Brian Brophys Irish Soda Bread Food

THE BEST IRISH SODA BREAD

Steps:

• Preheat the oven to 375 degrees F. Line an 8-inch round cake pan with a large sheet of parchment paper, pressing it into the edges of the pan and leaving an overhang on 2 sides (the extra parchment will help you unmold the loaf later).
• Whisk the flour, sugar, baking soda and salt together in a large bowl. Add the butter cubes to the flour mixture and toss to combine. Use a pastry blender or your fingertips to cut or rub the butter into the flour until the mixture resembles coarse meal. Stir in the currants and caraway seeds.
• Whisk the buttermilk and egg together in a separate bowl or liquid measuring cup. Make a well in the center of the dry ingredients and pour the buttermilk mixture into the center. Use a wooden spoon or rubber spatula to stir the mixture until it starts to come together in a shaggy mass.
• Lightly dust a work surface with flour. Turn the dough mixture out onto the floured surface and knead a few times to bring it together. Shape it into a domed disk. Place the dough into the prepared cake pan and cut a cross about 1/2-inch deep into the surface of the dough with a sharp knife. Bake until the top is puffed and lightly browned and a cake tester comes out clean, 60 to 75 minutes. Remove from the oven and use the parchment overhang to lift the bread from the pan. Place on a wire rack to cool completely. Serve with good Irish butter.

BRIAN BROPHY'S IRISH SODA BREAD

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.

IRISH SODA BREAD

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.

REAL IRISH SODA BREAD

Steps:

• Sieve flour, salt and soda into a bowl. Add sugar if used.
• Rub in the margarine to resemble breadcrumbs, lifting mixture with fingertips to introduce air to the dough.
• Add sufficient buttermilk and mix to make a soft dough.
• Turn onto a lightly floured board and knead a little.
• Turn the smooth side up and shape into a round. Place the dough on a floured tin.
• Cut a cross over the top.
• Bake in a pre-heated oven, 400°F 200°C Gas 6 for 40-45 minutes.
• When baked the underneath when "tapped" should have a hollow sound.
• Cool on a wire tray. Cover with a tea towel to give a soft crust.

ELLIE MAE'S NOT-SO-IRISH SODA BREAD

Steps:

• Preheat oven to 350 degrees.
• You'll need two 8-inch round greased cake pans.
• Blend together in a large bowl flour, sugar, baking powder, salt, baking soda and cardamom.
• Cut in butter or margarine until mixture resembles coarse meal. A pastry cutter works really well for this.
• Add raisins, caraway seeds, milk and egg and stir until blended. Dough will be stiff.
• Turn out dough from bowl and knead on floured board or counter for about one minute, until smooth.
• Divide dough into two balls. I weigh the dough on my kitchen scale to get two loaves of equal weight/size.
• Place in two greased 8-inch round cake pans. Flatten dough to fill pans. Cut a cross in top of each loaf.
• Bake at 350 degrees for about 30 minutes, or until inserted toothpick comes out clean.

BROWN IRISH SODA BREAD

Steps:

• In a bowl combine flour, baking powder, baking soda, and 1/4 t. salt.
• Cut in butter.
• Combine 1 egg and buttermilk and add to flour mixture; stir till just moistened.
• On a lightly floured surface, knead gently for 12 strokes.
• On a greased baking sheet, shape dough into a 6-in. round loaf.
• Cut a 4-in. cross, 1/4-in. deep, on the top.
• Brush with one beaten egg.
• Bake for 35 minute in a 375 degree oven.
• Cool on rack.

IRISH SODA BREAD

Steps:

• in mixing bowl combine flour, sugar, baking powder, soda and salt.
• stir thoroughly.
• cut in butter till crumbly,.
• add buttermilk.
• stir just enough to moisten.
• turn on lightly floured surface.
• knead 8 to 10 times.
• put in greased 9x5x3 inch loaf pan.
• bake at 350 for 1 hour or until browned and inserted toothpick comes out clean.
• this may also be baked in a casserole or on a baking sheet.
• VARIATION;add one cup raisins or currants.

JAN'S IRISH SODA BREAD

Steps:

• Combine the flours, baking powder, salt, baking soda, and brown sugar in a large bowl.
• Mix the egg with the buttermilk and stir into the dry ingredients just to blend.
• Dust the counter with oatmeal flakes.
• Turn out dough and knead about 10 times to cover with flakes and form a round ball.
• Place on buttered cookie sheet, cut a cross lightly on top of loaf and bake at 375 for 45-50 minutes or until it sounds hollow when tapped on the bottom.
• If you don't want to use rye flour, use whole wheat.
• It works just as well.