tag:blogger.com,1999:blog-36460660.post81954950217288573..comments2024-03-11T21:31:15.183-07:00Comments on Feeding My Enthusiasms: It's Good to Be IrishUnknownnoreply@blogger.comBlogger11125tag:blogger.com,1999:blog-36460660.post-50587564386063377482011-06-28T19:16:54.447-07:002011-06-28T19:16:54.447-07:00Elizabeth, I keep forgetting the Babes have no rul...Elizabeth, I keep forgetting the Babes have no rules...LOL<br />Natashya,Thanks!<br />Lien, I miss Aunt May some days when I have afternoon tea...food memories are the best.<br />Tanna,Raisin cranberry sounds so good...and then try apricot pecan :) I made that for Fathers Day it is was excellent.<br />Katie, a slice with butter and honey coming up.<br />Baking Soda,You may even want to try it with currants...<br />Susan, you can have butter and jam...and toasted first so the butter melts!<br />Ilva, and I'll try the herby one.<br />No Handle, You are right, Aunt May did make it with currants and caraway seeds, and so did Mom.Thirty-fice minutes seemed to work perfectly for the halved recipe. I would bake it longer for a full loaf...it really is a thick loaf.Ellehttps://www.blogger.com/profile/04733838869805925920noreply@blogger.comtag:blogger.com,1999:blog-36460660.post-71397498733925014862011-06-22T09:30:38.224-07:002011-06-22T09:30:38.224-07:00Two more comments: The recipe as I have it uses bu...Two more comments: The recipe as I have it uses butter cut into the dough, and the real trick is to tell when it is done. Tapping on the crust should give a hollow sound, but you may need to practice this technique. If in doubt, I recommend baking a bit longer. This is a thick chunk of dough and it needs some time to bake all the way through.<br /><br />NoHandle.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-36460660.post-10830502718350061532011-06-22T09:24:24.480-07:002011-06-22T09:24:24.480-07:00This is interesting. I made the traditional versio...This is interesting. I made the traditional version from the old family recipe (Aunt May, who came over from Ireland) and was thinking about blogging it here, but too late! I was late in the baking too, after St. Patric's Day, but I shared with my co-workers as St. Procrastinator's Day Soda Bread.<br /><br />A word about that receipe. It calls for currants (you can use rasins, but it is not authentic (you can't get grape jelly, even, in England) and caraway seeds for the savory. I couldn't taste it in my head (I usually can) but it was a delicious combination. The currants are smaller and not quite as sweet. Most groceries carry them, although you may need to hunt them down. Try that variation and see what <b>you</b> think.<br /><br />NoHandle.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-36460660.post-20837175018386883962011-06-19T09:07:07.001-07:002011-06-19T09:07:07.001-07:00You seem to have inspired us all to experiment wit...You seem to have inspired us all to experiment with our soda breads-I must try to make a sweet one too!Ilvahttps://www.blogger.com/profile/06917489033091463791noreply@blogger.comtag:blogger.com,1999:blog-36460660.post-47307200629784282612011-06-19T07:49:30.041-07:002011-06-19T07:49:30.041-07:00So delicious for breakfast. Can I have butter *and...So delicious for breakfast. Can I have butter *and* jam?Susan/Wild Yeasthttp://www.wildyeastblog.com/noreply@blogger.comtag:blogger.com,1999:blog-36460660.post-13046604990019753522011-06-17T14:22:00.948-07:002011-06-17T14:22:00.948-07:00I'd really like to try this recipe with raisin...I'd really like to try this recipe with raisins (or other added goodies ;-)<br />Love yoursElle!Karen Baking Sodahttps://www.blogger.com/profile/10648275442628223581noreply@blogger.comtag:blogger.com,1999:blog-36460660.post-88539792125073621162011-06-17T09:17:27.807-07:002011-06-17T09:17:27.807-07:00I'll have mine warm, with butter and honey, pl...I'll have mine warm, with butter and honey, please. NOW!Katiehttps://www.blogger.com/profile/01106770684223181487noreply@blogger.comtag:blogger.com,1999:blog-36460660.post-20645692424042726552011-06-17T01:53:35.116-07:002011-06-17T01:53:35.116-07:00A gast! I am. Changed the recipe! Whole wheat, ...A gast! I am. Changed the recipe! Whole wheat, golden raisins! <br /><br />;-) Like when do we not change the recipe? <br /><br />But ... You've intro'ed the age old dichotomy of sweet and savory again. I've tried the raisins and it's good. Gorn would probably prefer it with golden raisins and or cranberries. I love the herbs in this ... but I'll probably enjoy this one equally as well just plain. <br /><br />Hahaha ... As I write this, I see a raisin cranberry loaf in my future. My Dad is visiting and he and Gorn will love it.MyKitchenInHalfCupshttps://www.blogger.com/profile/07321041059604871286noreply@blogger.comtag:blogger.com,1999:blog-36460660.post-49312494988519438242011-06-17T00:09:04.944-07:002011-06-17T00:09:04.944-07:00Great loaf! Lovely to read about your memories eat...Great loaf! Lovely to read about your memories eating this in your childhood.Lienhttps://www.blogger.com/profile/07355494414772149750noreply@blogger.comtag:blogger.com,1999:blog-36460660.post-35374079859493908362011-06-16T18:54:15.242-07:002011-06-16T18:54:15.242-07:00Very pretty! Love the sweet, homey version.Very pretty! Love the sweet, homey version.NKPhttps://www.blogger.com/profile/04963976997563464573noreply@blogger.comtag:blogger.com,1999:blog-36460660.post-28802047144531763302011-06-16T10:53:45.347-07:002011-06-16T10:53:45.347-07:00I love the idea of currants in soda bread!! And I&...I love the idea of currants in soda bread!! And I'm so relieved to know that I'm not the only one who can't stop from making changes to the recipe. <br /><br />What a beautiful loaf!Elizabethhttps://www.blogger.com/profile/08818302133113874649noreply@blogger.com