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 egg

Steps:

     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.