Irish Soda Bread Recipe 445 Food

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.

IRISH SODA BREAD

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Add the flour, baking soda, baking powder, cornstarch, sugar and salt to a large bowl; mix well.
• Add all of the buttermilk at once; stir until soft dough forms.
• It might be a little lumpy, but don't worry about it at this point.
• Pour contents of bowl out onto the counter.
• Knead for a minute or so until blended.
• Divide dough into two portions.
• Shape each portion into a round loaf with lightly flattened tops.
• Put loaves on large ungreased baking sheet, preferably the nonstick kind.
• Sprinkle some additional flour on top of each loaf and with a sharp knife, cut a cross in two slashes across the top of each loaf.
• Let the loaves sit for 10 minutes.
• Bake for 40 minutes or until golden brown.
• Makes 2 loaves.

IRISH SODA BREAD

Steps:

• Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper and set aside.
• In a small bowl, combine the rice milk and vinegar. Set aside.
• In a medium bowl, whisk together the flour, raisins, currants, caraway seeds, baking powder, xanthan gum, salt, and baking soda. Add the coconut oil, agave nectar, and rice-milk mixture and continue mixing with a rubber spatula until a sticky dough forms.
• Sprinkle half the reserved flour onto the baking sheet. Form the dough into a ball and sprinkle the top with the remaining reserved flour. Using a sharp knife, make a 1/4-inch-deep incision across the top of the loaf.
• Bake for 20 minutes, rotate, and bake until a toothpick inserted in the center comes out clean, about 20 minutes more. Tap the bottom of the loaf; if it sounds hollow, it's done. Set on a rack to cool.