St. Patrick’s Day is coming up, how do you plan on spending it?
Saint Patrick’s Day, is March 17 and is a celebration of St. Patrick, patron saint of Ireland. Saint Patrick was born in Roman Britain in the late 4th century, he was kidnapped at the age of 16 and taken to Ireland as a slave. He escaped but returned about 432 to convert the Irish to Christianity.
Here are some popular Irish holiday traditions.
- Corned beef and cabbage. Contrary to what many people might think, corned beef and cabbage, a staple at almost any St. Patrick’s Day celebration, isn’t the national dish of Ireland. …
- Shamrocks. …
- The color green. …
- Leprechauns. ….
Over 34.5 million Americans are Irish or part Irish, St. Patrick’s Day has become a celebration of Irish-American drinking and eating with lots of green involved even people who aren’t Irish celebrate the holiday.
People in Ireland celebrate St Patrick’s day as a religious holiday but they still do the same thing that American do.
St Patrick’s Day is not a federal holiday in the United States. unfortunately you still have to go to school or work but that doesn’t mean you can’t have fun.
- 3 tablespoons unsalted butter, melted, plus more for pan
- 4 cups all-purpose flour, plus more for kneading
- 3/4 cup sugar
- 3/4 cup raisins
- 2 tablespoons caraway seeds
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 cups buttermilk
- 2 large eggs
- green food coloring
- Preheat oven to 350 degrees. Butter a baking sheet. In a large bowl, combine flour, sugar, raisins, caraway seeds, baking soda, salt, and baking powder. In a separate bowl, whisk buttermilk, eggs, and 2 tablespoons butter. Stir the wet mixture into the dry ingredients to form a dough.
- Knead dough on a lightly floured surface until smooth, about 4 minutes; add more flour as needed to prevent sticking. Form dough into a 9-inch round; place on prepared baking sheet. Brush loaf with remaining tablespoon butter. Using a sharp knife, score an X on top of loaf.
- Bake until skewer inserted in center comes out clean, 45 to 50 minutes. Cool on wire rack before serving.
The bread will keep, wrapped in plastic, for up to two weeks at room temperature.