool.
IRISH SODA BREAD (WHITE)
4 cups all purpose flour
1 heaped teaspoon baking powder
1 teaspoon baking soda
½ teaspoon of salt
2 cups of buttermilk
Method:
Combine dry ingredients and mix well. Add buttermilk, stir with a wooden spoon. Turn dough out on to a lightly floured board and knead lightly until smooth, shape into a ball, place on a floured cookie sheet and with the back of your fingers press down to flatten. Cut a cross to divide the dough. Bake at 350º F for 50 minutes. Place on a wire rack to cool.
Note: Either the brown or white bread is delicious with Irish stew, cut fairly thin and serve.
TRADITIONAL IRISH STEW
1 ½ pounds of lamb cut up and trimmed
2 onions (fair size)
6 potatoes - peeled and cut up
2 carrots - peeled and sliced
Some fresh parsley
Salt and pepper
3 cups of water
Method:
Place all ingredients in a large covered pot on the stove at a low heat, and cook slowly for about 1 ½ to 2 hours. If not thick enough mix a tablespoon of cornstarch and add just at the end and stir frequently.
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