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home > recipes > breads > simple daily irish soda bread
400 grams plain flour ( about 3 cups ) 1 tsp salt 1 tsp baking soda 300 ml buttermilk ( about 10 oz ) Or thin some good quality plain yoghurt with enough milk to a buttermilk consistency accompany with butter and jam For a bread, it doesn't get more simple than this. No eggs, sugar, fruit or seeds. But a moist bread that is great plain or toasted especially with butter and jam . Bake it for any meal time In a bowl place the flour, salt and soda and whisk well. Make a well in center, pour in the buttermilk and using your hands and fingers mix all together until a dough forms ( I suppose you could use a large mixing fork or spoon ). Transfer to counter and shape , pat and form into a round loaf. Place on baking sheet. Deeply slash a cross on top of bread (helps with expansion, let off steam etc. ) and gives it's unique look. Bake in a preheated 350F oven middle shelf until golden and done , check at 30 minutes. Transfer to rack to cool. Yield : One free form delightful loaf Crispy crust, moist pale yellow interior when out of the oven and served warm

Simple Daily Irish Soda Bread


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(posted June 6, 2008)

400 grams plain
flour ( about 3 cups )
1 tsp
salt
1 tsp
baking soda
300 ml
buttermilk ( about 10 oz )
Or
thin some good quality plain yoghurt with enough milk to a buttermilk consistency
accompany with
butter and jam

For a
bread, it doesn't get more simple than this. No
eggs, sugar, fruit or seeds. But a moist bread that is great plain or toasted especially with butter and jam . Bake it for any meal time

In a bowl place the
flour, salt and soda and whisk well.

Make a well in center, pour in the
buttermilk and using your hands and fingers mix all together until a dough forms ( I suppose you could use a large mixing fork or spoon ).

Transfer to counter and shape , pat and form into a round loaf.

Place on
baking sheet.

Deeply slash a cross on top of
bread (helps with expansion, let off steam etc. ) and gives it's unique look.

Bake in a preheated 350F oven middle shelf until golden and done , check at 30 minutes.

Transfer to rack to cool.

Yield : One free form delightful loaf

Crispy
crust, moist pale yellow interior when out of the oven and served warm


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