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HOW TO MAKE TRADITIONAL IRISH SODA BREAD RECIPE | Happy St. Patrick's Day!!

today on a special episode of knockout,kitchen we'll be making traditional,Irish soda bread they pour cups of flour,into a bowl,teaspoon baking soda teaspoon salt 1 in,3/4 cups of buttermilk and that's it,stir,me,and you're cooking our Irish soda bread,in a medium cast-iron skillet take a,piece of parchment paper folders and,half fold it in half again and keep,folding it in triangles like this,move the point of the parchment paper to,the middle of the skillet cut and viola,you've got a parchment circle,cooking spray add your Irish soda dough,to the skillet and gently Pat for no,reason,gore,mix pinch the skillet with some aluminum,foil,bake on for 25 for 30 minutes,after 30 minutes remove the foil and,continue baking for another 15,you,45 minutes total and you bees done,Oh Mir with butter and let cool on a,wire rack,and there you have it folks probably the,easiest thread you will ever make now,serve it with a bowl of Irish stew and,you're set to go,hey now as always thanks for watching I,respond to all of my comments and they,really do mean a lot to me if you,enjoyed this recipe and like the video,up it helps putting eyeballs on my,channel and be sure to share with your,friends on social media and subscribe,for more recipes it's free

Easy Irish soda bread recipe review

Easy Irish soda bread recipe review

hi there my name is Melissa and welcome,to simple or not kitchen today we are,making a quick and easy Irish soda bread,I love making bread and Irish soda bread,is a quick bread it doesn't use any,yeast and I've made it several times,before and I have a few recipes that I,follow but I saw this recipe on all,recipes and it was a little bit,different from the ones that I usually,follow it calls for an egg and it has a,glaze on top so I'm going to give it a,try,foreign to make this recipe we're going,to need about four cups of flour as well,we need some baking soda baking powder,and salt I have them all combined there,together we also need about four,tablespoons of sugar and about a cup of,Buttermilk if you don't have buttermilk,you can make your own with milk and,vinegar we also need one egg,and as well we need some softened,margarine,and for the glaze we're going to need,some melted butter and another quarter,cup of buttermilk,and before we get started we're just,going to mix our baking soda our baking,powder our salt and our sugar in with,our flour and give it a good stir,and you can of course do this whole,recipe by hand but I am actually going,to be using my stand mixer today our,first step is going to be to put our,flour mixture into our stand mixing bowl,and then we're going to add our wet,ingredients starting with our cup of,buttermilk,and then in goes our softened margarine,mine is actually almost melted,and we're going to turn on the mixer and,let those things start to mix and then,we are going to add in our egg and in,goes our egg,then we're going to just let our mixer,go and let it mix in all those,ingredients and it will also knead the,dough as well,one of my favorite things to use a stand,mixer for is making bread and kneading,dough although of course you can do this,by hand I just like to think that the,stand mixer does a much better job than,I could do on my own and it's faster too,when the kneading portion is finished,we're going to go ahead and take our,dough and we are going to just form it,into a circle we want it nice and round,one of the fun things about Irish soda,bread is that it always has an X or a,cross carved into the top of the dough,there's a couple different Legends and,stories about why this is done so we are,going to just go ahead and do that we're,going to carve just a little X into the,top of our dough using a sharp knife,foreign,there are lots of different recipes for,Irish soda bread a lot of them do,include raisins this one obviously does,not include raisins but it does include,a glaze and that's not common with an,Irish soda bread this is one of the,first recipes I've seen with a glaze we,basically mixed our melted butter and,our buttermilk together and we are,brushing it on the top of our dough,before we bake it,then our dough is ready to bake we are,going to bake it in a 375 degree oven,the recipe we're following suggests 45,to 50 minutes which we did when I took,it out it was still a little doughy so I,put it back in for about another 15,minutes and it was still a little doughy,on the inside a little more doughy than,I like,and while this recipe was super easy to,follow and the bread had a very good,flavor to it and I absolutely loved the,crust of the bread the interior was a,little bit mushy and a little bit,undercooked and a little bit,disappointing,but it made really good toast and it was,super yummy with a little bit of orange,marmalade thank you for watching simple,or not kitchen more recipes articles and,video are online at pennellcentral.com

