Aunt Kathys Irish Soda Bread Food

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AUNT KATHY'S IRISH SODA BREAD



Aunt Kathy's Irish Soda Bread image

My aunt's Irish soda bread which we all loved. Family from the County Cork.

Provided by garnet62

Categories     Bread     Quick Bread Recipes     Irish Soda Bread Recipes

Time 1h25m

Yield 10

Number Of Ingredients 10

4 cups all-purpose flour
1 cup white sugar
1 cup raisins
2 tablespoons caraway seeds
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs, beaten
1 cup buttermilk
¾ cup milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a heavy pan.
  • Mix flour, sugar, raisins, caraway seeds, baking powder, baking soda, and salt in a large bowl. Add eggs, buttermilk, and milk to the flour mixture; stir until evenly incorporated. Transfer dough to the prepared pan.
  • Bake in preheated oven until when the bread is tapped on top it sounds hollow, about 75 minutes.

Nutrition Facts : Calories 345.5 calories, Carbohydrate 74.4 g, Cholesterol 35.2 mg, Fat 2.2 g, Fiber 2.5 g, Protein 8.5 g, SaturatedFat 0.7 g, Sodium 374.1 mg, Sugar 32 g

MAUD HERLIHY'S IRISH SODA BREAD



Maud Herlihy's Irish Soda Bread image

Maud Herlihy's Irish Soda Bread is a St. Patrick's Day classic. Bill Herlihy, the executive in charge of "The Martha Stewart Show," shares a recipe from his mother, Maud.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 1 loaf

Number Of Ingredients 11

3 1/2 cups all-purpose flour, plus more for work surface
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into small cubes and frozen, plus more, softened, for skillet
1 (8-ounce) container sour cream
1 large egg
2 cups raisins
1 cup buttermilk
Caraway seeds (optional)

Steps:

  • Preheat oven to 375 degrees with a rack set in lower third of oven. Lightly butter a 10-inch round cast-iron skillet; set aside.
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add butter, sour cream and egg; mix, using a pastry blender, until mixture resembles coarse crumbs. Stir in raisins, buttermilk, and caraway seeds, if using, and mix until a sticky dough forms.
  • Turn dough out onto a lightly floured work surface. Using a floured bench scraper, form into a round loaf; using a sharp knife score a large "X" in the center.
  • Place in prepared skillet and transfer to oven. Bake until loaf is golden brown and a toothpick inserted into the center comes out clean, about 1 hour. If top begins to brown too quickly, loosely cover with a piece of parchment paper-lined aluminum foil. Transfer to a wire rack to cool.

IRISH SODA BREAD



Irish Soda Bread image

For quick and easy bread, make Ina Garten's Irish Soda Bread recipe from Barefoot Contessa on Food Network � just mix, knead and bake.

Provided by Ina Garten

Categories     side-dish

Time 1h15m

Yield 1 loaf

Number Of Ingredients 9

4 cups all-purpose flour, plus extra for currants
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried currants

Steps:

  • Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
  • Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
  • With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
  • Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
  • Cool on a baking rack. Serve warm or at room temperature.

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