This bread is very easy to make and ideal for those who enter the world of bread. Without doing anything, it gives you the feeling of being a real baker. Fresh from the oven, it floods the kitchen with a special bread smell, maybe it's due to the baking soda, the buttermilk, I don't know, but it smells different. It skimmed enough to cut so it is not good for making sandwiches.
The secret of this easy bread is the chemical reaction that occurs when buttermilk lactic acid is mixed with sodium bicarbonate, as carbon dioxide is generated that makes the crumb of this bread grow.
We can give a different touch to Irish soda bread by adding cumin seeds or caraway, aromatic herbs or even raisins to the dough. Since it is not a bread made with yeast, it is best to consume it on the same day that it is baked, although very good toast can be made if any portion remains.
Preheat the oven to 200 C.
In a bowl put all the dry ingredients. Add the butter and with your fingers go integrating it in the flour until it seems that you have crumbs between the fingers. Make a hole in the center of the bowl and gradually add the "buttermilk", work until you get a firm and elastic mass. I did not need to put all the indicated amount of "buttermilk".
For the buttermilk preparation, in case you do not have buttermilk, you can prepare it by adding a tablespoon of lemon juice to 3/4 cup of milk.
If you like raisins, you must incorporate them into the mixture in this step, if they are a little big, it is better to cut them in two pieces.
Put it on the counter and see it forming a ball. Sprinkle with flour and make 2 deep cuts on the surface.
Put the dough in an iron source or directly on the baking sheet and bake for 35-40 minutes. Baking times are approximate because each oven is a world.