Irish Soda Bread – Heirloom Recipe – 4 Ingredient – No Yeast Bread - No Fail – The Hillbilly Kitchen

Irish Soda Bread – Heirloom Recipe – 4 Ingredient – No Yeast Bread - No Fail – The Hillbilly Kitchen

howdy folks and welcome to the hillbilly,kitchen today we're making a traditional,basic irish soda bread,it is st patrick's day so that's why i,decided to do this recipe but i also,wanted to do this recipe now,because this is probably the easiest,most basic most inexpensive bread you,can possibly make and it's one of those,things that folks need right now,my granny made this a lot um,we would have it for,everything from sandwiches to put gravy,on it it's a really good all-purpose,bread,and you can add a lot of stuff to it,that will change it but we're doing the,basic recipe today,and all you need for the basic recipe is,four cups of flour,and,baking soda because it is soda bread and,you don't want to use powder in this you,want to use the soda and i have kind of,a generous teaspoon you don't want to do,too much because if you do too much then,your bread is going to taste like baking,soda and not like bread and i have a,teaspoon of salt you don't want to omit,the salt in this it will affect the,texture and the flavor,and i have two cups of buttermilk,that's it now you can add an egg to it,and an egg will lighten it up you can,add,a couple of tablespoons of butter to it,just cut it in your flour if you want to,do that and it will make it more moist i,am using whole butter milk though and if,you can't get the whole buttermilk the,butter is probably a good idea because,the only fat in this bread is in the,buttermilk,so how i'm going to start is i'm just,going to add my salt and my baking soda,to this and you can also add a little,sugar in this if you want to,lots of folks do a variety of like,raisin bread with it,and they will add currants or raisins,and you can certainly do that but this,is the basic recipe,you can sift your flour which will,lighten it up a little bit i kind of,just use a whisk because this is a quick,bread,it shouldn't take all day to make it and,that's the quick way to do it,and i'm just gonna pour my buttermilk in,here,you could possibly need a little more,than two cups of buttermilk it kind of,depends on your flour we've talked about,how flour,if it's packed or,the humidity everything affects it,so,you know if you need a little more put,it in here,and then you just want to kind of stir,your dough together you can use your,hands for this i find this little,spatula spoon thing works really well to,start combining it,my granny usually did just use her hands,you don't want to over mix this it's a,quick bread kind of like your biscuits,this is very similar to a big biscuit,the texture though,comes out different,because it's the baking soda and not,baking powder,okay now,the dough is going to be kind of crumbly,like this that's okay,when you get it to this point you don't,really want to knead it you just want to,take your hands and,squeeze it together and form it,you can turn this out on your countertop,put a little flour on your countertop,sometimes i put a little flour on my,hands but because it was kind of dry,i didn't really think i needed to do,that,it's all right,and just kind of squeeze it and fold it,until it gets,all stuck together,the less you handle it kind of the,better,and it is going to be kind of rustic,looking that's okay,it's not going to give you a perfectly,smooth,loaf of bread,all right,that's probably about good i'm not going,to worry about getting every single,crumb out of my pan,or out of my bowl,and just,kind of shape it a little bit after you,get it stuck together like i said it's,not going to be perfectly smooth you're,not trying to get it perfectly smooth,once you get it kind of round,i'm going to bake this in my iron,skillet,uh you can use,just a cookie sheet,it will stay together it's not going to,spread out everywhere and we're not,going to let it touch the sides of the,skillet so the skillet's not,to,hold its shape it's just something to,bake it in,you can use a regular cake pan just,whatever it doesn't matter,now,there are lots of folks that will tell,you to oil the bottom a lot of people,cook it on parchment paper and you can,certainly put parchment paper on it,under it no matter what kind of pan,you're putting it in,but what i do and what my granny did is,put a little flour in the bottom of the,pan,that will keep the bottom from burning,and it will also keep it from sticking,and just spread it out and then when,you're done baking it you can wipe the,flour out,now once you get your soda bread formed,and your pan floured whatever kind of,pan you're using you do want to mash it,out a little bit but not to the point,where it's touching the sides,now with this four cups of flour here i,have used my big skillet,i think this one's maybe a nine inch,skillet you need at least an eight or a,nine inch pan to cook this in,and,the more you,mash it out of course the bigger around,it's gonna be and it's not gonna be as,high so it's kind of up to you what,shape bread you want,but for traditional irish soda bread you,want to bless it that's kind of part of,the tradition,and you

