Garden Diary

Friday, March 17, 2006

Well, enough about abstinence and fasting.

and time for recipes. Our St. Vincent de Paul Society is getting ready to host our annual St. Joseph's Altar at Christ the King parish in Brockton this weekend. So, I've been baking all week. Last night after bringing my girls home from their catechism class I made a couple of loaves of soda bread. Here's the recipe:

Irish Soda Bread

4 Cups unbleached white flour
1 tsp. baking soda
3/4 tsp. baking powder
1 Tbs. kosher salt (or 2 tsp. regular salt)
1 Tbs. caraway seeds
3/4 Cup dried currants (or raisins)
1-3/4 Cups buttermilk

Preheat oven to 375 degrees. Stir all the dry ingredients together. Add the buttermilk and mix together, adding a bit more buttermilk if needed. Turn dough onto a floured surface and knead for about 2 minutes. This can be formed into one large loaf or two smaller ones. Place loaf (loaves) on a greased cookie sheet, cut a cross in the top, and bake for 35-40 minutes (large loaf) or 25-30 minutes (smaller loaves). Let the soda bread cool on a rack for a while before cutting. Or go ahead and tear into it. Spread with butter, jam, or eat with your dinner in honor of the Saint himself. Here are some items you can put on the menu, courtesy of G. Thomas Fitzpatrick's Recta Ratio blog.

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