IRISH SODA BREAD
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
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.
THE BEST IRISH SODA BREAD
We prefer the slightly sweet American version of this classic Irish quick bread, so we added dried currants and a small amount of sugar. Buttermilk and baking soda give the loaf plenty of lift and butter gives it a moist crumb.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 1 loaf
Number Of Ingredients 10
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.
ORANGE-CARDAMOM CURRANT BREAD
Yogurt and aromatic cardamom blend deliciously in ths great-tasting sweet bread. Recipe comes from Fleishmanns Yeast
Provided by Barb G.
Categories Yeast Breads
Time 3h10m
Yield 1 loaf bread
Number Of Ingredients 11
Steps:
- Add ingredients to bread machine pan in the order suggested by manufactuer, adding yogurt with water and currants with flour.
- Recommended cycle, basic/white bread cycle; light or medium/normal color setting.
IRISH SODA BREAD
Traditional Irish soda bread is a very simple and quick bread recipe. There are only a few ingredients. Any recipe that includes orange zest, raisins, or any other fruit is not soda bread. Keep in mind that even as late as the middle twentieth century oranges and other fruits were Christmas gifts. I seriously doubt the poor Irish peasants couldn't get oranges to eat let alone use the zest. If you find a recipe that has sugar, eggs and/or baking powder, it is a cake. If it has yeast, it is not Irish Soda Bread either. Salt was difficult enough to come by. And under no circumstances would an Irishman use his whisky in his bread. (Talk about a stereotype!) So, if you are looking for a REAL "traditional" Irish SODA bread, look for the use of SODA only. Ignore anything else. I got this recipe from my grandma. She cannot remember where she got it. She only knows she and her mom made this together when she was a child. She says spoiled milk, even up to the point of curdling, is better than anything else. If you wanted to get as close as possible to the Mother Isle, use a "soft wheat" or Pastry flour. Otherwise, like my cheap arse, an all purpose works just fine. The recipe is so simple I am sure there are hundreds of others like it. So, I am not taking credit for anyone else's idea. It's just a really easy, simple bread recipe. Use it, you'll love it. This recipe is as easy as anything you will find after making ice cubes. Mix all ingredients in a bowl mix, knead only ten to fifteen times, and bake. Don't forget the three to four beers it takes while you wait for the bread to bake.
Provided by CONCHOBOR99
Categories Breads
Time 50m
Yield 1 loaf, 8-12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 425.
- Mix dry ingredients in a large mixing bowl with a fork.
- Pour in milk slowly and stir until dough is sticky.
- Sprinkle counter top with flour. Knead dough lightly on counter top 10 to 15 seconds ONLY. Too much will make the bread heavy.
- Grease bottom and sides of corning ware or bread pan and place dough in middle.
- Slice with and "X" across top of dough.
- Place lid on top or cover with another pan. Foil works in a pinch.
- Bake for 30 minutes.
- Remove lid (or any cover from pan) and bake an additional 15 minutes.
- Remove from oven.
- FOR BEST RESULTS! Place a damp paper towel over the bread when cooling. Some say cover with a tea towel and sprinkle water over the top. I am not into using my tea towels, AKA dish towels, for bread covering. What I do is take two paper towels folded over one another, soak them, wring them out, place the folded towels in a single layer over the bread with a pan holder over that until cooled.
- Slice, enjoy!
IRISH SODA BREAD WITH CURRANTS
Make everyone feel lucky-that they got a slice of this Irish Soda Bread with Currants. Our Irish Soda Bread with Currants is perfect for St. Patrick's Day.
Provided by My Food and Family
Categories Dairy
Time 1h15m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Combine flour, 1/3 cup sugar, baking powder, baking soda and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add buttermilk and currants; stir just until moistened.
- Place dough on lightly floured surface; knead 10 times. Shape into 2-1/2-inch-thick round. Place on baking sheet sprayed with cooking spray. Cut deep 1/2-inch "X" in top of dough; sprinkle with remaining sugar.
- Bake 1 hour or until golden brown. Remove bread from baking sheet to wire rack; cool completely before cutting into wedges.
Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0.9356 g, Sugar 0 g, Protein 3 g
CURRANT-ORANGE IRISH SODA BREAD RECIPE - (4.4/5)
Provided by á-174535
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Grease a baking sheet, set aside. In a large mixing bowl stir together flour, sugar, baking powder, baking soda, salt, and orange peel. Cut in butter until mixture resembles coarse crumbs. Stir in currants. Make a well in the center of the mixture. In a small mixing bowl combine egg and buttermilk. Add all at once to flour mixture. Stir just until moistened. On a lightly floured surface gently knead dough to form a dough (about 4 or 5 times). Shape into a 7-inch round loaf. Transfer dough to prepared baking sheet. With a sharp knife, make 2 slashes across the top of the loaf to form an X, cutting all the way to the edge. Bake 30 to 35 minutes or until golden. Serve warm.
TRADITIONAL IRISH CURRANT SODA BREAD
This traditional Irish soda bread is served warm with lots of butter to accompany your cornbeef and cabbage boiled dinner. Happy St. Patrick's Day!
Provided by Gingerbee
Categories Quick Breads
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Sift flour, sugar, baking soda, baking powder and salt.
- Stir in currants and milk.
- Combine until well blended.
- Dough will be sticky.
- Turn out onto floured board and knead 10 times, until smooth.
- Shape into an 8" round loaf.
- Place on ungreased cookie sheet.
- Cut an"X" with a knife into the top of the loaf.
- Bake at 375 degrees for 45 minutes.
- Remove from oven; pour sugar and water glaze over the top and return to oven for an additional 10 minutes.
Nutrition Facts : Calories 268.5, Fat 0.9, SaturatedFat 0.3, Cholesterol 1.6, Sodium 292.1, Carbohydrate 59, Fiber 2.5, Sugar 22.1, Protein 6.9
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- Preheat oven to 375F for Conventional, 360F for Convection. Prepare a sheetpan by lining with Parchment or spraying with Non-stick spray.
- In the bowl of a stand mixer, or a large bowl, combine the flour, sugar, baking soda and salt. Add the cubes of butter. Using a stand mixer with a paddle attachment or a hand mixer, with mixer set on low, combine until the butter is nicely mixed into the dry ingredients – about 10-20 seconds is all it takes.
- Into a measuring cup, measure the buttermilk. Add the egg and the orange zest, and beat lightly with a fork to combine.
- With mixer at low speed, slowly pour the wet ingredients into the dry. Add a tablespoon of flour to the currants, mix a bit and add the currants to the dough, being careful not to overmix. The dough will be very wet.
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- Mix together flour, sugar, baking soda, and salt. Add the butter and mix on low speed until everything is combined.
- In another bowl, beat together the buttermilk, egg, and orange zest. Slowly add the buttermilk mixture to the flour mixture and beat on low speed. In a small bowl, toss the currants with 1 TBS of flour and mix into the dough.
- Transfer the dough onto a board covered in a good amount of flour and knead it a few times into a round loaf. The dough will be very loose and wet. Place the loaf on the sheet pan. If desired, 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. The loaf will sound hollow when tapped.
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