No-Knead Raisin Soda Bread

Being that it’s St. Patrick’s Day today, it’s not hard to find a posting about soda bread on any number of foodie websites or blogs. Far be it for me to buck the trend.

This is a snap to make – especially for the breadmaking-challenged like me. And it doesn’t taste much like soda bread at all, which is another good reason to make, as far as I’m concerned.

So even if you’ve left your St. Patrick’s Day baking (is there such a thing?) to the last minute, this will take no time. That way, you can fill up on bread before you go out to ‘celebrate’.

Here goes!

Put the flour, baking soda, salt and cinnamon into a bowl.

Flour, baking soda, salt and cinnamon.

Flour, baking soda, salt and cinnamon.

Get some currants (substituted for raisins).

Currants.

Currants.

I never have buttermilk. I make it when I need it for a recipe by adding 1 tablespoon of white vinegar to a cup of milk and letting it stand for 5 minutes.

Buttermilk.

Buttermilk.

Add the buttermilk to the dry ingredients.

Add the buttermilk.

Add the buttermilk.

This makes a very sticky dough.

Sticky dough.

Sticky dough.

Shape into a ball using very well floured hands.

Shaped and almost ready to bake.

Shaped and almost ready to bake.

X marks the bread.

An 'x' is carved into the top.

An ‘x’ is carved into the top.

No-Knead Raisin Soda Bread.

Freshly baked soda bread.

Freshly baked soda bread.

You could slather these still-warm slices with butter.

Slices of soda bread.

Slices of soda bread.

But because I didn’t mention St. David’s Day (let alone make Welsh Cakes) earlier this month, I sliced some of this cheese to go with the bread.

Welsh Cheddar cheese. You can tell it's Welsh by the coal miner on the front.

Welsh Cheddar cheese. You can tell it’s Welsh by the coal miner on the front.

A winning combination.

Soda bread served with cheese.

Soda bread served with cheese.

You can find the recipe here:
http://houseandhome.com/food/recipes/no-knead-raisin-soda-bread-recipe

No-Knead Raisin Soda Bread

1-1/2 cups flour (plus extra for dusting)
1 tsp. salt
1-1/2 tsp. baking soda
1 cup buttermilk
1 tsp. cinnamon
1/2 cup raisins

1. Preheat oven to 425°F.

2. Place flour, salt and baking soda in a mixing bowl and stir together. Fold in buttermilk, cinnamon and raisins.

3. Turn dough out onto a well-floured surface and roll around to lose stickiness. Place dough in a greased loaf pan (or lay a piece of parchment on a baking sheet and form the dough into a round). Score an X on the top to allow steam to escape and bake for 17 to 20 minutes, or until as dark and crusty as you’d like. Remove from pan; let cool on a wire rack.

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