Happy Saint Patrick’s Day!

I might have a bit of Irish in me, or I might not. I’ve DNA tested with 4 different companies and while their ethnicity results always agree I am mostly German, some put a small percentage of me in England, and some of them place it in Ireland, so who knows?

Yesterday I decided to bake an Irish Soda bread for today. It’s quick and easy! I’m a sucker for anything baked with a bit of fresh orange zest, and buttermilk!

Irish Soda Bread

4 cups all-purpose flour, plus extra for currants
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried currants
or golden raisins

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.

With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.

Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Serve warm or at room temperature.

I’m also going to try an Americanized Dublin Coddle today. Do you know how difficult it is to find Irish main dish recipes? Everything is stew, or corned beef and cabbage. I’d be happy with just a huge bowl of Colcannon topped with bacon, but experimenting is always fun.

There just might be some Irish coffee involved… oh who am I kidding. Of course there will be Irish coffee. Bring on the Jameson whiskey!

Not the prettiest picture, but for lunch yesterday I whipped up a grilled cheese, bacon and tomato sandwich on sourdough bread, and while I was busy stuffing my face and moaning over it, I happily acknowledged for the millionth time in my life just how important bread is to me.

Milling the grains, mixing the dough, shaping and baking it. It’s my tie to sanity and peace. 🙂 And on that note…

May the road rise to meet you,
May the wind be always at your back.
May the sun shine warm upon your face,
And until we meet again,
May God hold you in the palm of his hand.

CJ Tinkle

This Post Has 4 Comments

  1. Chris Miller

    Happy St. Patrick’s Day to you, too! I’m busy making breakfast beans and then I’ll do some batches of black beans and pinto beans for the freezer. Not much Irish going on here, but the sun is shining and it’s a glorious day!

    Oh, and your sandwich looks to die for!! Mmmm…

    1. tinksquared

      We just had some wild storm pass through but it appears to be over. I hope so, as I wouldn’t mind a walk today. That sandwich was to die for! I thought about how awful it would be on Wonder Bread as I was eating it. LOL

  2. Yummmmmmy! That grilled cheese, bacon and tomato sandwich on sourdough made me drool all over my keyboard.

    1. tinksquared

      Yep, it was so good I had another for lunch yesterday. Those sandwiches are not friendly to my waistline!

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