St. Patrick’s Day is right around the corner. My particular batch of Caseys are over 300 years from Ireland, and even though I wasn’t raised with Guinness and cable-knit sweaters, I’ve always considered the Feast of St. Paddy to be a happy day for me.
Everyone is at least a little bit Irish on March 17, and what could be a better way to celebrate the fact than by making a crusty brown loaf of Aran Soid, or Irish soda bread. Nothing could be easier, or tastier, especially warm from the oven, slathered with butter, and eaten with a hot bowl of stew that contains plenty of meat and potatoes, onions and carrots.
So to you all, I say Slante’ ( SLAHNSH-uh, or ‘to your health’), and eat up!
1 lb. flour - 1/2 tsp. salt - 1/2 tsp soda - 1/2 pint buttermilk.
Add the salt and soda to the flour and sift into a bowl. Make a well int he middle and add buttermilk. You can use fresh or sour milk, if you must, but it’s not quite the same. With a wooden spoon, stir into a soft dough. Four up your hands and knead the dought lightly, then turn it out onto a floured board. Flatten it with the palm of your hand into a round shape about and inch and a half thick and place on a cookie sheet or pizza pan. Bake the round in a 400 degree oven for about 40 minutes.