Irish Soda Bread

My first “True Bake” I did by myself while my mother was working.[1] I made a Lemon Meringue pie.  I would have “won” Star Baker, as they call it, from the British Baking Show.  My pastry crust was perfect, and so was my meringue topping. As for the filling for the pie, at that time, I used Mighty-Fine packaged Lemon filling.  I did add fresh lemon juice and grated lemon rind into the filling, and that was the beginning of starting to “tweak” recipes and add my twist on items I made.

The next item I learned to bake was Irish Soda Bread. 

This is where I began to feel “something” while kneading the bread.  It was like a dance with the dry ingredients, balancing the buttermilk and raisins.  As years passed, I learned even more about different types of flour and other items that I could add to the Irish Soda bread.

As more time passed, I discovered that friends going through cancer treatments had difficulty finding foods they could eat due to all the treatments and medicines they were taking. Here is where my Soda Bread became essential; the “Energetic Love Energy” I would put into each loaf made it extra special. I would hear back from my friends that this loaf of bread helped significantly in the morning when it was lightly toasted with a tad of butter spread on it.

To this date, I have learned a few more skills to ensure the bread is fully cooked.  One involved “sound.”  By tapping the bottom, a particular sound, and vibration told me the bread was done.  I could have checked it with a thermometer. However, the sound and vibration seemed more accurate as to when the Irish Soda Bread was fully baked to perfection. So here was my doorway to realizing that “sound” was key to how I could sense my mother’s energy field.

[1] I was a latchkey kid before they even coined the word.