Chef Billy Lynch from Bristol Bar & Grille makes Irish soda bread, celebrates St. Patrick's Day with special menu


Posted on March 12, 2012 at 11:48 AM

Updated Monday, Mar 12 at 1:13 PM

Irish Soda Bread


3 cups all-purpose flour

2 teaspoons baking soda

1 tablespoon sugar

1 egg

1 teaspoon salt

1 1/4 cups buttermilk

1 tablespoon butter

1/2 golden raisins (optional)


Preheat oven to 350 degrees.  In a large bowl mix together the flour, baking soda, sugar and salt.  In another container, mix together the egg, butter and buttermilk.  Combine the wet and dry ingredients in a large bowl stir to form a soft dough along with raisins if so you should choose.  Place into a 9-inch cake pan and mark with a cross with a knife to ensure even baking. Place into the oven to back for 45 minutes until nicely browned.  Allow to cool and slice, serve with butter and marmalade.  


Variation:  For Brown Bread replace half of the all purpose flour with whole wheat flour and cook as above. 


Hurstbourne Bristol Bar and Grille St. Patrick’s Day Specials



Molly Malone's  Mussels ($8)

Briny mussels steamed in beer and leeks, finished with a tarragon mustard cream and served with crusty bread



Cheddar-Whiskey Soup ($5)

Potatoes and Kenny's cheddar form a velvety soup that is kissed with one of Ireland's premier whiskeys



Corned Beef and Cabbage ($19)

The Irish-American classic; house cured local beef with carrots, potatoes, and cabbage braised until meltingly tender


Salmon With Emerald Butter and Boxy Potato Cake ($19)

Seared salmon with traditional potato cakes and vegetable of the day, topped with herb butter


Locations and phone numbers are: Highlands (502) 456-1702; Downtown (502) 582-1995; Hurstbourne Pkwy (502) 426-0627; Prospect (502) 292-2585; Jeffersonville (812) 218-1995; and Bristol Catering, (502) 584-3663. For more information, visit