Soda Bread per il San Patrizio che fu e per lo Starbooks Redone

Il 17 marzo si festeggiava San Patrizio, patrono d’Irlanda e, come ogni anno, mi sono trovata a festeggiare questa occasione con una  piccola cena a tema.

Pare ironico: io che non festeggio nemmeno i santi della mia città mi trovo a festeggiare quelli altrui. Sì, ironico, ma non troppo, se pensate che ormai da dieci anni l’Irlanda occupa le prime posizioni della mia top 10 dei luoghi che vorrei visitare. Sì, dieci anni, cioè dal mio diciottesimo compleanno, quando il mio desiderio maggiore era quello di organizzare un lungo viaggio post-diploma in Irlanda, il tutto in bicicletta.

I miei genitori mi regalarono persino quella bicicletta, bella come il sole e tutta attrezzata per un lungo viaggio. Il destino però ha voluto che quella bicicletta rimanesse quasi inutilizzata per 10 anni, per vivere poi di una tratta casa-lavoro e venire infine tristemente rubata nel cortile della mia nuova casa.

Lo so, sembra una metafora sugli infranti sogni di gioventù, e in effetti non è che oggi vi abbia proprio accolto con un’iniezione di allegria e buonumore!

Rimedio subito… intanto ascoltate qui, che non fa mai male, e poi aiutatemi a pensare che prima o poi l’Irlanda arriverà (o meglio, io arriverò da lei, anche se con un filino di ritardo). Di sicuro con questo soda bread e lo spezzatino alla Guiness che l’ha accompagnato sembra assai più vicina.

Soda bread collage blog

Soda bread

Di Pubblicata:

  • Resa: 1 pagnotta
  • Preparazione: 10 minuti
  • Cottura: 30 minuti
  • Pronta In: 1 ora 10 minuti

Ingredienti

Istruzioni

  1. Mettete le farine in una ciotola capiente. Aggiungete il bicarbonato di sodio e il sale e mescolate. Aggiungete il latticello e mescolate con una mano oppure con un cucchiaio di legno finché otterrete un impasto appiccicoso.
  2. Infarinate abbondantemente la spianatoia e rovesciate sopra l'impasto. Fatelo rotolare e ripiegatelo delicatamente su se stesso per circa 1 minuto, ma non impastatelo. Mettete le mani a coppa e passandovi l'impasto da una mano all'altra formate una palla, poi appiattitela leggermente.
  3. Trasferite la pagnotta su una teglia foderata di carta forno e infarinatene per bene la superficie. Con un coltello ben affilato incidete una croce grande e profonda sulla pagnotta, poi separate un pochino i tagli per permettere una cottura uniforme anche all'interno. I tagli si ricongiungeranno durante la cottura.
  4. Lasciate riposare la pagnotta per circa 30 minuti, affinché il bicarbonato di sodio inizi a "lavorare". Nel frattempo scaldate il forno a 200°C. (Se invece avete fretta, potete infornare il pane appena il forno raggiunge la temperatura giusta).
  5. Infornate la pagnotta a metà altezza per circa 30 minuti o finché in superficie si forma una bella crosta dorata. Picchiettando il fondo, il pane dovrebbe emettere un suono sordo.
  6. Trasferite la pagnotta su una gratella e lasciate raffreddare completamente. Il soda bread è migliore se mangiato il giorno stesso, ma si mantiene comunque per un giorno o due chiuso in un sacchetto per il pane.

Soda bread finale blog

Puntavo questo soda bread da quando l’ho visto da Cristina di Vissi d’arte .. e di cucinanello Starbooks di ottobre . Non è la prima volta che preparo un soda bread, ma la ricetta qui è diversa, e credo che la differenza la giochi tutta il riposo della pagnotta prima di infornarla, in modo che il bicarbonato inizi ad agire. Il risultato è una pagnotta dalla mollica morbida e fragrante, con una crosta dorata e croccante e con quel lieve retrogusto “di torta” (passatemi il termine, ma è quel cicinin -come si dice dalle mie parti- di dolciastro dato dal bicarbonato) che lo rende adattissimo ad accompagnare piatti sapidi ed importanti… ma se spalmato di burro e marmellata o di crema al cioccolato diventa una cosa che non si spiega a parole.

Per di più la ricetta è ben spiegata, facile, veloce e a  prova di bomba, anche per chi ha poca o alcuna dimestichezza con i lievitati (visto che questo è decisamente un lievitato sui generis).

Ricetta assolutamente PROMOSSA

91 pensieri su “Soda Bread per il San Patrizio che fu e per lo Starbooks Redone

  1. Questo mi manca, è tanto che lo voglio fare e troverò sicuramente l’occasione…e poi lo spezzatino alla Guinness…che voglia di Irlanda mi fai venire! Io però Murphys la birra di Cork…. Un bacione

  2. Sai è buffo ne ho provati tanti di pani, ma il soda bread non ha ancora visto vita in questa cucina. Potremmo allora fare un patto (che per me in effetti risulta un po’ meno impegnativo forse …); io prometto di farlo al più presto e tu ti impegni ad organizzarti il tuo viaggio! Perché l’Irlanda è davvero una terrra incantata, devi assolutmente andare, bici o meno, e vedere con i tuoi occhi tanta bellezza.

  3. Anche io l’adoro l’Irlanda e ovviamente “festeggio” anche San Patrizio 🙂 Tra l’altro è il giorno prima del mio compleanno! Mi sarebbe piaciuto nascere un giorno prima. E pure la mia band preferita è irlandese, i Corss. Insomma, ci sono molto legato 🙂
    Quindi mi piace un sacco il tuo pane che accompagna perfettamente lo spezzatino alla Guinness.

    Fabio

  4. Da grande estimatrice dell’Irlanda anche io ho avuto un St.Patrick’s Day Party 🙂
    E grazie per aver partecipato!

  5. Allora questo soda bread mi gira intorno da un sacco di tempo, mi sta facendo sguardi ammiccanti… si vuol far provare via, non c’e verso… io non sono brava con il pane, ma la mia testa é dura come il muro, quindi prima o poi ci proverò! grazie mille!

  6. Non sai da quanto tempo questo pane è invece nella mia wish list… il fatto che non sia presente lievito mi ha sempre incuriosito da matti… e ogni volta che ne vedo una proposta mi dico che s’ha da fare al più presto… 😉 ti è venuto una meraviglia! ps l’Irlanda è un paese davvero incredibile e da visitare sottolineo; Quest’anno non ho festeggiato San Patrizio, ma solo per una questione di gran pigrizia che ormai ha preso il sopravvento da 2 anni, ossia da quando mio marito è in trasferta lavorativa all’estero; prima di allora, ogni scusa era buona per fare festa e naturalmente preparare cose buone e mangiare… dall’anno prossimo, spero di riprendere le sane, vecchie abitudini!:* un abbraccio giuly:*

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