Irish Soda Bread in five ingredients

This was one of the twelve new recipes I tried in 2011 and have made again and again.  I recently made another loaf and realized this recipe would be one worth sharing.  I like this recipe as it comes together quickly, requires ingredients which I always have around the house and not for just this recipe, requires no yeast, no kneading and produces a lovely loaf of bread. 

This is a slight variation of the Irish Soda Bread recipe which appears in the 13^th edition of the Fanny Farmer's cookbook.

Irish Soda Bread  (yield: one loaf)

2 tablespoons vinegar or lemon juice

2 scant cups milk (dairy, soy or rice)

4 cups flour (all-purpose, whole wheat pastry or spelt)

1 ½ teaspoons salt or 1 1/8 teaspoons kosher salt

1 teaspoon baking soda

Place oven rack in middle position.  Preheat oven to 375 degrees farenheit.

Place the vinegar or lemon juice in the bottom of a 2 cup liquid measuring cup and fill the cup with milk to equal 2 cups.  Set aside to allow milk to “sour”.

In a large mixing bowl, stir and toss together the flour, salt and baking soda.   Gradually add the “sour” milk, stirring until the dough holds together in a rough mass.  (Note, you made need to blend with your hands to get one mass as the dough comes together.)

Shape dough into 8-inch round about 1 ½ inches thick and place in the center of medium-sized non-stick baking sheet.

(optional) With a sharp knife, slash a large ¼-inch deep X across the top. 

Bake for about 45-50 minutes or until bread is nicely browned and a toothpick inserted in center comes out clean. 

Transfer bread to rack to cool, then wrap in damp paper towel.  Let bread cool completely before serving or storing.