Even fitness addicts don’t give up on baking – it just needs to be right. And this recipe can be adapted for anyone, there would be a desire.
Irish soda bread – this recipe was shared by the famous culinary and food blogger Sally McKinney. As Sally says about herself, she spent most of her life in the kitchen: first she watched her grandmother cook, then she helped her mother, and now cooking is her life’s work and a way of earning money. The recipe for bread without yeast was inherited by Sally from her grandmother, who, in turn, received it from hers. So it really has been tested for generations.
“Making homemade bread is not as long and difficult as it might seem. Irish soda bread cooks very quickly, it turns out to be dense but soft, very aromatic, with a crispy crust. It does not harden for a long time, only the crust becomes softer on the second or third day and stops crunching, ”says Sally .
The ingredients of bread are quite healthy – there is not much sugar and butter in the recipe, and if you wish, you can still reduce their amount, add dried fruits, nuts and seeds, and replace flour with whole grain.
Ingredients
Buttermilk – 420 ml. Buttermilk is a whey that is obtained from butter production. It’s easy to do it yourself – look for the technology by the link.
Large яйцо – 1 pcs.
Flour – 500 g plus flour for work.
Sugar – 3 tbsp. l. (can be replaced with brown).
Butter – 70 g. The oil must be cold. Cut it into cubes and refrigerate until it’s time to add it to the dough.
Soda – 1 tsp.
Salt – 1 tsp.
Raisins – 1 glass (or any other additives of your choice).
How to cook
Preheat oven to 200 degrees. You can bake bread on a parchment-lined baking sheet, in a greased cast iron skillet, or even in a cake pan. Whisk the egg and buttermilk. In a separate bowl, combine flour, salt, sugar and baking soda. Add the diced butter and stir to form an oil crumb. This should be done quickly, until the oil has warmed up, you can use a fork, or you can use a mixer. Add the raisins, stir again and pour the egg and buttermilk mixture into the dough. Stir the dough with a fork, then place on a floured work surface and knead with your hands. You do not need to knead for a long time, 30 seconds is enough, if only the flour absorbs the liquid.
Shape the dough into a ball and flatten it to make a disc with a diameter of 20 – 23 cm. Place the dough in a mold or on a baking sheet and make a crosswise cut at the top with a knife. Bake for about 45 minutes, check for readiness with a toothpick.
Ready bread needs to be allowed to cool; when warm, its taste is best revealed.