4
cups all purpose flour
1
tsp salt
2
tsp baking soda
1
½ tsp cream of tartar
2
tbsp lard
1
¼ cups buttermilk
Sift the flour, salt, baking soda and cream of tartar
into a bowl.
 |
| Sifting makes me feel productive. I don't know why, but it's really validating. |
Rub in the lard and add enough buttermilk to make a soft dough.
Turn the mixture on to a lightly floured board and knead for a minute. Shape
into a round and place on the baking sheet. Mark with a cross, cutting deep
into the dough.
 |
| Cut a good 75% of the way down. |
Bake for 40-50 minutes [at 425F], until lightly browned
and firm when tapped on the base. Cool the bread on a wire rack.
 |
| Boom! Exploding with flavor and fluff, and not a drop of yeast in there! |
Variations: You can use plain milk instead of
buttermilk, but if you do, double the quantity of cream of tartar.
My Rating: 4/5 "This isn't some wimpy spongy sandwich bread. This is packed with robust flavor and designed to be eaten in big ol' wedges slathered in butter. This is an insanely easy bread recipe for all the good you get from it so I highly recommend giving it a whirl. 'Tis the season for Irish things anyway, right?"
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