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Soda bread
Soda bread ((アイルランド語:arán sóide), , (セルビア語:''česnica/чесница'')) 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 leavening agent instead of 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 butter, egg, raisins, or nuts.
==Origin==
During the early years of European settlement of the Americas, settlers and some groups of 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.〔http://www.davidwalbert.com/2010/02/03/early-american-gingerbread-cakes/〕 In the US, soda breads were first publicised by Amelia Simmons as a quick and cheap method of bread making in her book ''American Cookery'', published in 1796. By 1824, ''The Virginia Housewife'' by Mary Randolph was published containing a recipe for Soda Cake.〔''The Virginia Housewife'' by Mary Randolph 1824〕
In Europe, soda breads began to appear in the mid-19th century when bicarbonate of soda first became available for use as a raising agent. Breads, griddle cakes and scones with bicarbonate of soda and cream of tartar or tartaric acid became popular in Austria, Polish cuisine, Britain and Ireland.〔English Bread and Yeast Cookery, Elizabeth David (England ) 1977 (p. 517-8)〕 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.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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