Easy Soda Bread

Here’s a simple way to get your fresh bread fix, and it’s cheap and easy.  I found this great Soda Bread recipe on BudgetBytes.com; this is a condensed version for your convenience.

WHAT’S SPECIAL ABOUT SODA BREAD?

Soda bread is a quick bread with a hard outer crust and a dense, tight crumb. Quick breads are leavened with baking powder or soda instead of yeast. So, if you’ve had a muffin, cornbread, biscuits, or banana bread, you’ve had quick bread. Soda bread is leavened with baking soda, which gives it its namesake.

     INGREDIENTS

• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk*
  

  INSTRUCTIONS

  • Set a rack in the middle of your oven and preheat it to 450°F. Mix the flour, baking soda, and salt in a large bowl until they are fully incorporated.
  • Form a well in the center of the flour mixture and fill the well with the buttermilk.
  • Use a fork to incorporate the flour into the buttermilk little by little until a thick batter forms. Use your hands to incorporate the final bits of flour and gently shape the batter into a dough. Do not overwork the dough.
  • Transfer the dough to a floured work surface and gently shape it into a round 6 inches in diameter and about 1 1/2 inches thick.
  • Place the dough in a Dutch oven or cast iron skillet. Use a sharp knife to cut a large x into the top of the dough.
  • Bake for 10 minutes at 450°F. Then lower the oven temperature to 400°F and continue baking until the bread is golden brown and crusty on the outside, about 20 minutes. Transfer to a rack and cool.

  *If you don’t have buttermilk, simply take a cup of milk and add one tablespoon of vinegar to it to create your own buttermilk. I usually use distilled white, but any vinegar will do. You can also use citrus juice.