End Note

While trying to think original thoughts with this recipe, I decided to make the soda bread into scone-shaped 'biscuits'.  I formed the dough into a rectangle about an inch thick and I used a bench scraper to cut eight wedge-shaped pieces before placing on a buttered baking sheet.  Kind-of a mistake since the dough is soft and sticky.  While things didn't exactly adhere to my idea, they pretty much held their shape with a little help from the bench scraper and a little poking and prodding with floured fingers to reshape those that lost their way.  I didn't score the tops for this exercise nor did I paint the tops with more buttermilk.  In retrospect, I will place the dough rectangle on the sheet, then make the cuts.  Granted, they will bake into a single piece but the perforations are there so it's just a matter of separating them on the way to the cooling rack.  Keep in mind they will puff up in the oven, which is what they are supposed to do.  Also, the cooking time is far less than the single loaf preparation in the original recipe so don't wander off too far while these are baking.

Another thought that came to mind was making the 'biscuits' into squares using the same technique as the scone shapes.  You could probably get 10 to 12 smaller 'biscuits' compared to wedges, but that's just a guess based on my observations.  I'll try squares on the next go-round (with scoring and painting) and post the results and maybe even a picture for good measure.

Regardless, they turned out better than I expected.  A plus is that each of your guests will have some bread in a much handier size without the whole loaf drying out once its been sliced.  I put the leftovers in a zip-top bag and when the time comes, I heat a requisite portion in the toaster oven (using the toast option, not the oven option) and they come out crusty on the outside and tender and warm on the inside.  So good...and you don't need corned beef and cabbage to enjoy them!  Just some butter and maybe some jelly or jam with a cup of tea.

From the Inimitable Julia Child

I ran across this recipe on YouTube and made it several times.  So good!

For this recipe you will need:

• 4 cups All-Purpose flour plus extra for dusting the board
• 2 cups Buttermilk
• 1 1/2 teaspoons Salt
• 1 teaspoon Baking Soda
• Butter
• A large mixing bowl
• A paddle or spoon
• A sharp serrated knife
• A board or clean counter for kneading
• An 8 or 9 inch cake pan
• An oven preheated to 375 F ~ 190 C (Gas Mark 5) with a rack in the center

Instructions:

• Preheat your oven at least 45 minutes to 1 hour before mixing ingredients
• Butter the bottom of the cake pan and set aside
• Mix the dry ingredients in a bowl creating a well in the center
• Pour in the buttermilk and mix well until ingredients come together
• The dough will be a little sticky
• Turn the dough out onto the board or counter and knead gently until you form a ball
• Dust board and dough as necessary to prevent sticking
• Form the dough into a round loaf and place into the buttered cake pan
• Use the knife to cut a cross or 'X' in the top of the loaf around 1/4 inch (7 mm) deep
• Optional: You can paint the top with some extra buttermilk for a little more color
• Bake for 50-60 minutes or until golden brown
• Remove to a cooling rack until cool enough to handle - don't cut this right out of the oven
• Slice and serve warm with soft butter

Tips:

• Have the oven hot before you mix anything - Important!
• Work quickly, but neatly - the acid in the buttermilk will react instantly with the baking soda creating bubbles that cause the bread to rise.  If you wait too long, the bread will not rise
• You can add some sugar to add a touch of sweetness