Getting Creative With Irish Soda Bread

Diana Helfand
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Wednesday - March 09, 2011
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With Saint Patrick’s Day around the corner, I’ve been thinking about the shared traits of two island cultures: Hawaii and Ireland. Both island cultures are known for natural wonders and the creative arts, among them music, dance, song and storytelling.

Neil Tepper, author, executive coach and creativity specialist, has a new TV talk show, The Creativity Salon, to help us tap into our creativity. The show, which recently debuted on ‘Olelo, features local and visiting guests who are living creative lives. The Creativity Salon streams live online from to anywhere with Internet access.

Congratulations, Neil, on the premiere of The Creativity Salon.

This bread may be frozen if wrapped well and put into a freezer bag; it should keep for three months. Serve with honey drizzled over the slices, or slather with light cream cheese and jam.

If you want to really get creative, add cranberries, nuts or any favorite to the bread and experiment!


* 4 cups unbleached flour
* 3/4 cup granulated sugar
* 1 teaspoon baking soda
* 2 teaspoons baking powder
* 3/4 cup golden raisins
* 5 beaten egg whites plus 1 tablespoon water
* 1 pint low-fat sour cream

Preheat oven to 325 degrees. Coat two 8-by-4-inch loaf pans with cooking spray. Mix the flour, sugar, baking soda and baking powder until well-combined. Add raisins and toss until coated with flour mixture. Add the egg-white mixture and sour cream, and mix until just combined. Pour batter evenly between the two pans.

Bake loaves for about 1 hour (tops should sound hollow when tapped, and cake tester should come out clean from center).

Makes two loaves, about 20 slices.

Approximate Nutrition Information Per Slice:

Calories: 200
Fat: 3.9grams
Cholesterol: 12 milligrams
Sodium 102 milligrams

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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