Irish Soda Bread

We always make this on St. Patrick's Day, along with Corned Beef and Cabbage. It has a crispy crust and a tender inside. Wrap any leftovers in plastic wrap and store in a sealed baggie.

Ingredients

4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
2 cups buttermilk*

Preheat over to 375 degrees

In large bowl, mix dry ingredients with a fork or whisk. Make a well in center, add buttermilk and mix until incorporated.

Turn dough out onto well-floured counter. Dust liberally with flour and lightly knead just to bring everything together well. Do not over-work.

Butter the bottom of a deep-dish pie plate (glass or ceramic, not metal). Gently shape the dough into a ball and place in plate. With a serrated knife, cut a large cross shape on top of loaf.

Bake for 50-60 minutes, or until bread is golden and firm to the touch. Remove from plate and place on cooling rack for 10-15 minutes before slicing with serrated knife.

*Can substitute liquid buttermilk with powdered buttermilk (using the required amount of powder and water to equal 2 cups of buttermilk), or use regular milk soured with one teaspoon of white vinegar per cup.