Rosa Cooking

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Peasant Irish bread with cumin

When you need yeast-free bread in a hurry, here's an idea on how to make it

Preparation steps

  • Turn on the oven to 225 ° C and put the pan with the lid on and heat for about half an hour.
  • In a large bowl, mix the flour, which you previously sifted, add salt, sugar, baking powder, baking soda and cumin seeds. (if you like the taste of cumin you can add more)
  • In another bowl pour buttermilk, add two eggs and whisk together and finally add melted and cooled butter and combine everything together.
  • Pour the liquid ingredients into the flour mixture and combine everything together with a food processor, but do not mix too much, it is enough to combine all the ingredients. The dough is very soft.
  • Sprinkle the work surface generously with flour, pour out the prepared dough and with well-floured hands, with the help of the flour that is on the work surface, shape the bread into a half ball. (you may need more than 50 g of flour, it all depends on the size of the eggs and the flour used, some flour absorbs more liquid than less)
  • Take the hot sherpa out of the oven and very carefully lower the bread, which is generously sprinkled with flour. Spread the bread crosswise on the surface, (it is a blessing for the Irish) to coat with the little sugar left in the bowl in which you whipped the buttermilk with eggs and butter, cover the sherpa with a lid and return to the oven to bake for about 25 minutes. Unfold and bake for another 25 to 30 minutes or until nicely browned on top.
  • Take the bread out of the pan very carefully, leave it on the wire to cool and serve it with lunch or spread it with something on top and enjoy it. The crust of this bread is extremely crunchy and the inside is soft. This bread differs from the peasant bread that is not kneaded, it has many more holes in itself because it has yeast in it and its structure is more airy.
  • Pleasant !!!!

Serving

This type of bread can also be made with raisins, then add about 100 g of raisins, currants or cranberries and 100 g of sugar to the dough, coat with butter and serve with tea or coffee.

Tags

bread pomoravka

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