Irish soda bread

We’re still eating the soda bread — and despite the warning that it would harden like the Blarney Stone, it has remained fairly moist and certainly tasty. Maybe it’s the humidity here in Chicago during this global warming-induced heat wave. At any rate, the bread was simplicity itself to make, and I opted for a little whole wheat flour just to make this more like the brown bread that I loved in Ireland.  I didn’t add raisins or currants, just let it be on its own.  We have been eating it with butter, cherry preserves, and marmalade.

It is funny that on St. Patrick’s Day, my only nod to being Irish was that my friend arrived late due to being stuck in Loop traffic come to a stand still because of the Parade. I braved the Loop traffic myself to pick up JE and GA from the Megabus, and all things considered, we only saw a few wandering post-parade victims decked out in green.

I spent most of the day shuttling friends and relatives to various forms of transportation, and at the Chicago Catholic League Indoor Championships, where my husband’s team won. I guess my luck of the Irish came through for the team–but they probably wouldn’t have won had they been eating Irish soda bread before the races!

Check out how the other bakers did with soda bread at Tuesdays with Dorie–Baking with Julia.

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