Yes, it is that time of year again where the whole world gets its green on and the partying begins with happy (if slightly inebriated) people running wild through the streets of every city worldwide!! (ok maybe not that wild, but great craic to be had, that is for sure)
We were lucky to have lived in Dublin Ireland for 13 years so we enjoyed many a proper St. Patricks day! Our girls were raised there and even though we now are back in Canada we have great memories that will be ingrained in our hearts forever.
This bread also brings back good memories as we used to make loaves of this everyday at our daughters school. The children would eat this as their mid morning snack. Helping out in the school kitchen was the reason I became somewhat ‘plump’, as this bread eaten fresh from the oven smeared with butter and wonderful organic jam is just so hard to resist!
This particular version is from Rachel Allen’s book ‘Bake’.
My daughter and I made two, one plain and the other with Dubliner cheese and rosemary.
We also made our very own butter, so easy and so satisfying to make!
Ballymaloe Soda Bread
450g plain flour
1 level tsp caster sugar
1 level tsp baking soda
1 tsp salt
To begin preheat your oven to 230C or 425F.
Add all the dry ingredients into a bowl and pour in the buttermilk. With your hand shaped claw like bring everything together until you have a nice soft dough. Do not over work as you do not want a tough dough. Turn onto a floured surface and shape into a round slightly flattish ball. With a sharp knife cut a cross on top. Legend say that the reason for this it to allow the fairies out so that the bread turns out well!
Onto a baking tray it goes and bake for 15 minutes. Turn the oven down to 200F or 400C for about 30 minutes more. For the last 5 minutes turn your bread over continue baking.
Home made butter.
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