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Quick Bread Is Not So Quick

I decided I didn't have the time late tonight to do a rising bread, and then spent about an hour looking for a recipe for Irish soda bread, before Herself reminded me that we had got one from a family friend. I'll comment on how I did in the recipe itself.

Irish Soda Bread

  • 4 cups flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • ½ cup raisins (optional – I don't use them)

  • 1½ cup buttermilk (see below)


Okay, so first of all, about the buttermilk. I knew we had some. What I didn't realize was that it was about three weeks past date. So I opened it up to smell it. It smelled fine, but it was the consistency of yogurt—and smelled a bit like yogurt, too. It wouldn't pour out of the container, either; so I added about half a cup of regular milk just to get it liquid again. It seemed to work, and it looked and smelled fine.

Now, on to the instructions: Mix all ingredients and knead into a ball.

Not turning into a ball.

Hmm. That doesn't look much like a ball. Let's try a bit more milk?

Not quite, but almost a ball.

Well, that's a bit better. Let's call it a ball.

Place on greased cookie sheet, flatten, and cut an X on top. Wipe small amount of buttermilk over top.

Ready for the oven!

Bake at 350 °F (175 °C; Gas Mark 4) 40 – 50 minutes. It should sound hollow when tapped with a knife. Enjoy!

Yummy soda bread.

It still didn't have enough liquid, I think; or maybe I didn't mix it enough? That's why there are all those bits that look pasted on. Still, it smells delicious, and the crumbs I snuck while it was cooling taste delicious. I'm calling that a good bread.

God speed, and remember: All sorrows are less with bread.

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