Keeping Up Traditions on St. Patrick’s Day

Irish Soda Bread and mini breads

An Old Irish Blessing

May the road rise up to meet you.

May the wind always be at your back.

May the sun shine warm upon your face,

and rains fall soft upon your fields.

And until we meet again,

May God hold you in the palm of His hand.

In our home we always have the traditional corned beef and cabbage (for my special recipe with glaze click here). And, of course, Irish Soda Bread. This year, I also made some mini breads. I can’t wait to get busy delivering these little breads to some little leprechauns. Happy St. Patrick’s Day!

Bread hot from my oven.

Irish Soda Bread (Easy!)

  • 1/4 cup shortening (I use Crisco)
  • 3 cups flour
  • 1/4 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • Pinch salt
  • 1 well-beaten egg
  • 1-1/2 cups buttermilk
  • 1-1/2 cups golden raisins (my variation, but can use regular raisins or currants)
  • 1 tablespoon caraway seeds

Mix flour, sugar, baking powder, baking soda, and salt. Rub shortening into flour mixture. Add well-beaten egg, buttermilk, raisins and caraway seeds and combine. Knead in the bowl; add up to 1/2 cup extra flour if needed.

Bake in greased dish with a cross cut in the top of dough. Bake for one hour at 375 degrees.

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2 thoughts on “Keeping Up Traditions on St. Patrick’s Day

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