When the crocus begin blooming, my belly begins rumbling for soda bread. Through the cabinets I go a’rumbling for my ingredients. It’s a delicious sweet-ish bread I make every spring – especially on St. Patty’s Day.
It works equally well in place of Hot Cross Buns – just drizzle some confectioner’s sugar icing in the shape of a cross or a Celtic knot over the top of the loaf.
Whenever I serve this loaf to company or at a potluck, I’m invariably asked for the recipe. This is a variation of the hand-written directions I was given from one of the other young moms in the Mother’s club I belonged to when the kids were toddlers.
Recipe yields one loaf.
2 C. unbleached flour
1 C. whole wheat flour
3 T. butter
1 T. Baking powder
1t. Baking soda
1 C. sugar
½ C. golden raisins
1 C. currants
¼ t. cream of tartar
½ qt. buttermilk
Caraway seeds to taste
Mix all ingredients well.
Form as best you can into a round loaf on a greased sheet. I use a stoneware quiche pan with good results.
Using a sharp knife, make a cross on the top of the loaf.
Bake at 350 for 1 and ½ hours. Loaf will sound hollow when tapped on the top.
Turn out immediately onto a rack to cool. When cool, store covered as bread dries quickly.
Serve with butter, jam, or as is with a cup of Darjeeling tea!