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!
BROWN SODA BREAD
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. Preheat oven to 325°F. Grease a loaf pan and dust with flour; tap out excess.
2. 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.
3. In a medium bowl, whisk together honey, buttermilk and egg. Stir into flour mixture; mix well.
4. 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.
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I usually make a traditional soda bread around St Patrick's Day, but this recipe looks like it would be fun to try.
How'd it come out, Catherine?