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One of the things I love about making soda bread is that it is just so darn easy. With yeast breads you have to proof the yeast, knead the dough, let the dough rise, etc. But with soda breads, there’s no proofing, kneading, or waiting. In fact, because the leavening comes from mixing the base of the baking soda with the acid in the buttermilk (remember those fascinating-at-the-time
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