Irish Bread Food

IRISH GUINNESS BROWN BREAD

Steps:

• Preheat the oven to 450 degrees.
• In a large bowl, combine the oats, whole wheat flour, all-purpose flour, brown sugar, baking soda, baking powder, and salt. In a separate bowl, whisk together the beer, buttermilk, melted butter, and vanilla. Make a well in the dry ingredients and pour the wet ingredients into the well. With your fingers, stir the batter from the middle of the bowl to the outside, until it's well mixed. It will look more like cake batter than bread dough.
• Brush a 9 x 5 x 2 1/2-inch loaf pan with melted butter. Pour the batter into the pan and sprinkle the top with oats. Put the bread in the oven, immediately turn the temperature down to 400 degrees, and bake for 45 minutes, until a toothpick comes out clean. Turn the bread out onto a baking rack and allow to cool completely. Slice and serve with salted butter.

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.

FAVORITE IRISH BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, sugar, baking powder and salt. In a small bowl, whisk egg, milk and butter. Stir into dry ingredients just until moistened. Fold in raisins and, if desired, caraway seeds. , Transfer to a greased 9-in. square baking pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Remove from pan onto a wire rack. Serve warm.

IRISH SODA BREAD

Steps:

• Preheat the oven to 200C/gas 6/fan 180C and dust a baking sheet with flour. Mix the dry ingredients in a large bowl, then rub in the butter. Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (handle it very, very gently). Now shape it into a flat, round loaf measuring 20cm/8in in diameter.
• Put the loaf on the baking sheet and score a deep cross in the top. (Traditionally, this lets the fairies out, but it also helps the bread to cook through.) Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. If it isn't ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.
• Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool. To serve, break into quarters, then break or cut each quarter in half to make 8 wedges or slices - or simply slice across. Eat very fresh.

AMAZINGLY EASY IRISH SODA BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
• In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
• Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

TRADITIONAL IRISH WHEATEN BREAD (BROWN SODA BREAD) RECIPE

Steps:

• Heat the oven to 400 F (200 C or Gas Mark 6).

IRISH BROWN BREAD

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Butter a 9- by 2-inch round cake pan.
• Whisk together flours, wheat germ, salt, sugar, baking soda, and cream of tartar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Make a well in center and add buttermilk, stirring until a dough forms. Gently knead on a floured surface, adding just enough more flour to keep dough from sticking, until smooth, about 3 minutes.
• Transfer dough to cake pan and flatten to fill pan. With a sharp knife, cut an X (1/2 inch deep) across top of dough (5 inches long). Bake until loaf is lightly browned and sounds hollow when bottom is tapped, 30 to 40 minutes. Cool in pan on a rack 10 minutes, then turn out onto rack and cool, right side up, about 1 hour.

BALLYMALOE BROWN BREAD

Steps:

• Mix the flours with the salt in a medium bowl.
• Pour 150ml of water into a small bowl and stir in the molasses, then crumble in the fresh yeast, stirring a couple of times. Let stand until it starts to foam on top, about 10 minutes.
• Pour the yeast mixture and the remaining 275ml water into the flour and stir until a batter is formed, which will have the consistency of oatmeal. (If using standard whole-wheat flour, the dough will be sticky, and rather wet.) Let stand 10 minutes.
• Spray a nonstick 9-inch (23cm) loaf pan with nonstick spray and cut a piece of parchment or wax paper to line the bottom of the pan. Scrape the dough into the prepared pan, smooth the top with a spatula or if it's sticky, dampen your hand and use that then drape a kitchen towel over the top (so it's not pressing down on the dough, but just lightly over the top) and let rise in a warm place until the dough reaches the top of the pan, about 20 minutes - although it can vary so just keep an eye on it.
• Before the dough has almost reached the top of the pan, preheat the oven to 450ºF (230ºC). When the dough has reached the top of the pan, bake the bread for 20 minutes. After 20 minutes, decrease the heat to 400ºF (200ºC). Run a knife around the outside of the bread to release it from the pan, tip the loaf out of the pan, remove the parchment paper, and place the loaf upside down directly on the baking rack and let bake another 15 minutes, or until done. The bread is ready when you tap the bottom and it sounds hollow. If using an instant-read thermometer, the temperature should read 190ºF (88ºC). Let the bread cool on a wire rack before slicing.
• The bread is best eaten fresh, smeared with lots of good butter, or toasted for breakfast, with jam and butter. It's also nice for open-faced sandwiches, and would be a fine accompaniment to a cheese board, too.

