6 cupsall-purpose flour
2 tspbaking soda
2 tspbaking powder
3 Tbspcornstarch
2 tspsugar
1 tspsalt
2 1⁄2 cupbuttermilk
 I add currants, raisins, or other dried fruit that comes to hand into this recipe. Add no more than a cup - the sweet taste of the fruit is a nice counterpoint to the savory stew.

Preheat oven to 375°F. Add all of the dry ingredients in a large bowl and mix very well. Pour all of the buttermilk into the bowl at once and stir, using a wooden spoon, just until a soft dough is formed. Do not try to make it smooth at this point. Pour the contents of the bowl out onto a plastic counter and knead for a moment or so until everything comes together.

Divide the dough into two portions and shape each into a round loaf, pressing the top down a bit to just barely flatten it. Place the loaves on a large, ungreased baking sheet. Sprinkle some additional flour on the top of each loaf and, using a sharp knife, make the sign of the Cross in slashes on the top of each.

Allow the loaves to rest for 10 minutes and then bake on the middle rack of the oven for 40 minutes, or until the loaves are golden brown and done to taste. Cool on racks.

Note: contrary to the precise directions offered here, these two dishes can be baked in the same oven. Get the stew done and into the oven, then give yourself a little rest. Get the table set, then start the soda bread. Increase the temperature to 375—it won't hurt the stew, but you'll need to be vigilant. The stew will not need to cook for two hours if you do it this way.