Roti Soda Irlandia (Irish Soda Bread)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 500 gr Terigu serba-guna+ekstra, 1 st Baking soda
• 1 st Garam, 360-400 ml Buttermilk dingin, 1 Telur
• 26 gr Mentega-suhu ruang

Bahan pilihan (hanya opsional):

• Wijen/Jintan hitam/Kacang cincang
• Kismis+1 sm Gula-utk versi manis
• Serealia-utk taburan (opsional)

Cara membuat

• Panaskan oven 210°C. Beberapa menit seblm oven mencapai suhu yg dituju, siapkan adonan. Buttermilk & baking soda akan segera bereaksi saat dicampur, itulah mengapa adonan hrs secepat mungkin dimasukkan ke oven. Sementara itu, siapkan pan panggang yg dialasi dng kertas perkamen & taburi terigu di atasnya.
• Kocok buttermilk (sisakan ± 2 sm utk mengulas nanti) & telur dng whisk, sisihkan. Campur rata terigu, garam & baking soda (juga wijen/kismis/kacang jika mau memakai, saya memakai wijen). Beri mentega & remas2 dng jari atau tekan2 dng garpu agar menyatu dng adonan, membentuk remah kasar. Tuangi campuran buttermilk, sedikit2. Lipat2 & aduk adonan, jika terlihat kering tambahkan buttermilk sampai menjadi adonan yg lengket & kasar (tak lembut). Jangan menguleni adonan lama2 krn akan membuat roti jadi keras atau liat nantinya. Pindahkan adonan ke pan. Tepuk & bentuk adonan menjadi sebulat mungkin berukuran ± 20 cm. Sayat agak dalam permukaan adonan berbentuk X dng pisau tajam yg sdh diberi tepung. Tusuk juga adonan dng ujung pisau hingga berlubang di keempat sisi ujungnya. Ulasi adonan dng buttermilk yg disimpan tadi (& taburi dng serealia jika mau).
• Panggang 15 mnt, kecilkan suhu ke 200°C & panggang selama 25-30 mnt. Keluarkan roti dari oven & pan, ltkkan di atas rak kawat hingga mendingin seblm diiris. Roti sisa dapat disimpan dng cara ditutup & ditaruh di suhu ruang, bisa sampai 2 hari atau di kulkas sampai 1 minggu. Anda dapat menghidangkan roti ini dng ulasan roti, diberi daging/keju atau dihidangkan bersama semangkuk sup, misalnya (klik pada link berikut utk melihat resepnya): Soup Krim Kentang, Soup Krim Jagung, Soup Krim Jamur, Soup Ercis, Sup Krim Asparagus.

Ingredients

• 500 gr All purpose Flour+extra, 1 tsp Baking soda
• 360-400 ml cold Buttermilk, 1 tsp Salt, 1 Egg
• 26 gr Butter-room temperature

Optional Ingredients:

• Sesame seeds/Caraway seeds/Nuts
• Raisins+1 tbsp Sugar-for sweet version
• Rolled oats-for sprinkle (optional)

Instructions

• Preheat the oven to 210°C (425°F). Few minutes before it will reach the right temperature, starts preparing the dough. After mixing, buttermilk & baking soda will immediately creating a reaction, that’s why you should put the dough in the oven as quickly as possible. Meanwhile, prepare a baking sheet line with a parchment paper & the sprinkle enough flour on top.
• Whisk the buttermilk (save ~ 2 tbsp for brushing later on) & egg together; set aside. Mix the flour with salt & baking soda evenly (also sesame/nuts/raisin if you want). Add in the butter & rub it into the flour with your fingers or fork until it resembles coarse crumbs. Pour in the buttermilk mixture, a little at a time. Fold & combine it together. If the dough seems too dry, add more buttermilk until a sticky & shaggy dough formed. Don’t knead the dough to much, as it will make the bread tough. Transfer the dough to the baking sheet. Pat & form it into an ~ 20 cm round loaf as best as you can. Using a floured sharp knife, score a deep cross into the top of the dough & poke a hole in the 4 corners of the dough with the tip of the knife. Brush the dough with the leftover buttermilk (& sprinkle with the oats-optional).
• Bake for 15 minutes, then turn down the temperature to 200°C (400°F) & bake for another 25-30 minutes. Remove the bread from the oven & baking sheet; place it on a wire rack to cool down before you slice it. Cover & store leftover bread at room temperature for up to 2 days or in the fridge for up to 1 week. You could just eat the bread with bread spread & meat/cheese or serve it with a cup of soup, i.e. (click on the link for the recipe): Creamy Potato Soup, Creamy Corn Soup, Creamy Mushroom Soup, Green Pea Soup, Creamy Asparagus Soup.