prep time: 15 minutes
cook time: 45-50 minutes
cleanup time: 10 minutes
time spent procrastibaking: ~ 75 minutes
Éirinn go brách, procrastibakers! it’s one of my favorite weeks– st. patrick’s week– and naturally, it’s gorgeous out. the sun is shining, the air is losing its wintery bite, and spring is just around the corner. and no one is as astutely aware of the nice weather as our cat, anna. every time i’m near the front door, she runs over, stands on her hind legs, and meows at me to try and go outside. all in due time, anna. going outside means putting on shoes, and non-pajama-like clothes, and i have to build up the energy to do all that.
the other tell-tale sign that it’s st. patrick’s week (yes, week, not DAY), is that i have the grocery list to prove it. corned beef, potatoes, cabbage, and naturally, irish soda bread. i could just pick up a loaf while at the store, but they’re never as perfect as you’d like– maybe no raisins, maybe too many caraway seeds, maybe too dense… i mean, if you ask me, there’s no such thing as bad irish soda bread, but i think i can do a better job on my own.
i’m not sure if either one of my irish grandmothers have a soda bread recipe, so mine’s just an amalgamation of “hmm, this seems like a good idea” and “this sounds right.” i think regardless of the turnout, they’re proud of me, but personally, i think we have a winner. note to my friends in ireland: this may not be traditional soda bread, but irish-american cuisine certainly has its place as well–so put on your shamrocks, procrastibakers, and let’s get goin!