I was making CORNED BEEF & CABBAGE
the for the first time and i wanted to try a new Irish Soda Bread recipe. This recipe from the King Arthur Flour website made a cross between traditional Irish soda bread and an American version. The American part came from the use of an egg, butter, bread flour and courts in the batter to lighten it somewhat. This was a quick bread where there was no yeast and therefore no rise time. The bread takes about an hour from start to finish. After that you brush the bread with melted butter and allow it to cool. This was an excellent soda bread: Light, moist and tasty. I will still have to say that IRISH SODA BREAD
is still my favorite recipe I’ve made to date, but this on is different and a close second.