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Irish Soda Bread for St. Patrick’s Day

Irish Soda Bread for St. Patrick’s Day

I get so caught up in the business of life sometimes. I forget what’s right in front of me.

Does that ever happen to you? Making a list, checking it twice…

Get the kids off to school with some breakfast in their bellies, lunches in their bags, courage screwed on tight to face a new day.

Get a new blog post up & at ’em. Start working on the next one. And the one after that. Maybe throw a proper dinner into the mix. Cupcakes are not dinner.

You get the idea. I know you do. You smartypants, you.

This time, what was right in front me … was this Irish Soda Bread.

On page 110 of the Shoestring Cookbook, there’s a recipe for Gluten-free Irish Soda Bread. And it’s a good one. Since it wasn’t possible for the book to have a photo for every recipe, I thought you might like to see photos on here of some cookbook recipes.

Think of it like the sneak peeks we did of recipes like Gluten-Free Saltines, Yeast-free English Muffins and Chocolate Doughnuts that will be in my next cookbook, Shoestring Quick & Easy, but better. With book #1 in hand, you can make this recipe today, just in time for good ol’ St. Pat.

Here’s something a little different I did this time around. I soaked the raisins in warm water. But since I didn’t want warm raisins messing up my pastry, I rinsed them in cold water after they soaked and spread them out on a baking sheet. Then I popped them in the freezer until they were firm (about 10 minutes). They make the soda bread even flakier & fluffier.

Then I tossed the raisins in the dry ingredients before adding the milk and forming the dough.

The dough is sticky, so I piled it into the pan (I used a seasoned cast iron skillet) and smoothed the top with cold, wet hands. And I cut slashes in the dough in an “X” with a sharp, wet knife.

Here’s what it looks like when it comes out of the oven, still in the pan.

It finishes cooling on a wire rack. Strike up the band, Danny Boy; the pipes, the pipes are calling.


P.S. For the next book, Shoestring Quick & Easy (available for preorder now on Amazon!), out this October, I’d like you to see more pictures than what’s in the book itself. Maybe a bunch of photos you can download from the blog when the book comes out? Like a mini-book, but just photos. And for free. Not sure the format, though. I’m open to any and all ideas!


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Comments are closed.

  • March 15, 2012 at 8:01 PM

    Nice idea, freezing the raisin tushes. I bet they cooperate more that way. That looks might tasty.

    • March 15, 2012 at 8:19 PM

      Thanks, Lisa. :) Freezing tushes is just good policy generally, I always say.
      xoxo Nicole

  • Jenny
    March 15, 2012 at 3:42 PM

    Hi Nicole,

    I was just contemplating how I’m going to make corned beef and cabbage for St. Pats, and then there was soda bread! Yay! I was going to ask though, as I am not a huge fan, do the raisins have to be in there? or can I leave them out and just invite them to my next granola party instead?


    • March 15, 2012 at 5:46 PM

      Hi, Jenny,
      The raisins don’t have to be in there, but you should replace them with something. Chopped nuts, maybe?
      xoxo Nicole

  • March 15, 2012 at 10:13 AM

    Hi, Lori. You should be able to sub in apple cider vinegar without a problem. For ingredient subs, I recommend this list from Joy of Baking: http://www.joyofbaking.com/IngredientSubstitution.html

  • Lori Gariepy on Facebook
    March 15, 2012 at 10:10 AM

    Can I sub organic apple cider vinegar for the white wine vinegar? Is there a substitute for the creme of tartar? I have everything on hand except that & wanted to whip it up quick without having to run to the store, lol. Book is great!

  • JoAnn C
    March 15, 2012 at 10:08 AM

    Hi there,

    I’m with Ashley on her pdf idea.

    You must have been reading my mind. Last night I made your gee eff hamburger buns, and plan to make Irish Soda Bread today.

    I loved the cupcake-palooza you were having these last few days. Lisa at GF Canteen made cupcakes too. Cupcakes = portion control. I have to buy a new pan though because mine rusted, (yuck), in the dishwasher over the weekend. Never had that happen before.

    • March 15, 2012 at 10:12 AM

      Hi, JoAnn,
      Love the feedback! That is so useful. Thank you!
      We’re so connected, you and me. I did read your mind.
      It has been a cupcake-palooza, hasn’t it? Good point about portion control. I tend to like cupcakes because no one can claim that they own part of what is rightfully my piece of cake. So I was thinking more portion protection. ;) Buy a USA Pans muffin tin! But don’t put it in the dishwasher. You won’t have to, anyway. I can usually just wipe mine clean with a swipe.
      xoxo Nicole

  • Ashley
    March 15, 2012 at 9:47 AM

    I think adding the photos would be a great idea! I love seeing what it’s supposed to look like! And I would like it in a pdf so then I can add it to my kindle and don’t have to haul my computer over to the kitchen (or have to run back and forth, that’s just too much work)!

    • March 15, 2012 at 9:50 AM

      That’s a great point, Ashley. Thank you for mentioning that!
      xoxo Nicole

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