Keeping it simple today. It's Monday. But, tomorrow is March 17th and the day of the Irish celebration is upon us. Of course, there will be corned beef with potatoes, cabbage, and carrots at our house. Today we are focused on my Irish Mother's "Soda Bread". Yes, for most of you (and for me growing up) it means "Beer Bread"! But we don't drink here anymore, so here is another recipe that I have adapted. I have to admit...beer really does make a better bread. But any good, clear soda will work (7-Up, Sprite, Ginger Ale, etc). Don't do too much celebrating tomorrow, and enjoy your Irish Heritage! (everyone has one on March 17th!)
SODA BREAD RECIPE
3 Cups Self-Rising Flour (make yours - see below) I use GF flour
3 TBSP Sugar (I have not tried substituting honey here) I use Organic Sugar
1 12oz can of beer, not dark. Think amber colored. I use 7-Up
Preheat oven to 375'. Grease a loaf pan. I prefer butter
SELF -RISING FLOUR RECIPE - 4 Cups all purpose flour, 2 1/2 TBSP baking powder, 1 TBSP Sugar, 1/2 TBSP salt - (I don't use salt) Pour into bag and shake well. Use in place of Self-Rising Flour. This will keep for about a month.
Place dry ingredients in bowl, mix well. Pour in beverage. Mix well with spatula. Dough will be "tight". Resist the urge to add more beer! Your bread won't rise as much and be doughy. Use your hands to finish mixing if necessary. (Grease hands first. Trust Me On This!) Pour into greased loaf pan. Bake 55 minutes until golden brown. Cool on rack about 20 minutes and turn onto plate. Slice warm with butter...YUM! The crust is very crusty, but sweet, and the bread is tasty all by itself or used to soak up all those wonderful Corned Beef juices. Either way...ENJOY!