Newsletter March 2012 – Recipes From The Melting Pot: Irish Soda Bread, A St. Patrick’s Day Favorite
March 22nd, 2012 by Eric J. Ramos
IN THIS ISSUE
The U.S. Naturalization Civics Test
EB-5 Program to End?
Silicon Valley Funding DREAMs
Mitt Romney and Rick Santorum
The Faces of US Immigrants: Augustus Saint-Gaudens, An Irish-American Sculptor
Quote of the Month
Recipes From The Melting Pot: Irish Soda Bread, A St. Patrick’s Day Favorite
• 5 cups sifted all-purpose unbleached flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 1/4 pound (1 stick) butter
• 2 1/2 cups mixed light and dark raisins, soaked in water for 15 to 20 minutes and drained
• 3 tablespoons caraway seeds
• 2 1/2 cups buttermilk
• 1 large egg, slightly beaten
Preheat the oven to 350 degrees F. Generously butter 2 (9 by 5-inch) bread pans.
Stir together the sifted flour, sugar, baking powder, salt, and baking soda. Cut in the butter and mix very thoroughly with your hands until it gets grainy. Stir in raisins and caraway seeds.
Add the buttermilk and egg to the flour mixture. Stir until well moistened. Shape dough into 2 loaves and place in the pans.
Bake for 1 hour. Test with a toothpick for doneness. Cool in the pans for 3 to 5 minutes. Transfer to a wire rack to cool.
Recipe courtesy Brother Rick Curry, The Secrets of Jesuit Breadmaking, HaperPerennial, 1995