Irish Soda Bread

I lb. (450 grams/3¼ cups) white unbleached white flour
½ tsp salt
½ tsp. baking soda
12-14 fluid oz. sour milk or buttermilk (350-412 ml)

Preheat the oven to 450ºF. Sift the dry ingredients. Make a well in the center and pour most of the milk in at once. Using one hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be moist, but not wet and sticky. When it all comes together, turn it out onto a well-floured surface.

After washing and drying your hands, gather the loaf into a circle and gently flip over. Pat the dough into a round about 1½ inches thick and cut a cross in the top to, as Darina says, “let the fairies out.” Darina recommends letting the cuts go over the edge of the loaf to be sure of this.

Bake at 450ºF for 15 minutes, then turn down the oven to 400ºF for 30 minutes for until the loaf produces a hollow sound when tapped.