if only i liked irish soda bread as well.

Good work on the Soda Bread, ours was a great end to a perfect dinner, though I’m still so stuffed I don’t think I can walk!

Jenny – No trouble, let me know if you’d like me to see if I can move it up there.

I was thinking the same thing.

Thanks for posting your entries regarding your Ribby Cardi. They were helpful! I’m tackling the Accordion pattern from Knitty.

Minna – Yes, very good. I bought too few currants, about half the amount the recipe called for, but it still a nice amount. I pulled out the good stuff for this one, I used King Arthur flour and used the Irish butter so it was extra yummy.

and corned beef and cabbage i never even heard of! it was always ham, cabbage and mashed potatoes! happy stpatrick’s day to ye ;)

I make a great loaf sans the raisins/caraway seeds. I found a recipe in a cookbook called A Little Irish Cookbook and it consists only of flour, salt, baking soda, buttermilk and a little sugar (though the sugar is optional). I bake it on a Silpat lined cookie sheet and it turns out great.

After baking, you immediately turn it onto a cotton towel and wrap it up to prevent it from cooking further. It goes great with soup! Blogged about it, of course.

Happy St. Patrick’s Day (or St Packer’s Day as my 4-year-old son is saying)!

Marjorie- you can really bake this in just about anything. I used a very small dutch oven (i’m not sure what size but I think its the smallest Le Crueset makes), which is why mine was taller. My mom always bakes it in a casserole dish. The dough is stiff enough that you could just shape it into a round and bake it on a cookie sheet or baking stone. I’ve also seen it baked in a cast iron skillet (shaped into a mound, not spread out to fill the pan).

Wendy – I’m so sorry to hear it! I don’t have any specific recommendations for the replacement but I’ve heard from people it isn’t too hard to find a stainless steel one at a place like Lowes or Home Depot.

Not that that has anything at all to do with corning your own beef.

:-)

However, the dough was thick enough that you might be able to plop it onto a cookie sheet and shape it into something roundish. I actually used a spoon to make the top surface have some texture since it looked too smooth and tame to me.

So far for no-knead bread I have been using an old Corningware dutch oven that I bought at a thrift store before getting my cast iron pot. I figure it will break at some point and I’ll start using my cast iron after that and I’m planning on buying a cabinet handle at that point.