Irish Soda Bread

How can something so simple be so good?  This petite loaf slices well and is marvelous toasted with butter and honey.  Amount of sugar can be adjusted up or down depending on your taste.  The loaf  in the picture was quickly devoured with our corned beef and cabbage dinner today—better double the recipe and make two loaves if you want some left over for breakfast!  No kneading is required  for this soft dough.

•    Scant 1 cup of buttermilk*
•    2 cups all-purpose flour
•    1/2 teaspoon salt
•    1/2 teaspoon baking soda
•    2 teaspoons sugar




Preheat oven to 400 degrees F.  Lightly grease a pie tin or cast iron pan and dust with flour or corn meal.

Mix together flour, salt, baking soda and sugar.  Make a well in the center and add buttermilk.  Stir quickly and lightly with a fork until just blended (dough will be wet and sloppy).

Turn dough out onto heavily floured board and form into a mound; place mound in pan and bake for 20 minutes or until crust is firm and golden.

Cool loaf completely and cut into thin slices with serrated knife before serving.

*No buttermilk?  Add 1 tablespoon of lemon juice or vinegar to liquid measuring cup and add milk to measure 1 cup.  Allow to stand for 10 minutes before using.