By Laura Coffee, Marketing & Owner Services Manager, Co-op Owner
(You can see the video here.)
- 3 1/2 cups all-purpose flour*
- 1 heaping tsp baking-soda
- 3/4 tsp salt
- 1 1/2 cups (about) buttermilk**
- Optional, 2 Tbsp sugar and ½ cup raisins
Preheat oven to 425°F. Lightly flour baking sheet. Mix flour, sugar and raisins, if using, baking soda, and salt in large bowl. Mix in enough buttermilk to form moist clumps. Gather dough into ball. Knead on lightly flour surface just until dough holds together, about 1 minute. Shape dough into 6-inch-round by 2-inch-high loaf. Place on prepared baking sheet. Cut 1/2-inch-deep X across top, extending almost to edges. Bake until bread is golden brown and sounds hollow when tapped on the bottom, about 35 minutes. Transfer bread to rack and cool completely before wrapping.
*For a brown bread loaf replace some or all of the flour with whole wheat flour. Do not use bread flour, as it contains too much gluten and may result in a tough loaf.
**If buttermilk is not available, or for a vegan option, combine 1 ½ cups milk or unsweetened non-dairy milk with 1 ½ Tbsp of lemon juice. Stir well and allow to sit for 5-10 minutes before using.