Irish Soda Bread V Food

TRADITIONAL IRISH SODA BREAD

Steps:

• Heat oven to 425 degrees F. Brush a baking sheet with melted butter or spray with non-stick spray.
• Combine dry ingredients in a deep bowl. Gradually stir in 1 cup buttermilk, beating constantly, until dough is firm enough to be gathered into a ball. If dough crumbles, add up to 1/2 cup more buttermilk, 1 tbsp at a time, until it holds together.
• Place on a lightly floured board and pat into an 8-inch flattened round loaf.
• Place loaf on baking sheet and slash a 1/2-inch deep "X" into the top of the dough with a small, sharp knife.
• Bake at 425 degrees F for about 45 minutes, or until the top is golden.
• Serve hot.

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.

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:

• 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.

SOLAR COOKED IRISH SODA BREAD

Steps:

• Combine flour, salt, and baking soda in a bowl.
• Add about 1 cup of yogurt into the flour mixture and stir together.
• Transfer on a floured surface and knead.
• Add remaining yogurt as needed until the dough comes together to form a slightly sticky ball.
• Place in a lightly greased solar cooking pan or pot.
• Flatten slightly and use a knife to score an X on top of the dough.
• Brush the top of the dough lightly with water.
• Place inside the solar cooker.
• Solar cook until it is fully cooked and golden brown (about 3 hours).
• Slice and serve with butter or fruit preserves.

IRISH SODA BREAD

Steps:

• Combine all ingredients.
• Knead into a round and cut a cross on top.
• Bake on a cookie sheet at 400 degrees for 40 minutes.
• Serve warm.

ANGIE'S IRISH SODA BREAD

Steps:

• Preheat oven to 350 degrees. Grease loaf pan and set aside.
• Combine flour, baking powder, and baking soda; stir in sugar and butter to combine. Add raisins, stirring to combine. Add eggs and buttermilk.
• Pour into prepared pan and bake for 1 hour. Let cool and serve.