Irish soda bread, reworked
Bread
I’m going to be completely honest and say that St. Patrick’s Day is one of those holidays that I don’t celebrate. I never have. I don’t drink green beer, I don’t eat Irish food, I don’t pinch people (please don’t touch me ever lol) and I always forget to wear green. But I do love bread. And I love Irish soda bread. Irish soda bread has the most humblest of beginnings. It was made during time when it was difficult to access high-quality ingredients. It was simple: low-protein flour, “soda” aka baking soda (for leavening), soured milk and…umm…that’s it! This is what I like to call reworked Irish soda bread. It has a bit of cold grated butter, some rolled oats for texture. And instead of raisins, I added chocolate chips because I love myself. This loaf was a hot mess the first go around because I was silly enough to forget the baking soda. Like, I had a literal blank moment where I thought I added it but when it didn’t rise or brown or anything after 45 minutes of baking, I knew something was majorly wrong. I made it again and made sure to add the baking soda …
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