Paul's Simple Soda Bread Recipe | Paul Hollywood's Easy Bakes

Paul's Simple Soda Bread Recipe | Paul Hollywood's Easy Bakes

now today i'm going to show you how to,make an absolutely beautiful soda bread,it's a wholemeal soda bed with a little,bit of white flour in there but it gives,a beautiful flavor but it's highlighted,with cheese and onion in it too now set,the oven at 200 fan so again you want,quite a hot oven i treat it a little bit,like a scone because obviously there's,no yeast in this the ryzen agent is the,bicarb soda blended with the buttermilk,which creates a reaction which creates,the carbon dioxide and that's what gives,it the rise so there's no proving time,on this it's the quickest bread that you,can make you mix it put on the tray bake,it off 20 minutes done get all the,ingredients laid out in here i have my,whole meal flour and i have my white,flour into which i'm going to add some,bicarb,some salt,then actually straight away and add a,little bit of just a little hint of,parmesan cheese in there little kicker,flavor and keeping someone back for the,top,i'm going to add some onion straight,into this,that's cooked,yeah it's cooked onion you get all the,flavor from there so you've cooked it,off sweat it up translucent so that's,enough,the next thing i'm going to add is some,cheese now i've got some cheddar you can,put any cheese you want gruyere,it's a beautiful cheese,blue cheese i'd avoid because it's too,strong it'll overwhelm it i'm just gonna,grate this quite roughly in here,okay,so your core ingredients are in there,i'm just gonna give that a little bit of,a mix around,now obviously there's no yeast so the,ryzen agent is the bicarbonate soda but,bicarbonate on its own is not going to,do anything you need,an acid to work with that to reduce the,reaction to get the bread to rise,obviously,the bicarb is in here the reaction is,going to come from the acid which is the,buttermilk don't use the half fat use,the full fat stuff throw that straight,in,so you want the lactic acid which is in,the culture that's inside a buttermilk,and actually the flavor and the texture,of this with the buttermilk is delicious,you blend this together,and i've got all that on the spoon here,we go,hands begin to go in,begin to bring it together,so what is the reaction between the,buttermilk and the,what's the acid acid and alkali together,that reaction between the two creates,carbon dioxide it's a byproduct and that,carbon dioxide is what essentially what,yeast does,so it grows you're changing that with a,chemical reaction,which makes this one of the quickest,breads to make,now it needs a little bit more liquid so,i've got that in there to get it out,a little splash,of water in there,pop that straight in,that will be enough,this is instant gratification,on the bread side because you don't have,to wait for it to prove,you basically just bring it all together,shape it,and it creates quite a firm but soft,mixture,it's not quite like dough dough is very,different this is wholemeal as well so,it's going to be slightly rougher to,feel,but it should be soft to touch you can,see there,still quite sticky but i want to do a,little bit of shaping with this a bit of,flour on the bench i'm not mixing it at,this stage,i'm literally just going to start,shaping it,divide the dough into two this will make,two good size loaves,and just fold it a couple of times,so basically you're flattening it with,your hand,and rolling it up,and i'm happy with that i like them,quite rough,and shaping it with a ball i'm just,tucking it underneath,it's that motion,create a little dome on the top,do the same with this one,roll it up,and again,get your hand you're tucking it,underneath and then flattening it tuck,it underneath,flatten it,i want to get my hands a little bit wet,get your rest of your parmesan,drop it onto your bench,and the water just helps the parmesan,stick onto the loaf,so you end up with two loaves like this,on a lined baking tray,to let the devil out as they used to,call it,get a scraper,cut right down to the bottom and across,on both,once you've cut it these will go,straight in the oven,two trays in for around 20 25 minutes,nice and hot oven,look at those beauties,and there you have it you've got a,beautiful crisp on the outside,it's gorgeously baked you can see all,the way through how much it's baked you,see the cheese oozing out from the,cheddar inside from the parmesan,crusting on the top,you need to leave these loaves to cool,before you eat them because they're,going to be blazing hot so give it half,an hour get a lump of cheese and a bit,of butter and enjoy yourself because,these things are a quick fix if you want,some bread and you've got no bread in,the house and you want a 40-minute loaf,there it is right there the soda bed,but my version with cheese and onion,nice

