We decided in 2024, we are going to share a new bread recipe every single week. While we currently are not on the sourdough train yet (I can't take on one more thing to feed), there are still plenty of ways to make healthier bread than what you get in the grocery store!
Better ingredients, fresher bread for you and your family!
No fluff in these blog recipe posts. Heres the recipe for week 11!
Ingredients:
• 3 1/2 cups All Purpose Flour
• 3/4 tsp Baking Soda
• 1 tsp Salt
• 2 cups Buttermilk
Directions:
1.Preheat the oven to 450°F. Line a baking sheet with parchment paper and set aside. To a large mixing bowl, add the flour, salt, and baking soda. Whisk to combine thoroughly.
2. Make a well in the center of the dry ingredients. Add the buttermilk to the dry ingredients in the well. Gently stir the ingredients together, starting at the center of the bowl and slowly working out. The dough will be very shaggy, that’s ok!
3. Lightly flour a work surface, and pour the dough out onto the surface. Use your hands to gently knead the dough until it comes together, and the surface is slightly smoother. Shape into a round loaf.
4. Transfer the loaf to the prepared baking sheet. Lightly sprinkle the top with flour. Cut a large X on the top of the dough. Don't go too deep or the loaf will split.
5. Transfer right away to the oven and bake for 15 minutes at 450°. Lower the temperature to 400°F, rotate the pan 180° in the oven, and bake for another 25-30 minutes until deeply golden brown. Allow the bread to cool for at least 20minutes, then serve warm. Best when served with Kerrygold Salted Butter.