Irish soda bread

It appears everyone has their favorite Irish soda bread recipe. Some with olives, some with raisins, some with both, some with neither. The essential ingredients in a traditional Irish soda bread are flour, baking soda, salt, and buttermilk. The acid in buttermilk reacts with the base of the baking soda to provide the bread’s leavening.

Its been an all time favorite in our household. Its really quick to make and doesn't require any proving time.. 

Soda bread dries out quickly so is only good for a day or two. It is best eaten freshly baked and warm or toasted.

Here is a simple recipe that I use.. 

Ingredients :

4 cups all-purpose flour

1 tbsp baking powder

1 tsp baking soda

1 tsp sea salt

1 tbsp Italian Seasoning ( I used the Pre- mix that comes in the market)

1 cup chopped black olives

21/4 cups buttermilk

Method

Before going into the oven

1. Preheat the oven to 180°C. Lightly oil a large baking sheet using olive oil or cooking spray. Sift together flour, baking powder, salt and baking soda in a large mixing bowl. Add the italian seasoning and chopped olives and stir well to combine.
2. Create a well in the center of the flour mixture. Pour the buttermilk into the well. Stir the buttermilk into the flour mixture, starting in the center and working your way to the outside of the bowl until a dough forms. If needed, add additional buttermilk (1 tablespoon at a time) to form the dough.
3. Turn the dough out onto a lightly-floured surface and knead for 1 minute. Form a large disc out of the dough. Cut the dough in half with a knife and with floured hands, form two small discs out of the dough.( or you can make it one large loaf like i did) ... Using a serrated knife, cut a ¼-inch deep square or X into each disc of dough.
4. Place both discs of dough on the lightly-oiled baking sheet. Be sure to place the discs far apart, as they will rise while baking. Bake for 45-55 minutes, or until crust is golden brown and bread tests clean when poked with a knife. Remove from the oven and allow bread to cool at least 20 minutes before slicing!