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Irish Soda Bread (Irish Soda Bread)

Building tomorrow 17 is St. Patrick's Day (St. Patrick's Day ) and is the national holiday in Ireland, I wanted to prepare a traditional Irish recipe and searching the net, I came to the bread that above all things caught my attention not to use yeast in their development

What makes this bread to rise the action is baked buttermilk with baking, so it is a mass that we should not overworked and do it very quickly, so do not miss this reaction.
also we take away from the head when preparing this bread, the idea that we have to work hard mass, because we will not develop the gluten, but as I said before, what effect do the buttermilk and soda

is a sticky, unwieldy, but as I say we should not overworked, because more than the work, but we will coarse bread

There are many recipes for Irish Soda Bread and with many variations and many ingredients in their preparation , but I wanted to prepare this, it is the original, and then from it we can make it sweeter, add raisins, whiskey or even get to put baker's yeast, and therefore lose the whole essence

IRISH SODA BREAD / IRISH SODA BREAD

* 450 gr.
flour 1 teaspoon baking soda 1 teaspoon

salt * 400 ml buttermilk (if you have not, will milk and a couple tablespoons of lemon juice or wine vinegar and let stand for 15 min .) Preheat oven



In a bowl, sift flour with soda and salt and mix. We incorporate the buttermilk and mixing, but without kneading

When everything is well integrated, we had a floured countertop and then give it a slight kneading shaping
ball
We put in an oven tray, and give a cut from end to end in a cross, which is what helps to make us inside (it is also a way that we can then break bread easily, if we start the pieces, something typical for this bread)

Sprinkle flour and bake at 220 º for 20 min. We lower the oven to 180 degrees and left about 30 min. more (the bread is done when we give a knock at the base and realize it hollow, or Go for the stick and see what we dry out)

If we want a bread crust let it cool on a rack, but if we want the crust is more tender, cover it well with a cloth while
cools
is a bread that is recommended to let it rest a few hours before eating, or even overnight