Caraway Soda Bread

One of the things I love about making soda bread is that it is just so darn easy. With yeast breads you have to proof the yeast, knead the dough, let the dough rise, etc. But with soda breads, there’s no proofing, kneading, or waiting. In fact, considering the leavening comes from mixing the base of the baking soda with the acid in the buttermilk (remember those fascinating-at-the-time childhood experiments of sprinkling vinegar on to baking soda?), you pretty

much pop it in the oven as soon as you put the dough together. The trick is to use a light hand, just work the dough barely suitable to bring it together. It looks like a sheep-doggy shaggy mess, but it bakes up beautifully—lightly browned and crusty on the outside, while soft and tender on the inside.

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