Irish Soda Bread

Since I posted my favorite cranberry butter, I thought it only fair to now include the best bread with which to enjoy it. My children claim that the only thing for a warm slice of Irish Soda Bread is a slathering of cranberry butter. Some say it tastes better cold. We like it warm from the oven. Bake two loaves and make your own decisions on this.

Simple Irish Soda Bread

3 cups - all-purpose flour (I like to substitute one cup with whole wheat flour)
1 tablespoon baking powder
1/3 cup granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
2 cups buttermilk
1 egg, beaten
1/4 cup melted butter

Preheat your oven to 325 degrees. Either grease a 9x5-inch loaf pan, make a free-form loaf on a baking sheet, or make it in muffin tins. Adjust your baking time accordingly.

Combine all the dry ingredients in a lareg bowl. Add the egg, buttermilk, and butter and mix until just combined. Spread into your selected pan.

Bake for approximately 60-70 minutes depending on your oven's heat output. Loaf should be golden brown. Cool a few minutes before taking out of the loaf pan. Finish cooling on a baking rack.

A smile to start the day . . .

"If Pac-Man had affected us as kids, we'd all be running around in dark rooms, munching pills and listening to repetitive electronic music."
       -- Marcus Bridgstocke

 

"Walking isn't a lost art: one must, by some means, get to the garage."
       -- Evan Esar

 

"To be stupid, selfish, and have good health are three requirements for happiness, though if stupidity is lacking, all is lost."
       -- Gustave Flaubert

 

"It matters not whether you win or lose; what matters is whether I win or lose."
       -- Darrin Weinberg

Back to class . . .

I love being a grown up although the jury might still be out on that at times! Our pastor has been conducting weekly religion classes for the last two Wednesdays and . . . today is Wednesday, again. I remember dreading anything that took away from my perceived schedule but have found the classes to be informative and a real blessing. The last class is next week and I will actually miss this midweek interlude.

Amazing, too, that even though the class is during the early morning of a work week, there have been around 60 people showing up so far. A real liberal infiltrated the group, last week, but Father was very good at kindly directing her attention towards the 'light' not what she thought was 'right'. Someone has taped the talks and is busying typing them up to share. I'm hoping I can also share some bits and pieces here at at later date.

Bills and religion class are the schedule of the day so whether I do any sewing or not depends on how the first two Wednesday requirements go. I do have some tote bag orders and that will go before more quilting.

Although the news says heat and humidity is the call of the day back East, we haven't fared too badly with the weather. Can't entirely bann the heat or our tomatoes won't ripen! It's a give and take world and nothing will every be perfect for everyone at the same time.

Blessings on everyone's day!

Cranberry Butter

I ran across this recipe in an ancient cookbook my husband brought home from the library for me. Thoughtful husband! He always checks out the Friends of the Library book sales and brings home likely books for me.

Anyway, this is a nice change of pace for breakfast munching. I'm always on the lookout for interesting spreads for freshly baked bread. This is great on whole wheat especially.

1 1/2 cups powdered sugar
1 cup cranberries, fresh or frozen
1 stick of stoftened butter
zest of one lemon
1 teaspoon fresh lemon juice

Combine all ingredients together in a food processor and process until berries are finely chopped.

*I went a step futher and put it through my blender so as to really break down the cranberries. My brood tends to get stubborn about 'pieces' of stuff in their flavored butters!

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Beautiful . . .

“Mary is more blessed because she embraces faith in Christ than because she conceives the flesh of Christ.”  ~St. Augustine