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| Submitted by: Joyce Rocca March 2001 The Irish may be know more for their beer than their cuisine, but there are few special edibles that come to mind around St. Patrick's Day, the celebration of the Emerald Isle's patron saint. Because Ireland's climate is too mild to grow the types of wheat that respond well to yeast, baking soda is traditionally employed as a leavening agent for bread. Thus arose this yeasty, sweet quick bread. Commonly cooked in a large three-legged pot over a fire, Irish Soda Bread may include raisins or currants and it's often slashed with a cross, as part of a Catholic superstition aimed at scaring away the devil. Best of all, it requires no eggs or oil, so even classic recipes tend to be low in fat and calories. Serve this versatile bread for breakfast with a dollop of jam, as a deliciously different base for sandwiches or alongside the evening meal Happy St. Pat's and Erin-go-bragh! Irish Soda Bread 2 cups all-purpose flour 1/2 cup sugar 1/2 tsp. baking soda 1 tsp. baking powder 1/4 tsp. salt 6 egg whites 1/2 pint fat-free sour cream 1/4 cup golden raisins Preheat oven to 325�F. Spray two 8"x4" loaf pans with butter-flavor cooking spray. Combine flour, sugar, baking soda, baking powder and salt. Add egg whites, sour cream and raisins. Stir well then spoon batter into pans. Bake 45 minutes or until golden brown A few drops of green food coloring make this bread extra festive? and kid friendly. |
| Irish Soda Bread |