I am not Irish, although my mom always referred to her heritage as German and “Scotch Irish”. As a child I accepted it. As an adult, I don’t quite know what she meant. However, in deference to her “Scotch Irish” roots, and as a nod to the strong Irish heritage in Kansas City, I make an Irish themed breakfast every Saint Patrick’s Day. While the fruit course and entree vary from year to year, one standard for the last 14 years has been Irish Soda Bread. Not too sweet, but not savory, this bread is a guest favorite. It’s Nancy’s favorite too. So a little extra goes a long way in making points.
5 c. Flour
3/4 c. Sugar
2 tsp. Baking powder
1 tsp. Baking soda
1 tsp. Salt
1/2 c. Butter (chilled and cut into small pieces)
2 c. Golden Raisins
2 T. Caraway
2 c. Buttermilk
Preheat oven to 350 degrees. Grease and flour two pie tins and set aside.
Combine flour, sugar, baking powder, baking soda and salt. Cut butter into the dry mixture until it resembles course grain. Mix caraway seeds and raisins into the dry ingredients.
Add buttermilk and egg. Mix well.
Remove from the oven and let cool. Serve soda bread hot and fresh from the oven, with unsalted butter and homemade apple butter.
Mark Reichle and Nancy Miller
Southmoreland on the Plaza