We don’t really do the corned beef and cabbage thing. It’s not our cup of tea. But you better believe we do the Irish Soda Bread thing though. With green decorations. Made out of ribbon, yarn, coat hangers, and craft glue. Yep, that’s how we celebrate.
Want to celebrate like us? Here’s how—
1. Make Irish Soda Bread.
2. While it’s baking, make decorations for the soda bread, duh!
3. Get out some yarn, ribbon, craft glue, scissors, and a coat hanger.
4. Cut the coat hanger into 2 pieces. Wash thoroughly. Dry.
5. Cut 8 2″ (or so) pieces of green ribbon. Add glue to half of the 2″ piece of ribbon and fold over, making sure the yarn is in the center of the fold. Repeat 7 times. Allow glue to dry for about 30 minutes.
6. Cut triangles into each ribbon. Attached the yarn to coat hangers.
7. Once bread is done cooking, decorate.
8. Take pictures and eat!
- 6 tbsp. butter
- 3/4 c. sugar
- 2 large eggs
- 1 tbsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. salt
- 2 c. whole wheat flour
- 1 c. unbleached all-purpose flour
- 1 1/2 c. buttermilk
- 1 c. currants
- 1 tbsp. milk, for glaze
- 1 tbsp. coarse sugar, for topping
- In a large bowl, beat together the butter and sugar until smooth. Add the eggs, and beat on high speed until the mixture is thick and light-colored, about 2 minutes. Stir in the baking powder, baking soda, and salt, then 1 cup of the wheat flour. Gently beat in half the buttermilk, then another cup of the wheat flour. Add the remainder of the buttermilk, and the final cup of all-purpose flour, mixing until smooth. Stir in the currants.
- Spoon the mixture into a lightly greased 8" round pan, and line the bottom with parchment paper. Drizzle the milk atop the batter, and sprinkle with the sugar.
- Bake the bread in a preheated 325° oven for 1 hour 15 minutes, or until a cake tester inserted into the center comes out clean. Tent a sheet of aluminum foil over the top for the final 15 minutes, if it appears to be browning too quickly. Remove the bread from the oven, wait about 5 minutes, then carefully turn it out onto a rack to cool. Allow the bread to cool for at least 1 hour before slicing.
Recipe adapted from King Arthur Whole Grain Baking.