Episode 38: Luck of the Irish

In honor of Irish-American Heritage Month, Sherry and Marshall are dedicating their shows in March to the Irish who lived on the frontier. <p>This episode includes topics on mines, Irish food, immigration, and interesting stories about the Irish who helped build the American West.</p> <p><strong>Your Hosts:</strong></p> <p>To learn more about Sherry Monahan and her books, visit her <a href="https://sherrymonahan.com/">website</a>.</p> <p>To learn more about Marshall Trimble and his work, visit his <a href="http://www.marshalltrimble.com/">website</a>.</p> <p> </p> <p><strong>Taste History:</strong> </p> <p style="text-align: left;" align="center"><strong>Irish Soda Bread</strong></p> <p> </p> <p>2 c. milk</p> <p>¼ c. plain low-fat yogurt</p> <p>1 large egg</p> <p>1 T. honey</p> <p>2½ c. whole wheat flour</p> <p>2 c. unbleached flour</p> <p>½ c. plus 1 tbsp. wheat germ</p> <p>2 tsp. baking soda</p> <p>1 tsp. salt</p> <p>4 T. cold butter, cut in small pieces</p> <p> </p> <p>Heat oven to 350 degrees F. Lightly butter 9-inch spring form pan. Whisk milk, yogurt, egg and honey in small bowl. Combine both flours, wheat germ, baking soda and salt in large bowl. Add butter and rub with fingertips to make coarse crumbs. Add milk mixture; stir to blend. With floured hands, mound in pan. Bake until tester comes out clean, 45–50 minutes. Cool in pan. Serves 8.</p>