1 lb. white or whole wheat white flour (3-1/2 to 4 cups)
1 tsp. salt
2 teaspoons sugar
2 teaspoons baking soda
1 cup buttermilk or vanilla kefir

Preheat oven for 15 minutes before baking at 450°F.

In a bowl, combine dry ingredients and whisk together until well mixed.

Add the milk, gradually and a little at a time, mixing with a large spoon until a dough is formed. Have the dough so that it is not too dry, adding a little more buttermilk, if needed, or less buttermilk if the dough seems somewhat sticky.

On a lightly floured work surface, knead the dough lightly a few turns, as you would biscuits.

Shape into a round, flat loaf, and cut a deep cross from side to side.

Bake on a flat pan that has been lightly greased or dusted with flour for about 45 minutes.

Sweet Raisin Soda Bread:

Add to the above recipe:

1/2 cup sugar
1 beaten egg
4 tbsp. melted butter
2 tsp. caraway seeds (optional)
1/2 cup (or more) seedless raisins

To prepare the raisins, put them in a Pyrex measuring cup and cover them with water to which 1 tablespoon rum has been added. Bring to a boil in a microwave and cook for 1 minute. Let sit for 15 minutes before using. If you have dehyrdrated buttermilk powder, this may be added to the raisin cooking water to measure 1 cup and used as the liquid in this recipe.

Soda bread should be used the day it is baked because it stales quickly. Day old soda bread may be used for French Toast.

Submitted by: CM