For some reason, I decided that I needed to bake bread with my 3 1/2 year old this afternoon...knowing that he wasn't going to be in a patient mood today, I looked around for a recipe for a non-yeast bread that wouldn't involve waiting for it rise or too much babysitting.
I happened upon Mark Bittman's recipe for Irish Soda Bread in one of my favorite cookbooks How to Cook Everything Vegetarian and figured that it was worth a shot. It came out somewhat too dense, but with a sweet, salty and altogether pleasant taste--definitely worth a second try.
I have a picture of the bread we made hidden somewhere within the recesses of my husband's camera, and I will try to add it to this post sometime within the next day or two.
Irish Soda Bread
Neutral oil for the baking pan (I used canola, but you could use corn or grapeseed)
1 1/2 c warm milk plus 1 1/2 Tbs vinegar
4 c flour (I used 3 c white flour and the 1 c of whole wheat flour that I had left in my cupboard)
2 tsp salt
3/4 tsp baking soda
3/4 tsp baking powder
1. Preheat over to 375 degrees F.
2. Grease a baking sheet ( I covered with foil first to avoid too much cleanup)
3. Combine all dry ingredients in a food processor and process to combine.
4. Add soured milk gradually and process until you have a soft ball of dough. (You make not need all of the soured milk)
5. Shape the dough into a round loaf and make a pretty cross hatch design on the top with a sharp knife.
6. Bake for about 45 minutes, until the loaf is golden and sounds hollow when you thump the bottom.
7. Let cool thoroughly before slicing.
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