Now here’s a timely recipe, if ever I did see one.
It’s a must-make Irish soda bread sent along by longtime Forum friend Rosemary Barrett over there in Freeland.
“I make this quite often,” she says, “as it’s easy and one of my husband Gene’s favorites. Readers might enjoy making it for St. Patrick’s Day.”
Rosemary’s recipe, taken from “The Fanny Farmer Baking Book,” is not one of those raisined-up, biscuit-type breads.
No, this is an authentic loaf of real Irish soda bread. No baking powder in this — it’s leavened instead by the acid-alkaline combo provided by the buttermilk and baking soda. Since the leavening is activated the minute the ingredients are combined, you need to stir it together fast as a flash and run it straight into the oven.
The end result, then, is a heavenly compact loaf that’s tender and moist on the inside, rough and craggy on the outside.
It’s best when made early in the morning, cooled, wrapped in a damp towel and put aside to settle and mellow for at least 8 hours.
If time is in short supply, just make it as soon as you can then let it stand as long as possible before taking to the table, because this type of soda bread should always be eaten cold.
And hope hard that some of the loaf will be left over — it makes absolutely terrific toast. And that alone, as far as I’m concerned, is more than good and sufficient reason to make:
Irish soda bread
4cups flour
11/2teaspoons 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 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 the rack, for at least 8 hours.
Soda bread should always be completely cool before serving.
Makes one 8-inch loaf.
The Forum is always happy to receive your contributions and requests, so send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Monday’s Time Out section.
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