Happy St. Patrick’s Day to all our ADK family. We hope you have a wonderful time celebrating Irish culture with parades, music, and dancing.
Learn more about the history of St. Patrick’s Day HERE, and try the Irish Sode Bread recipe below.
Canola oil, for pan
2 1/2 c. buttermilk, plus more for brushing
1 large egg
1 1/2 c. dried currants
3 c. all-purpose flour, spooned and leveled
1 c. whole wheat flour, spooned and leveled
1/4 c. wheat germ
3 tbsp. sugar
2 tsp. baking soda
2 tsp. kosher salt
6 tbsp. cold unsalted butter, cut into pieces, plus more for serving
Preheat oven to 400°F. Lightly oil a 9-inch cast-iron skillet or cake pan. Whisk together buttermilk and egg in a bowl. Add currants and stir to combine.
Whisk together all-purpose flour, whole wheat flour, wheat germ, sugar, baking soda, and salt in a second bowl. Using your finger-tips, rub butter into flour mixture until small pebbles form. Create a well in center of flour mixture. Add buttermilk mixture, stirring with a wooden spoon in one direction and gradually incorporating, until combined (dough will be sticky).
Using slightly wet hands, shape dough into a ball; transfer to prepared pan. Let rest 10 minutes. Brush with buttermilk. Cut a large “X” about 1 inch deep in top of loaf, wiping blade with a damp cloth between cuts. Bake until golden brown and internal temperature registers 195°F to 200°F on an instant read thermometer, 50 to 60 minutes. Transfer to a wire rack; cool completely. Serve with butter.
Tom joined Adirondack Camp in 2012, he spent his first summers in-between University in Leicester, England. He worked as kitchen staff, canoe staff, waterfront floater, and finally Senior Boys Line head. After three years at FLC as their Assistant Director, Tom has re-joined Adirondack Camp and is looking forward to the summers on our beautiful peninsula.