Irish Soda Bread and Mischief Fairies

Bet you thought Irish Soda Bread was just good food. It’s delicious but did you know that the “x” at the top of the bread can also ward off pesky mischief fairies? Legend has it that putting the “x” on top before baking “lets the mischief fairies out” so they won’t jinx your bread; that “x” brings good luck. The original reason was most likely that it helped the bread expand while baking and made it easier to slice the hard crust into four quarters after baking, but scaring away “mischief fairies” and ensuring good luck is certainly an added benefit! Something to think about while you’re enjoying a slice with butter or jam.

To celebrate my part-Irish heritage this month, I made Irish soda bread and came upon the fascinating tidbit about mischief fairies while researching a little history to go with my recipe. Here are a few more crumbs of trivia:

• Traditional Irish soda bread was baked in kitchens in cast iron pots called "bastibles" over open hearths rather than ovens. Offering freshly baked bread to your guests was considered a sign of respect. The Irish like to serve it with "lashings of butter." (now I know why I love butter so much, it's the Irish in me!)
• The original recipe called for sour milk (the acid in sour milk mixed with baking soda would cause the bread to rise without yeast). Buttermilk has replaced sour milk in modern recipes.
• Although versions of soda breads can be found in many cultures (it did not originate in Ireland), it became popular in Ireland during the potato famine of the 1800s because it could be easily made with few ingredients and was filling. Today, soda bread is often most associated with Ireland.
• Another legend has it that Irish farmers' wives would wrap loaves of soda bread sometimes filled with fruit and/or whiskey and take them to those working in the fields, along with sweetened tea (or methinks something a tad bit stronger than just tea!).

One day I may explore why "mischief fairies" are bothering bread (hungry? bored?) but for now, here's a simple recipe I used when I made Irish soda bread. And don't forget the "x" on top or "mischief fairies" may visit!

Fairy Rings and Toadstools, Richard Doyle 1875 (image in public domain from wikiart)
After all that dancing those hungry fairies may be looking for your soda bread! 

Irish Soda Bread

Easy to make, no yeast. This is the traditional recipe using just four ingredients.

Ingredients:

• 4 cups flour (any all-purpose flour or gluten-free alternative)
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 ½ cups buttermilk (suggest 1% buttermilk for lighter texture since it’s a dense bread)

Directions:

1. Preheat oven to 425 degrees. Grease baking sheet or line with parchment paper.
2. In a large bowl, combine flour, salt and baking soda.
3. Slowly stir in the buttermilk, mixing until dough is firm enough to be gathered into a ball (dough will be a little sticky). If dough crumbles, add up to ½ cup more of the buttermilk, one tablespoon at a time, until dough holds together. 
4. Place dough on a lightly-floured board. Dust hands with a little flour and lightly knead to shape into a somewhat round but flattened loaf (similar to the shape in my photo of the baked bread). Don’t overprocess, just shape, a light touch works best. 
5. Transfer loaf to the baking sheet. Using a small, sharp knife, make a deep X in the top of the dough (about ½ inch deep). If desired, brush top of loaf with melted butter or margarine.
6. Bake at 425 degrees for about 35 to 45 minutes, or until top of loaf is a golden brown. (I found that 40 minutes worked well for me, but ovens vary so you’ll know when it’s done by the golden brown color.)

You’ll have a loaf that is crusty on the outside, and soft and chewy on the inside. A dense, rustic bread, perfect as a companion to stews or with jam or honey spread on it. Soda bread is best eaten in two days. Day-old slices can be warmed for a few seconds in the microwave.

Variations:

• For a slightly sweet flavor, add a cup of raisins to the dough. This non-traditional version is called "Spotted Dog."
• Make biscuits by breaking off equal portions of the dough and placing in a muffin tin (don't fill to the top, leave room to rise). Toss some raisins in the dough and you have "Spotted Pups."

Enjoy, and if any mischief fairies should stop by, just offer them some freshly baked bread and they'll be happy! 

©JerseyLils2Cents 2015

Irish Guinness Stew and Irish Soda Bread

True to the very cold and snowy winter we have been having this year, it snowed on the St. Patrick’s Day holiday, which is only a few days before the official start of spring. That storm brought eight inches of snow, on top of the snow we already had. It was an excellent day for Irish comfort food to celebrate my part-Irish heritage!  

