4-ingredient soda bread

This quick bread recipe is made with baking soda instead of yeast, so it doesn't need kneading, rising, or a lot of fuss! It can be made out of basic pantry supplies when the food budget gets tight, or just any time you get a craving for fresh bread.

• 2 cups all-purpose flour, plus a little extra for dusting
  
  
• 1/2 teaspoon baking soda
  
  
• 1/2 teaspoon salt
  
  
• 1 cup buttermilk (see Tips for substitutions)

1. Preheat oven to 450F. Lightly grease a baking sheet, and dust with a little flour.
   
   
2. Mix flour, baking soda and salt in a large bowl until thoroughly combined.
   
   
3. Make a well in the center of the flour mixture, and pour the buttlermilk in. Mix the buttermilk into the flour, starting at the center of the bowl and working your way out, until all the flour is incorporated into a soft dough. Don't overmix the dough; just mix until all the ingredients are combined.
   
   
4. Turn the dough out onto a floured surface, and gently shape it into a round loaf. Transfer the loaf onto your sheet pan, and use a sharp knife to cut an x into the top.
   
   
5. Bake at 450F for 10 minutes, and then lower the oven temperature to 400F. Bake until the loaf is golden brown and crusty, and makes a hollow sound when the bottom is tapped, around 20 minutes more. Remove from heat and let cook, ideally on a wire rack.

• If you don't have buttermilk, no problem! Add one tablespoon of vinegar or lemon juice to one cup of regular milk, and you'll have a great substitute.
  
  
• Overmixing the dough will result in tough bread, so be sure to handle it gently and mix until flour is just incorporated. If the dough is sticking to your hands, add a little more flour and mix until it forms a soft dough.

• Recipe can be doubled to make a larger loaf; just be sure to increase the baking time as well.
  
  
• Half of the all-purpose flour can be substituted for whole wheat flour, if desired.
  
  
• Bread can also be baked in a dutch oven, large cast-iron skillet, or greased casserole pan.

• Soda bread can dry out a little quickly, so it's best to store it tightly wrapped or in an air tight container for 3-4 days.
  
  
• Tightly wrap and keep in freezer for 2-3 months.

Recipe adapted from the Community Food Bank of New Jersey

Food is Too Expensive! was funded by the City of Saskatoon through our Healthy Yards partnership, the Cyril Capling Trust Fund of the College of Agriculture and Bioresources, and the Department of Plant Sciences. Focus group research to inform this work was collected by CHEP. Thank you all for helping us make healthy food more accessible!