Recipe Corner: Irish Soda Bread

Irish Soda Bread
3 1/2 cups unbleached all-purpose flur
1 1/4 teaspoons baking soda
1 teaspoon sea salt
1 2/3 cups buttermilk (roughly)
Nonstick baking sheet, lightly dusted with flur
Preheat the oven to 425 F.
Sift the flur, baking soda and salt into a large bowl and make a
well in the center. Pour the buttermilk into the well and mix it into
the dry ingredients with a round-bladed knife or your hands to make
a soft, slightly sticky, rough-looking dough.
Turn out the dough on a lightly flured work surface and shape
it into a ball. Set the dough onto the baking sheet and gently fltten
it so it is about 11/2 inches high. With a table knife, score the dough
with a cross. Dust with a little flur then bake for about 35 minutes
until a good golden brown. To test if the loaf is cooked, tap under
neath with your knuckles. If it sounds hollow, it is ready. If it gives a
dull thud, bake it for a few minutes longer and test it again.
Transfer to a wire rack to cool. Wrap well to store or freeze for up
to 1 month.

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