As we get into the spring race season, eating enough to fuel the runs is key. For me, I’ve recently taken inspiration from my Nana and her classic Irish cooking style. Meat and potatoes are staples in Ireland. I know this first hand as that was the dinner my Nana served when we would visit. As time wore on, she didn’t eat as much meat, but her baked potato a day managed to keep her health on point.
I don’t have many memories of my Nana without either white bread or a baked potato slathered with butter. She had the white coloured diet down to a tee. As we head into spring, with the weather being so beautiful in Vancouver, I opted for a lighter fare: Irish soda bread. It’s a rather dense bread as it’s made without yeast. When it’s fresh out of the oven, it’s crispy exterior and soft doughy inside are the perfect base for butter, jam and cheese. Heavenly. Taking about five minutes to prepare, and only 40 minutes to bake, it could easily be made right after a morning long run and ready to eat by the time you’re dressed and out of the shower.
Irish Soda Bread
Yields: One loaf
– 4 cups flour
– 2 tsp baking soda
– 1 tsp salt
– 1 ¾ cup buttermilk
1. Preheat oven to 425 degrees and grease a 9-inch round pan.
2. Combine flour, salt and baking soda into a bowl.
3. Slowly add in the buttermilk until a soft, sticky ball has formed.
4. On a lightly floured surface, gently knead the dough a couple of times to form a flattened ball.
5. Place the ball into the greased pan, and press down to fill the pan.
6. Cover with a second 9-inch round pan and bake for 40 minutes. Uncover, and bake for 10 minutes longer for a crispy crust.