Soda bread, by its nature, is easy so how do you make it “lazy ass” easy? Make a mix!
If you only want Soda Bread once a year, making a mix doesn’t save you any time but if you like it often or even just a few times, making a mix is an easy way to cut down the time and the cleanup. With a mix, you dirty the food processor once and make as many batches of soda bread mix as you want.
To make the mix start by placing the following ingredients in a food processor and press “ON” until there’s no sign of the butter – about 30 seconds.
After processing, add:
Put the mix (with currants) in a ziplock bag and store in refrigerator or freezer.
Make as many batches of mix as you like. They will store for several months and probably a year if in the freezer. My mix never lasts long.
When you want to make your Soda Bread, take a bag of mix – if it’s from the freezer, let it sit for 15 minutes.
Preheat your oven to 350F.
Quickly combine in a mixing bowl:
Mixing in the bowl won’t take more than 15-30 seconds. There’s no need to work the dough. The dough will be sticky. Turn the dough out onto a liberally floured cutting board. Form a ball, dusting with flour as needed.
You can make one loaf or cut the dough into two smaller loaves.
I use cast iron pans. If you use a cookie sheet you may need to adjust the cook time and/or temperature a bit – perhaps use375F. Depending on how old and well seasoned your cast iron, you may want to rub a very small amount of butter on the bottom and sides of the pan.
Cook for 40-45 minutes.
I check my bread using an inexpensive digital thermometer. It’s done when the temp is above 190F. It’s over done – and may be dry – if it is above 212F.
By creating your mix in advance, you dirty one bowl, one spool, the cutting board, and the pan. For me, cleaning the parts of the food processor is the real work.
Almost forgot – I never have buttermilk in the refrigerator. As a substitute, mix 1 TBSP of white vinegar with 1 C milk. Stir and let sit for 5 minutes.