Simple Irish Soda Bread
A traditional quick bread that uses baking soda for leavening instead of yeast, resulting in a dense, soft crumb and a wonderfully crusty exterior. This rustic loaf comes together in minutes and requires no kneading, making it a perfect accompaniment for soups, stews, or a simple slice with butter.
Una recepta original de Forkin
- Temps total
- 1 h
- Racions
- 8
- Dificultat
- Fàcil
- Per ració
- 374 kcal
Informació sobre al·lèrgens: pot contenir ous, gluten, llet i sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
- 500 gall-purpose flour, plus more for dusting
- 1 csgranulated sugar
- 1 ctbaking soda
- 1 ctsalt
- 60 gunsalted butter, cold, cut into small cubes
- 400 mlbuttermilk
- 1 uegg, lightly beaten
- 150 graisin(opcional)
Estris
large bowl · wire rack · baking sheet · parchment paper · medium bowl · knife · whisk · oven
Elaboració
Pas a pas
- 1
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Uns 5 min
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt.
Uns 1 min
- 3
Add the cold, cubed unsalted butter to the flour mixture.
Uns 2 min
- 4
Using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
Uns 2 min
- 5
In a separate medium bowl, whisk together the buttermilk and the lightly beaten egg.
Uns 1 min
- 6
Make a well in the center of the dry ingredients and pour in the buttermilk mixture. If using, add the raisins now.
Uns 1 min
- 7
Use a fork or spatula to mix until a shaggy, sticky dough forms. Be careful not to overmix.
Uns 1 min
Nota de cuina: A slightly sticky dough is perfect; overworking it will make the bread tough.
- 8
Turn the dough out onto a lightly floured surface and gently shape it into a round loaf, about 18cm (7 inches) in diameter.
Uns 1 min
- 9
Place the loaf on the prepared baking sheet and use a sharp knife to score a deep cross on top, cutting about 1cm (1/2 inch) deep.
Uns 1 min
Nota de cuina: Scoring allows heat to penetrate the center of the loaf so it bakes evenly.
- 10
Bake for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Uns 35 min
- 11
Transfer the bread to a wire rack and let it cool for at least 10 minutes before slicing and serving.
Uns 10 min
Per ració
Nutrició
- Calories
- 374,3kcal
- Proteïnes
- 9,3g
- Hidrats de carboni
- 66,7g
- Greixos
- 7,9g
- Fibra
- 2,4g
- Sucre
- 15,6g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store in a bread box or a paper bag at room temperature; avoid plastic which can make the crust soft.
Toast slices in a toaster or warm in a 150°C (300°F) oven for 5-10 minutes.