La ricetta SODA BREAD…PANE SENZA LIEVITO originates from Ireland and Scotland, where it was traditionally baked on special occasions. This traditional flatbread is made without yeast, but with a special ingredient that allows it to rise: bicarbonate. The result is a soft, lightly sweet and slightly dense bread, often served with butter, jam, or as a base for sandwiches.
- In a large mixing bowl, combine 1 cup of flour, 1 teaspoon of bicarbonate, and 1/2 teaspoon of fine salt.
- Add 1 cup of lukewarm milk and 1/4 cup of yogurth to the dry ingredients and mix until a sticky dough forms.
- Knead the dough for 5-7 minutes until it becomes smooth and elastic.
- Shape the dough into a round or oblong shape and place it on a baking sheet lined with parchment paper.
- Bake in a preheated oven at 180°C for 30-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Per maggiori dettagli o varianti vai alla ricetta completa.
