Irish Soda Bread

I have a rather inconsistent history of baking breads from scratch, especially when yeast is involved. After a Thanksgiving with Parker House Rolls that tasted like hockey pucks, I hung up the towel. I have a love for what my husband and I call "crusty bread" and using it to accompany heart warming soups, sop up pasta sauces, or to be served simply with sweet cream butter. We usually purchase an artisan style loaf at our local grocery store, but I've decided to come out of bread baking retirement to try my hand on a loaf native to my husband's heritage. The best thing about Irish Soda Bread - no yeast!!  This version is simple and rustic but there are other variations using dried fruit or herbs for a change of flavor.

Ingredients:

Butter to grease baking sheet

3 2/3 cups all purpose flour

1 tsp salt

1 tsp baking soda

1 3/4 cups buttermilk

Preheat over to 425 degrees. Grease large baking sheet well with butter and set aside.

Whisk dry ingredients in large mixing bowl until thoroughly combined. Make a well in the center and pour in most of the buttermilk reserving a small amount.  Mix with hands until a soft dough forms. If the dough is very dry, add the remaining buttermilk.

Turn dough out into well floured surface and knead for 10 minutes. If dough is sticky, work in more flour from surface. 

Form into 8-inch circle on greased pan and cross-cut into dough.

Bake for 25-30 minutes until bread forms a golden brown crust.  Serve with butter, jam, or olive oil for dipping.