I don’t know why it takes March coming around again to remind me that an Irish soda bread is a good and simple thing to make, as versatile as a scone (which essentially it is), and the perfect, craggly-edged sort of thing to mix together and serve with soup or stew or chili, or in wedges slathered with butter and jam on weekend mornings. I am an enormous fan of raisin toast in all its forms, and of chewy oats, particularly when you get the satisfaction of kneading them into a loaf. For some reason, I forget all this for approximately 11 1/2 months of the year. This is one of the recipes from Out of the Orchard, which came out a little under a year ago; apples (or pears) add nuggets of sweetness, and just about anything with apples and cinnamon in it is worth baking just for the way it will make your house smell. I like to time my baking so thatContinue reading
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