Soda Bread – Traditional & Irish-American

Before this week, I didn't realize that Sister Mary’s Irish Soda Bread is not Irish, it's Irish-American.  I adore the rich and raisin-filled bread, and I've usually made it (or a close approximation) each year as St. Patrick's Day rolls around.

I do fondly remember eating earthy, unsweetened brown bread when my family traveled to Ireland about 15 years ago.  We called it "brown bread" and let it go at that.  I had no idea that the thick hand-cut slices I devoured in every pub, restaurant, and B&B we visited is, in fact, traditional, 4-ingredient Irish soda bread. 

My newfound understanding is courtesy of Steve Webb and his delightful American Food Roots essay on making traditional soda bread.  Since reading his essay a few days ago, I've found lots of recipes and references for the traditional type, and from now on, I won't mistake the Irish-American version for traditional soda bread.

While they are wholly different in texture and taste, both types are easy to make and quick to bake, with no yeast, rising, or prolonged kneading required in either case.  When I raise a glass of Guinness Stout or Harp Lager this weekend on St. Patty's Day, I'll toast them both - Viva La Difference!

I've already given you my husband's family recipe for Irish-American soda bread.  Here is my take on the traditional Irish version.

Because it has only 4 ingredients (whole wheat or white flour, baking soda, salt, and buttermilk), there are limited variations on the traditional Irish soda bread.  I used King Arthur “white whole wheat” as a compromise between whole wheat, which I find too heavy, and white flour, which seemed like a cop-out to me.  The result was quite pleasant, wheaty but not overwhelmingly so.

Traditional Irish Soda Bread - 2 small loaves or 1 large loaf

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5 Easy Ways to Save Money on “Work” Food

The sequestration craziness this week has turned governmental cost-cutting talk into a blood sport for politicians.  But it can also become personal, as many who may be affected by sequestration wonder how long it will last and what personal expenses they can cut.  As always, I'm all about food.  So, here are 5 easy ways to save money on food and drink you consume at work or school.  Whether it’s breakfast, lunch, or snacks, I’ll bet that if you buy food and drinks at take-out places or restaurants, you spend much more than you realize. And of course you can use these tips even if sequestration won't affect your personal budget.

I’ll provide more details on each money saving strategy in the next few weeks, but for now, here are the high points:

Make Your Lunch

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Baketogether English Muffins Re-imagined as Crumpets

When she chose Whole Wheat Honey English Muffins as this month’s Baketogether, Abby Dodge could not have known that she created a delightful coincidence for me.  I recently received 3 packets of Red Star Platinum yeast through a Kosher Eye giveaway.  Multi-tasking is not my strength and this was “beshert” – Hebrew for “meant to be.” 

Initially, I planned an orange-scented version of English muffins, perhaps with fresh rosemary.  But being a good wife, I asked my husband what “add ins” appealed to him.  He requested candied ginger, mentioning that he hoped for a treat similar to the ginger scones he loves.  So I headed back to my candied ginger obsession, adding orange rind so as not to give up entirely on my original plan. 

Why call them crumpets?  When my husband heard that these are supposed to be English muffins, he asked whether they have to be named that.  I think his preference for scones over muffins motivated the question, but it could be his Irish ancestry peeking through.  Without butter and cream, I could not bear to mis-name them scones, and we settled on crumpets.  Call them what you will, they are delicious.

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