For this block I thought I would combine my two favorite passions...Quilting and making Bread! Since St Patrick's Day is near I chose Irish Soda Bread. I chose a fun green and black cotton print for the background and a golden mottled fabric for the bread and subtle white, creamy print for the floury crust. I added in fabric pencil details to give the bread an airy realistic look!
This block is raw edge applique and 10-1/2 inches square.
At the end of the post is a delicious recipe for Irish soda Bread!
~10-1/2 inch background square green and black cotton print
~10 inch x 7 1/2 inch mottled golden brown cotton fabric with paper-backed fusible applied for bread base
~7 inch square subtle creamy/white cotton fabric with paper-backed fusible applied for floury edges
~9-1/2 inch square of tear away stabilizer
~Optional dark brown fabric pencil
~Print out full size pattern at end of post, cut out the four pattern pieces~base and three floury edges. Place patterns printed side down on paper-back and trace around and cut out. Bread base is traced on golden fabric and three floury edges on creamy white fabric.
Peel away paper back on bread base and apply to center of background square, press in press.
Peel away paper on floury edges and position on bread base as shown on pattern, press in place. At this point you can add fabric pencil details if you wish, you can transfer the marks on the pattern or draw your own.
Apply the tear away stabilizer to the back of the block where you will be stitching, secure with pins and using decorative thread and stitch, finish off all those raw edges. Now go on and make some real Irish soda bread!
Irish Soda Bread Block Pattern
Irish Soda Bread
This is an actual soda bread recipe from a Dublin newspaper and is delicious sliced thin and smothered in butter!
~3 cups whole wheat flour
~1-1/2 cups all-purpose flour
~1 teaspoon salt
~2 teaspoons baking soda
~1 tablespoon sugar
~1/4 cup butter
~2 cups buttermilk
~Preheat oven to 400 degrees
~Whisk flours, salt, soda, and sugar together in a mixing bowl until blended.
~Cut butter into flour mixture as you would for a pie dough.
~Make a well in the center of the flour/butter mixture and stir in
1-3/4 cups of the buttermilk, if it still seems a bit dry add the rest.
~Dump dough onto a floured surface and knead lightly, just enough to bring it all together.
~Place dough in an 8-inch buttered cake pan or cast iron skillet(I prefer the skillet).
~Cut a deep cross from one side to the other with a sharp knife on top of dough.
~Bake for 55 to 60 minutes or until bread sounds hollow.
Serve with lots of butter or jam...Enjoy!
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