By the time we sing our way through “Danny Boy” from start to finish, or recite, line by line, one of our favorite Irish blessings, we’re already on our way to a great St. Patrick’s Day.
And a good thing, too, for we have bread and cake to make, starting right this very minute.
While it should come as no surprise that there are just about as many recipes for Irish soda bread as there are good Irish folk to make and eat them, I’m glued to the opinion that today’s recipe is as good as it gets.
The how-to for this specialty comes to us from longtime Forum helper-outer Rosemary Barrett over there in Freeland, who first shared the recipe in a March 14, 2008, Forum column.
She told us at the time, “I make this quite often, as it’s easy and one of my husband, Gene’s, favorites. Readers might enjoy making it for St. Patrick’s Day.”
They (we) did then and still do now, and it’s worth noting that Rosemary’s recipe makes an authentic loaf of the real stuff — no baking powder in this version because the leavening comes from the buttermilk and baking soda.
Since activation happens instantly, the minute the ingredients are combined, you need to stir them together fast as a flash, then quickly knead the dough and run the loaf straight into the oven.
And then — and then — you wind up with a heavenly loaf that’s tender and moist on the inside, rough and craggy on the outside.
This traditional bread is eaten cold. Always. Unless, of course, you have some left over — in which case, sliced, toasted and slathered with butter — well, that’s a slice of heaven in your hand, too.
So, for dinner tonight, make it early this morning so it has plenty of time to cool. Or whomp it together as soon as you can, then save it to serve toasted for breakfast tomorrow or the next day.
Next, for dessert, we have a potato cake. It’s not Irish, but it certainly could be, and we have faithful Everett contributor Carol Wilson to thank for putting us in touch with this recipe.
“I had heard of this cake and found the recipe on the Net,” she says. “I thought it was very moist and really yummy. When I was asked to bring a dessert, I brought this and everyone wanted the recipe.”
Carol adds, “I served it with whipped topping.”
Irish soda bread
4cups flour
1 1/2teaspoons salt
1teaspoon baking soda
2cups buttermilk
Preheat oven to 375 degrees. Grease a baking sheet or an 8-inch round cake pan.
In a large mixing bowl, stir and toss together the flour, salt and baking soda. Add the buttermilk and stir briskly with a fork until the dough holds together in a rough mass. Knead on a lightly floured surface for about 30 seconds, then pat into an 8-inch round about 11/2 inches thick.
With a sharp knife, slash a large, 1/4-inch-deep X across the top.
Place the formed dough on the prepared baking sheet or in cake pan and bake for about 45 to 50 minutes, until it is nicely browned and the X has spread open.
Transfer the bread to a rack to cool, then wrap it in a slightly damp towel and let rest, on a rack, for at least 8 hours.
Soda bread should always be completely cool before serving.
Makes one 8-inch loaf.
Potato cake
1cup butter or margarine, softened
2cups sugar
2eggs
1cup cold mashed potatoes
1teaspoon vanilla extract
2cups flour
1/4cup baking cocoa
1teaspoon baking soda
1cup milk
1cup chopped nuts
Whipped topping
In a large mixing bowl, cream the butter or margarine and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Blend in potatoes and vanilla. Combine flour, cocoa and baking soda; add to potato mixture alternately with milk, blending well after each addition. Stir in nuts.
Pour into a greased 9-by-13-inch baking pan and bake at 350 degrees for 40 to 45 minutes or until cake tests done. Remove from oven and cool on wire rack.
Serve with whipped topping.
Makes one 9-by-13-inch cake.
The next Forum will appear Friday. But, for the rest of today and tonight, have a wonderful St. Patrick’s Day!
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