Favorite Irish Recipes | Irish American Mom

Smoked Salmon Scrambled Eggs On Toast

August 12, 2015 by Irish American Mom 7 Comments

Scrambled eggs – a trusty breakfast staple in any Irish or American kitchen. Today we’re taking scrambled eggs to a whole new level of deliciousness by adding a little taste of the Atlantic or the Pacific.

Smoked salmon and scrambled egg is a supreme breakfast combo in my Irish recipe book.

Slivers of smoked salmon perfectly compliment creamy scrambled eggs cooked in a pan of melted butter, and served on toast.

Smoked salmon scramble is an Irish and Scottish favorite for breakfast.

The art of smoking salmon has been perfected in both countries. Long ago cooks discovered salmon and eggs are simply divine together, giving rise to this breakfast classic on toast.

Here’s how I like to scramble my eggs with smoked salmon ….

Ingredients For Smoked Salmon Scrambled Eggs On Toast:

4 eggs
2 tablespoons whole milk or cream
salt and pepper to season
3 ounces of smoked salmon
2 ounces of butter (for scrambling eggs and extra to butter the toast)
2 slices wholewheat bread for toasting

Directions:

Before I get started melting butter in a skillet for my scrambled eggs, I like to prepare the smoked salmon.

I do this by cutting the flat slices of salmon into slivers about 1/4 inch wide by 1 inch long.

You can add all of the salmon to the scrambled egg, but I like to reserve a few slivers of this gorgeous orange hued fish to place on top of the finished egg dish. It really makes a lovely garnish.

Next get those eggs ready for a scrambling.

Crack all four eggs into a large bowl. Add the milk and season with salt and pepper.

The smoked salmon adds saltiness to the eggs, so go easy enough on the salt.

I’m one of those cooks who doesn’t like a lot of salt. I’d never last long as a real chef – I’d be thrown out of any restaurant kitchen for lack of seasoning.

Now back to the eggs.

Whisk the milk and eggs together until small bubbles form on the surface.

This is a tip from my mom. She always likes to incorporate a little air into eggs before scrambling. I don’t know if it makes any difference at all, but I whisk my eggs just the way my mother does.

Melt the butter in a large skillet over medium heat until it begins to foam.

You can scramble your eggs in oil if you wish, but I find butter just gives a subtle creamy flavor to the finished scrambled eggs.

Add the whisked eggs to the pan. Stir the eggs continuously with a pliable spatula, ensuring the eggs do not stick.

Move that spatula around the pan in nice swirling motions making sure you lift the eggs along the edges of the skillet. Don’t let those eggs stick.

As the egg begins to cook but is still slightly runny add the smoked salmon and stir through the egg mixture.

Turn off the heat while the eggs are still a little runny. They’ll continue to cook as they sit in the pan.

Pop the bread slices in the toaster. The eggs are awaiting.

Butter each slice of toast and place on separate plates. Divide the scrambled egg mixture between the two slices of toast.

Garnish with the reserved smoked salmon slivers.

Add some parsley for extra color if you like, but rest assured I only added parsley for my photo shoot. I’ve usually gobbled this smoked salmon egg combo long before it ever sees any fancy parsley.

And there you have it – a simple breakfast and a perfect way to treat mom or dad to breakfast in bed.

My kiddos aren’t quite ready to scramble eggs unsupervised, but as soon as they can, they’ll know exactly what’s on mom’s breakfast wishlist.

Here’s the printable recipe ….

Yum

Smoked Salmon Scrambled Eggs On Toast

Ingredients

4 eggs
2 tablespoons whole milk or cream
salt and pepper to season
3 ounces of smoked salmon
2 ounces of butter (for scrambling eggs and extra to butter the toast)
2 slices wholewheat bread for toasting

Instructions

Prepare the salmon by cutting it into slivers about 1/4 inch wide by 1 inch long. Set 6 slivers aside for garnish.
Crack the eggs into a large bowl. Add the milk and season with salt and pepper. Whisk together.
Melt the butter in a large skillet over medium heat until it begins to foam.
Add the whisked eggs to the pan. Stir the eggs continuously with a pliable spatula, ensuring the eggs do not stick.
As the egg begins to cook but is still slightly runny add the smoked salmon and stir through the egg mixture.
Toast the bread, then butter each slice. Divide the scrambled egg mixture between the two slices of toast. Garnish with more smoked salmon.

