My husband is having a potluck where he works Wednesday night, so he wanted to make something with an Irish theme. Since he has always loved my recipe for Irish Soda Bread, I suggested he make a loaf and take it to work with a cube of butter for people to enjoy.

 

The nice thing about this recipe is no yeast is required, and it�s as easy as mixing all the ingredients together. Minimal kneading is needed, and I�ve always found that the bread sort of takes care of itself. There is nothing quite like the taste of warm Irish Soda Bread lathered with butter; I make this bread several times a year.

 

Irish Soda Bread 

2 C flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/4 tsp. cream of tartar

3 TBS. butter

1 beaten egg

3/4 C buttermilk

1 (another) egg

 

In a bowl, combine flour, baking powder & soda, salt and cream of tartar. Cut in butter until the mixture resembles coarse crumbs. Combine 1 egg and buttermilk; add to flour mixture. Stir just until moistened. On a lightly floured surface, knead the dough gently for 12 strokes. In a greased baking dish, shape dough into a 6" round loaf. With a sharp knife, cut a 4" slit across the top, 1/4" deep. Brush with another beaten egg. Bake at 375 degrees, or until golden. Cool on a rack.

 

However, for those of you who like less butter in your mix, there is another recipe for the bread with margarine (although I think one should live a little on St. Patrick�s Day and go for all-butter):

 

Irish Soda Bread #2

4 C all-purpose flour

1 tsp. baking soda

1 TBS baking powder

� tsp. salt

� C margarine, softened

1 C buttermilk

1 egg

� C butter, melted

� C buttermilk

 

Preheat oven to 375� F. In a large bowl, mix the flour, baking soda, baking powder, salt and margarine. Stir in one cup of the buttermilk and the egg; mix until just blended. Turn the dough out onto a lightly floured surface and knead briefly. Form dough into a loaf and place in a lightly greased loaf pan. In a small bow, combine the melted butter with � cup of buttermilk; brush the loaf with the butter-buttermilk mixture. Using a sharp knife, cut a 4� slit across the top-center of the loaf. Bake in the preheated oven for forty-five to fifty minutes, or until a toothpick inserted into the center of the loaf comes out clean. Leftover butter-buttermilk can also be brushed over the loaf during baking. Variation: If you like sweeter bread, add four tablespoons of white sugar to the flour mix while assembling ingredients.

 

Wilbert is an expert baker, so I have no worries that either recipe will be a stretch for him. However, the only trouble he might have will be getting a full loaf intact to his potluck party without temptation overtaking him.