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10 min1300 kcal
VegetarianBebas glutenRendah karbohidrat+1
Irish Soda Bread
Flour, buttermilk, bicarbonate of soda and salt, mixed for one minute and cut with a cross before it goes in the oven — bread on the table 45 minutes after you decide to make it.
Sumber
Resipi oleh Irish home bakers · 🏺 Tradisional · No yeast, no proving, no waiting — bicarbonate of soda and sour buttermilk, mixed and in the oven inside five minutes. Bread baked fresh every day because it goes stale by the next one.
Irish · quick bread — An ownerless traditional dish, so no cook is credited. The cited article confirms the four-ingredient base, the buttermilk-and-bicarbonate leavening, the 1800s development after bicarbonate reached Ireland and the cross cut in the top. Quantities and method are this book's own.
Tonton cara membuatnya · 3 video
⏱ 50 min🍽 8 hidangan🔥 220 kcal🇮🇪 Ireland
VegetarianBebas kacang
Langkah
Heat the oven to 220°C and put a baking tray in to get hot.
Sift the plain flour, bicarbonate and salt into a big bowl and stir in the wholemeal flour.
Make a well, pour in the buttermilk and bring it together with one hand held like a claw — 30 seconds of stirring, no more.
💡 The soda starts working the moment it meets the buttermilk. Every extra second of mixing is lift you have thrown away.
Tip it onto a floured surface, pat it into a round about 5 cm high, and do not knead it.
Cut a deep cross right across the top, almost to the base of the loaf.
💡 The cross lets the heat into the middle of a dense loaf. It is practical first and superstition second — it is also said to let the fairies out.
Bake on the hot tray for 15 minutes at 220°C, then 25 minutes at 200°C. It is done when the bottom sounds hollow.
💡 Petua
- Cool it on a rack under a clean tea towel. The towel keeps the crust from setting rock hard.
- It is stale by tomorrow, and that is normal. Day-two soda bread is for toasting, not for sandwiches.
- Raisins, caraway and sugar make an American-Irish version. The traditional loaf has four ingredients and no sweetness at all.
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