Cast Iron Irish Soda Bread Food

IRISH SODA BREAD RECIPE

Steps:

• Preheat oven at 375˚F. Generously grease a 10" cast-iron skillet with 1/2 Tbsp butter.
• In a large mixing bowl, whisk together flour, sugar, salt, and baking soda. Cut butter into small pieces and use your fingers to work the butter into the flour until crumbs form stir in the raisins, breaking up any clumps of raisins. Make a well in the center.
• In a large measuring cup, whisk together the buttermilk and egg then add this mixture into the flour mixture. Use a wooden spoon and mix just until lightly moistened and dough barely starts to come together.
• Transfer to a floured surface and use floured hands to shape the dough just until it forms into a round loaf. It should be shaggy. If it's too sticky to handle, dust lightly with flour. Do not over-mix or bread will be tough.
• Transfer to the buttered pan, use a knife to score the top with a large and deep "X". Bake in the center of your preheated oven at 375 for 50-55min. When you tap on the bread, it should sound hollow inside. Transfer bread to a wire rack to cool. Enjoy within 2 days of making it and refrigerate leftovers up to a week.

IRISH SODA BREAD IN A SKILLET

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). In a cup or small bowl, stir together the milk and vinegar. Let stand 10 minutes, or until curdled.
• In a medium bowl, stir together the flour, salt and baking soda. Stir in the curdled milk mixture until smooth. Scrape the dough out of the bowl onto a floured surface, and shape into a disc. Place the disc into a cast iron skillet.
• Bake for 15 minutes in the preheated oven, or until the crust feels firm to the touch.

CLASSIC IRISH SODA BREAD

Steps:

• Preheat oven to 375°. Whisk together first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together 1 egg and buttermilk. Add to flour mixture; stir just until moistened. Stir in raisins., Turn onto a lightly floured surface; knead gently 6-8 times. Shape into a 6-1/2-in. round loaf; place on a greased baking sheet. Using a sharp knife, make a shallow cross in top of loaf. Whisk remaining egg; brush over top., Bake until golden brown, 30-35 minutes. Remove from pan to a wire rack. Serve warm.

IRISH SODA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.
• In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4 inch deep slit in the top of the bread. Dust with reserved flour
• Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.

IRISH SODA BREAD

Steps:

• Preheat the oven to 350 degrees F and place a rack in the center of the oven. Line a baking sheet with parchment paper or butter it lightly, and set it aside.
• Place the caraway seeds on a cutting board and sprinkle with a few drops of water to keep them from sliding around. Use a chef's knife to roughly chop the caraway seeds a bit so that they are not all whole seeds. Place the seeds in a stand mixer fitted with a paddle attachment. Add the rye flour, sugar, currants, baking powder, baking soda, and salt and mix on low speed for a few seconds until combined. Cut the butter into 8 to 10 pieces and add it to the flour mixture; paddle for 20 to 30 seconds on low until the butter is somewhat broken down but there are still pieces about the size of grapes.
• In a small bowl, whisk together the buttermilk, creme fraiche, and whole egg until thoroughly mixed. With the mixer running on low, pour the buttermilk mixture into the flour mixture and paddle for another 10 to 15 seconds, until the dough just comes together. There will probably still be a little loose flour at the bottom of the bowl.
• Remove the bowl from the mixer. Gather and lift the dough with your hands and turn it over in the bowl so that it starts to pick up the loose flour at the bottom. Turn the dough over several times until all the loose flour is mixed in.
• Dump the dough out onto the prepared baking sheet and pat it into an 8-inch circle about 1 inch thick. Whisk the egg yolk lightly in a small bowl with a fork. Use a pastry brush to brush the egg wash evenly over the entire top of the dough. Score the dough into 8 wedges as you would cut a pizza. (At this point the soda bread can be tightly wrapped in plastic wrap and frozen for up to 1 week. Add 5 to 10 minutes to the baking time.)
• Bake for 30 to 40 minutes, rotating the baking sheet midway through the baking time, until the entire circle of soda bread is golden brown and firm when pressed in the center.
• Remove from the oven and immediately smear the butter evenly over the entire top surface. Let cool on the baking sheet on a wire rack for 30 minutes, then slice the soda bread along the scored lines into wedges and serve.

CHEF JOHN'S IRISH SODA BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or silicone baking mat.
• Whisk all-purpose flour, whole wheat flour, oats, baking soda, baking powder, and salt together in a bowl. Cut butter into flour mixture using a pastry blender until mixture resembles coarse meal.
• Beat buttermilk, egg, honey, and orange zest together in a bowl. Pour buttermilk mixture, currants, and raisins into flour mixture; stir with a wooden spoon until a wet, sticky dough comes together.
• Turn dough out onto a well-floured work surface; press dough together into a soft ball of dough and cut into 2 pieces. Form each half into a smooth, round loaf. Transfer to prepared baking sheet and let rest for 15 minutes. Cut a 1/2-inch deep "X" into the top of each loaf with a serrated knife.
• Bake in the preheated oven until golden brown and fragrant, about 45 minutes. Transfer loaves to a wire rack to cool completely before slicing.

