How to make
The flour and dry ingredients are mixed well in a large bowl.
In a small bowl, the vinegar is added to the milk and is left to lump up for 15 minutes at room temperature - the milk will become lumpy. Depending on the type of milk, the brand, how fresh it is, you will get a different end result. Less lumpy milk makes more liquid dough and softer bread, more lumpy - drier dough and drier soda bread.
The milk is added to the dry mixture in the well and it is stirred with a wooden spoon until a moist bread dough is obtained. Don't knead it
Bake at 360°F (180°C) for at least 30 minutes - up to 45. If you like a hard crust, leave it, until it aquires a light gold color.
Notes:
For the soda bread - add flour by eye to make a drier dough that can stand in the shape of a bread onto baking paper placed directly on the wire rack of the oven (without a tray). Sprinkle the paper with flour before putting the bread on top.
For the soda bread - sprinkle the tray with flour, do not add fat or paper, because it changes the bread.
Elf secrets:
The Irish believers in the fairies say that the fairies should be released from the bread, which is done by piercing the bread with a knife in several places all over the surface. Also about 10 minutes after being placed in the oven, a cut with a knife along the entire length is made on the bread and a cross through the middle.
For big bread - double the ingredients.
The most delicious Irish soda bread is perfectly combined with cinnamon butter (melted butter with added cinnamon and some sugar).
