[color:"blue"]IRISH SODA BREAD[/color]

Ingredients
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 cup white sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 egg, lightly beaten
• 2 cups buttermilk
• 1/4 cup butter, melted
• ¾ cup black currants
Directions
1. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.
2. Combine flour, baking powder, sugar, salt and baking soda.
Blend egg and buttermilk together, and add all at once to the flour mixture.
Mix just until moistened. Stir in butter & black currants. Pour into prepared pan.
3. Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean.
Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

This is a good recipe Brian! It is almost identical to the one I use. If I don't have currants on hand, I use raisins and it is still very good. The buttermilk is essential!

I also make a very healthy version of soda bread made with whole wheat flour which in Ireland is called "Wheaten Bread".

Guess it's time to get the Irish recipes out and get ready for March 17!

we are going to a St. Patty's Day Party on Sunday afternoon...
We're bringing two loaves of this recipe!
I'll make mine tomorrow, as it is better after left overnite...
Gonna rain cats & dogs tomorrow, something to do!
already have my black currants! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />

I serve it with real unsalted butter... finestkind!

excellent, let me know if you have a good recipe for shepherd's pie. thinking of trying this one out on patty's day.

http://allrecipes.com/Recipe/Shepherds-Pie-VI/Detail.aspx

by the way, is soda bread the same thing as brown bread? my old college roommate fed me plenty and it started to grow on me.

I'm not a big fan of Sheppard's Pie, unless it's made with ground lamb...

BUT Brown Bread (or Boston Brown Bread) is entirely different than Irish Soda Bread...
Here's a basic recipe:
http://allrecipes.com/Recipe/Brown-Bread/Detail.aspx

This sounds great but where are the caraway seeds? I love their distinct flavor in Irish Soda Bread. I don't make it because no one eats it except me.
I got some pretty decent 'Blarney Scones'....looks like a big round loaf of soda bread. Delicious toasted with Irish butter. Got to have the butter. It was wonderful!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Yeah... I realized I forgot the caraway seeds after the edit period was over...
Definately, the caraway seeds make the bread!
sooooo...
add some caraway seeds!

Here is a recipe for Shepherds Pie you might find interesting. Although Shepherds Pie is really an English dish, the Irish have added to it and serve it topped with champ. It is usually best made with lamb, but many use beef as indicated here. It is very good served with warm soda bread and lots of butter!

Kells Shepherd's Pie

1 1/2 pounds ground free-range beef
1/2 cup sweet onion, diced
1/2 cup baby carrots, diced
1 to 2 teaspoons garlic, minced or pressed
1/4 cup Guinness draught stout
1/4 cup cabernet wine
7 ounces (3/4 cup plus 2 tablespoons) beef broth
1 teaspoon Worcestershire sauce
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried sage
1/4 teaspoon dried marjoram
1 cup peas, preferably fresh, or frozen (thawed)
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
Ulster Champ Topping

Brown beef in a Dutch oven or other large heavy saucepot over low to moderate heat. Allow to simmer until cooked throughout, about 5 to 10 minutes. Drain excess fat when cooked and add onion, carrots, garlic, stout, wine, broth, Worcestershire sauce, basil, oregano, sage and marjoram. Stir and bring to a simmer over low heat. Cook 15 minutes or until carrots are fork tender. Add peas.

While meat is simmering, bring large pot of water to boil for potatoes.

Meanwhile, in a small saucepan, melt butter and stir in flour to make a roux (paste of equal parts butter and flour used to thicken liquids). Slowly incorporate roux into simmering beef mixture until desired thickness is achieved. (If mixture was simmered too long or cooked too high, less roux is needed.) Continue to cook for 5 to 10 minutes to allow roux and flavors to meld. Season with salt and pepper. Remove to a 91/2-inch round casserole dish or deep pie dish.

While meat is simmering, preheat oven to 350 degrees and prepare Ulster Champ Topping.

Ulster Champ Topping
11/4 pounds russet potatoes, about 4 medium
4 tablespoons butter
1 cup finely grated Irish white Cheddar cheese
1/4 cup milk
1/4 cup fresh parsley, finely minced
1/3 cup scallions or chives, chopped
Salt and white pepper to taste

Scrub and peel potatoes. Cut into large pieces. In a large pot, simmer potatoes in water until fork tender. Drain well and return pot to low heat to remove excess moisture. Stir in butter and cheese and whip, gradually adding milk, parsley and scallions or chives. Season with salt and pepper.

Spoon potato topping evenly over meat mixture, making irregular peaks with the back of a spoon. Alternatively, use a pastry bag and star tip to pipe potatoes over meat mixture. Bake for 20 to 30 minutes or until potatoes are golden brown and crusty on edges and mixture is heated throughout.

If desired, place casserole under broiler for 1 to 2 minutes to crisp potato topping. Remove from oven, allow to cool slightly to set, and serve immediately from casserole dish. Serve with HP sauce (Irish-English steak-style sauce), steak sauce or pan gravy, if desired.

Makes 6 to 8 servings.

Note: Pie can be cooked and served in individual baking dishes. Adjust final baking time as needed.

Recipe from Kells Irish Restaurant and Pub, Portland, Ore.

Elizabeth, that sounds great! I don't care for lamb so never use it in my shepherds's pie. And, naturally, I'd leave out the cheese in the Champ!

thanks! i'll have to give this one a try.