This is quick and easy, but doesn’t taste like a yeast bread — almost like a biscuit. Good for St. Patrick’s Day — one year I tried to make the traditional Corned Beef and Cabbage, and no one really liked it, so this is a better “authentic” option.
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 Tblsp. butter
1 beaten egg
3/4 c. sour milk (stir a little vinegar or baking soda into the milk and let it sit for a minute, or use buttermilk)
1 beaten egg (for brushing)
Combine first four (dry) ingredients. Cut in butter until mixture looks like coarse crumbs. Combine egg and milk, add to flour mixture, and stir just until moistened. Turn onto a floured surface and knead gently 12 times (flour your hands too — it’s sticky). On a greased baking sheet, shape into a six-inch round loaf. Cut a big X in the middle with a sharp knife. Brush with beaten egg (you won’t need much). Bake at 375 for 35 minutes.
Can add 1/3 cup raisins (with the milk mixture) and 2 tablespoons brown sugar (with the dry ingredients) for a sweeter version.
Or make brown bread, by using half wheat flour.
From Better Homes and Gardens Cookbook.