Irish Sour Cream Bread Food

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.

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 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.

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.

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 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.

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.

IRISH SODA BREAD

Steps:

• Preheat oven to 425.
• Mix dry ingredients in a large mixing bowl with a fork.
• Pour in milk slowly and stir until dough is sticky.
• Sprinkle counter top with flour. Knead dough lightly on counter top 10 to 15 seconds ONLY. Too much will make the bread heavy.
• Grease bottom and sides of corning ware or bread pan and place dough in middle.
• Slice with and "X" across top of dough.
• Place lid on top or cover with another pan. Foil works in a pinch.
• Bake for 30 minutes.
• Remove lid (or any cover from pan) and bake an additional 15 minutes.
• Remove from oven.
• FOR BEST RESULTS! Place a damp paper towel over the bread when cooling. Some say cover with a tea towel and sprinkle water over the top. I am not into using my tea towels, AKA dish towels, for bread covering. What I do is take two paper towels folded over one another, soak them, wring them out, place the folded towels in a single layer over the bread with a pan holder over that until cooled.
• Slice, enjoy!