Sobre esta receta

Un pan de soda irlandés clásico sin levadura, con corteza dorada, miga tierna y un sutil toque ácido de la leche de mantequilla. Esta receta tradicional utiliza solo cuatro ingredientes básicos — harina, bicarbonato de soda, sal y leche de mantequilla — y se prepara en minutos sin necesidad de amasado ni tiempo de reposo. Es abundante, rústico y profundamente satisfactorio, perfecto acompañando sopas, guisos, o simplemente untado con buena mantequilla.

Instrucciones

1. 1

   Preheat your oven to ![425°F]. Lightly flour a baking sheet or line it with parchment paper.

2. 2

   In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.

3. 3

   If using butter, add the cold cubes to the all-purpose flour mixture and rub them in with your fingertips until the mixture resembles coarse breadcrumbs.

4. 4

   Make a well in the center of the all-purpose flour mixture. Pour in 1½ cups of the buttermilk and stir gently with a fork or your hand until the dough just comes together. It should be soft, slightly sticky, and shaggy — do not overwork it. Add the remaining buttermilk a tablespoon at a time only if the dough seems too dry and won't come together.

5. 5

   Turn the dough out onto a lightly floured surface. With floured hands, gently shape it into a round, about 8 inches in diameter and 2 inches tall. Do not knead — just bring it together with a light touch.

6. 6

   Place the shaped loaf on the prepared baking sheet. Using a sharp knife or a bench scraper, cut a deep 'X' into the top of the loaf, about ¾ of the way through.

7. 7

   Bake at ![425°F] for 15 minutes, then reduce the oven temperature to ![400°F] and continue baking for 25–30 minutes more, until the loaf is deep golden brown. To test for doneness, lift the loaf and tap the bottom — it should sound hollow. An instant-read meat thermometer inserted in the center should read %[190–200°F].

8. 8

   Transfer the bread to a wire rack and let it cool for at least 15–20 minutes before slicing. The interior continues to set as it cools. Serve warm with good butter.