Classic Buttermilk Irish Soda Bread

Steps

Kid helper. A child can do steps 2, 3, 4, 5 and 6: no knife, no heat. Steps marked “Grown-up” use a knife or heat. Cooking with kids

1. Heat the oven to 425°F (220°C).

   Line (how to line a pan)

   Line a pan Cover the bottom (and sometimes sides) of a pan with parchment or foil so food doesn't stick and lifts out easily. 1. For a sheet pan, tear parchment the size of the pan and lay it flat.2. For a round cake pan, trace the bottom on parchment, cut the circle out and press it in.3. For brownies and bars, leave two long sides hanging over to make handles (a "sling").4. A little grease under the paper holds it in place. Done when: The paper lies flat with no folds where the batter could run under it. How to line a baking pan with parchment: mistakes to avoid

   a sheet pan with parchment.
   425°FGrown-up: heat
2. In a large bowl,

   whisk (how to whisk)

   Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid

   the flour, baking soda, salt and sugar (if using) so the soda is evenly mixed in.
   Kid step
3. Make a well in the center and pour in 1 1/2 cups of the buttermilk.
   Kid step
4. Stir with a fork or one hand, moving in wide circles from the center out, until a soft, shaggy dough forms. Add the rest of the buttermilk if there are dry patches.
   Kid step
5. Tip the dough onto a floured counter and fold it over itself 4 or 5 times, just until it holds together. Do not

   knead (how to knead)

   Knead Work bread dough by pressing, folding and turning it to build the gluten that gives bread its chew. 1. Turn the dough onto a lightly floured counter.2. Push it away from you with the heel of your hand.3. Fold it back over itself toward you.4. Turn it a quarter turn and repeat, in a steady rhythm.5. Add flour only a little at a time, if it really sticks.6. In a stand mixer, use the dough hook on medium-low. Done when: The dough is smooth and springs back when poked; a small piece stretches thin enough to see light through (8 to 10 minutes by hand). How to knead bread dough: mistakes to avoid

   it like yeast bread.
   Kid step
6. Pat it into a round about 7 inches across and 1 1/2 inches tall and set it on the pan.
   Kid step
7. With a floured knife, cut a deep cross on top, about 1 inch deep, reaching almost to the edges.
   Grown-up: knife
8. Bake at 425°F to set the crust.
   425°F⏱ Bake hot: 15 minGrown-up: heat
9. Lower the oven to 400°F (200°C) and keep baking until the loaf is deep golden, sounds hollow when tapped underneath, and reads 195 to 200°F in the center.
   400°F⏱ Finish baking: 25 minGrown-up: heat
10. Cool on a rack before slicing. Wrap it in a clean towel while it cools if you want a softer crust.
    ⏱ Cool: 30 minGrown-up: knife, heat

Tap an underlined word for how to do it, or see all techniques.

Tips

• Mix gently and quickly. The baking soda starts working as soon as it meets the buttermilk, so get it into the oven right away.
• No buttermilk? Stir 1 1/2 tablespoons of lemon juice into 1 3/4 cups of milk and let it sit 5 minutes.
• For a sweet version, add 3/4 cup raisins and 2 more tablespoons of sugar to the dry ingredients.

Storage

Best the day it is made. Wrap and keep at room temperature up to 2 days; it toasts beautifully.

How long leftovers keep, and freezing and reheating: leftovers and storage.