EASY IRISH SODA BREAD

Steps:

• Preheat oven to 425 degrees.
• Line a 5 quart dutch oven with parchment paper.
• Add the dry ingredients to a large bowl. Stir to combine. I like to use a whisk.
• Slowly add buttermilk.
• Mix gently with a spoon or your hands. Don't over mix or your bread will be tough! Dough should be sticky and shaggy---it will stick to your fingers. If it's dry, add more buttermilk, one tablespoon at a time.
• Form dough into a round shape and place on parchment in the dutch oven.
• Using a sharp knife, cut a cross over the top of the dough. Be careful not to cut all the way through the dough. Prick each section with knife.
• Cover and bake for about 35-40 minutes. Bread should be golden brown and have a crisp exterior.
• Cool in pan for 5 minutes. Slice and enjoy warm!

IRISH OATMEAL BREAD

Steps:

• In a bowl place the oats and molasses in boiling water. Mix and let it rest for 30-40 minutes
• In a small bowl place the warm milk, sugar, and sprinkle the yeast. Mix and cover for 5 minutes to activate it
• In a stand mixer with a dough hook, add the entire bowl of oats and the yeast. Mix until combined
• Add the oil and 1 cup of flour. Mix
• Add another cup of flour and salt. Mix
• Add the final cup of flour and keep mixing until the for 5-6 minutes or until the dough becomes elastic and sticks off the mixer bowl
• Place the dough in a greased bowl, sprinkle flour on top and cover with plastic wrapping paper and a tea towel.
• Place in an area away from drafts for 1 hour of until doubled in size*
• Invert dough onto a floured surface and shape into a loaf leaving the seam at the bottom
• Place dough in a greased 9" loaf pan
• Cover with a tea towel and let it proof for 30-40 or until doubled in size
• Preheat oven to 375 degrees Fahrenheit
• Brush the top of the bread with the egg
• Bake for 30 minutes or until browned on top
• Remove from oven, unmold and let it cool on a rack before cutting
• Enjoy!

IRISH BREAD AND BUTTER PUDDING

Steps:

• Spread bread slices out on a cutting board and leave out for a few hours to stale a bit.
• Preheat oven to 350 degrees. In a small bowl, combine the sugar, cinnamon, nutmeg and salt, set aside.
• Spread butter evenly over the six slices of bread (one side only-not both!), and cut the slices in to fourths.
• Spray a round 8 or 9 inch baking dish with non-stick cooking spray. Arrange the cut bread slices around in the pan to make somewhat of a spiral pattern , keeping the buttered side up and the cut edges facing the same direction.
• Sprinkle the raisins evenly over the top, followed by the cinnamon/sugar mixture.
• Whisk the eggs and milk together in a bowl and pour over the bread. Allow to sit for 15 minutes so that the bread can absorb the liquid.
• Bake for about 30 minutes, or until the top is golden brown. Serve warm. If desired, sprinkle some powdered sugar for garnish. In Ireland, they like to pour a bit of cream on top.

30 TRADITIONAL IRISH FOODS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Irish dish in 30 minutes or less!

IRISH BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cast iron skillet.
• Pour hot water over raisins and currants in a bowl and let soak. Whisk flour, sugar, salt, and baking soda in a separate bowl until well combined; whisk in buttermilk.
• Drain raisins and currants and pat dry with paper towels; fold into dough. Turn dough out onto a floured work surface and knead gently until it holds its shape; if dough is too sticky, knead in more flour. Form into a round and place into prepared cast iron skillet. Use a sharp knife to cut a cross into the top of the loaf.
• Bake in the preheated oven until golden brown and a slender knife inserted into the loaf comes out clean, about 1 hour.