Easy Irish Soda Bread Recipe

Easy Irish Soda Bread Recipe

hey i'm john cannell and today on preppy,kitchen we're making an easy delicious,irish soda bread so let's get started to,make this recipe you'll need all-purpose,flour cold butter an egg some sugar,baking soda salt cold buttermilk raisins,or currants are optional first off set,that oven to 425 we want it nice and hot,you also want to grab a cast iron,skillet or a baking sheet both will work,this gives you a nice crispier crust,though into a large bowl i'm adding 4,cups or 480 grams of all-purpose flour,i'm using a scale it is the best way to,get delicious everything so i highly,recommend one if you don't have a scale,here's the deal you're going to want to,fluff the flour in the container,sprinkle it into your cup level it off,and that's how you get an accurate cup,full of flour if you scoop it up oh my,gosh you're adding a ton of extra flour,one and a half teaspoons of baking soda,this is such an interesting recipe,because the chemical reaction to make it,was actually discovered by native,americans they used pearl ash to leaven,some flat cakes they would make in,ireland it became popular because yeast,wasn't very available it still makes a,delicious nutritious bread,right now i'm adding one teaspoon of,kosher salt if you're using a fine grain,salt i would use half the salt because,these are pretty large salt granules,like little salt pebbles i'm also adding,four tablespoons of granulated sugar,this will give it a little bit of,sweetness and also a little bit of,softness as well okay whisk this up,i'm setting this aside just for a moment,because i want to grab my one egg,plop that into a container i got the,shell out don't worry,i'm also adding one and two thirds cups,of cold buttermilk this,is the acid that's going to react with,the baking soda so in you go,whisk that up,buttermilk is really important in that,recipe it has the acid that reacts with,the baking soda and makes everything,nice and fluffy but if you don't have it,you can cheat it using whole milk and,vinegar for this amount of whole milk i,would add like a tablespoon and a half,of a white vinegar just mix it in and,set aside for a few minutes and then add,that with the egg back to our bowl we,need to add our butter in it's in the,fridge it needs to be nice and cold so,let's get it out,nice and hard four tablespoons of cold,butter it's about 75 grams and now i'm,just gonna whittle away at it and add,that into my flour,this butter's giving us some extra,richness and it's also going to play,with the texture of our bread as well,now we're going to use our clean hands,or a pastry cutter to work the cold,butter in,you want little pieces of butter,throughout your irish soda bread not,tiny tiny little pieces all over but,like larger chunks because when they go,into the oven at 4 25 you're gonna have,steam pockets coming up it's gonna help,it rise as well as making it taste,delicious,for those of you who haven't had soda,bread before it's amazing slather it,with butter enjoy it with a cup of,coffee or tea or just grab and go for an,anytime snack there we go that looks,nice all throughout create a well in the,center,now for the fun part i'm going to pour,in this buttermilk mixture,once again i don't want to waste any of,it and use a spatula to fold it in we do,not want to over mix this at,all the key to having like a nice tender,crumb in the inside is to have little,pieces of butter and mixing until it is,just combined do not over mix doing that,will activate the gluten and really,cause the iris soda bread to shrink back,down after it cools and be kind of dense,this is called a quick bread in case you,didn't know banana bread zucchini bread,soda bread they're all similar we're,using baking soda or sodium bicarbonate,to activate the leavening process they,mixes with an acid that you've added in,and delicious amazing things happen,quick breads were actually very popular,in america even more so than yeasted,breads a long time ago,this is almost ready right now you can,add in optional things like raisins or,currants,sprinkle those in and it could be,raisins currants candied fruit nuts you,could have orange zest almost anything,will work in this we're just going to,fold this together to finish the mixing,and distribute our raisins in this case,you can let me know how you like irish,soda at home i know a lot of you have,family recipes that are passed down and,that much more special so i love hearing,every family's individual take on a,recipe,lightly flour the surface of your,counter just a little bit,we just need to form this into a loaf so,it looks nice and pretty we're not going,to knead the dough,this gets formed into a loaf just bring,it together and,add a little bit of flour to the outside,it is a very wet dough,i have my low freddy now it goes into my,cast iron pan you could also have this,on a baking sheet with parchment paper,or even a cake pan will work too,let's plop that right in there,before it goes into the oven we need a,cross on top so,just use

