The main activities this year entailed soda bread (turned into scones with Strawberry jam and whipped cream) and Guinness at the office. Busy day and we were all too exhausted to do much else. Family Dinner (which was delayed until Saturday) was salmon and potatoes (and chicken nuggets -- but that's another story). This year we finished up our three day celebration by having an early dinner at our local Irish pub.
IRISH SODA BREAD If you're tempted to say this looks a little plain you're right. This is the real thing. Add currents and eggs and sugar and it will taste better it just won't be traditional. One local bakery by us adds caraway seeds but I draw the line at that. John on the other hand loves it even if it isn't traditional 1 lb whole meal/wheat flour
4oz plain flour
2oz rolled oats
1 tsp baking soda
1 tsp salt
3 quarters of a pint (450ml) buttermilk
Combine the flour, oats, baking soda and salt in a large bowl. Add enough buttermilk to form a soft dough and turn out onto a lightly floured board. Knead the dough very lightly and do not overwork or bread will develop gluten and become tough.
Shape into a large round and place on a greased baking tray. Cut a deep cross in the top of the round.
Bake at 450F/230C for 8-15 minutes. reduce temperature to 400F/200C for 20-25 minutes until load sounds hollow when tapped underneath.
Eat whilst still warm!