Irish Soda Bread.
Entertainment comes in all forms, and when we’re all stuck at home during a pandemic, we dabble into new activities and skills. The results may be passable, but sometimes they are downright swashbuckling, and that’s what we’ve seen with one of UnpauseIt’s younger listeners as she took a 25lb. bag of flour and made magic happen. (Yeah, it sounds melodramatic, but check it out.)
Elizabeth, this episode’s guest, is a 9th grader who took a 25lb. of flour, turned on the oven, and baked her skills in during lockdown. Her family, all willing participants to try her pastries, may have gained the COVID “19,” but in the end they all gained immensely from Elizabeth’s skills and experiencing growth together.
The video interview with Elizabeth is also on our YouTube!
Want to try one of Elizabeth’s recipes on your own?
Irish Soda Bread
- 3 cups self-rising flour
- 1 cup whole wheat flour
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1/4 cup butter, cut into small pieces
- 1 1/2 cups dried currants (or raisins)
- 1 egg
- 1 1/2 cups buttermilk
- Heat oven to 375º F.
- Prepare two 9-inch cake pans by adding flour to the bottom and sides to prevent sticking.
- Stir together the flours, sugar, and baking soda in a large mixing bowl.
- Cut the butter into the flour mixture using a pastry blender or two knives until crumbly.
- Stir in the currants.
- Whisk together the eggs and buttermilk until well blended. Pour this over the flour mixture and stir together until a soft dough forms.
- Divide batter between thee two prepared 9-inch cake pans.
- Bake for 25 minutes or until well browned. Cool. Cut into thin slices with a serrated knife.