Simply the easiest -- it doesn't even call for butter! -- and most delightful soda bread. I ate almost an entire loaf on my own for breakfast, just slathered with butter. This is adapted from the River Cottage classic soda bread recipe. —fiveandspice
flour (white or a mix of white and whole wheat)
baking soda (or shall we call it bicarbonate?)
1 1/2 cups
1 3/4 cups
In This Recipe
Heat your oven to 400° F. Stir together the flour, baking soda, and salt in a mixing bowl, then make a well in the center.
Add the buttermilk and grated carrot to the well, then stir until everything is combined. Add the raisins and work them into the dough either with a wooden spoon or with your hands (a slightly sticky process, but doable), which also serves to briefly knead the dough into a very sticky shaggy ball.
Turn the dough out into a 9-inch cast iron skillet (or similarly sized heavy baking pan). Bake until crusty and brown and the bottom sounds hollow when tapped, about 40 minutes. Remove the loaf from the pan and allow to cool (at least partially) on a cooling rack before tearing in.