Herbed White Soda Bread Food

SKILLET SODA BREAD

Steps:

• Whisk 2 cups flour, 1/4 cup sugar, 3/4 teaspoon baking soda and 1/2 teaspoon kosher salt in a bowl. Work in 2 tablespoons cold diced butter with your fingers. Stir in 1 beaten egg, 3/4 cup buttermilk, 1/4 cup chopped walnuts and 1/2 teaspoon grated lemon zest. Pat into a buttered 8-inch ovenproof skillet using floured hands and score an X in the top. Bake at 375 degrees F until cooked through, 30 to 35 minutes.

CHEESE AND HERB IRISH SODA BREAD

Steps:

• Pre-heat the oven to 180ºC/360ºF and line a Dutch oven/cast iron pot with baking/parchment paper.
• In a large mixing bowl, whisk together the dry ingredients.
• Whisk an egg into the buttermilk and pour into the dry ingredients.
• Mix the dough until it just starts to come together (there will be large lumps) then add the cheese and herbs.
• Continue mixing until the dough just comes together. The dough will be sticky and shaggy looking (not too smooth or else it will be over-mixed).
• Transfer to the prepared pot then score a cross onto the top with a sharp knife. Cover with the lid and place in the pre-heated oven.
• Bake for 30-45 minutes or until the bread is cooked through. It will sound hollow when knocked on the bottom and a skewers inserted will come out clean.
• Remove from the oven and allow to cool for 10-15 minutes before slicing and serving with butter.

WHITE SODA BREAD

Steps:

• First fully preheat your oven to 450 degrees F (230 degrees C).
• Sift the dry ingredients. Make a well in the center. Pour all of the milk in at once. Using 1 hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn it out onto a well floured board.
• Wash and dry your hands.
• Knead lightly for a second, just enough to tidy it up, flip over. Pat the dough into a round about 12 inches (2.5 centimeters) and cut a cross on it to let the fairies out! Let the cuts go over the sides of the bread to make sure of this. Bake in a hot oven for 15 minutes, then turn down the oven to 400 degrees F (200 degrees C) for 30 minutes, or until cooked. If you are in doubt, tap the bottom of the bread: if it is cooked it will sound hollow.
• Soda bread only takes 2 or 3 minutes to make and 20 to 30 minutes to bake. It is certainly another of my 'great convertibles'. We have had the greatest fun experimenting with different variations and uses. It's also great with olives, sun-dried tomatoes or caramelized onions added, so the possibilities are endless for the hitherto humble soda bread.

WHITE SODA BREAD OR SCONES WITH HERBS

Steps:

• Add fresh herbs to dry ingredients of white soda bread dough and proceed making dough as above. Shape into loaf or scones and bake as for soda bread. If making scones bake for 20 minutes in a 450 degree oven.
• Preheat oven to 450 degrees.
• In a mixing bowl sift together 1 pound flour, 1/2 teaspoon salt and 1/2 teaspoon baking soda. Make a well in the center. Pour most of the milk into the well. Using one hand, mix in the flour from sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn the dough onto a well-floured counter. Wash and dry hands. Knead lightly for 1 second, just to tidy it up, flip over. Pat dough into a round about 11/2 inches deep and cut a cross into dough over the sides of the bread to let the fairies out. Bake in preheated 450 degree oven for 15 minutes, then turn down the oven to 400 degrees for another 30 minutes or until cooked. If in doubt, tap the bottom of the bread, it should sound hollow.

IRISH SODA BREAD

Steps:

• Position a rack in the middle of the oven and preheat to 400 degrees F. Lightly butter a baking sheet.
• Put the currants in a medium bowl and cover with hot water. Soak for 15 minutes and drain.
• In a large bowl, whisk together the flour, cake flour, sugar, baking soda, and salt. Add the butter and, using your hands, work it into flour mixture, until it is about the size of small peas. Stir in the currants.
• Add the buttermilk and stir with a spatula, just until the flour is moistened and comes together in a shaggy dough. Turn the dough out onto a floured work surface and knead lightly until just smooth, about 1 minute. Form the dough into a ball and place on the center of the prepared baking sheet.
• Using a sharp knife cut a 1/4-inch-deep "X" into the top of the dough to let the fairies out. Bake until well browned and the bottom sounds hollow when tapped lightly with your knuckles, about 1 hour.
• Transfer the bread to a rack and let cool completely before serving.

HERB IRISH SODA BREAD

Steps:

• Preheat oven to 450°F degrees.
• Put vinegar in 2 cup measuring cup and add enough milk to make 14 oz; set aside for 5 minutes.
• In a large bowl mix together dry ingredients.
• Add liquid and mix together slowly by hand until dough forms.
• Turn onto floured surface.
• Gently knead dough to form an 8-inch circle (this should only take about two minutes) dough should be soft and about 2-3 inches thick.
• Place in a baking pan (your option).
• Cut a cross pattern in dough+ (it should go at least halfway into and be entire length and width).
• Place in oven and bake for 20 minutes.
• Reduce oven to 400°F and bake 15-20 minutes longer.
• Remove from oven when golden brown.