So I really love to make this bread, not only because it is a traditional Irish recipe, but it also doesn't use any yeast. That means no proofing time - just straight from the bowl into the oven. No kneading, no fuss, and yet it turns out so good and dense with the right amount of sweet to salty ratio. I've tested this recipe from Ina Garten many times and am always happy with the result.
Dry ingredients are just flour, salt, baking powder and sugar. Wet ingredients are buttermilk, 1 egg and orange zest. (To make a quick buttermilk, mix the 1 3/4 cup of milk it calls for with 1-2 tablespoons of vinegar. Let sit for at least 5 mins before using)
As always, use whatever mix of nuts and dried fruits you have.
A quick folding motion mixes in the dry with the wet properly. Have a sheet pan with parchment paper ready to go so the dough can be easily transferred.
Score the top with a traditional 'X', brush some water on top and sprinkle a bit of sugar. Into a 385 degree oven it goes for at least 50 minutes.