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Happy St. Patrick’s Day

By March 10, 2017No Comments

Mother’s Irish Soda Bread via Kate

Initially McDermott, passed down to Menahan,  McGinty, Piderit………..who else makes it traditionally each 

St. Patrick’s Day

4 cups flour
2 tbsp sugar
2 tbsp baking powder
2 tsp salt
1 lb (yes, a pound) butter
Box of raisins
1 tbsp caraway seeds
1 egg (beaten)
1 pint milk

1. Sift flour (I actually bought a sifter for this, probably could do without) combine 1st 4 ingredients thru sifter
2. Take butter — one bar at a time x 2 sticks – chop up to slice size –
and mix with above ingredients
3. Wash raisins/dump in;  add caraway seeds
4. Beat egg and mix in with milk.  fold into dry mixture
extra milk may be needed to cover dry flour (I haven’t needed this)
5. Pour into greased cast iron (recipe intended for) or breadpan (what I have/use)
in face this recipe usually fills two bread pans (I don’t use glass, just
the usual stainless steel or whatever it is.)
6. Bake 350-375 x 45min/1hour
watch time carefully if you are using glass
7. At/near near the very end…take a knife and create “holes” on top of the bread.
take the third stick of butter, cut into slices and put them into the holes

Let cool
This technically leaves a stick of butter — I think that may be used to grease the pan (that is what
I have used it for). Remare would slice little slits in the loaf and push pats of butter in there.

Note: Uncle Ed does not use this much butter

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