Irish Soda Bread

irish soda bread, originally uploaded by isabelle gr.

Just had to post this, no matter how many days after St. Patrick's. It is still March! My mom adapted this very special recipe from her Aunt Nell, who elevated a traditional bread to family heirloom status. It carries with it all the bona fide Brooklyn Irish authenticity one could ask for; plus, it tastes soooo good. It is cake that you are allowed to put butter on.

This year I made two loaves of the family recipe (which does not include caraway seeds, by the way), as well as a simple brown bread recipe that is more savory.

AUNT NELL'S IRISH SODA BREAD
makes one 10 - 12 inch round loaf

ingredients
4 c bread flour
1 1/2 tsp salt
1 tsp baking soda
2 tsp baking powder
1 tbsp butter, softened, not quite melted
1 tbsp sugar
1 1/2 c buttermilk + 1/2 c more
"a fist full" of raisins or currants, soaked in water
1 egg, lightly beaten

preparation
1. Preheat oven to 375 F.
Grease and flour a cake pan, cast iron skillet, or baking stone.
2. Mix dry ingredients. Cut butter into mixture using two knives. Stir in raisins.
3. In a separate bowl, mix together 1 1/2 cups buttermilk and egg. Make a well in the center of dry ingredients and pour in milk/egg mixture. Shape into very wet, sticky ball. If needed, add the additional 1/2 cup buttermilk. 4. Press ball into floured pan. Flour a knife; mark the top of the loaf with an X.
5. Bake for 50 - 60 minutes. Test for doneness with skewer; thump bottom of loaf and listen for a hollow sound.

Let cool a bit before slicing. Serve with butter. Lots of butter. And tea with milk.

IRISH BROWN BREAD makes one 10 - 12 inch round loaf

ingredients
2 c bread flour
2 c whole wheat flour
1/2 tsp salt
1 tsp baking soda
2 tbsp butter, cut into pieces
2 tbsps (packed) dark brown sugar
handful wheat bran, lightly toasted in a dry skillet
3 tbsps old-fashioned oats, plus one more tbsp
1 1/2 c buttermilk + 1/2 c more

preparation Follow directions for Aunt Nellie's bread, adding the wheat germ and 3 tbsps oats to the dry ingredients. Sprinkle the remaining oats over the loaf after you mark it with an X.