How to Make Amazingly Easy Irish Soda Bread | Bread Recipe | Allrecipes.com

How to Make Amazingly Easy Irish Soda Bread | Bread Recipe | Allrecipes.com

one all recipes member comments that,this recipe for amazingly easy irish,soda bread yields a good old-fashioned,soda bread with just the basic,ingredients buttermilk gives this crusty,loaf a good flavor the best irish soda,bread around,let's start by preheating the oven to,375 degrees and lightly greasing a,baking sheet,in a large bowl combine four cups of,all-purpose flour,four tablespoons of white sugar,and one teaspoon of baking soda,add in one tablespoon of baking powder,half a teaspoon of salt,and half a cup of softened margarine or,butter,combine these ingredients well,stir in one cup of buttermilk,and one egg,when the dough starts to hold together,lightly flour a clean surface,turn the dough out and knead it gently,it's important not to overwork the dough,at this point,form the dough into a round loaf,place it on the prepared baking sheet,next combine a quarter of a cup of,melted butter with a quarter of a cup of,buttermilk,brush it over the top of the loaf,reserving some to brush on later as well,finally use a sharp knife to cut an x,into the top of the loaf,bake the loaf in your preheated oven for,45 to 50 minutes as the bread bakes you,can brush the top of the bread with the,remaining butter and buttermilk mixture,a couple more times,check for doneness by inserting a,toothpick into the center of the loaf,when it comes out clean it's done,once it's baked cool the loaf on a rack,serve it warm with butter and your,favorite jam,one all recipes member commented that,amazingly easy irish soda bread is a,great recipe it takes little time to,make and it was delicious i added,raisins to a loaf and it went fast great,for toast the next morning

