Irish Soda Bread

One Hundred fifty years ago it was common to make bread using baking soda rather than yeast in parts of rural Ireland.

That's where Irish soda bread gets its name!

The practice of using baking soda started out of necessity. Yeast won't make dough rise unless the baker uses "strong" flour, which was scarce in parts of Ireland. Baking soda, however, could be counted on to leaven bread. The baking soda has to be combined with something acidic in order to do its magic. In this case, buttermilk is used!

(from Family Fun magazine)

Irish Soda Bread
(from familyfun)

2 cups flour
2 cups wheat flour (or 2 more of white)
1/2 cup sugar
2 tsp baking soda
1 tsp salt
4 tbsp butter, chilled
1 cup raisins (optional)
1 1/2 cups buttermilk

Heat oven to 350. In a bowl, combine dry ingredients.
Cut in butter until it is pea sized. Stir in raisins and buttermilk. Turn the dough onto a floured surface, knead 1 minute, and shape into a disk. (I have also made 3 smaller disks and adjusted the baking time) Cut an "X" in the top and bake on a greased baking sheet for 45-50 minutes.