Irish Soda Bread 1 Food

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.

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.

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.

TRADITIONAL IRISH SODA BREAD

Steps:

• Heat oven to 450 degrees. In a large bowl, sift together the flour, salt and baking soda. Make a well in the center and pour in the milk. Using your hand, mix in the flour from the sides of the bowl. The dough should be soft but not wet and sticky.
• Turn the dough out onto a well-floured work surface. Wash and dry your hands. Knead the dough lightly for a few seconds, then pat the dough into a round about 1 1/2 inches thick. Place it on a buttered baking sheet and using a sharp knife, cut a deep cross in the center of the dough reaching out all the way to the sides.
• Bake for 15 minutes, then reduce the oven temperature to 400 degrees, and continue to bake until the top is golden brown and the bottom of the bread sounds hollow when tapped, about 30 minutes longer. Serve warm.

THE BEST IRISH SODA BREAD

Steps:

• Preheat the oven to 375 degrees F. Line an 8-inch round cake pan with a large sheet of parchment paper, pressing it into the edges of the pan and leaving an overhang on 2 sides (the extra parchment will help you unmold the loaf later).
• Whisk the flour, sugar, baking soda and salt together in a large bowl. Add the butter cubes to the flour mixture and toss to combine. Use a pastry blender or your fingertips to cut or rub the butter into the flour until the mixture resembles coarse meal. Stir in the currants and caraway seeds.
• Whisk the buttermilk and egg together in a separate bowl or liquid measuring cup. Make a well in the center of the dry ingredients and pour the buttermilk mixture into the center. Use a wooden spoon or rubber spatula to stir the mixture until it starts to come together in a shaggy mass.
• Lightly dust a work surface with flour. Turn the dough mixture out onto the floured surface and knead a few times to bring it together. Shape it into a domed disk. Place the dough into the prepared cake pan and cut a cross about 1/2-inch deep into the surface of the dough with a sharp knife. Bake until the top is puffed and lightly browned and a cake tester comes out clean, 60 to 75 minutes. Remove from the oven and use the parchment overhang to lift the bread from the pan. Place on a wire rack to cool completely. Serve with good Irish butter.

CLASSIC IRISH SODA BREAD

Steps:

• Preheat oven to 375°. Whisk together first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together 1 egg and buttermilk. Add to flour mixture; stir just until moistened. Stir in raisins., Turn onto a lightly floured surface; knead gently 6-8 times. Shape into a 6-1/2-in. round loaf; place on a greased baking sheet. Using a sharp knife, make a shallow cross in top of loaf. Whisk remaining egg; brush over top., Bake until golden brown, 30-35 minutes. Remove from pan to a wire rack. Serve warm.

IRISH SODA BREAD

Steps:

• 1. Preheat oven to 350*F.
• 2. Pour raisins into medium size bowl,cover with water,and microwave on high for 5 minutes. Remove from microwave and set aside to cool. then drain completely. Leave till ready to use.
• 3. Lightly spray a jelly roll size pan,baking sheet or 2 cast iron skillets with nonstick cooking spray. Set aside.
• 4. Sift flour, sugar,salt, baking powder, baking soda together in a large bowl,& then pour into a food processor that has been fitted with a metal blade. Secure lid of processor.
• 5. Add the cold butter and pulse 8 to 12 times or until mixture resembles course crumbs.
• 6. Add the two beaten eggs and buttermilk,and process until dough comes together about a minute or two.
• 7. Dust work surface with the remaining 1 1/2 cups of flour; turn out the dough onto work surface.
• 8. Add the plump raisins and optional caraway seeds if using, knead with floured hands till raisins are incorporated into the dough, and then divide the dough into two equal portions, and shape into two round breads.
• 9. Transfer to prepared baking pan or skillet.Brush loaves with egg wash, till covered completely.Then with a serrated knife cut an X in top of each loaf.
• 10. Bake in preheated 350*F. oven for 45 to 50 minutes or until top is golden brown and a skewer inserted in the center comes out clean. The bread should sound hallow when tapped on the bottom with a knife. Remove from oven and let cool on wire rack for 15 minutes. Slice and serve warm with additional butter.
• 11. Makes 2 loaves.Just a word of caution if you do not have a large capacity food processor, you may want to make half the recipe at a time, or finish in a mixer with a dough hook. Electric knife works really well for slicing. Plumping the raisins adds moisture to the bread.

IRISH SODA BREAD 1

Steps:

• Preheat oven to 350 degrees.
• Pump up dried fruit:.
• Place raisins and cranberries in a glass bowl 1/4 cup pour water or whiskey (gives it a real Irish kick) over it.
• Cover with plastic wrap or paper towel and microwave it for 1 minute. Let sit to cool.
• Add salt, baking powder, sugar, and flour to food processor and pulse 3 times to sift.
• Add the buttermilk, butter and eggs and mix till it comes to a doughy ball.
• Mix in seeds and drained raisins, and cranberries. You may need to do this step by hand.
• Don`t worry if you can knead the dough into a ball it still will be very good. At times my dough is moist because of moisture in the air.
• Place the dough into a well buttered pan using hands well floured shaping the dough.
• (I like cast iron skillet 8-9 inches). Pat down in center for even baking.
• Mark a cross on top and brush with more melted butter.
• Bake in 350 Degree oven for 50-60 minutes.

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.