This easy-to-make quick bread needs only seven ingredients to make a dense, but soft, loaf. We suggest pairing this simple Irish favorite with a nice big helping of Shepherd’s Pie.
Prep time: 15 minutes
Cook time: 50 minutes
Servings: Yields 1 loaf
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 cups buttermilk
- 3 tablespoons unsalted butter, melted
- 2 large eggs, at room temperature
Preheat oven to 350°F. Prepare baking sheet by lining it with foil and greasing with a small amount of butter.
Whisk together flour, baking soda, salt and baking powder in a large bowl. Whisk together buttermilk, butter and eggs in a separate small bowl. Add buttermilk mixture to flour mixture and mix with spoon until dough is proper consistency to finish mixing with hands. When dough begins to leave the side of the bowl, turn it out onto lightly floured surface.
Knead dough by folding over toward you then pressing down away from you with heel of hands. Give dough quarter turn and repeat until it’s smooth and doesn’t stick to surface.
Mold dough into round loaf and place on prepared baking sheet. Using a paring knife, cut a large X into top of dough from one side to the other. Bake until golden brown, about 45-50 minutes. Bread should sound hollow when bottom is tapped with fingers. Serve immediately.
ORANGE & FIELD TIP: If you don’t have buttermilk on hand, add 1 teaspoon apple cider vinegar for each 1/2 cup milk and let it sit for a few minutes to curdle. In no time flat, you’ll have homemade buttermilk.