Paul Tran shows a classic, quick, and easy recipe for Irish soda bread which is good to have any time of the year: St. Patrick's Day, winter, or whenever you and your family might enjoy a hunk of bread with supper. 

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-sheet pan lined with parchment paper
-mixing bowls
-wooden paddle/spoon OR a mixer with a beater and dough hook
-cooling rack

-4 cups (480 g) stone ground or whole wheat flour
-2 cups (240 g) white or all-purpose flour
-1 1/2 tsp baking soda
-1 1/2 tsp salt
-2 cups (450 mL) buttermilk

-30 minutes before you begin, preheat the oven to 425F/220C/Gas 7
-Combine flours, salt, and baking soda. Whisk until it is thoroughly mixed.
-Mix in the buttermilk until you get a dough comes together.
-Lightly flour your work surface.
-Shape the dough into a ball on the work surface, adding more buttermilk or flour as needed.
-Cut into the top with a cross or X shape.
-Bake in the oven for 25 minutes then turn the oven down to 350F/180C/Gas 4. Continue to bake for 15 more minutes.
-Rest the bread on a cooling rack. It will be ready after an hour.

Recipe adapted from Monica Sheridan's "The Art of Irish Cooking" (1965).