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. 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.