An Irish-style bread leavened with baking soda and buttermilk instead of yeast, quickly prepared and baked. With its thick, crisp crust and dense interior, it's especially enjoyed with butter at breakfast tables.
Mix the flour, baking soda and salt, then add the ayran (yogurt drink); knead a few times until a soft dough forms, do not overknead.
Shape the dough into a round on a floured counter and place it on a floured tray, then cut a deep cross into it with a sharp knife.
Bake in a preheated oven until the loaf turns golden and sounds hollow when tapped on the bottom. Caution: since it contains no yeast, the rise is limited, which is normal.
Let the bread cool on a wire rack for at least 15 minutes after coming out of the oven, then slice.
Important: Since the dough doesn't ferment, knead it as little as possible, since over-kneading will toughen the bread. Contains gluten and dairy products. Best consumed on the day it's baked; you can slice and freeze the rest.
Cutting a deep cross shape on top of the loaf isn't just for the traditional look — it's also needed so the center of the bread bakes evenly.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.