Oh, St. Patrick! I love your feast day; dislike your food. In fact, the one Irish dish I’ll even cook up is Irish Soda Bread–not only because it requires no fights with yeast, but it is quite delicious.
History is said to date back to 1817, when a British editor at The Gentleman’s Magazine was asked to come up with a recipe using soft wheat. Soft wheat, or poor wheat was readily available and even though much of the country had converted to hard wheat (a better quality), the Irish opted to stay soft. The resulting recipe was Irish Soda Bread–using baking soda, not yeast as leavening.
Although I’m warming up to corned beef, I find Irish Potatoes to be awful as well as Stoudt. So for now, I’ll be a bread-maker and stick with a can’t miss recipe from one of my favorite chefs, Ina Garten–aka: The Barefoot Contessa. Enjoy with a good, strong cup of tea.
And, whether baking, working or resting, may the luck of the Irish be with you this St. Patty’s Day.