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Happy breakfast scrambling to all!

Check out my complete recipe list here.

Slán agus beannacht,

(Goodbye and blessings)

Irish American Mom

Zucchini And Leek Soup

October 23, 2014 by Irish American Mom 6 Comments

Zucchini and leeks combine to make a wonderfully green soup. Light and refreshing, this soup can be served hot or cold, but being ever so Irish, I like it hot.

Inspired by the more traditional Irish recipe for potato and leek soup, I love to make this soup when I have lots of zucchini on hand. Or perhaps I should give this soup its European name, courgette and leek soup.

I remember when I first came to America, I had no idea what on earth a zucchini might be. I remember searching for courgettes in the grocery store only to spot them under the strangely named sign “zucchini”.

And then I checked a little closer and discovered that what I called an aubergine bore the strange title of “egg plant” in the good old USA.

My ongoing American evolution continued at the grocery store with never ending culinary lessons and naming tips.

At the end of every summer I often hear my green thumbed neighbors searching for zucchini recipes, when they are blessed with an abundant crop of these nutritious and easy-to-grow vegetables. This soup is my answer to their recipe pleas.

And so without further ado, here is my recipe for zucchini and leek, or courgette and leek soup.

Remember, it’s green coloring makes it perfect for St. Patrick’s Day celebrations.

Ingredients

4 medium zucchini (washed and sliced)
1 large leek or 2 small leeks (washed and sliced)
2 oz butter
1 carrot (peeled and sliced)
1 potato (peeled and sliced)
6 cups chicken stock
salt and pepper to season
1/4 cup whipping cream
parsley (to garnish if desired)

Directions:

Prepare the vegetables carefully. Leeks can contain dirt trapped between the inner layers of the vegetables, so it’s very important to wash them well. If you need some tips on how to wash and prepare leeks check out my recipe for potato and leek soup.

Sliced courgettes or zucchini, potato and carrot for soup

Wash the zucchini, then slice them skin and all. I find the outer skin adds flavor to this soup. Peel and slice the carrot and potato.

Melt the butter over medium heat in a large Dutch oven or pan.

Add the sliced vegetables and stir to completely cover them in butter. This coating of butter is important for sweating the vegetables and helping them to not stick to the bottom of the pan.

Cover the pot and cook over medium heat for 10 minutes to sweat the vegetables.

Shake the pot occasionally to prevent the vegetables from sticking. It’s important not to brown the vegetables, but merely to soften them in the steamy pot.

Add the chicken stock and season with salt and pepper to taste. You can use vegetable stock for this soup too if you prefer vegetarian recipes. I like the taste of chicken stock with the leeks, but the choice of stock is completely personal.

Bring the soup to a boil, then reduce the heat and simmer the soup for 20 minutes. Remember, gentle heat is very important for cooking soups.

When simmered enough, the vegetables will be fork tender. The trick to a nicely textured soup is to cook the zucchini and the leeks long enough to make them nice and soft before whizzing them with the blender.

Turn off the heat and allow the soup to cool slightly before blending it until smooth. An immersion blender works great, or else blend it in batches in a liquidizer.

Add the cream and stir well to blend completely. Reheat over a gentle heat without boiling.

Serve this soup warm or cold, and garnish with parsley if desired.

Irish brown bread is a tasty accompaniment to this soup. Irish potato bread is another great partner for soup.

But whether you like your soup all on its lonesome, or with a nice slice of bread, I hope you enjoy this zucchini and leek soup as much as I do.

