爱尔兰苏打面包
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.
