Preparation

• 将架子放在烤箱的中心，然后将烤箱加热到450°F。轻轻面粉一张大框烤盘。
• Sift all of the dry ingredients into a large, wide mixing bowl. Make a well in the center and pour in 1-1/2 cups of the buttermilk. Stir with one hand, fingers apart, moving in circles to incorporate the buttermilk into the dry ingredients. If necessary, add more buttermilk 1 Tbs. at a time until the dough just barely comes together. (The absorption rate varies depending on the brand of flour.) The dough should be soft—don’t overwork it.
• Turn the dough out onto a well-floured surface and pat into a round about 6-3/4 inches in diameter and 1-1/2 inches high in the center. Invert the round so the floured side is on top. With a thin, sharp knife, score a cross on the dough about 1/4 inch deep and extending fully from one side to the other.
• 将面团转移到准备好的烤盘上，烘烤15分钟。将烤箱温度降低至400°F，然后烘烤，直到面包变成褐色，并在底部挖掘时听起来是空心的，再加上20至30分钟。
• Cool to room temperature on a rack, about 2 hours, before slicing and serving.

尽管传统上不是爱尔兰人，但您可以添加3盎司。带有干成分的葡萄干，或尝试使用新鲜切碎的草亚搏手机版官方药，橄榄，晒干的西红柿，焦糖洋葱或巧克力薯条等添加剂。