isn't it nice to rediscover a good recipe?

I was planning something like that with Beef and Guinness Stew for St. Paddy's day but since it's going to be 79 degrees in Minnesota in the middle of March we're cooking a middle of the summer type meal on the grill and having Smithwicks Irish Ale instead of Irish coffee.

Eileen, here is a recipe from a few years ago that someone else with the name Eileen was looking for. Posted by Eileen (ecr531@webtv.net) on Wed, Apr 11, 01 at 9:18 Hi all.... I am looking for a recipe for a yeast free bread, due to a yeast allergy. I know others have used baking soda. Can anyone help? TIA Follow-Up Postings: o RE: LOOKING for: yeast free breads? clip this post email this post what is this? see most clipped and recent clippings * Posted by Jane (jakeandjane@accesswave.ca) on Fri, Apr 13, 01 at 22:57 Eileen: Here's a bread recipe I found that uses baking soda AND baking powder. Haven't made it yet so don't know what it is like, but the reviews for it sounded OK. I got it from epicurious.com, searching under bread. (BTW, most Irish soda breads use baking soda instead of yeast.) If you want a regular-shaped loaf of bread, bake it in a loaf pan. There would probably be a slight change in the baking time so keep a close eye on it. Jane IRISH SODA BREAD - A perennial favorite on both sides of the Atlantic, this raisiny bread makes fine, fragrant toast. 4 cups bread flour 1 tablespoon double-acting baking powder 1 teaspoon salt 3/4 teaspoon baking soda 1 cup raisins or dried currants, rinsed in hot water and patted dry 1 tablespoon caraway seeds 2 cups buttermilk Into a large bowl sift together the flour, the baking powder, the salt, and the baking soda and stir in the raisins and the caraway seeds. Add the buttermilk and stir the mixture until it forms a dough. Turn the dough out onto a well-floured surface and knead it for 1 minute. Halve the dough, with floured hands shape each half into a round loaf, and transfer the loaves to a lightly greased baking sheet. Cut an X 1/4 inch deep across the tops of the loaves with a sharp knife. Bake the loaves in the middle of a preheated 350°F. oven for 45 to 55 minutes, or until a tester comes out clean. Transfer the loaves to racks and let them cool. Makes 2 loaves. Gourmet October 1991

Had Irish soda bread served at Irish pub today. My choice is Irish Brown Bread, which I love. Here's a recipe I shared. Never made it, but KT'er used this recipe and thought it was great. Irish Brown Bread If you can't get to Ireland to savor their wonderful Brown Bread, this is the best recipe using American whole wheat flour: 1 ¾ cups all purpose flour 1 ¾ cups whole wheat flour 3 tablespoons toasted wheat bran 3 tablespoons toasted wheat germ 2 tablespoons old-fashioned oats 2 tablespoons packed dark brown sugar 1 teaspoon baking soda ½ teaspoon salt 2 tablespoons (¼ stick) chilled unsalted butter, cut into pieces 2 cups buttermilk Preheat oven to 425 degrees F. Butter a 9x5x3-inch loaf pan. Combine first 8 ingredients in large bowl; mix well. Add butter; rub in with fingertips until mixture resembles fine meal. Stir in enough buttermilk to form soft dough. Transfer dough to prepared loaf pan. Bake until bread is dark brown and tester inserted into center comes out clean, about 40 minutes. Turn bread out of pan and cool right side up on rack.