Here’s the printable recipe:

Zucchini And Leek Soup

Print recipe

Serves	8
Prep time	20 minutes
Cook time	30 minutes
Total time	50 minutes
Meal type	Soup

Ingredients

4 Medium zucchini (washed and sliced)
1 Large leek (washed and sliced)
2oz butter
1 carrot (peeled and sliced)
1 potato (peeled and sliced)
6 cups chicken stock
salt and pepper to season
1/4 cup whipping cream

Optional

parsley (to garnish)

Directions

Step 1	Melt the butter over medium heat in a large Dutch oven or pan. Add the sliced vegetables and stir to completely cover in butter.
Step 2	Cover the pot and cook over medium heat for 10 minutes to sweat the vegetables. Shake the pot occasionally to prevent the vegetables from sticking. Do not brown the vegetables.
Step 3	Add the chicken stock and season with salt and pepper to taste.
Step 4	Bring to a boil, then reduce the heat and simmer the soup for 20 minutes. The vegetables will be fork tender.
Step 5	Turn off the heat and allow the soup to cool slightly before blending it until smooth.
Step 6	Add the cream and stir well to blend completely. Reheat over a gentle heat without boiling.
Step 7	Garnish with parsley, if desired, before serving.

Check out my complete recipe list here.

Slán agus beannacht leat!

(Goodbye and blessings)

Irish American Mom

Cheesy Mushroom Potato Bites

August 19, 2014 by Irish American Mom 10 Comments

Irish cheddar and mushroom potato bites are tasty little appetizers, that can even double up as a side dish. These versatile little morsels are perfect for parties, especially Irish themed celebrations.

Preparation can be completed ahead of time. The only step required at party time is to pop them in the oven until the cheese melts with ooey gooey goodness.

This recipe is similar to ones for loaded baked potatoes, but rather than using a big, old Idaho potato, these scrumptious little mouthfuls call for baby red potatoes.

Boil the spuds first, scoop out the flesh, mix in some extra deliciousness, reload the skins, sprinkle with cheese, bake and here ya go!

They really are simpler than they sound.

Ingredients for Cheesy Mushroom Potato Bites:

15 small read potatoes
8 ounces of shredded white cheddar cheese
4 ounces of butter (halved)
2 tablespoons of milk
8 ounces of chopped button mushrooms
2 cloves of garlic minced
2 teaspoons of chopped fresh thyme
1/4 teaspoon of salt
1/4 teaspoon of pepper
parsley to garnish

First step involves boiling up those potatoes. I like to steam mine. When they’re cooked I just turn off the ring and let them cool in the pot. If you boil them, once the spuds are fork tender, strain them, then leave them to cool so that you won’t burn your fingers when you scoop out the flesh.

Next chop up the mushrooms into fairly fine pieces. Then mince the garlic. While the potatoes are cooling cook up the mushrooms.

Turn the oven on to 425 degrees F. to pre-heat at this point.

Melt half the butter in a skillet over medium heat.

Add the chopped mushrooms and garlic and cook in the butter for about 3 minutes.

Add the chopped fresh thyme leaves.

When the potatoes are cool enough to handle cut each one in half. Now you want to be able to lay the potatoes on a flat surface so don’t cut them directly in the center where the potato is shortest. Hold the spud so the pointier end is up and slice down through it. That way you’ll have a flatter surface on which to balance the potato shell.

Next scoop out the center of each potato half using a melon baller. Put the scooped flesh into a mixing bowl. Now don’t scoop right down to the skin or your appetizers will fall apart. Leave enough flesh so the sides are well supported.

I line up the skins on a foil covered baking sheet, that I spray with a little oil. Cheese will ooze everywhere when you cook these babies so the foil makes clean up a cinch.

Mash all the potato flesh in the bowl, add the milk and the other half of the melted butter.

Season with pepper and salt.

Add about 2/3’s of the cheese, reserving the last third to sprinkle on top of the appetizers.

Next add the cooked mushroom mixture and combine everything together.

Now you’re ready to reload those potato skins.

I use my melon baller once again, to refill the potato shells with this scrumptious mixture.

Once they’re all loaded there’s one final step, and for me it’s the crucial step to ensure these little morsels are extra tasty.

Sprinkle the remainder of the cheese on top of each potato bite.

I like to use Kerrygold Dubliner cheese. It is a really sharp, white cheddar, but I love the extra tang it adds to these little bites.

Bake the appetizers in the pre-heated oven for 15 to 20 minutes.

They’re ready when they cheese has melted and is turning a light golden brown.

If you prepare these appetizers ahead of time, and keep them refrigerated prior to cooking, they’ll require the full 20 minutes, maybe longer, to heat through.

Once they’re cooked I like to stand them on some paper towels to absorb any excess grease. Let them cool slightly before garnishing.

