- 2 cups all-purpose flour, plus a small amount extra for shaping if needed
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon granulated sugar (optional, but adds a pleasant subtle sweetness and helps browning)
- 3/4 to 1 cup whole milk or buttermilk (buttermilk gives a slightly tangier, richer result and works beautifully with the baking soda)
- 2 tablespoons melted butter, lard, or vegetable oil (lard is the authentic Depression-era choice and gives a particularly rich, tender crumb)
Note on buttermilk substitute: If you do not have buttermilk, pour one tablespoon of white vinegar or fresh lemon juice into a measuring cup, then fill it to the 3/4 cup line with whole milk. Stir briefly and let it sit for five minutes until it thickens slightly. This homemade soured milk is a nearly perfect substitute for buttermilk in this recipe and activates the baking soda very effectively.
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a standard 9-by-5-inch loaf pan well with butter or cooking spray, or line it with a strip of parchment paper for completely effortless removal. If you prefer a free-form round loaf in the traditional Ozark style, line a baking sheet with parchment instead.
