Usually I blog about my FBF a week later, but this recipe comes to you fresh from this morning. In honor of St. Patrick’s Day tomorrow, I made Soda Bread. I have made soda bread before, but never a recipe I thought I might make a second time. I picked this one thinking that the sugar might just do the trick. However, I didn’t read that the cooking time was 40 minutes, which meant for a slightly rushed morning. I’m glad I didn’t read the whole recipe ahead of time because this was really good.
My original plan was to make hot cross buns for breakfast today, but my interest in started a yeasted dough after book club waned dramatically after my second glass of wine. (We read Exit West which I recommend.)
Happy St. Patrick’s Day!
If you are like me, you like to plan ahead. And so here is a great St. Patrick’s day breakfast, a full 51 weeks ahead of time! You’re welcome.
When these came out of the oven, I worried because I had ten minutes to spare before the kids got up for breakfast. Would they be stale before anyone woke up? But this recipe is from Smitten Kitchen and she American-ized it with an egg and I’m not sure what else, but they lasted long enough to be eaten for breakfast and snack. So they were delicious enough to be gobbled up, and they didn’t become immediately stale. High praise for soda bread. I followed this recipe and I left out the caraway seeds because I’m not a monster.
I served these with a fried (Luke) or a scrambled (Jack) egg. These may be my new St. Patrick’s Day breakfast. I will remind you a week in advance next year. Sláinte!