Not sure if this will work when I get back to the land of the free but it works well in the UK. My family was getting their fix of sausage, bacon, and black pudding (They’re different over here). The trouble was how to accompany them. Irish soda bread would be great, but
a) we didn’t have any baking soda, and
2) we didn’t have any buttermilk.
What we had was self-raising flour (coarser ground and a different wheat from the US), Greek yogurt and the ability to improvise.
Preheat the oven to 200C (figure this out yourself if you want to use irrational units – but 350F would be a good guess).
While the oven is heating mix and then kneed gently:
2 cups (more or less) or about 250 grams of self-rising flour. In the USA, use plain flour and add a tablespoon of baking powder. Self rising flour in the USA is very salty and a touch bitter, nasty stuff.
1 tsp salt
100g +- of Greek Yogurt. (about a cup, you can mix in a little milk if it’s too solid)
This should form a dampish dough. You may need to add some water, or flour, but the dough should hold together and not be sticky.
Put it on a floured baking sheet, and cut a cross in the top. It should look something like this:
After about 1/2 hour in the hot oven, it will look like this:
It will also sound hollow when you tap it. (Much like yeast bread). It goes very well with bitter, sausage and carrots. It can be a bit tricky, and will sound hollow when slightly underdone, so if you’re not sure wait a few minutes.
I “re-purposed” an old post for this. Here’s what it looks like in the USA
This recipe would work as a “damper” bread and bake well in a Dutch oven.
R. Harrison, Creative Enterprises 