For those who don't know, traditional Irish soda bread includes only four basic ingredients, and gets its name from its leavening agent -- baking soda.

The bread is quick and easy to make, and is a fantastic complement to either Irish stew or your corned beef and cabbage. My husband Brian and I used our slices to mop up all the Guinness broth from the stew I made this weekend.

To make this recipe you'll need the following:

• 2 1/2 cups all purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1 – 1 1/4 c. buttermilk

To start, preheat the oven to 350 degrees, and line a baking sheet with parchment paper. In a large bowl, combine all dry ingredients and stir together. Add  the buttermilk and mix it all together with a large spoon (or with your hands) until the dough comes together. The dough should be moist, but not so sticky that it is hard to handle. Shape the dough into a round and place it on your parchment covered baking sheet. Cut an "X" into the top of the dough round with a sharp knife and bake for about 45 minutes, or a toothpick inserted into the middle comes out clean. Cool on a wire rack for about 10 minutes before slicing. This bread is best served soon after baking and can be served with jam, or used to mop up the juices from your stews.

Looking for other traditional dishes to serve? Try these:

• An Irish Stew for St. Patrick's Day
• Corned Beef with Cabbage, Carrots and Red Potatoes
• Irish Cocktails (including a Irish cream coffee, Irish Blonde and an Irish Carbomb shooter)