|make your stomach happy||.||
a modern take on a traditional recipe
by Dana Currier | 1 2
continued from page 1
Despite the way some pedants covet the conventions of the original recipe, one of the coolest things about Irish soda bread and St. Patrick's Day as a whole is the tradition of superstition. Before the loaf goes in the oven, most recipes instruct you to cut a cross into the top, plunging the knife deep into the dough. Practically speaking, this is done in order to ensure that heat gets into the middle of the loaf so that the whole thing cooks evenly. Many believe, however, that cutting the cross so deep is necessary in order to let the fairies out. Which makes perfect sense, of course, because how else are the fairies going to escape from our bread?
However you decide to tap into the luck of the Irish this March 17th, consider making a simple loaf of Irish soda bread a part of the festivities. A nice, big hunk of warm bread studded with tangy caraway seeds and soft, sweet raisins is the perfect accompaniment to your cup of tea or your glass of Guinness.
irish soda bread
a boarding school teacher in southwestern Massachusetts who is currently
waiting out winter by baking a lot for herself and her students.
more articles by dana currier: dorm life take two