Soda Bread

I tried this once before, but with whole milk instead of buttermilk and it wasn't very successful. So I wanted to give it another bash using buttermilk this time.

What I like about this type of bread is that you can be eating it barely an hour after you started mixing the dough as it doesn't contain yeast so therefore doesn't require any rising or proving time. Bonus! So this is a great place to start if you are just starting out on your baking odyssey.

One of the keys with this is to mix the dough fairly quickly and to make quite a deep slash across the dough before putting in the oven. This helps it to cook all the way through.

We ate this for breakfast, still nice and warm with butter and jam. Absolutely delicious.