Ingredients: Classic Irish Soda Bread

4 cups all purpose flour

1 tsp each coarse salt and 1 tsp baking soda (not powder!)

1 3/4 cup buttermilk (or 1 3/4 cup cool water with 3 tablespoons powdered buttermilk)

Mix dry ingredients together, put a well in the center of dry ingredients and pour buttermilk into center. It works best if you use a ceramic or glass bowl and a wooden spoon. Mix thoroughly but don’t over do it. Plop all the dough onto a lightly floured, clean surface. Lightly knead as you shape the dough into either a boules shape or an elongated loaf shape. Dough can be split in half to make two smaller loaves for sharing or for gifting. This also works great for using one now and freezing one for later for quick use.

Score each loaf lightly on the top. Place on metal or stone baking sheet. Bake in preheated oven at 425 degrees Fahrenheit (220 degrees Celsius) for 30-35 minutes or until golden brown.

Variations, if preferred.

Autumn Harvest Herb Bread Use classic Irish recipe, adding 1 tsp each ground pepper, basil, garlic powder, dried onions, and cumin seeds

Cranberry Spice Bread: Use Classic Irish Soda bread above, adding 1 tsp dried orange zest, 1 tsp cinnamon, 1 tsp cloves, and 1/2 dried cranberries (Craisins) or raisins if you prefer cinnamon raisin bread.

Cheesy Bread: Using the classic Irish Soda recipe above, add 1/2 cup shredded cheddar or Colby shredded cheese, 1/2 cup of grated Parmesan cheese and 2 tsp of sesame seeds

These breads make great toast, chunks for dipping into stews and soups, or just eating with a charcuterie board. My mom likes to eat it with her eggs in the morning. The bread slices up well and stays really fresh for days, despite not having any filler or preservatives in it. It also works nicely to be crumbled up and used as croutons or as a stuffing base for the holidays. Each loaf costs less than $1.75 per full sized loaf or about $2 per loaf with add-in options.