Irish Bread With Sour Cream Food

IRISH SODA BREAD RECIPE

Steps:

• Preheat oven at 375˚F. Generously grease a 10" cast-iron skillet with 1/2 Tbsp butter.
• In a large mixing bowl, whisk together flour, sugar, salt, and baking soda. Cut butter into small pieces and use your fingers to work the butter into the flour until crumbs form stir in the raisins, breaking up any clumps of raisins. Make a well in the center.
• In a large measuring cup, whisk together the buttermilk and egg then add this mixture into the flour mixture. Use a wooden spoon and mix just until lightly moistened and dough barely starts to come together.
• Transfer to a floured surface and use floured hands to shape the dough just until it forms into a round loaf. It should be shaggy. If it's too sticky to handle, dust lightly with flour. Do not over-mix or bread will be tough.
• Transfer to the buttered pan, use a knife to score the top with a large and deep "X". Bake in the center of your preheated oven at 375 for 50-55min. When you tap on the bread, it should sound hollow inside. Transfer bread to a wire rack to cool. Enjoy within 2 days of making it and refrigerate leftovers up to a week.

IRISH SODA BREAD I

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4 inch loaf pans.
• Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream and raisins and mix until just combined. Distribute batter evenly between the two pans.
• Bake loaves at 325 degrees F (165 degrees C) for 1 hour.

IRISH SODA BREAD WITH SOUR CREAM RECIPE

Steps:

• Preheat oven to 350 F.
• Combine 4 cups of flour, sugar, salt, baking powder, and baking soda in a large bowl
• Add the butter and use two knives to cut the butter down to blend it with the dry ingredients.
• Create a well in the center of the flour and add the buttermilk, sour cream, and egg. Stir until just combined (don't overmix)
• Fold in the raisins.
• Transfer the dough into a sprayed 8-inch baking pan or a cast iron skillet
• Sprinkle the remaining ½ tablespoon of flour over the top of the bread and spread it with your hands. Cut a deep X in the dough.
• Bake for 50 minutes. Let the bread cool for 15 minutes before serving.

EASY IRISH SODA BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine the flour, sugar, caraway seeds, baking powder, salt and baking soda. In a small bowl, whisk eggs and sour cream. Stir into dry ingredients just until moistened. Fold in raisins. , Spoon into a greased 9-in. springform pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack for 10 minutes before removing sides of pan. Cut into wedges; serve warm.

ROSIE'S TRADITIONAL IRISH SODA BREAD

Steps:

• Combine dry ingredients together in a large bowl.
• In a small bowl beat eggs and stir in sour cream.
• Add the egg and sour cream mixture to the dry ingredients and stir with a wooden spoon.
• Batter will be very thick.
• Add the raisins and caraway seeds and stir well with wooden spoon or knead in with your hands.
• Place batter in a greased 9 inch springform pan.
• Dust the top with enough flour so that you can pat the batter like a bread dough evenly in the pan without it sticking to your hands.
• With a knife make a shallow crisscross on the top.
• Bake for 50 minutes in a preheated 350ºF oven.

MACOMB'S IRISH SODA BREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• In a large bowl, mix together the flour, sugar, caraway seeds, baking powder, salt, and baking soda until the mixture is well combined. In another bowl, whisk the eggs with the sour cream. Gently stir the sour cream mixture into the flour mixture until the dough just comes together; mix in raisins. Spoon the dough into the prepared springform pan.
• Bake until the bread has risen and the top is golden brown, 40 to 45 minutes. A toothpick inserted into the center of the bread should come out clean. Cool the bread in the pan for 10 minutes before attempting to loosen the sides of the pan for removal. Cut into wedges and serve warm.

BUTTERY CORNBREAD

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture., Pour into a greased 13x9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares; serve warm.

IRISH SOUR CREAM BREAD

Steps:

• Sift first 3 ingredients together in Large bowl (#1).
• Mix next 5 ingredients in Smaller bowl (#2).
• Slowly mix Bowl #2 ingredients into Bowl #1 until well blended.
• Mix in 2 cups of Raisins (and 1 tablespoons Caraway Seeds, if desired).
• Pour into 9" greased and floured round cake pan and shape into round loaf. (Note: Batter will be sticky.).
• Sprinkle the top with Cinnamon and/or Sugar, if desired.
• With a sharp knife, make an "X" in the top of loaf.
• Bake for 50-55 minutes at 350 degrees.
• When toothpick comes out clean, the bread is done.

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.

SOUR CREAM IRISH SODA BREAD

Steps:

• 1. Combine dry ingredients together in a large bowl.
• 2. In a small bowl beat eggs and stir in sour cream. Add the egg and sour cream mixture to the dry ingredients and stir with a wooden spoon. Batter will be very thick. Add the raisins and caraway seeds and stir well with wooden spoon or knead in with your hands. Place batter in a greased 9 inch springform pan.
• 3. Dust the top with enough flour so that you can pat the batter like a bread dough evenly in the pan without it sticking to your hands. With a knife make a shallow crisscross on the top. Bake for 50 minutes in a preheated 350°F oven.

IRISH SODA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.
• In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4 inch deep slit in the top of the bread. Dust with reserved flour
• Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.

SWEET IRISH BREAD

Steps:

• Preheat oven to 350°.
• Grease a 9 X 5" loaf pan.
• In a medium bowl cream together the butter and sugar until smooth.
• Beat in the eggs, one at a time, then stir in the sour cream.
• Sift together the flour, baking soda, cream of tartar, and salt; stir into the sour cream mixture until just blended.
• Fold in raisins.
• Transfer batter to prepared loaf pan.
• Bake for 50 to 60 minutes in the preheated oven, or until a small knife inserted into the crown comes out clean.

SWEET IRISH BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. I use a glass one.
• In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the sour cream. Sift together the flour, baking soda, cream of tartar and salt; stir into the sour cream mixture until just blended. Fold in raisins. Transfer the batter to the prepared loaf pan.
• Bake for 50 to 60 minutes in the preheated oven, or until a small knife inserted into the crown, comes out clean.