- Preheat your oven to 425°F (220°C). Dust a baking sheet with flour or line it with parchment paper.
- In a large mixing bowl, combine the flour, baking soda, and salt.
- Make a well in the center of the dry ingredients and pour in the buttermilk. Mix with a fork until just combined, forming a soft dough that is neither too sticky nor too dry.
- Transfer the dough to a lightly floured surface and gently knead it into a circular loaf shape. Avoid over-kneading to prevent a tough texture.
- Place the dough on the prepared baking sheet. Use a sharp knife to score a deep X into the top of the loaf, about an inch deep, to help the bread cook evenly.
- Bake in the preheated oven for 30-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Once baked, transfer the loaf to a wire rack and let it cool for 10 minutes before slicing. Serve warm.
Adaptations and Tips:
- For a sweeter bread, add a couple of tablespoons of sugar to the dry ingredients.
- Customize your bread by incorporating raisins, dried cranberries, or caraway seeds into the dough.
- If you don’t have buttermilk, substitute 1 3/4 cups of milk mixed with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
- Store leftover bread in an airtight container. Toasted slices are delicious the next day.
- Remember, the handmade quality and love put into each bite are more important than achieving perfection. Enjoy the process!
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