Traditional Irish Soda Bread with Darina Allen

Traditional Irish Soda Bread with Darina Allen

so a loaf of Irish soda bread it's,fantastic to be able to make a loaf of,bread and these soda bread switch of the,breads of our country are so quick and,easy to make,literally you make them in minutes and,you can either make a loaf of bread or,you can press it into the descanse as,well so the first thing to do before you,start to collect your ingredients is to,turn on the oven to make sure the oven,is fully preheated this one's already on,and turn it on to 230 centigrade or 450,Fahrenheit collect up your ingredients,and then it'll be nice and hot when,you're ready with a little thin so here,I have 450 grams or a pound of plain,white flour all-purpose flour I'm into,that I'm going to push a level and,teaspoon of salt if it's an American,measurements will be 1/2 teaspoon of,salt and the raising agent the in,silhouette is cooperative soda or what,we call here in Ireland bread soda it's,very important to measure it accurately,so that's a teaspoon I'm leveling it off,there and now this can be quite lump,piece you could if you wanted to push,into a sieve and sip it in get the lumps,out or otherwise you could do what our,mothers and grandmothers did forever and,ever is to rub out the lumps like that,in the palm of your hand and sprinkle,that in also it's really good to choose,a nice wide bone so that you feel,comfortable when you're mixing it so,this is a soft flour or watch my cold,all-purpose flour in Ireland the kind of,sweets that we can grow,perfect for surgery not suitable for,yeast rent so now let your fingers to,like that just to make sure the sole to,bicarbonate of soda is well mixed,through and then just take some,buttermilk buttermilk look this is,lovely,Jersey buttermilk from the farm here and,I want about 14 fluid ounces look how,lovely and thick and gloopy that is now,the white soda bread will take anything,between 12 and 14 fluid ounces of,butterman depending on how thick or how,thin it is so and just now make a well,in the center like that,and then just pour in pretty much all of,the buttermilk in one go look not that,tiny little bit just in case and then,pause the side of the bowl and then make,your hand into a troll like that and,then stir in a full circular movement,from the center to the outside of the,bowl so in there,take off your wings just stir like that,in a full circular movement from the,center to the outside the bottom will,get that last little bit in as well now,all the time a full circle and just by,the time you get to the outside of the,bowl the bread is made look at how quick,and easy that is so now take some flour,sprinkle it generously on the worktop,just get the last of your fingers now if,there's a child around anywhere and make,sure that you bring the child into the,kitchen and show them how to make a,little soda bread slowly because I,learned how to make this for my mother,when I was a little Don so this stage,then your hands will be so sticky so,wash off they do walk your hands my,mother made bread every day of,pretty much and she used to give me a,little bit of the dough and I would sort,of make that into what we called a,little piece Dean a little small and,tiny little facade about that big that,beside Paris and they always stove in,the kitchen now take a little more flour,on your hands like that and then very,important not to need it so you just,kind of tidy it up around the edges like,that tidy it up and then flip it over,like that and then tuck it in with your,hands at that sort of angle angle but,tuck it in underneath and then you bring,it up into a nice steps around take a,bit of the flour sprinkle it over the,top and then press it out and sprinkle,that underneath then look you see the,texture that you see how lovely and soft,it is so just like that,keep it about an inch and a half thick,and then just Casas em cut a nice and,deep across on it like this now this is,the traditional blessing so open that,out like that now even though we call,this the the the blessing it's also got,a practical reason because in the last,place for it to cook would be in the,center when you cut across like that it,opens out in the center now the other,really important thing is to let the,flurries out of the bread so you just,prick it in the four corners like that,and that lets the fairies out of the,bread now it's really important in,Ireland to placate the fairness because,they're always optimistic and they'll,blame for anything that goes wrong so if,you're not the fairies are better if,you're pure of heart or if you had a,good night last night you might have,seen them escaping there and then,straight into the oven and you see,that's very important because if I,carbonate or soda is,the some abilities acid and the reaction,there when they flew together they,create the republics of carbon dioxide,they extended the use of the oven lies,the bread,now here's another lovely loaf a minute,earlier and you can see the cross and,this is opened our sister additional,shape and now if you're in doubt as

How to Bake Bread Without Yeast - Easy Soda Bread Recipe - Irish Soda Bread - #StayHomeAndCookWithMe

