Wednesday, March 2, 2011

From the Kitchen: Irish Soda Bread

I guess this counts as a quick bread since it doesn't need to rise at all. It's really good and takes about an hour from start to finish. You can swirl in some other stuff like garlic or cinnamon sugar, too, making it really versatile. When I made it pre-marriage, my sister would eat it all before anyone else got a chance. Now, as with all bread I make, my husband devours it in all of about thirty minutes. He especially likes the garlic version.

You Will Need:
2 cups buttermilk (or 2 T lemon juice topped off to two cups and left for 5 minutes)
4 cups flour
1 teaspoon salt
1 teaspoon baking soda

Preheat the oven to 425 F.
Sift together (or mix well with fork) flour, salt, and soda. If you want, add 1 T granulated garlic, dill, or whatever. Add the buttermilk and mix well. Turn out onto a floured surface and kneed until smooth. Grease two round cake pans. Place the lump in one and cover it with the other. Bake for thirty minutes. Remove the top cake pan. Bake for fifteen minutes more. Remove and turn out onto a plate. Cover with a towel and sprinkle with water.

Ta da! You've just made the second most wonderful bread in the world, next to French bread.

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