Friday, March 12, 2010

Aran Soid

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!

Soda Bread

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.

1 comment:

Vicki Delany said...

My Delany mother-in-law regularly made soda bread (she was otherwise a dreadful cook). I haven't had it for years. Is nice with a mixture of whole wheat and white flour to give some texture and extra nutrients.