I was this close (pinching fingers closely together) to bailing on this post, but decided not to at the very last minute. —Like, once I got home from work this evening. As I type these first few lines (it’s about 8:30 PM PST) I’m getting whiffs of the lovely scent my little loaf is gently spreading throughout the house. It’s a good thing the loaf will be ready in only a few more minutes!
One of the TWD rules is that you must make at least one of the two featured recipes during a given month or you’re out. This month was a little crazy for me, so I never got around to making the other recipe, Rugelach (pages 325-327). I didn’t want to be out, so as soon as I ate dinner I began making what turned out to be an extremely easy loaf.
Always wanting to add my twist to things I kind of transformed this Irish soda bread into more of an Irish-Italian soda bread. Inspired from one of our lovely hosts, I decided to add 1/2 cup cubed mozzarella cheese and 1/2 cup roughly chopped sun dried tomatoes in olive oil. The result? Delightful! After having a slice, my youngest son told me I should have doubled the cheese to make it more cheesier. I thought the hint of cheese was just fine. But he definitely won’t have to twist my arm to make it double cheese next time.