This traditional Irish quick bread, leavened with baking soda, is shaped into a flat round, topped with smoked salmon and cream cheese, and served sliced as an open-faced breakfast.
Mix the flour with the baking soda and buttermilk until a soft dough forms.
Shape the dough into a flat round and score the top with diagonal cuts.
Bake in an oven preheated to 200°C / 390°F for 25 minutes, until golden.
Slice the baked bread, spread it with cream cheese, and top with smoked salmon and dill to serve.
Do not overwork the dough, or the bread will become tough. Allergens: contains gluten (flour), dairy (buttermilk, cream cheese), and fish (salmon).
Hamuru fazla yoğurdum, ekmek beklediğimden sert çıktı, kabarıklığı da azdı. Bir dahaki sefere daha az yoğurup karbonat miktarını dikkatli ölçeceğim, üzerine de az un serpeceğim.
Soda ekmeğinde az yoğurmak kabarıklığı korur, karbonatı ölçerek eklemek de kritik bir adımdır, bu iki noktaya dikkat edin lütfen.
Soda ekmeği inanılmaz kolay çıktı, üzerindeki somon ve krem peynirle brunch sofrasının yıldızı oldu.
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