爱尔兰的面包很好吃,用苏打粉发面的,非常厚实,我想如果在农田里,或者在工厂里做体力活,这个一定非常充饥垫底。爱尔兰人喜欢用苏打面包陪醺三文鱼,陪醺肉,陪炖肉。
维基里介绍:
Soda bread is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as baking soda) is used as a raising agent rather than the more common yeast. The ingredients of traditional soda bread are flour, bread soda, salt, and buttermilk. The buttermilk in the dough contains lactic acid, which reacts with the baking soda to form tiny bubbles of carbon dioxide. Other ingredients can be added such as raisins, egg or various nuts.
Before the European settlement of the Americas, the Indigenous peoples of the Americas used soda or pearl ash, more commonly known as potash (pot ash) or potassium carbonate, as a leavening agent (the forerunner to baking soda) in quick breads. In modern times in the US, soda breads as a quick and cheap method of bread making were first publicised by Amelia Simmons in her American Cookery, published in 1796. By 1824, The Virginia Housewife by Mary Randolph was published containing a recipe for Soda Cake。
In Europe, soda breads began to appear in the mid-19th century when bicarbonate of soda first became available for use as a rising agent. Breads, griddle cakes and scones with bicarbonate of soda and cream of tartar or tartaric acid became popular in Austria, Polish cuisine (as do Pieczenia-Proziaki) and in the British Isles. Traditional soda bread, eaten in Serbian cuisine, also uses bicarbonate of soda, particularly the traditional česnica (Serbian Cyrillic: Чесница), a soda bread made at Christmas.

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