How to Bake Bread Without Yeast - Easy Soda Bread Recipe - Irish Soda Bread - #StayHomeAndCookWithMe

today I want to share with you how to,make bread without yeast this is a very,easy soda bread and it's a perfect,substitute for those round artists and,loaves of bread when you don't have any,yeast or sourdough starter so stay home,and cook with me hi sweet friends I'm,Mary and welcome to Mary's nest where I,teach traditional cooking skills for,making nutrient-dense foods like bone,broth ferments sourdough and more so if,you enjoy learning about those things,consider subscribing to my channel and,don't forget to click on the little,notification bell below that'll let you,know every time I upload a new video,well I think this has really got to be,one of the easiest breads in the world,to make it only requires four,ingredients and can be ready and baked,up in 30 minutes now the rising agent in,this bread is baking soda hence where,the bread gets its name soda bread so,what you want to do is go and look in,the back of your pantry somewhere I'm,confident you have one of those little,orange boxes of baking soda and get that,out now don't worry if it's expired,baking soda often can still work past,its expiration date and I'll show you a,little test to do to see if it's still,active all you're gonna want to do is,take a little baking soda put it in a,glass and then get some vinegar can be,any vinegar you have this is just my,homemade apple cider vinegar and if,that's something you want to learn how,to make I'll be sure to put a link in,the iCard Xand in the description below,but any vinegar will work and you're,just gonna pour the vinegar over the,baking soda,well my baking soda is indeed very,active and that's exactly what you're,looking for for it to foam up like that,now don't worry if you don't have any,baking soda another option that you can,use is baking powder it changes the,texture of the bread slightly but it's,still very delicious however if you use,baking powder you're going to need a,little more than you will with baking,soda and I'll put a link in the,description underneath this video,that'll take you over to my website,where it'll have the printable recipe,and I'll explain what you need to do if,you use baking powder versus baking soda,and all of that but the bottom line is,we're gonna go with one teaspoon of,baking soda and if you're using baking,powder you're gonna probably want to use,a better tablespoon but if you are using,baking soda the secret is to not overdo,baking soda has somewhat of a distinct,flavor and a teaspoon is really all you,ever need to rise a quick bread like,this in this case our quick bread is a,soda bread but if you tend to err on the,side of wanting to put in more baking,soda try to rein yourself in because it,can affect the flavor and then the other,ingredients you're going to need is a,teaspoon of salt and this is just a fine,ground sea salt but use whatever salt,you have and then the next ingredient,that you're going to need is your liquid,and this is one and a half cups of,buttermilk but don't worry if you don't,have buttermilk there are a lot of ways,to make substitutes for buttermilk and I,have a video which I'll link to in the I,cards and in the description below where,I go over all those various options but,quickly what I'll tell you is that you,can just put in your one and a half cups,of milk and add in a little bit of,vinegar or a little bit of lemon juice,and that will cause the milk to curdle,it may take about an hour and it'll get,nice and thick and it'll have the,consistency of buttermilk some other,options are thinning yogurt to the,consistency of buttermilk thinning sour,cream to the consistency of buttermilk,and if way back in your pantry you have,a little jar of cream of tartar that can,work too you can add in a teaspoon or,two into some milk and that will cause,it to curdle and create somewhat of a,soured milk of buttermilk substitute now,let's talk about the star of the show,the flour I've got two cups of,all-purpose flour in here some of you,may know it is plain flour now I'm just,going to make this bread this soda bread,today with all-purpose flour but you can,use a variety of flowers to make this,bread now we're going to discuss the,different types of flour that you can,use to make this bread but the first,thing we're going to do is add in,another cup of flour because this,he calls for three cups of flour and I,just wanted to show you that all you,need to do is scoop your flour right out,of your bag and just level it off with,your finger nothing fancy no need to,weigh anything or sift anything so as I,said I've got all-purpose flour in here,you can also use bread flour or any,whole grain flour you can use whole,wheat flour you can use spelt flour you,can use einkorn any type of flour that,you want now I have a recipe where I,show you how to do this with part,all-purpose flour and part whole-grain,flour and I'll be sure to link to that,in the I cards and in the description,below so if you're in that transition,phase where you're transitioning from a,pro

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