• Cooking Time: 45-55 min.
• Servings: 1 loaf
• Preparation Time: 1/2 hour
• 4 c. all-purpose flour
• 4 T. sugar
• 1 t. baking soda
• 1 ½ t. salt
• 4 T (1/2 stick) unsalted butter (cut into ½” dice)
• 1 ¾ c. cold buttermilk (shaken)
• 1 extra large egg

1. 1. Set oven to 375 degrees. Lightly grease pan.
2. 2. Mix all dry ingredients together.
3. 3. Add the diced butter into the dry ingredients. Mash the butter with dry ingredients with your hands until crumbly.
4. 4. Put egg in the buttermilk and use fork to stab the egg, then stir.
5. 5. Mix wet ingredients with dry ingredients with hands. Dough will be very sticky. You may need to add a little more flour.
6. 6. Put a cup of flour on a surface. Put dough on the surface.
7. 7. Knead the dough with your hands and form it into a loaf.
8. 8. Last, but not least, put it in a 350 degree oven for about 45-55 minutes. Make sure it sounds hollow when you tap on it when you take it out.

The pioneers would gather stuff to make the bread and at the end of their journey it was often the only thing they had to eat. The reason I wanted to make this bread was because I was learning about the pioneers so I came up with the idea of making this bread recipe. I started with Ina Garten’s Irish Soda Bread recipe but I changed it with using my hands to mix the dough and a few of the ingredients.