CHEESE AND HERB IRISH SODA BREAD
Irish soda bread flavored with cheese and herbs is the perfect, easy bread to serve with hearty stews or soups. It's also perfect served simply with butter.
Provided by Alida Ryder
Categories Bread Vegetarian
Time 55m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 296 kcal, Carbohydrate 47 g, Protein 14 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 25 mg, Sodium 685 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
IRISH SODA BREAD
For quick and easy bread, make Ina Garten's Irish Soda Bread recipe from Barefoot Contessa on Food Network � just mix, knead and bake.
Provided by Ina Garten
Categories side-dish
Time 1h15m
Yield 1 loaf
Number Of Ingredients 9
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.
ROSEMARY CHEDDAR IRISH SODA BREAD
This tasty Irish Soda Bread recipe uses sharp cheddar cheese and fresh rosemary. This is perfect as a side to your corned beef dinner or for making corned beef sandwiches.
Provided by foodnessgracious
Categories Side Dish
Time 55m
Number Of Ingredients 10
Steps:
- Heat the oven to 425 degrees F. Liine a baking pan with parchment paper.
- In a large bowl or stand mixer, mix together the flour, baking soda, cream of tartar, salt, pepper, rosemary, cheese and butter.
- Add the egg to the buttermilk and beat until mixed.
- Add the buttermilk mixture to the flour and lightly mix through until it becomes sticky and a ball forms.
- Dump the dough out onto a flour dusted work surface and roughly knead the dough into an ball shape. It may be on the wet side so have some extra flour on hand for dusting.
- Place the dough onto your prepared baking tray. Take a sharp serrated knife and cut a small X on top of the soda bread.
- Season the top with some more salt and pepper and bake in the oven for 45-50 minutes and the top is golden brown.
- Let cool for 20 minutes before slicing and serving with butter.
Nutrition Facts : Calories 290 kcal, ServingSize 1 serving
ROSEMARY AND CHEDDAR SODA BREADS
Provided by Food Network
Time 45m
Yield 4 breads
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Lightly oil a baking sheet or line with parchment paper.
- Sift the flours, baking soda and salt together in a bowl. Stir in the Cheddar and chopped rosemary. Make a well in the middle. Add the buttermilk and, using a fork, mix until just combined. This will give you a soft, sticky dough, which makes a nice moist loaf. With floured hands, divide the dough into 4, scrape each one onto the prepared baking sheet and pat into a light round. Using a chef's knife, deeply score each soda bread with a cross on top (this will allow the heat to penetrate the center of the dough).
- Bake until the breads are dark golden all over and sound hollow when you tap the bottoms, about 30 minutes.
SAVORY IRISH SODA BREAD
Irish soda bread with extra ingredients makes it special. Its quick and easy, try it with homemade soup
Provided by Kari-girl
Categories Quick Breads
Time 45m
Yield 1 round loaf, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Sift the first 5 ingredients together and stir in the caraway seed.
- Cut in the shortening til it resembles fine meal.
- Add and mix in the cheese, onion and bacon.
- Stir in the buttermilk with a fork until the dry ingredients are just.
- moistened.
- Turn out on a lightly floured surface and knead a few times.
- Form into a a round loaf about 1/2 inch thick and place on a.
- greased baking sheet or cast iron skillet.
- cut a cross on the top and bake for about 30 minutes.
- Yield; 1 small loaf.
- I want to add a note;.
- Master Soda Bread Mix;.
- I make up the first 7 ingredients.doubled or more -- and store it in a tight
- container ( like bisquick ). Then I just take 2 1/4 cups of the mix
- and add 1 cup of buttermilk and the rest of the ingredients, and proceed.
- as usual. This takes only a few minutes to make up the bread. Bake
- as usual. So quick and easy!
- Store the Master Mix in a cupboard for up to 4 weeks.
GARLIC CHEDDAR IRISH SODA BREAD
This Garlic Cheddar Irish Soda Bread is the perfect easy baking recipe to whip up when you're wanting fresh bread FAST! It's loaded with sharp cheddar cheese, fresh garlic and tons of herbs for an aromatic, light and fluffy bread.
Provided by Haylie
Categories Appetizer bread Side
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 425.
- Mince the garlic and herbs.
- In a small bowl, add in the dry ingredients (all purpose flour, baking soda + powder, salt, pepper and sugar) and whisk until combined. Add in the cheddar cheese, fresh herbs and garlic and stir in to combine.
