Nana Ruth's Irish Soda Bread
Nana Ruth's grandmother came over from County Cork, and this recipe came with her. No yeast, no kneading, no waiting around — just flour, buttermilk, and a hot oven. The cross on top isn't decoration; Nana Ruth said it lets the heat in and the devil out. I've never questioned it.
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4
cups
all-purpose flour
plus extra for dusting
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1
teaspoon
baking soda
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1
teaspoon
salt
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1 3/4
cups
buttermilk
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Preheat your oven to 425°F. Lightly flour a baking sheet or line it with parchment paper.
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In a large bowl, whisk together flour, baking soda, and salt. Make a well in the center and pour in the buttermilk.
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Using a fork, stir gently until the dough just comes together — it will be shaggy and rough. Do not overmix. Turn it out onto a floured surface and shape it into a round loaf about 7 inches across. Handle the dough as little as possible.
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Place the loaf on the prepared baking sheet. Using a sharp knife, cut a deep cross into the top — about 1/2 inch deep. Nana Ruth said it lets the heat in and the devil out.
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Bake for 40-45 minutes until the loaf is golden brown and sounds hollow when you tap the bottom. Let it cool on a wire rack for at least 15 minutes before slicing.
This is best eaten the day it's made. If you have leftovers, slice and toast them the next morning — they're almost better that way with a little honey butter.