Author: Bob and Robin Young

Source: Rockin' R's Kitchen. Adapted from "Society For The Preservation of Irish Soda Bread"

Web Page: www.rockinrs.com, http://boisefoodieguild.blogspot.com

1

Both of these breads are made and baked in the same manner.

2

Preheat the oven to 425° F

3

Lightly grease and flour a cake pan or a cast iron pan. In a large bowl sieve and combine all the dry ingredients. If using butter, rub in until the flour is crumbly.

4

Add the buttermilk to form a sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape) Shape into a round flat shape in a round pan and cut a cross in the top of the dough.

5

Cover the pan with another pan and bake for 30 minutes (this simulates the bastible pot). Remove cover and bake for an additional 15 minutes. The bottom of the bread will have a hollow sound when tapped to show it is done. If you use an instant read thermometer, the interior of the bread should be 190°F to 200°F.

6

Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist. Let cool and you are ready to have a buttered slice with a nice cup of tea or coffee.