Chocolate-It's What's for Dinner

I thought this would be an appropriate FBF (Flash Back Friday) since today is St. Patrick's Day. I promise you that this is Not Dry Irish Soda Bread . I know, I know everyone says theirs is not dry. But the secret here is sour cream. This time I used my cast iron skillet instead of my cast iron dutch oven. It took a little less than an hour, as I think it is slightly larger than my dutchie. I used golden raisins and regular raisins. I did a slightly different take on this recipe here . 

I made Not Dry Irish Soda Bread about two years ago. Well I revisited it today because - you know, it's sort of THE DAY. Same recipe except I used Greek yogurt instead of the sour cream and dried cranberries instead of the currants because I didn't have those ingredients in the house. It came out great - substitute away! Instead of the Dutch Oven, I used Griselda . Slightly less baking time because Griselda is a little wide (don't tell her I said that). I also made the corned beef in the pressure cooker - 45 minutes - while the bread was cooking. Pretty good huh?

Now I will probably start a riot by saying this but I really don't like Irish Soda Bread. It is always dry. I've a tasted so many different ones and everyone claims "Oh No - mine is not dry-it's really moist." Guess what - it's not! I smile politely and say "oh yeah it's moist" and can't wait to NOT eat the remainder because it is dry as a sand. So we are invited to a neighbor's house this Saturday for a St. Paddy's dinner (and don't try breaking into my house when we are there because I have a mastiff and she won't let you in). I asked if I could bring anything and guess what I was asked to bring! So now I was really determined to figure this soda bread thing out. I would have to do a test one. I searched all my favorite blogs and basically all the recipes were the same-buttermilk, flour, eggs etc.  I ended up with this one because I liked the idea of making it in cast iron. But I adapted it a bit. I know when you use so...