Irish soda bread

1. Position a rack in the center of the oven and cook’s tip heat the oven to 230C. Lightly flour a large rimmed baking sheet.

2. Sift all of the dry ingredients into a large, wide mixing bowl. Make a well in the center and pour in 1-1/2 cups of the buttermilk. Stir with one hand, fingers apart, moving in circles to incorporate the buttermilk into the dry ingredients. If necessary, add more buttermilk 1 Tbs. at a time until the dough just barely comes together. (The absorption rate varies depending on the brand of flour.) The dough should be soft—don’t overwork it.

3. Turn the dough out onto a well-floured surface and pat into a round about 6-3/4 inches in diameter and 1-1/2 inches high in the center. Invert the round so the floured side is on top. With a thin, sharp knife, score a cross on the dough about 1/4 inch deep and extending fully from one side to the other.

4. Transfer the dough to the prepared baking sheet and bake for 15 minutes. Lower the oven temperature to 200C and bake until the bread is browned and sounds hollow when tapped on the bottom, another 20 to 30 minutes.

5. Cool to room temperature on a rack, about 2 hours, before slicing and serving.