Irish Guinness Stew (Irish Coddle)

Irish Coddle (sometimes called Dublin Coddle) is traditional Irish comfort food. The name “coddle” derives from the slow simmering or “coddling” of the stew. This is a stove-top recipe using a Dutch oven. (For a vegetarian alternative, just leave out the meat, still tasty.)

Ingredients:

• I lb. of sausage (Irish bangers* are traditional and what I used, but any sausage will do, just don't use small links) 
• 4 to 6 slices of thick, dry rubbed bacon, fat trimmed 
• 1 bottle Guinness dark stout 
• 1 large yellow onion, cut in half and thinly sliced into rounds
• 2 large carrots, cut into large rounds 
• 6 medium potatoes, cut into large chucks (I used Yukon Gold potatoes for the lower starch content) Note: No need to peel onions, especially if using Yukon Gold, unless peeling is preferred
• 4 cloves garlic, cut into large chucks
• 1 or 2 bay leaves
• Handful of fresh parsley, minced (or 1 tablespoon dried parsley flakes)
• 1 teaspoon thyme
• 4 cups low fat chicken broth
  
  
  *Irish bangers are a particular type of pork sausage. (In Ireland and England, sausages are called bangers.) To make my recipe authentic, I wanted to use Irish bangers and found them at my local Whole Foods Market (they make their own organic sausages). If there’s no Whole Foods Market nearby, a butcher shop might have them. If not, any sausage would do (just don’t use small links). Per an excellent question from my friend, Mimi, I called Whole Foods and asked about the seasonings for Irish bangers: Sea salt, black, red and white pepper, coriander, ginger, mace, nutmeg, parsley, canola oil, bread crumbs and wheat flour.
  
  

Directions:

1. Sauté  bacon in large skillet over high heat for a few minutes to brown and lightly crisp. Remove and drain on paper towels. Repeat with the sausages. Cut bacon and sausages into large, bite-size pieces.
2. Sauté  onions and garlic in skillet over medium heat until just softened and lightly browned.
3. Place the cut-up bacon and sausages at the bottom of a large Dutch oven or stew pot. Add the sautéd onions and garlic. Add the cut-up potatoes and carrots.
4. Stir in the broth and Guinness stout.
5. Toss in parsley, bay leaves and thyme. Salt and pepper to taste (note: I find that if the bacon is salty, no added salt is needed).
6. Cover and simmer for one hour or until all ingredients are blended together and thoroughly cooked, stirring occasionally.
7. Serve the stew with traditional Irish Soda Bread (see recipe below), or any hearty bread.

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Irish Soda Bread

My first time making Irish Soda Bread and I was pleased with the way it came out. It’s really easy to make, no yeast. Besides serving it with the stew for dinner, I find it’s also great with jam and coffee or tea in the morning.  

Ingredients:

• 4 cups flour (I used whole wheat flour but you can use all-purpose flour)
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 ½ cups buttermilk

Directions:

1. Preheat oven to 425 degrees. Brush a baking sheet with melted butter or margarine (or use a cooking spray).
2. In a large bowl, combine flour, salt and baking soda.
3. Slowly stir in the buttermilk, mixing until the dough is firm enough to be gathered into a ball. If dough crumbles, add up to ½ cup more of the buttermilk, one tablespoon at a time, until dough holds together. 
4. Place dough on a lightly-floured board and shape into a somewhat flattened round loaf. (Don’t overprocess, just shape, a light touch works best.)
5. Transfer loaf to the baking sheet. Using a small, sharp knife, make a deep X in the top of the dough (about ½ inch deep).
6. Bake at 425 degrees for about 45 minutes, or until top of loaf is a golden brown. 

You’ll have a loaf that is crusty on the outside, and soft and chewy on the inside. A dense, rustic bread, perfect as a companion to the Irish stew.

Enjoy!

Spring is officially here and we’ve had a few nice days recently with mild temperatures. However, there are weather reports of yet another snowstorm due this week. Hopefully, just a minor storm that won't leave much snow. Winter just refuses to exit quietly this year. Looks like time to make another batch of Irish Stew! 

©2014 JerseyLil’s2Cents all text and photos