Serve these potato bites warm as party finger food, or they also make a lovely side for chops and steaks.

I hope you like these potato appetizes as much as I do. They’re hard to photograph well. I don’t think these shots do them justice.

Trust me the hint of thyme with the mushrooms and creamy potato filling is simply scrummy.

Wishing you all perfect parties, with plenty easy finger foods, that can be prepared ahead of time.

Here’s the printable recipe:

Cheesy Mushroom Potato Bites

Print recipe

Serves	15
Prep time	30 minutes
Cook time	20 minutes
Total time	50 minutes
Meal type	Appetizer
Occasion	Casual Party
Region	Irish

Cheddar and mushroom potato bites are tasty little appetizers, that can even double up as a side dish. These versatile little morsels are perfect for parties, especially Irish themed celebrations.

Ingredients

15 Small red potatoes
8oz shredded white cheddar cheese
4oz butter
2 tablespoons milk
8oz mushrooms (chopped)
2 cloves garlic
2 teaspoons chopped fresh thyme
1/4 teaspoon salt
1/4 teaspoon pepper
chopped fresh parsley (to garnish)

Directions

Step 1	Place the potatoes in a large saucepan. Cover with water and bring to a boil. Reduce the heat and simmer the potatoes for 20 minutes until tender.
Step 2	Drain the potato water and let the potatoes stand until cool enough to handle.
Step 3	Melt half the butter in a large skillet. Stir in the mushrooms and minced garlic. Sautée over medium heat for 3 minutes. Add the chopped fresh thyme and turn off the heat.
Step 4	Preheat the oven to 425 degrees F.
Step 5	Cut each potato in half. Scoop out the center of each potato using a melon baller, collecting the potato in a bowl. Put the potato shells to the side.
Step 6	Melt the remaining butter in the microwave for 15 seconds. Add to the potatoes with the milk. Mash together. Season to taste. Add 2/3's of the cheese and all of the mushroom mixture. Combine well together.
Step 7	Place the potato skins on a foil lined baking sheet, sprayed with cooking oil. Spoon equal amounts of the filling into each shell. Sprinkle the remaining grated cheese on top of each potato.
Step 8	Bake in the pre-heated oven for 15 to 20 minutes. The appetizers are ready when the cheese is melted and turning a light golden brown color.
Step 9	Cool the potato bites on paper towels. Garnish with parsley and serve warm.

Check out my complete recipe list here.

Slán agus beannacht leat!

(Goodbye and blessings)

Irish American Mom

Potato Bread – Yeast Recipe

July 16, 2013 by Irish American Mom 10 Comments

Potato bread made with yeast, flour and mashed potato is a hearty bread, perfect for serving with soups and stews. Here’s my version of these rustic loaves.

Ingredients:

The ingredients for this Irish bread are simple. The key to successful potato bread is time and patience to allow the yeast dough plenty of time to rise.

1 and 1/2 cup mashed potatoes (2 – 3 medium)
1/2 cup reserved potato cooking water
2 packets active dry yeast (1/4 ounce each)
1/2 cup warm water (110° to 115°to dissolve yeast)
1 cup warm milk (110° to 115°)
2 tablespoons butter (melted)
2 tablespoons sugar
1 teaspoon salt
6 to 7 cups all-purpose flour
2 tablespoons butter or oil (to grease the mixing bowl for the bread to rise in)

Directions:

The first step is to boil and mash the potatoes. If you have left over mashed potato feel free to use it. However, I don’t recommend using mashed potatoes laden with butter and cream. The extra fat in the potatoes upsets the balance of ingredients in this bread recipe.

So first, peel and cube the potatoes, and cover them with water in a small saucepan. Bring them to a boil, turn the heat down, cover and simmer them for 15 to 20 minutes until tender.

Strain the potatoes over an oven-proof bowl or jug. A little of this liquid is great in the bread, but if you are using older mashed potatoes, and don’t have any reserved potato liquid, just replace it with an additional half cup of warm water.

Mash the potatoes.

It’s important to make sure there are no lumps in the potatoes, so I like to press them through a strainer. A food mill works great, but I’ll have to wait until Christmas for one of those. As you can see from the photo the strainer works just fine.

