This thread is dedicated to the dear soul and fellow poster who sent me a bread book ages ago. You know who you are!
Many, many thanks ...
My first loaf of bread ever out of the oven is Irish Soda Bread.
Why the choice? When I bought the bag of flour today little did I realize that I'd need yeast or baking powder. Well, I'm an artiste, not a baker! Baking soda, on the other hand, is a ready and eager household product, whatever the need to be conjured up. Had no buttermilk. In its stead, I added 2 tablespoons yogurt to 1 1/3 cups water. No granulated sugar; powdered sugar substituted. Salt? Never a problem here because when it rains it pours. Caraway seed? YES!
I have a built-in breadboard and used it for ... guess what? Kneading the ball o' dough (on a surface well-dusted with flour).
Baked the puppy (crisscross sliced to prevent a crevasse the size of Albuquerque) for 46 1/2 minutes. Removed. Cooled.
Sliced. Dipped in Extra Virgin Olive Oil and ...