爱尔兰苏打面包

Name: 爱尔兰苏打面包
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 servings
Ingredients: 4 cup 通用面粉 外加额外的用于撒粉; 1 tsp 小苏打; 1.5 tsp 盐; 1.75 cup 酪乳 冷的，摇匀; 2 tbsp 无盐黄油 冷的，切成小块

面包55 分钟8 份简单

关于此食谱

一款经典的无酵母爱尔兰苏打面包，具有金黄色的外壳、柔软的面包心和来自酪乳的细微酸味。这个传统配方仅使用四种核心材料——面粉、小苏打、盐和酪乳——只需几分钟即可完成，无需揉搓或发酵时间。它结实、质朴，令人深感满足，完美搭配汤类、炖菜，或简单地涂上优质黄油享用。

步骤说明

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.

爱尔兰苏打面包

面包55 分钟8 份简单

关于此食谱

步骤说明

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.