Last year at this time I gave you a gift: the recipe for what this writer believes to be the world’s best Irish soda bread recipe. No need to thank me.
On behalf of the Society for the Preservation of Irish Soda Bread, I wish you all the best with your baking this holiday week, and I offer this blessing to help you along in your work:
May the blessing of light be on you
light without and light within.
May the blessed sunlight shine on you
and warm your heart
till it glows like a great peat fire.
May your Irish soda bread be moist and soft
as the land of your ancestors.
Remember: Irish soda bread may be enjoyed all year round, not just at St. Patrick’s Day.
Also of note: Careful! Do not to use the recipe posted on my old Times Union blog. It’s cursed.
Excellent recipe. Very similar to mine except that I don’t use sour cream. I use a cup and third of buttermilk, one egg and a whole stick of butter. I’ll bet the consistency is similar. I’m going to try yours out to see the difference.
And a trick I started using this year to rave reviews…soak those bad boy raisins in two parts Irish whiskey and one part warm water. Mmmm good!