Set the potatoes aside to start preparing the yeast and dough.

Add a half cup of warm water to the mixing bowl of an electric mixer. The water should be between 110° to 115° F. Sprinkle the contents of two yeast packets over the water. Let it rest for about 10 minutes. The yeast is ready when it starts to bubble and grow foamy.

While the yeast is working its magic, sift all of the flour into a large bowl.

Once the yeast is bubbly add all of the wet ingredient. First add the warm milk and a half cup of reserved potato cooking water.

Add the sugar and salt.

Toss in the softened butter.

Add about 4 cups of the sifted flour (a little over half of all the flour).

And whatever you do, don’t forget the mashed potatoes. Just toss them in on top of the warm liquids and flour.

Knead with a dough hook of an electric mixer.

Gradually add an additional 2 to 3 cups of flour to form a stiff dough. Knead it in the mixer until the dough is smooth and glossy, which takes about 8 minutes of constant kneading.

If you don’t have a mixer with a specialty dough hook, you can add the flour by kneading it into the dough on a clean, floured work surface. Great work for building those arm muscles.

Grease a large bowl with oil or melted butter. Place the kneaded dough in the bowl and turn it over to oil up all the surfaces of the dough.

Cover the bowl with plastic wrap or a clean dish towel. Set in a warm, draft-free space and let the dough rise and double in size (about 1 hour).

I like to put the bowl in my cold oven. I find it is the best way to control cold air drafts, especially when the air conditioning is blowing in the summer.

See how much the dough rises.

Punch the dough down. My little girl loves to watch the dough deflate.

Turn the dough onto a lightly floured surface. Divide it into two equal halves. Take each section,and knead it lightly to shape it into a loaf.

Place each dough section into two greased loaf pans (9 inch x 5 inch). When I make this bread I always make two loaves. All the waiting and kneading seems wasted on just one loaf.

Cover again and let the dough rise for an additional 30 minutes until doubled in size.

While the dough is rising for the final time, preheat the oven to 375 degrees F.

It’s amazing to see how much the dough expands over time. Lightly dust the top of the loaves with flour if you like a rustic looking crust.

Bake the loaves for 20 minutes. Reduce the heat to 350 degrees F and bake for a further 20 to 25 minutes until golden brown. The loaves are cooked if the base sounds hollow when tapped.

I dusted the loaf on the left with extra flour for a rustic crust.

Remove the loaves from the pans and cool them on a wire rack.

This bread is delicious when served fresh. It freezes well for up to two months.

This is a great bread to accompany soups and stews, or for rustic sandwiches with thick slices of hearty bread.

Hope you enjoy this bread as much as my family does.

Here is the printable recipe:

Potato Bread – Yeast Recipe

Print recipe

Ingredients

1 and 1/2 cup mashed potatoes (2 - 3 medium)
1/2 cup reserved potato cooking water
2 packets active dry yeast (1/4 ounce each)
1/2 cup warm water (110° to 115°to dissolve yeast)
1 cup warm milk (110° to 115°)
2 tablespoons butter (melted)
2 tablespoons sugar
1 teaspoon salt
6 to 7 cups all-purpose flour
2 tablespoons butter or oil (to grease the mixing bowl for bread to rise in)

Directions

Step 1	Peel and cube the potatoes. Place in a small saucepan, cover with water and bring to a boil. Turn the heat down, cover and simmer for 15 to 20 minutes until tender.
Step 2	Drain the potatoes, reserving 1/2 cup of the cooking liquid.
Step 3	Mash the potatoes. Press through a food mill or strainer to remove any lumps. Set the potatoes aside.
Step 4	Empty the yeast packets into a large mixing bowl. Add the warm water and set aside for about 10 minutes until the mixture is foamy.
Step 5	Add the warm mashed potatoes, warm milk, reserved potato cooking water, melted butter, sugar, salt and 4 cups of the flour.
Step 6	Knead with a dough hook of an electric mixer. Gradually add an additional 2 to 3 cups of flour to form a stiff dough. Knead it in the mixer until smooth and glossy, about 8 minutes.
Step 7	Grease a large bowl and transfer the bread dough. Cover with plastic wrap or a clean dish towel. Set in a warm, draft-free space and let the dough rise and double in size (about 1 hour).
Step 8	When risen, punch the dough down. Turn onto a lightly floured surface. Divide into two equal halves.
Step 9	Take each section, knead lightly and shape into a loaf.
Step 10	Place into two greased loaf pans (9 inch x 5 inch). Cover again and let the dough rise for an additional 30 minutes until doubled in size.
Step 11	Preheat the oven to 375 degrees F. Bake the loaves for 20 minutes. Reduce the heat to 350 degrees F and bake for a further 20 to 25 minutes until golden brown. The loaves are cooked if the base sounds hollow when tapped.
Step 12	Remove from the pans and cool on a wire rack.

