I really, really don’t like the concept of “Irish Soda Bread”. My problem is it is SO dry normally. You have to have a bowl of stew to dip it into….so how about instead a tender and moist loaf of bread that you can use for sandwiches even? This one is a keeper – it usable all year-long. It is a full loaf, with hearty slices. Imagine making this when you need a quick loaf of bread but no desire to knead dough…..
Tender & Moist Soda Bread
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp fine sea salt
- 2 cups milk + 2 Tbsp lemon juice or apple cider vinegar
- 1 large egg
- ¼ cup unsalted butter, melted
Preheat oven to 325°, lightly oil a 9×5 metal bread pan.
Add flour, sugar, baking powder, baking soda, and salt in a large bowl, whisk together.
Add lemon juice or vinegar to milk, let sit for 5 to 10 minutes, then whisk in the egg, and melted butter.
Pour over dry, mix to combine. Scrape into prepared pan.
Bake for 60 to 70 minutes, until golden on top and a knife comes out clean when inserted in middle.
Let cool on rack a bit, loosen sides and flip out. Let cool fully on rack, then store wrapped.
Makes 1 loaf.