Chapter 20 : Ireland

As we came to Irish cuisine, it was also nearly Ash Wednesday, so we will be stickin primarily to fish for the next few chapters. This was perfectly easy when doin an island-nation like Ireland.

There is a saying that "all Irishmen are king's sons." And while the Irish had little but poor wheat, potatoes, cabbage, and just enough technique to boil them, they learned to feed themselves as the son's of kings.

Irish Soda Bread is well known as a Saint Patrick's Day treat. This traditional Irish loaf is the result of Ireland's tendency to grow lower gluten wheat, so don't be afraid to cut in some whole wheat flour. And don't mix it too much. In fact, this recipe should be easier than pie.

Irish Soda Bread

Prep Time: 5 minutes

Baking Time: 40 minutes

Serves: 8

Ingredients:

4 cups flour

4 tbsp sugar

1 tsp salt

1 tsp baking soda

4 tbsp butter, softened, or melted if you're feeling lazy

1 egg, beaten

2 1/4 cup buttermilk

Optional:

1 cup currants or raisins

Substitutions:

buttermilk - 2 1/4 cups milk, and 2 1/4 tbsp vinegar, mixed and left to sit at room temperature for ten minutes

Cooking:

Preheat oven to 425 F.

Mix flour, sugar, salt, and baking soda together. Add butter, egg, and buttermilk and mix, though be careful not to work it too much.

Place onto a cookie sheet, molding it into a round shape. Bake at 425 for ten minutes, or until top is lightly golden, then cut a cross into it, and lower to 350 for another 30 minutes or until a fork can be inserted and removed while still clean.

Serve hot with butter.