Slán agus beannacht leat!

(Goodbye and blessings)

Irish American Mom

Irish Raisin Soda Bread

March 8, 2012 by Irish American Mom 36 Comments

Ireland is famous for delicious soda bread made with simple ingredients. It gets its name from the bicarbonate of soda or baking soda used as the leavening agent.

My grandmother baked soda bread every weekday. Sunday alone was her day of rest. By the time I came to watch her mid-morning bread-making ritual as a little girl, her fingers were arthritic and gout-ridden. Yet as I observed the rhythm of her toil, her hands never failed her. She lovingly formed perfect dough, her fingers never forgetting the swirling, kneading motions she learned as a child.

We all loved Granny’s bread, especially when she made a “sweet cake.” Traditional Irish soda bread is made with flour, salt, baking soda and buttermilk, with no hint of sugary sweetness. When we visited the farm from Dublin, Granny made her special bread by adding raisins or currants, butter, sugar and an egg to her basic soda bread ingredients.

We children loved this special treat, and my uncle savored it too. When my mom made tea she would ask my uncle if he would like a biscuit (cookie in America) with it.

“I’ll have a cut of sweet cake with the tay,” he would reply.

SWEET CAKE!

My kids would laugh at the idea of using the term cake to describe bread containing only two or three tablespoons of sugar in the whole loaf. My poor uncle if he was alive today, would look in horror at the luscious, frosting laden, sugary mess my kids call a treat.

He loved “sweet cake” dotted with raisins. My family still love it too. Here is my American version, which produces a loaf most like my granny’s bread of days gone by.

Ingredients

5 cups all-purpose flour (plus extra for dusting kneading surface)
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
4 oz butter (1 stick)
3 tablespoons white sugar
1 cup raisins
1 egg
1 and 1/2 cups buttermilk
1/2 cup plain yogurt

My granny never used plain yogurt in her version, but I find it helps keep the crust soft. Irish flour is a little softer than American flour, so I have adapted my ingredient list to create the best bread I can in America.

Turn the oven on to 400 degrees F to preheat while you are making your bread.

Sift the flour, salt, baking powder and baking soda into a large mixing bowl. I know many of you don’t bother sifting flour, but I like to do it. I think it helps distribute the baking soda evenly. My granny sifted her flour, so I cannot break with tradition.

Cut the stick of butter into 1/4 inch slices and add to the flour mixture. Make sure to take the butter out of the fridge about 30 minutes before making the bread.

Rub the butter into the flour mixture using your clean fingers or a pastry cutter. I always use my fingers, probably because it is how my mom and both my grandmothers did it. I must admit, I don’t even own a pastry cutter.

The mixture should resemble coarse meal when finished rubbing in the butter.

Next add the sugar.

Toss in the raisins. Feel free to add more if you like more fruit. Guests of honor always got bread with extra raisins in my Granny’s house.

Mix it all together. Take some time to inspect the mixture for any raisin clumps. Pull them apart, if you find any stuck together.

In a separate bowl or pitcher whisk the buttermilk, egg and yogurt together.

Make a well in the center of the dry ingredients and pour in most of the liquid. Hold back about a 1/4 cup of buttermilk until you start to mix. Sometimes I use the whole amount, and sometimes a little less. I think this may have something to do with humidity, or the weather on the day of baking. Who knows?

My granny never measured the wet ingredients. She just poured and mixed, her fingers knowing the exact amount by the texture of the dough she created.

Mix the ingredients together with a wooden spoon or use your hands if you don’t mind getting messy. Pull the dough into a round, and away from the sides of the bowl.

