Robert S. Swiatek's Irish Soda Bread
Local author, Robert S. Swiatek will be making an appearance at Talking Leaves on Elmwood Wednesday night, February 13, at 5PM.
Stop in for a chat about any of his many books, including Don't Bet On It, Tick Tock, Don't Stop- A Manual For Workaholics, For Seeing Eye Dogs Only and his latest, This Page Intentionally Left Blank (Just Like the Paychecks of the Workers), which, incidentally, was a finalist for the 2007 Indie Book Award. For more information about Mr. Swiatek's many books, check out his website at www.bobcooks.com.
Mr. Swiatek also considers himself to be a bit of a cook and has published a cookbook full of recipes and stories called The 'Read My Lips' Cookbook. You can check out some of his recipes online, or try one first hand. He's been kind enough to share this recipe for Irish Soda Bread with YUM readers today. He'll also be offering free samples of it during his appearance at Talking Leaves.
Robert Swiatek's Irish Soda Bread
1/2 cup brown sugar ∙ 2 tbsp caraway seeds ∙ 2 cups milk ∙ 1 tsp baking soda ∙ 2 tbsp vinegar ∙ 2 tsp baking powder ∙ 1/2 cup raisins ∙ 2 tbsp butter ∙ 2 tbsp butter, cut into bits and softened ∙ 1 tbsp sugar ∙ 4 cups flour
Heat oven to 350 degrees.
In a large mixing bowl, dissolve the brown sugar in milk and add the vinegar. Soak the raisins in hot water in a separate bowl. In another bowl, combine the butter with the flour and work it with your fingers until it is blended in.
Squeeze out the water from the raisins and add to the flour mixture, along with the caraway seeds, baking soda and baking powder. Mix thoroughly, add the milk mixture, and stir until all ingredients are blended. Melt 1 tbsp of butter and grease a heavy iron skillet with the other tbsp of butter. Pour the batter into the skillet and even it out with a spatula. Sprinkle melted butter over the top of the batter. Do the same with the sugar. Put skillet into the oven and bake for 45 minutes or until bread is done.
A toothpick inserted into the dough should come out clean. Remove from oven and turn bread onto a rack and cool completely. Serve.
Talking Leaves Books
951 Elmwood Avenue, Buffalo, 14222
716.884.9524
What Others Have To Say
What Do You Think?
Related Articles
-
Papa Jake's Saloon
A corner joint needn't be a dive.
And Papa Jake's doesn't make its patrons choose between a laid-back bar atmosphere and delicious, fresh food. Scott Leary, the new owner of Papa Jake’s Saloon on Elmwood, knows how to provide casual comfort and a very satisfying dining experience.
“We don’t take shortcuts here at Papa Jake’s,” Leary says. He proves this with Papa Jake’s fresh and tasty menu. “I don’t want to call this a late night menu, because we have amaz … - Dec 17th 2008, 6:34am
- Continue Reading
- 6 Comments
-
Gimme a (coffee) break
With the opening of more and more coffee houses downtown, some people wonder if Buffalo is really a coffee town. Buffalo is the original coffee town!
The "coffee break" which is taken for granted as a standard part of any work day has only been around for about a hundred years. Coffee culture has continued to flourish in this country and the espresso boom of the Pacific Northwest in the 1990s has seen to it that every other gas station in America now has a barista on staff. Perha … - Dec 8th 2008, 11:47am
- Continue Reading
- 3 Comments
-
Sea Bar-City
It's great to see stylish, hip, new restaurants pop up downtown such as Sea Bar on Ellicott Street, which specializes in contemporary Japanese food. A clean ultra-modern space, Sea Bar’s dining room is quaint and inviting. The sleek sushi bar has counter seating and the wet bar, with beer, sake, and wine, has at least 10 sakes to choose from on any given night. We were happy to try a Sojitio, a sake mojito, which had the right amount of mint without too much sweetness.
Sea B … - Dec 2nd 2008, 9:49am
- Continue Reading
- 6 Comments
-
Dinosaur Stalks Buffalo!!
Ten years ago, the downtown of My Fair City was forever altered when a Big Dinosaur appeared on the scene. Thankfully—unlike 1950’s Tokyo—when this dino showed up our downtown wasn’t flattened, but considerably improved. Dinosaur Bar B Que, a restaurant that originated in downtown Syracuse in the 1980’s, planted its foot in downtown Rochester in 1998. It was an instant hit—it’s common to have a line waiting to get in at all times. And it’s clearly Hog Heaven— … - Nov 21st 2008, 9:05am
- Continue Reading
- 50 Comments
Comment Options
Spaulding97
MMMMMM, I love soda bread. My Mom makes the best. The best Jerry... the Best!
Report this