Irish Bread The Spotted Dog Food

SPOTTED DOG IRISH BREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Grease a 12-inch cast iron skillet.
• Sift flour, sugar, and baking powder together in a large bowl.
• Beat eggs with milk in a separate bowl.
• Stir egg mixture into flour mixture until moistened; batter will be very thick.
• Fold in raisins until thoroughly combined.
• Spread batter into prepared cast iron skillet.
• Bake in the preheated oven until bread has risen and is golden brown on top, about 1 hour.

NOREEN KINNEY'S IRISH SODA BREAD

Steps:

• Adjust an oven rack to the center position and preheat the oven to 425°F. Coat a heavy baking sheet with vegetable cooking spray or line it with a silicone baking pan liner or aluminum foil.
• In a large bowl, stir together the all-purpose flour and whole wheat flour. Add the butter and work it into the dry ingredients with your fingertips until the fat particles are very fine. Stir in the baking soda, salt, sugar, wheat bran, oat bran, wheat germ, flaxseed, and sunflower seeds.
• Beat the egg lightly with a fork in a 2-cup glass measure. Add enough buttermilk to come to the 2-cup line and stir with the fork to combine well. Add the liquid to the dry ingredients and stir with a wooden spoon or rubber spatula until the dough gathers into a thick, wet-looking mass.
• Sprinkle your work surface with whole wheat flour and scrape the dough onto it. Dust the dough with a bit more whole wheat flour. Pat the dough into a circular shape about 7 inches across and 2 inches high and transfer it to the prepared baking sheet. Don't be concerned about evenness-the loaf should look rustic. Make a cross-shaped indentation on top of the loaf going right to the edges. I use a plastic bench scraper and press it into the dough very gently; don't actually cut the dough. During baking the indentation expands, giving the top of the loaf an attractive pattern.
• Bake the bread for about 40 minutes, until it is well browned and sounds hollow when rapped on the bottom. An instant-read thermometer inserted into the center of the loaf should register 195° to 200°F. Cool the loaf on a wire cooling rack, and serve warm or at room temperature. Cut into quarters and slice each quarter with a sharp serrated knife. Delicious with butter.
• Storing:
• The loaf keeps well at room temperature, wrapped in plastic wrap, for 2 to 3 days. The entire loaf or quarters of it can also be frozen when completely cool. Wrap in plastic wrap, place in heavy-duty resealable plastic bags, and freeze for up to 2 weeks. Thaw completely before unwrapping. If desired, refresh the bread in a preheated 300°F oven for 10 minutes.

IRISH BREAD - THE SPOTTED DOG

Steps:

• 1. Preheat the oven to 350°F and grease and flour a 9 inch/22 cm round baking pan.
• 2. In a large bowl, combine the flour, sugar, salt, baking powder, and baking soda.
• 3. Stir in the raisins and caraway seeds and then make a well in the center and stir in the eggs, buttermilk, and butter.
• 4. Transfer the dough to the prepared pan and bake for about 1 hour, or until the top is golden and a skewer inserted into the center comes out clean.
• 5. Cool in pan on wire rack for 5 minutes and then invert the bread onto the rack and let cool completely before slicing.

ROONEY'S IRISH BREAD

Steps:

• In a large bowl, mix together the baking powder, salt, sugar, and flour.
• Rub in the shortening.
• Add raisins.
• Beat together the eggs and milk.
• Add egg mixture to the dry mixture.
• Mix together with your hands on a floured surface until well blended.
• Roll to fit into a greased cast iron skillet.
• Bake at 400 degrees Fahrenheit for 15 minutes.
• Turn down heat to 350 degrees Fahrenheit and bake for another 30 to 35 minutes.
• Serve warm.