Happy St. Patrick’s Day!
I’m not even 1% Irish, but I love anything worth celebrating. And hey, why not! The DC Metro area is currently covered in snow. Yes, Mid-March and spring doesn’t seem to be anywhere in sight (minus the gorgeous 65F day we had on Saturday). Though the federal government is closed for the day, I threw on my favorite pair of jeans, a comfortable top and topped the festive look off with a green headband, then got to baking.
The last time I had great Irish Soda Bread was while I was getting my master’s degree up at Syracuse. Much like today, it was snowing. Which is not an unusual occurrence at Syracuse, as it snowed pretty much everyday from October through April – you know, with lake effect snow causing much inconvenience to anyone not from Central New York.
That year, we celebrated St. Patrick’s Day at an Irish Pub – I can’t remember the name, but I do remember they had a teeny leprechaun-sized phone booth, bench and even door to get into the pub.
It had to be the craziest, busiest day to go there, but it was so worth it. My best memory was the soda bread. Lucky for me, I found an easy recipe for Irish Soda Bread.
Adapted from here
- 3 tablespoons Unsalted butter, Softened and cut into 3 squares
- 2 ½ cups Flour
- 2 tablespoons Sugar
- 1 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- ¾ - 1 Cup Buttermilk
- Heat oven to 375F.
- In a large bowl add four, sugar, baking powder, baking soda and salt
- Add the butter and mix by criss-crossing two knives until it becomes fine crumbs
- Add buttermilk and stir until the mixture becomes dough
- Knead the dough into a large ball and place on a greased cookie sheet
- Cut at X shape through the dough
- Bake for 40 minutes
- Serve with butter.
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