STATEN ISLAND, N.Y. -- As a proud West Brighton resident and fan of all the parades that come through my neighborhood, I am in the midst of writing about the Staten Island St. Patrick’s Parade for this coming year. Planning and fundraising for the event starts in early February, so the need for a good Irish soda bread recipe isn’t that far away. And if stores can put holiday decorations well before the appointed time, then we certainly can do something with shamrock thoughts months in advance.
Cake crafter and Moretti’s Bakery owner Cinzia Distefano Leon explained that the trick to getting the “poofy,” airy soda bread is to “take your time” and “make it with love.” The West Brighton shop’s version has raisins, vanilla, powdered milk and lots of butter. The texture that results is like that of panettone, a yeasty Italian sweet bread also made with raisins.
Corned beef platters are served with an Irish soda bread roll option, a St. Patrick's Day tradition at Duffy’s in West Brighton. (Staten Island Advance/Pamela Silvestri) Staff-Shot
Can we wait until March when Cookie Jar and Renato’s break out their soda bread rounds? I think not, as we anticipate a parade fundraiser from 1 to 6 p.m. at Sacred Heart School on Saturday, Feb. 8, and the Hibernian Ball at The Staaten, West Brighton, on Saturday, Feb. 22.
Let’s be ready to roll for such occasions with a few tips from the experts.
"In our recipe, we use a proportion of all-purpose and also cake flour,” said Cake Chef, Piece A Cake and Cookie Jar co-owner James Carrozza. “We also use a significant amount of butter and milk in the recipe.”
Master Pastry Chef Biaggio Settepani of West Brighton’s and Dongan Hills’ Bruno NYC Bakery and Restaurant makes his soda bread like a scone but with caraway seeds.
“If you have a good, light scone recipe you can use that,” explained Settepani. “Bake it at 350 degrees until a skewer comes out dry when inserted in the center of the bread.”
Here are two reliable recipes that have given us luck of the Irish each year. If raisins aren’t your thing, instead try currants, cranberries or dried cherries. And instead of butter as a spread on a savory soda bread, consider cream cheese, goat cheese or brie. And there’s another West Brighton establishment to nod to for such fitting fromage -- Pastosa which even carries Irish selections for the spring festival.
Laura Cammarata- irish soda bread --Staten Island Advance Cookbook taste off 2014 contestants (Staten island Advance/ Jan Somma-Hammel) Staten Island AdvanceStaten Island Advance
RECIPE: LAURA CAMMARATA’S IRISH SODA BREAD
(Makes 1 loaf)
INGREDIENTS:
1/2 cup sugar
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 cup raisins
1 tablespoon caraway seeds
2 large eggs, beaten
1 1/4 cups buttermilk
1 cup sour cream
DIRECTIONS:
Preheat oven to 350 degrees. Grease a 10-inch cheesecake pan. In a mixing bowl, combine flour (save 1 tablespoon), sugar, baking powder and soda, salt raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream.Stir the egg mixture into the flour mixture, just until moist Knead dough gently to incorporate and place in pan. Pat down, cut a cross on top and dust with remaining flour.Bake for 65-76 minutes. Cool 10 minutes and remove from pan.
-- From the 41st Annual Advance Cookbook Contest by Laura Cammarata, Port Richmond
Irish soda bread with raisins (Staten Island Advance File Photo)Staten Island Advance
RECIPE: IRISH SODA BREAD
(Makes 1 loaf)
INGREDIENTS:
3 tablespoons butter or margarine, softened
2 1/2 cups all-purpose flour, preferably Gold Medal
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup raisins, if desired
3/4 cup buttermilk (or 3/4 tablespoon vinegar or lemon juice in 3/4 cup milk or cream)
DIRECTIONS:
Heat oven to 375 degrees. Grease cookie sheet with non-stick cooking spray or about 1/2 tablespoon butter.Cut butter into flour, sugar, baking soda, baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs.
Stir in raisins and just enough buttermilk so dough leaves side of bowl.Turn dough onto lightly floured surface. Knead 1 to 2 minutes or until smooth. Shape into round loaf, about 6 1/2 inches in diameter. Place on a cookie sheet. Cut an X shape about 1/2 inch deep through loaf with floured knife.Bake 35 to 45 minutes or until golden brown. Brush with butter or margarine, softened, if desired.
-- Adapted from a recipe from Betty Crocker from Bettycrocker.com/recipes
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