One thing I like about the Corydon Times-Republican, as opposed to the Chariton newspapers, is the Corydon recipe column. In Chariton each week we're treated to at least two preachers plus the publisher and I'd be willing to lobby for at least one less sermon and a little more useful stuff --- like recipes.
This recipe for Irish soda bread was published in the Times-Republican just before St. Patrick's Day and I've made it a couple of times since. It's a quick bread that goes well with soup. It is, however, crusty --- so don't forget to butter the top or to bolt your false teeth into place before tackling it.
4 Cups Flour
1 Tablespoon Baking Soda
1 Tablespoon Sugar
2 1/3 Teaspoons Salt
1/4 Teaspoon Cream of Tartar
2 Cups Buttermilk.
Thoroughly combine the flour, baking soda, sugar, salt and cream of tartar in a large bowl. Make a well in the dry ingredients and pour the buttermilk into it. Mix lightly and quickly with a fork. Form into a ball, place on a lightly floured surface and knead for a minute or more.
Grease a baking sheet and place the ball of dough on it before flattening into a circle about an inch and a half thick. Cut a deep cross into the circle, then bake for about 45 minutes in a preheated 450-degree oven. Brush the top with butter upon removing from oven and allow to cool a few minutes before cutting.