Deluxe 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.

AUTHENTIC IRISH SODA BREAD (BREAD MACHINE)

Steps:

• Process all ingredients in your bread machine set on the dough cycle.
• Remove from bread machine, punch down, cover and let rest for 15 minutes.
• Prepare a baking sheet (I cover it with parchment paper). Punch the dough down, and shape it into an 8-inch circle, slightly flattened. Cover with wax paper, and let rise in a warm place for 1 hour.
• Preheat oven to 375°F Slash the top of the dough with a large X. Bake for 15 minutes, then reduce the temperature to 350 and continue to bake for 15 more minutes.
• Don't forget leftovers, if any, are great for sandwiches.

DELUXE IRISH SODA BREAD

Steps:

• 1. First, set your raisins to soak. If you do not want raisins and orange peel, or just want plain raisins, just skip this step. In a Ziploc baggie, put the raisins and rum to soak. Set aside. Dice up the orange peel and set aside (or zest some orange peel if you don't have candied).
• 2. Preheat the oven to 375. I use 2 pie tins lined with parchment for the loaves. (I have tried freeform but it spreads a little too much for my taste).
• 3. I like to pulse my oats in the food processor about 6-8 times. So do that next. To the same bowl, add the other dry ingredients (not the fruit). Pulse a couple of times to blend.
• 4. Dice your cube of butter and add to the dry ingredients. Pulse about 6-8 times until it is small bits in the flour mixture. If you do not use a food processor, use a pastry cutter to cut the butter into the dry ingredients. Pour all this into a large mixing bowl.
• 5. Now you can add your raisins, rum and all, and the candied orange peel. Mix in thoroughly to the dry ingredients.
• 6. Pour the buttermilk in and mix either with a danish whisk or a wooden spoon. Mix it until it is a whole cohesive mass. Like biscuits and scones, you do not want to over mix. If it looks too dry, drizzle in more buttermilk until it comes together. Put some flour onto a counter or cutting board. Flip the dough out onto the floured surface. Knead a few times, just 3 or 4 turns, adding fingers full of flour as needed if it is too sticky. It should be tacky, but not too goopy. Only knead enough to bring it together and give it shape.
• 7. Here is where I cut the dough in half to make 2 smaller loaves and I will tell you why. I have made this many times and it says it makes 1 loaf. But what happens is the outsides get very done and the middle is still doughy. I end up cutting out the middle and end up with an Irish donut! So now I cut the dough in half and shape each into a nice round. Place each round into the parchment-lined pie pan. Cut a large cross on top, about 1/2 inch deep or so. I sometimes sprinkle a little flour or sugar over the top. Place both pans onto a cookie sheet and put them in the preheated oven.
• 8. Set the time for 30 minutes. Check the loaves. Make sure s straw or thin whatever inserted in comes out clean. It will probably have to go back in for another 5-8 minutes or even more, depending on your oven. I always use an instant-read thermometer and bake it until it is approx. 180 degrees. Usually, that means putting it back in the oven a couple of times.
• 9. It should have some browning on top and not look wet in the cross part. Let cool in pans for 5 minutes, then set on wire racks. It tastes even better the next day.