My very most favorite of soda breads, Barb’s Aunt Beezy’s, is a moist, flavorful bit of bread-y goodness that really should not be brought out only on special occasions (or Irish themed dinners).
It comes together in next to no time, works a treat slathered in good butter – but do try a bit of chive or jalapeño cream cheese – and will even hold together well enough to take on the toaster.
What’s not to love?
INGREDIENTS
•3 cups flour
•2/3 cup sugar
•1 tsp baking powder
•1 tsp baking soda
•1 tsp salt
•1-1/2 cup raisins, dried cherries, or any other addition you like
•2 tsp melted butter
•2 eggs, beaten
•1-3/4 cup + 2 tbsp buttermilk
Heat oven to 350º.
Sift or whisk the flour, sugar, baking powder, soda, and salt together in a large mixing bowl, then stir in the raisins and/or dried cherries (I used some lovely tart Door County cherries for this latest batch, and may very well never go back to raisins).
Whisk the melted butter together with the egg and buttermilk, then add to the flour and stir just until mixed.
Turn the batter into a greased 9×5 inch loaf pan and bake for one hour, until the bread is nicely browned and a toothpick inserted in the center comes out clean.
We had ours as part of our Saint Patrick’s Day feast, with corned beef cooked in Guinness, roasted cabbage steaks, buttermilk smashed red potatoes, and a loaf of hot capicola party bread. We washed it all down with several bottles of German wine (‘coz that’s how we roll) and ended the feast with an Irish Cream Cake.