March 17, 2014, is the day when so many of us use the legend of dear, long-ago St. Patrick to unleash a wee bit o' the Irish found in most of us!
For those who do not have the inclination to make traditional Irish fare, like corned beef and cabbage and Irish stew, here's the answer. True, it isn't part of any fiddly main course, but it is a most delectable spin on the usual soda bread, and to my mind, anyone with a few ingredients, 2 bowls and a big spoon can make it. |
Here is the lovely bread, with a cup of tea in my sunroom, and decorated with 3 leaf clovers. (I'm still looking for the lucky 4-leaf kind.)
The dry one is the metal one, used for dry ingredients, the liquid one is the one with the, er, liquid in it.
You can find them at any thrift store or supermarket in your area. They really are common and usually come as a set of measurements most often used.
When you measure the fruit into your dry measuring cup, pack it in.
That's one cup.
Brown sugar, the same. It should be a molded lump when you add it to the other dry ingredients.
Ingredients
Pour the tea over the fruit. Let it cool, and you will notice the fruit has become plump and soft.
Now heat your oven. 325 F seems to work well. You'll need two smallish bread pans. |
Make sure you're using non-stick pans.
2 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
Add the soaked fruit to the dry ingredients, and then 1 egg too.
Mix everything together with your big spoon, then divide the mixture between your pans.
Bake in your heated oven for about 50 minutes, or until the loaf is firm to the touch.