Brennans Irish Soda Bread Food

BRENNAN'S IRISH SODA BREAD

Brennan's Irish Soda Bread image

Warm and soft Irish tradition passed down our family line, and directly into our bellies.

Provided by irishfishstick

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h5m

Yield 8

Number Of Ingredients 6

Ingredients

1 cup milk
2 tablespoons distilled white vinegar
2 cups all-purpose flour
1 tablespoon white sugar
½ teaspoon baking soda
½ teaspoon salt

Steps:

Stir the milk and vinegar together, and allow to stand until curdled, about 10 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. In a bowl, mix together the flour, sugar, baking soda, and salt.
Gradually stir the soured milk into the flour mixture until the dough just comes together, and turn the dough out onto a well-floured surface. Knead a few times, and shape into a round. Place the dough onto the prepared baking sheet. With a sharp knife, cut an X shape into the top of the dough to release steam and help the bread keep its round shape.
Bake in the preheated oven until golden brown, about 45 minutes.

Nutrition Facts : Calories 135.1 calories, Carbohydrate 26.8 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 0.4 g, Sodium 237.1 mg, Sugar 3.1 g

BRIAN BROPHY'S IRISH SODA BREAD

Brian Brophy's Irish Soda Bread image

This is the very best Irish Soda Bread. The recipe was given to me by my friend, Brian Brophy, with an assist from Mean Chef who gave me the technique for making it light and airy.

Provided by Ceil from NJ

Categories Quick Breads

Time 1h20m

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 9

Ingredients

4 cups unsifted flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 cups buttermilk
2 eggs
4 ounces butter, cut into 1/2 inch pieces and left in the refrigerator un use
1/2 lb raisins (Sunmaid for baking are best) (optional)
1 teaspoon caraway seed (optional)

Steps:

Preheat oven to 350°F.
Mix dry ingredients in a large bowl.
Toss mixture with hands or wire whisk to make it light and airy.
Put dry mixture and butter into a food processor and pulse a few times until butter is the size of peas Return to bowl and add raisins and/or caraway seeds if using.
Beat eggs in a separate bowl, add buttermilk and blend well.
Pour egg mixture, a little at a time, into dry mixture.
Blend well with a spoon or spatula.
Don't overmix.
Dough should be heavy, but not too wet.
If too dry, add a little more buttermilk.
Dust hands with flour and mold dough into a round.
Place dough into a greased 9" round pan.
Dust top generously with flour.
Cut a deep cross into the dough.
This will prevent the bread from cracking, and it looks traditional.
Bake at 350°F for one hour, or until well browned and center is not doughy.
Cool on rack, and serve warm w/butter and jam.

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