Irish Soda Bread
6 portions
75mFresh bread doesn't get any easier than this. Just mix, bake and enjoy. And soda bread is a particularly fitting vehicle to mop up a rich Irish stew. It's also great on its own, fresh out of the oven, or lightly toasted and generously buttered.
What you will need
1 lb. AP Flour
1 tsp Salt
1 tsp Baking Soda
2 cups Buttermilk
(Nutritional facts 295 calories, 1.88 g fat, 60.68 g carbohydrates, 8.22 g protein, undefined mg cholesterol, 810 mg sodium)How to cook
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Preheat oven to 450°F
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Sift the flour into a large mixing bowl. Sifting will aid in blending and help keep the crumb light.
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Add the salt.
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Add the baking soda and mix very well, making sure to disperse the salt and baking soda evenly.
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Stir in the buttermilk.
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Stir with a wooden spoon until the dough comes together into a soggy mass. Make sure you don't leave any clumps, but don't overmix.
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Place a piece of parchment in the bottom of a dutch oven. You can also bake this loaf on a baking sheet, but a dutch oven will help keep it a little more moist.
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Scrape the dough out of the bowl and into the dutch oven. This dough should be wet, rough and quite sticky. this bread does not require kneading and should not look smooth at the surface.
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Cut a couple of slits across the top of the loaf to give it some room for expansion as it cooks.
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Put the lid on the dutch oven and bake for about 45 minutes. Remove the lid and continue baking for about 15 minutes longer to brown the crust.
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