SODA BREAD WITH CURRENTS … so easy to make it’s magic.

Not everyone has the time, the skill,  or the ambition to bake their own bread.  This recipe is amazing.   It is unbelievably quick and easy. YOU CAN MAKE IT IN LESS THAN FIVE MINUTES!    It is unbelievably delicious.  Just try and eat one slice.  It is so good I urge you to make it  and then share the recipe with everyone you know.  If you have children old enough to take a hot pan out of the oven teach them this recipe.

CURRENT SODA NO-KNEAD BREAD

2 cups unbleached flour

1 tsp sea salt

1 1/2 tsp baking soda

1 tsp cinnamon

1 cup buttermilk

1/2 cup currents

Easy Peasy Method:

Preheat oven to 450F.

In a large mixing bowl place flour, salt, baking soda, cinnamon and currents.  Mix thoroughly.  Make a well in the center of the dry ingredients and add your buttermilk.  Mix gently .

Turn the dough out onto a generously flowered work surface.  Use a bench scraper or spatula and roll the dough around just until it looses its stickiness.  The dough will be extremely slack and the bench(dough) scraper will help you form the dough into a round loaf.

Place the dough on a baking sheet lined with parchment.  Score an X on the top to allow steam to escape and bake for  15 minutes at 450F then reduce the heat to 425F and continue baking  or until it as dark and crusty as you like.  Remove from pan;  let cool on a wire rack.  (if you can)

I sliced it while the bread was still warm, slathered it with butter, and enjoyed the pleasure of  bread fresh from the oven.

VARIATIONS:

You can make this bread plain by leaving out the cinnamon and currents.

Or you can add  a generous tablespoon of lemon or orange zest and coarsely chopped walnuts.

Olives, what about adding Kalamata olives, pitted and coarsely chopped and coarsely ground black pepper and serve this bread with goat cheese.

You get the picture.  You can be wonderfully creative with this recipe. Stock up the refrigerator with buttermilk and start baking.  Bon Appetit.

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