Think Beyond Beer & Corned Beef & Cabbage!

People get so worked up about beer, corned beef, cabbage,
potatoes, and Jameson's or Irish coffee. All of that is fine but
there's a whole lot more and if you've gone past college age,
most of us do not begin the day swilling beer. Well, maybe some
do, but I don't! Pink Slip Jam is a fan of a wide variety of baked
goods, from English muffins, to Boston Brown Bread, Oat Cakes,
coffee cakes, popovers, and everything in between...when
presented with a batch of Meyer lemons as well as chickens who are enthusiastic producers, lemon curd seemed the order of the day. With a pot of Irish Breakfast Tea, some milk, and some Irish Soda Bread, breakfast is a comforting beginning to a busy day. If you think making bread isn't for you, this is really quick & easy, tasty, and makes the whole house smell great!

Ingredients

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/3 cup white sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 egg, lightly beaten
• 2 cups buttermilk
• 1/4 cup butter, melted

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. 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.
4. Ingredients
5. 
   
6. 3 cups all-purpose flour
7. 1 tablespoon baking powder
8. 1/3 cup white sugar
9. 1 teaspoon salt
10. 1 teaspoon baking soda
11. 1 egg, lightly beaten
12. 2 cups buttermilk
13. 1/4 cup butter, melted
14. 
    
15. Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.
16. 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. Pour into prepared pan.
17. 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.