REAL TRADITIONAL IRISH SODA BREAD

Steps:

• Heat a heavy skillet, griddle, or cast-iron frying pan over medium-low heat.
• Stir the flour and salt together in a bowl, and sift in the baking soda. Make a well in the center of the flour mixture, and pour in the buttermilk. Stir the mixture quickly together into a dough, and turn out onto a floured work surface. Knead the dough a few times, just until it comes together. Gently form the dough into a flattened, round cake about 1/2 inch thick, and cut the round into quarters with a floured knife.
• Sprinkle a little bit of flour into the bottom of the hot skillet, and cook the wedges 6 to 8 minutes per side, until golden brown.

IRISH SODA BREAD 1

Steps:

• Preheat oven to 350 degrees.
• Pump up dried fruit:.
• Place raisins and cranberries in a glass bowl 1/4 cup pour water or whiskey (gives it a real Irish kick) over it.
• Cover with plastic wrap or paper towel and microwave it for 1 minute. Let sit to cool.
• Add salt, baking powder, sugar, and flour to food processor and pulse 3 times to sift.
• Add the buttermilk, butter and eggs and mix till it comes to a doughy ball.
• Mix in seeds and drained raisins, and cranberries. You may need to do this step by hand.
• Don`t worry if you can knead the dough into a ball it still will be very good. At times my dough is moist because of moisture in the air.
• Place the dough into a well buttered pan using hands well floured shaping the dough.
• (I like cast iron skillet 8-9 inches). Pat down in center for even baking.
• Mark a cross on top and brush with more melted butter.
• Bake in 350 Degree oven for 50-60 minutes.

TRADITIONAL IRISH SODA BREAD

Steps:

• Preheat the oven to 425°F degrees. Place a large cast iron dutch oven with lid into the oven as it preheats.
• In a large bowl sieve and combine all the dry ingredients.
• Add the buttermilk to form a sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape).
• Shape into a round flat to fit into the dutch oven and cut a cross in the top of the dough. Place dough on a large sheet of parchment paper.
• Carefully remove the dutch oven from the preheated oven and remove lid. Gather parchment paper by the edges and lift to place the loaf and parchment together into the dutch oven and cover with the lid.
• Bake for 30 minutes. Remove cover and bake for an additional 15 minutes.
• The bottom of the bread will have a hollow sound when tapped so show it is done.
• Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.

SAVORY IRISH SODA BREAD

Steps:

• Preheat oven to 375°F.
• Sift the first 5 ingredients together and stir in the caraway seed.
• Cut in the shortening til it resembles fine meal.
• Add and mix in the cheese, onion and bacon.
• Stir in the buttermilk with a fork until the dry ingredients are just.
• moistened.
• Turn out on a lightly floured surface and knead a few times.
• Form into a a round loaf about 1/2 inch thick and place on a.
• greased baking sheet or cast iron skillet.
• cut a cross on the top and bake for about 30 minutes.
• Yield; 1 small loaf.
• I want to add a note;.
• Master Soda Bread Mix;.
• I make up the first 7 ingredients.doubled or more -- and store it in a tight
• container ( like bisquick ). Then I just take 2 1/4 cups of the mix
• and add 1 cup of buttermilk and the rest of the ingredients, and proceed.
• as usual. This takes only a few minutes to make up the bread. Bake
• as usual. So quick and easy!
• Store the Master Mix in a cupboard for up to 4 weeks.

IRISH SODA BREAD

Steps:

• Preheat oven to 425 degrees.
• Whisk together flour, sugar, salt, baking soda in a large mixing bowl.
• Work the butter into the flour mixture using either your fingers or two knives until the mixture resembles coarse meal. Add the dried fruit.
• Make a well in the center of the flour mixture. Add the beaten egg and the buttermilk to the well and stir with a wooden spoon until the dough is too stiff to stir.
• Turn mixture onto a floured surface and gently knead until it forms a rough ball. Do not over-knead. Shape into a round ball.
• Place in a lightly greased cast iron pan and place the dough into the pan. Using a serrated knife, score the top of the dough with a deep X shape. The scoring of the bread with an X allows the heat to get into the center of the dough and thoroughly cook the bread.
• Bake 35-40 minutes until the top of the bread is golden brown. Remove from the oven and allow to cool in the pan for 5-10 minutes. Remove from the pan. Irish soda bread is best served immediately or within a day or two. We served ours with a marscapone cheese with smashed fresh blueberries.