Social distance. Work from home. Shelter in place. Self-quarantine.
The new normal appears to be upon us, whether we like it or not. As much as I would prefer to be out and about, I do find solace in my kitchen, and this new confinement has given me the time to bake some brown soda bread recipes that I generally make only a few times a year.
For anyone who knows Irish food, brown soda bread literally goes with everything from breakfast and brunch to lunch and dinner, so having a loaf or two on hand now can be a welcome addition to your food supply.
This recipe comes from Paula Stakelum, head pastry chef at Ashford Castle in Cong, County Mayo, so expect greatness!
- 3 1/2 cups whole meal flour (preferably organic)
- 3 teaspoons baking soda
- 1 1/2 teaspoons cream of tartar
- 1 1/2 teaspoons salt
- 4 tablespoons butter, at room temperature
- 1/3 cup honey
- 1 2/3 cups buttermilk
- 1 egg
- Preheat oven to 325°F. Grease a loaf pan and dust with flour; tap out excess.
- In large bowl, combine whole meal flour, baking soda, cream of tartar and salt; stir to blend. With a pastry cutter or two forks, cut in the butter.
- In a medium bowl, whisk together honey, buttermilk and egg. Stir into flour mixture; mix well.
- Transfer to prepared pan and bake for 1 hour, or until a skewer inserted into center comes out clean. Transfer to a wire rack; let cool completely before cutting into slices.