Irish Soda Bread

 

Hi y'all!  I hope y'all have a good plan for this weekend!  It's not supposed to be raining (finally), but it will be hot, so we have some plans to get in the pool and do some stuff outside.  Today, being Friday, we are going to hike Sharp Top at the Peaks of Otter!  We went on Wednesday, but the smoke from Canada was so bad that we couldn't see very good.  Today is much better so we are doing that today (being summer we are trying to go 2-3 times a week) 😁 First, I wanted to show y'all this recipe for when you're in a rush!

This is a delicious recipe and super easy to make, especially if you never had good luck with bread making, or don't have time to wait for bread to rise all day!  The recipe is super super simple!  And it makes a lot of bread.  It can be a little dense, but in the long run, you are saving money for normal bread eating!  You can also add this to a bread pan for it to be shaped, it just takes way longer to cook.  

Here is the recipe: 

INGREDIENTS:  

3 ½ cups—450 grams of flour

1 tsp salt

1 tsp baking soda—bicarbonate of soda

3.2 cups—300 ml buttermilk

0.2 cups—55-85 ml water

INSTRUCTIONS:

Preheat oven to 425 Fahrenheit.

Put the flour, baking soda, and salt in a bowl and sift it through and through. 

Make a hole in the middle and add the milk and water and mix until too thick to mix anymore. 

Put a little flour on a baking sheet and put in the oven for five minutes when done with adding ingredients and doing the half mix.

While the baking sheet is in the oven hand mix the dough until not as sticky.

Take the sheet out of the oven and put the dough on the sheet.  Form and push down until about an inch thick.  Put a knife through the middle so air can be released and it will allow it to cook in the middle.  Put a little flour on top for the look.

Put in the oven for 15 minutes

Turn the oven down to 375 Fahrenheit (open the oven door for 25 seconds to get the excess heat out) and cook the bread for 10 more minutes or until brown and done. 

Serve warm or cold with butter.

Good for 3-5 days at room temperature and 4-7 refrigerated.

BUTTERMILK RECIPE:
1 cup milk to 1 tbsp of lemon juice or vinegar.  Stir, let sit for 5 minutes then use.

I use this bread recipe often when I want normal bread (not for sandwiches but for other things like chili, soup, eggs, etc. ) but we don't have any.  The soda makes things super easy because you don't have to let it rise, although it rises a TON by itself.  

Also, this can be salty, so if you use salted butter, make sure to skip the salt in the recipe.  

I hope this recipe can be used and y'all like it!  

Follow Christ, Trust Him, and He will Lead the Way! ~Charity