This last weekend I spent in Winter Park for a writer’s retreat. We had a good time and writing was done by all.
Rachel C. got the stuff to make soda bread. I was excited because I love soda bread. I make it all the time. They probably thought I was overly excited. I realized that I never posted the recipe here. Basic soda bread is simple affair takes 45 minutes and is great for dinner and breakfast.
4 cups flour
9 inch baking dish with lid, cast iron pan with lid or two cake tins
1 tsp baking soda
1 1/2 cup butter milk OR
2 tbsp spoon lemon juice or vinegar and 1 1/2 cup of milk (Remove two tablespoon of milk).
Heat the oven to 425.
If you have buttermilk measure it out. If you don’t, get some lemon juice or white vinegar and put 2 tablespoons in your measuring cup. Fill up to the cup and half mark with normal milk and let it sit for five minutes. Don’t worry, it won’t taste any different. I’m using a liquid measuring cup that goes to two cups here.
In a bowl, combine the flour and baking soda. Add the buttermilk or milk and lemon juice concoction and squish it till it forms a ball of dough. Yes, use your fingers. Okay, I relent, I usually use a spoon until something solid starts forming. Once you have a slightly sticky ball, kneed it in the bowl for about 30 seconds.
Grease the two cake pans with butter. If you’re using a dish with a lid instead just grease the dish.
Place the ball in one pan and press down so it’s not quite as round. Don’t flatten it till it touches the edges. Place the lid or other cake pan on top and put it in the oven for 30 minutes.
After 30 minutes take the lid or top pan off. Cook for another 15 minutes.
Tastes good with butter, meat, salad, soup, preserves, pb & j or whatever you use bread for. The crust should be hard and the inside melt in your mouth good.