Irish Soda Bread

Flour, baking soda, salt, and buttermilk. I make buttermilk with milk, a bit of vinegar for acidity, and a bit of yogurt for thickness. Two cups flour, 3/4 teaspoon baking soda, 1/2 teaspoon salt.

Making buttermilk. There are several options for making buttermilk, as that is not something most people have on hand anymore. One method is powdered buttermilk, which I do usually have on hand, mostly for making baking mix, and ranch powder. The other traditional option is whole milk with an acid, either vinegar or lemon juice. I always have vinegar, so going that route, and adding a bit of whole milk yogurt for a bit more acidity, and thickness. Mix together 3/4 cup whole milk, a tablespoon vinegar, and a tablespoon yogurt. Let sit for a few minutes before mixing into the flour mixture.

Mix the ‘buttermilk’ into the flour mixture and then knead in the bowl several times to bring all the bits together. It will be a bit sticky – that is why there are no photos here as my hands were covered :p

Form the dough into a fat disk and cut a fairly deep cross cut into the top. I use my 6 inch cast iron, well buttered. I placed it in the oven to pre-heat with the oven. You could also use a small cake pan or ramekin. I needs to be lightly covered or domed. It will rise so take that into consideration. I buttered the pan just before placing the dough in it. If using cake pans no need to pre-heat the pans, just butter and flour the pan.

Cover the bread with either another cake pan, if using. I covered the 6 inch pan with my trusty 8 inch cast iron. Bake for 18-20 minutes covered. Remove the top pan, baste with a little butter and bake another 10-12 minutes. It should sound hollow when lightly tapped.