She used 4 cups all-purpose flour (I use unbleached), 1/4 cup sugar, 1 tsp each of baking powder, baking soda, and salt (all sifter together). She then cut in 1/4 cup butter with her fingers. She added about a cup of raisins at this point. She added a lightly beaten egg to the buttermilk (about 1 1/2 cups or more), then added that as needed to the flour mixture with her hands (which was why everything in the kitchen always had a glob of dough on it!) until all the flour was wet. She kneaded a little flour into it just until it didn’t stick to her floured hands (better to be too wet than too dry) then formed it into a ball. It went into a greased and floured cast iron pan (10 inch) and was flattened slightly.

Before she cut the cross into it, she coated the top with a slightly beaten egg yolk, then it went into a 350 degree oven for about an hour. Mine is always done in an hour. It is best just to take it out, turn it over, and thump it to see if it sounds hollow to know if it’s done. The yolk wash turns the crust a beautiful golden brown color which contrasts with the white of the cross. The more recipes for Irish bread out there, the merrier! (I’m still going to try yours.)

I love making soda bread. I make it a couple times a year at least! It’s really good with stews that are chock full of veggies or with maple syrup on it.

I’ve never heard of brushing melted butter on the loaf once it comes out of the oven. I always just sprinkle some sugar on the top before I bake it.

Also: if you don’t have a thermometer or a skewer (but really who doesn’t?) you can check to see if the loaf is done by turning it over and tapping the bottom. If it makes the “thwunk thwunk” sound, like a ripe watermelon, it’s done. =] That’s my favorite way to check.

Happy baking, and happy St. Patrick’s day!