DIRECTIONS 1. Preheat the oven to 425degrees F. Whisk together four cups of flour, sugar, salt, and baking soda, in a large bowl. 2. Using your fingers work the butter into the flour mixture until it resembles coarse meal. 3. Make a well in the center. Add beaten egg and buttermilk to well. Use a wooden spoon until the dough is too stiff to stir. Dust hands with flour, gently knead dough in the bowl just long enough to form a rough ball. For sticky dough, add in a little more flour. Don’t over-knead! Transfer to a lightly floured surface and shape into a round loaf.
NUTRITIONAL VALUE Calories per 100 grams 290, Total fat 5 g, Saturated fat 1.1 g, Polyunsaturated fat 1.5 g, Monounsaturated fat 2g, Cholesterol 18 mg, Sodium 398 mg, Potassium 266 mg, Total carbs 56 g, Dietary fiber 2.6 g, Protein 7 g, Vitamin A 3%, Calcium 8%, In percent: Vitamin B-6-5 Vitiman C-1, Iron-15, Vitamin B-1.

Soda

Bread

FOR ANY OCCASION 4 ¼ cups of all-purpose flour 4 tablespoons white sugar 1 teaspoon baking soda ½ teaspoon salt 1 large egg, lightly beaten 4 tablespoons of butter 1 ¾ cups of buttermilk Optional: ¼ cup of finely chopped onion ,
PAIRINGS AND GARNISHES        shredded chedder	Chili parmason cheese	cream Soups sour cream			broth soups	 diced onions			sandwich fillings
Copyright © 2022 Patricia Gallinger-Giao
4. Work the dough just long enough so that the flour is just moistened and the dough just barely cocomes together. If you over- knead, the bread will be tough. 5. Score with an X: Transfer the dough to a large, lightly greased cast-iron skillet or a baking shsheet (it will flatten out a bit in the pan). Using a serrated knife, score top of dough about an incinch and a half deep in an “X” shape. Scoring helps heat get into the center of the dough while it it cooks. 6. Transfer to the oven and bake until bread is golden and bottom sounds hollow when tapped, ababout 35-45 minutes (cast iron pans may take a little longer). Check for doneness also by insinserting a long thing skewer into the center. It if comes out clean, it’s done. HInt: If the top is gegetting too dark while baking, tent the bread with some aluminium foil. 7. Let Cool a few minutes: Remove pan or sheet from the oven, let bread sit in the pan or on ththe sheet for 5-10 minutes, then remove to a rack to cool briefly. Serve bread warm, at roroom temperature, or sliced and toasted. Best when eaten warm and just baked.

Soda

For any occasion 4 ¼ cups of all-purpose flour 4 tablespoons white sugar 1 teaspoon baking soda ½ teaspoon salt 1 large egg, lightly beaten 4 tablespoons of butter 1 ¾ cups of buttermilk Optional: ¼ cup of finely chopped onion
Pairings & Garnishes shredded chedder Chili parmason cheese cream Soups sour cream broth soups diced onions sandwich fillings
Copyright © 2022 Patricia Gallinger-Giao
Back to top

Bread

DIRECTIONS 1. Preheat the oven to 425degrees F. Whisk together four cups of flour, sugar, salt, and baking soda, in a large bowl. 2. Using your fingers work the butter into the flour mixture until it resembles coarse meal. 3. Make a well in the center. Add beaten egg and buttermilk to well. Use a wooden spoon until the dough is too stiff to stir. Dust hands with flour, gently knead dough in the bowl just long enough to form a rough ball. For sticky dough, add in a little more flour. Don’t over-knead! Transfer to a lightly floured surface & shape into a round loaf.
4. Work the dough just long enough so that the flour is just moistened and the dough just barely comes together. If you over- knead, the bread will be tough. 5. Score with an X: Transfer the dough to a large, lightly greased cast-iron skillet or a baking shsheet (it will flatten out a bit in the pan). Using a serrated knife, score top of dough about an inch and a half deep in an “X” shape. Scoring helps heat get into the center of the dough while it it cooks. 6. Transfer to the oven and bake until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes (cast iron pans may take a little longer). Check for doneness also by inserting a long thing skewer into the center. It if comes out clean, it’s done. HInt: If the top is gegetting too dark while baking, tent the bread with some aluminium foil. 7. Let Cool a few minutes: Remove pan or sheet from the oven, let bread sit in the pan or on ththe sheet for 5-10 minutes, then remove to a rack to cool briefly. Serve bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just baked.
NUTRITIONAL VALUE Calories per 100 grams 290, Total fat 5 g, Saturated fat 1.1 g, Polyunsaturated fat 1.5 g, Monounsaturated fat 2g, Cholesterol 18 mg, Sodium 398 mg, Potassium 266 mg, Total carbs 56 g, Dietary fiber 2.6 g, Protein 7 g, Vitamin A 3%, Calcium 8%, In percent: Vitamin B-6-5 Vitiman C-1, Iron-15, Vitamin B-1.