- Add in the slices of cold salted butter and cut in using pastry cutter until it's fully combined. If you don't have a pastry cutter, use your hands. The end result should be pea-like crumbles. See photo above in blog for reference.
- To this, add in the butter milk and stir until a dough is formed. If needed, add more flour to be able to shape the dough.
- Spray cast iron skillet with non-stick cooking spray and add the dough directly to the 10 inch cast iron skillet. Add an X pattern in the middle with a sharp knife. Brush lightly with buttermilk.
- Bake for 30-35 minutes or until a toothpick is inserted and it comes out clean. Let cool for several minutes before you remove it from the skillet and slice. Serve warm with butter. Enjoy!
- Store leftovers in a tightly sealed container at room temperature for 1-2 days.
IRISH RAREBIT ON SODA BREAD WITH CHEDDAR CHEESE AND ALE
An easy and very tasty rarebit dish made with Irish cheddar cheese and the ubiquitous Irish ale, Guinness. The Emerald Isle produces some great dairy products and none is better than their butter and Cheddar style cheese. This recipe has Ireland written right the way through it, using soda bread as the base for this cheesy snack, as well as the aforementioned cheese and ale. I have also made these to eat with a bowl of hearty soup or Irish stew, perfect for a cold or damp winter's day. Amazing high tea time food as well; served with salad, chutneys and pickles for a cheap and easy fire-side supper.
Provided by French Tart
Categories Lunch/Snacks
Time 20m
Yield 4 Irish Rarebits, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a heavy pan and stir in flour to make a roux. Cook on a low heat for a further minute without allowing it to brown.
- Remove pan from heat and gradually beat the milk or buttermilk into the roux. Return to heat and stir until the mixture thickens. Stir in mustard and honey, spring onions and finally the stout/Guinness. Cook this mixture fairly rapidly for 2-3 minutes then add the grated cheese and stir over very low heat only until all the cheese has melted.
- Spread thickly on four slices of soda bread and place under the grill until golden brown and bubbling. Serve hot with soups, stews, salad, chutneys or pickles.
- (Serves 2 as a light meal or snack with salad and 4 as an accompaniment to soup or stew.).
Nutrition Facts : Calories 571.4, Fat 34.3, SaturatedFat 21, Cholesterol 98.4, Sodium 836.1, Carbohydrate 40.9, Fiber 1.9, Sugar 5.7, Protein 21.4
SKILLET IRISH SODA BREAD SERVED WITH CHEDDAR AND APPLES
Authentic Irish soda bread contains no raisins, butter or eggs. This American version is made with buttermilk, butter, eggs, raisins and sugar. It's baked in a heavy iron skillet so that the top and bottom crusts become crunchy and browned while the center stays tender and pale, studded with treacly bits of raisins.
Provided by Melissa Clark
Categories side dish
Time 1h30m
Yield 1 10-inch loaf
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Grease a 10-inch oven-proof skillet and line with parchment or waxed paper.
- In a bowl, whisk together the flour, sugar, baking powder, salt and baking soda. In a separate bowl, combine the buttermilk, eggs and 2 tablespoons melted butter. Add wet ingredients to dry and stir until just combined. Do not overmix. Stir in the raisins or currants and caraway seeds.
- Pour batter into skillet. Brush top with remaining butter. Bake until golden and firm to touch, about 1 hour. Cool 10 minutes before slicing and serving with Cheddar and apples.
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- Position a rack in the center of the oven and preheat the oven to 375ºF. Line a dutch oven, a cast iron skillet, or a 9-inch baking pan with a sheet of parchment paper, set aside.
- In the bowl of a stand mixer, combine 3 ¾ cups of flour, oats, baking soda, baking powder, garlic powder, salt, pepper, and sugar on the stir setting. Add the cold butter and let the machine break the butter down into small, pea-sized pieces. You can also do this by hand using a pastry cutter. Add the cheddar and chives, let the machine stir for just a few seconds until mixed.
- In a large measuring cup, combine the egg and buttermilk. With the mixer on the stir setting, slowly pour in the wet ingredients until the dough comes together, about 30 seconds. If the mixture still looks super wet, add 2 tablespoons of flour and dump the dough out onto a well-floured surface. Use your hands to shape the dough into a large disk. If the dough is still wet, add the remaining 2 tablespoons of flour and shape it.
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