Pan de Soda Irlandés

Name: Pan de Soda Irlandés
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 servings
Ingredients: 4 cup harina de uso general más extra para espolvorear; 1 tsp bicarbonato de soda; 1.5 tsp sal; 1.75 cup leche de mantequilla fría, agitada; 2 tbsp mantequilla sin sal fría, cortada en cubos pequeños

Pan55 min8 porcionesFácil

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
Preheat your oven to ![425°F]. Lightly flour a baking sheet or line it with parchment paper.
2
In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
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
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
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
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
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
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.

Pan de Soda Irlandés

Pan55 min8 porcionesFácil

Sobre esta receta

Instrucciones

1
Preheat your oven to ![425°F]. Lightly flour a baking sheet or line it with parchment paper.
2
In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
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
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
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
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
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
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.