Irish Soda Bread

Irish soda bread is a wonderful bread to make if you don't like to wait.  It doesn't require rising, resting, or yeast.  It rises due to baking soda (hence the name "soda bread") and is incredibly easy to make.

There are numerous recipes for Irish soda bread, but I chose Ina's version (of course) and it's a sweeter bread made with orange zest and dried fruit (not very Irish, but it tastes good).  However, it's a great match for any meal and a perfect compliment.  It was easy, took me 5 minutes to make, and I had all of the ingredients in my pantry.

Ina's recipe called for butter in the mix, but I left that out since it wasn't necessary (enjoy soft butter spread on your slice).  I also reduced the amount of sugar she called for and added dried cherries, not currants. 
If you want to impress guests with homemade bread, make Irish soda bread and they will think you slaved all day.

Irish Soda Bread (Ina Garten “At Home” page 234)

4 cups all purpose flour

2 tablespoons sugar

1 teaspoon baking soda

1 ½ teaspoons kosher salt

1 ¾ cups buttermilk, shaken

1 egg

zest of one medium size orange (between 1-2 teaspoons)

1 cup dried cherries (or cranberries/raisins/currants/dried fruit of your choice)

Preheat oven to 375 and line a baking sheet with parchment paper

Combine flour, sugar, baking soda, and salt in the bowl of an electric mixer with the paddle attachment

Mix on low until ingredients are combined

With a fork, beat buttermilk, egg, and zest together in a measuring cup

Combine dried cherries with a tablespoon of flour

Add wet ingredients then the cherries to the flour mixture

Dough will be very wet

Dump dough onto the parchment paper and form into a round loaf (dough will be very sticky- lightly wet your hands to make this easier)

Cut an X on the top of the dough with a serrated knife

Bake for 35-45 minutes (it should be browned and when tapped, it will have a hollow sound)

Cool on baking rack.  Serve warm or room temperature