Supper Club: Irish Soda Bread

When I received my "Top Secret" bag O'goodies from Rindy I knew it was going to be a fun Supper Club. Peaking out from the bag was a green tiara- all girls love tiaras, green beads, and a green satin bow tie. Right then I knew were were going to be up to some Leprechaun mischief while celebrating St. Patrick's Day. The bag also contained "The Menu" for the evening. We dined on Irish Soda Bread, Beets with Watercress and Bibb Lettuce Salad, Corned Beef and Vegetables, and Banoffee Pie. Everything was so good. All you could hear at the table is everyone mm-mming.

Here are the boys being mischievous. I think they look like a bunch of Leprechauns going to Mardi Gras dressed like Elton John.


Here are the naughty green faerie princesses.


Rindy had her table dressed up beautifully with some low center pieces and our props.


I was in charge of bringing the Irish Soda Bread which was really moist and tasty. I did not use raisins- can't stand the things, or the caraway seed. I substituted dried cherries in their stead and Rindy was gracious enough to let me. My letter of dismissal from Supper Club may come later this week.


Irish Soda Bread
4 cups AP flour
1/4 cup sugar
1 tsp salt
2 tsp. baking powder
4 T. unsalted butter, cold
1 cup dried cherries
1 1/2 cups buttermilk
1 large egg
1 tsp. baking soda
1 large egg yolk
1 T. heavy cream

Preheat oven to 350°. Line a baking stone with parchment paper. In a large bowl whisk together flour, sugar, salt, and baking powder. Using a pastry cutter, cut in butter until mixture feels like coarse meal. Stir in cherries until evenly distributed. In a small bowl, whisk together buttermilk, egg, and baking soda until well combined. Pour buttermilk mixture into the flour and butter mixture all at once, and stir with a fork until all the liquid is absorbed and the mixture begins to hold together. It should resemble a rough biscuit dough. Using your hands, press the dough into a round, dome-shaped loaf about 8 inches in diameter on the prepared stone. In a bowl, mix the egg yolk and cream together. With a pastry brush, brush the egg wash over the loaf. With a sharp knife or razor, incise a cross, about 1/2 inch deep into the top of the loaf. Transfer to the oven. Bake rotating halfway through until it is deep golden brown and a wooden skewer comes out clean when inserted in the center, about 70 minutes. Remove to a wire rack and let cool. Makes one loaf.


Five years ago when we began this Supper Club the three of us had no idea that we would be bloggers. From L-R: Sabrina, Rindy, and me.

See what the other girls had to say:
Rindy's Kitchen Klique for more recipes and pictures from the hostess of this months Supper Club. And don't miss her Horseradish Gravy.

Sabrina's Tiki Bar for her salad recipe and pictures.



Himself does have a mischievous look on his face and I bet he is thinking- "I am done with that dumb detox diet Robin Sue had me on and now I am going to have two pieces of that Banoffee Pie!"

What do you think he was thinking?

Robin Sue