Recipe by Kaarin
An authentic Irish soda bread, which is leavened by the combination of buttermilk and baking soda. The round loaf is tender, compact and slightly moist. It has a rustic crust and characteristically has an X slashed on top. I like to make this to go with stew, especially when I don't have time to make a yeast bread.
Directions See How It's Made
- Preheat the oven to 375 degrees and grease a baking sheet or 8 inch round pan.
- Mix the flour, salt and baking soda; add the buttermilk and stir briskly with a fork until the dough holds together in a rough mass.
- Knead on a lightly floured board for about 30 seconds, then form into an 8 inch round, about 1 1/2 inched thick.
- Slash a large 1/4 inch deep X across the top and bake for 45-50 minutes, until browned and the X has spread open.
- Cool on a rack, then wrap in a slightly damp towel and let rest on the rack for at least 8 hours (although we often eat it as soon as it cools).