Tag Archives: comfort food

Irish Soda Bread

I remember my mom baking a lot when my brother and I were kids. Our house was always filled with good food and the smell of something fantastic in the oven. My memories of Irish soda bread are genreally tied to St. Patrick’s Day, corned beef, and colcannon.  But this bread in the oven reminds me so much of home, it smells warm and sweet and just slightly of caraway. And seriously…it’s super easy.
Sorry for the blurry picture. This was in the middle of the St. Patty’s day carnage. 
Irish Soda Bread

½ cup sugar

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoons salt
3 cups raisins
1 tablespoon caraway seeds
2 eggs, lightly beaten
1¼ cups buttermilk
1 cup sour cream

1. Preheat oven to 350F. Grease a 9-inch round cast iron skillet or a 9-inch round baking or cake pan.
2. In a mixing bowl, combine flour, sugar, baking powder, baking soda, salt, raisins, and caraway seeds. 
3. In a small bowl, blend eggs, buttermilk, and sour cream. 
4. Stir the liquid mixture into the flour mixture just until the flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. 
5. Place the dough in the prepared skillet or pan and pat down. Cut a 4x¾ inch deep slit in the top of the bread.
6. Bake in an oven preheated to 350F for 65 to 75 minutes. The bread will be golden brown and it will sound hollow-ish when tapped. Let cool and turn bread out onto a wire rack. 

And that it, six easy steps to super-fabulous soda bread. 

S-S-S-Saturday night


My Mom, who is the person I call when I’m on the verge of kitchen disaster, makes the best red sauce on the face of the flipping planet (I don’t have a recipe for it, I’m just waxing poetic tonight). Those of you who don’t know me, or many other Italians, are probably like red what? I very rarely refer to tomato sauce as spaghetti sauce (although I do occasional just say tomato sauce). Red Sauce in my family is a traditional Italian tomato sauce. I call it red sauce because it’s usage it not restricted to spaghetti it pretty much goes on everything; into lasagna, on meatball subs, over ravioli, into baked ziti, over chicken, sausage, or braciole, y’all are getting the picture. It’s been a tough week around here and a little comfort food was on the menu. Mom made her superfab, most awesome, red sauce, and yes, we did have spaghetti.