Lightly dust a clean, flat kneading surface with flour. Lift the dough ball from the bowl onto the prepared surface. Knead the dough lightly to form a round. Don’t overly knead it. The bread will be tough if it is overworked.

Transfer the uncooked bread dough into a 9-inch round greased baking pan. If the top of the loaf is very floury, brush it with a little buttermilk. Score the top with a cross. This helps create four quarters, or farls as they are called in northern Irish counties.

Granny would tell us this was to let the fairies out of the loaf. Other days she would tell us she was marking it with a Sign of the Cross.

Bake the bread in a 400 degree F oven for 20 minutes, then reduce the heat to 350 degrees F and bake for an additional 30 to 45 minutes. The bread is cooked when the bottom of the loaf is tapped and it makes a hollow sound.

This is a wide range for cooking time, but every oven seems to be different. When I used an electric oven in Dallas, my bread took longer to cook than when using my gas oven here in Kentucky. You can also test your bread by sticking a tooth pick in it or a clean knife. They should come out clean when the bread is cooked.

If the bread starts to turn overly dark early in the cooking process, cover it with a tent of aluminum foil.

To cool the bread, wrap it in a clean dish towel and place it on a wire rack. This swaddling helps to keep the crust soft by limiting the amount of steam evaporating as the bread cools.

When cooled cut the loaf into quarters and slice. Serve slathered in butter and with a nice cup of tea.

Soda bread gets dry pretty quickly. It is best served warm, fresh from the oven. It only stays fresh for a day or two, but as it gets a little drier with time, I like to toast it. To tell you the truth, my kids love this bread so much, a loaf seldom lasts long enough to grow stale in our house.

Wishing you all happy soda bread baking days!

Irish Raisin Soda Bread

Print recipe

Meal type	Bread
Region	Irish

Ingredients

5 cups all-purpose flour (plus extra for dusting kneading surface)
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
4oz butter (1 stick)
3 tablespoons white sugar
1 cup raisins
1 egg
1 and 1/2 cup buttermilk
1/2 cup plain yogurt

Directions

Step 1	Preheat oven to 400 degrees F. Sift the flour, salt, baking soda and baking powder into a large mixing bowl.
Step 2	Using a pastry cutter or clean fingers rub the butter into the flour until the mixture looks like coarse meal.
Step 3	Add the sugar and raisins and stir to distribute throughout the flour mixture.
Step 4	Stir the beaten egg, yogurt and buttermilk together in another bowl or pitcher.
Step 5	Make a well in the center of the flour mixture, and add the liquid ingredients. Mix together with a wooden spoon to form a dough.
Step 6	Using your hand, lightly dusted with flour, gently knead the dough into a ball.
Step 7	Transfer the dough to a lightly floured surface and knead gently into a round form about 9 inches in diameter. Do not over knead. This creates a tough bread.
Step 8	Transfer to a lightly greased 9 inch baking pan. Score the top of the loaf with a cross shape to create four distinct quarters or farls.
Step 9	Bake in a 400 degree F oven for 20 minutes, then reduce the heat to 350 degrees F and bake for 30 minutes more. The loaf is baked when the bottom sounds hollow when tapped.
Step 10	If the bread starts to brown too much early in the cooking process, cover it with a tent of aluminium foil.
Step 11	Remove the bread from the oven and the baking pan. Wrap the bread in a clean dish towel and allow to cool on a wire wrack.
Step 12	Serve sliced bread with butter.

Slan agus beannacht leat!

(Goodbye and blessings)

Irish American Mom

Ingredients For Smoked Salmon Scrambled Eggs On Toast:

Directions:

Slán agus beannacht,

(Goodbye and blessings)

Irish American Mom

Ingredients

Directions:

Zucchini And Leek Soup

Ingredients

Optional

Directions

Slán agus beannacht leat!

(Goodbye and blessings)

Irish American Mom

Ingredients for Cheesy Mushroom Potato Bites:

Cheesy Mushroom Potato Bites

Ingredients

Directions

Ingredients:

Directions:

Potato Bread – Yeast Recipe

Ingredients

Directions

Ingredients

Irish Raisin Soda Bread

Ingredients

Directions

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