MACOMB'S IRISH SODA BREAD
I found this delicious simple recipe about a year ago....it's very addicting and excellent with Corned Beef and Cabbage. Cut the bread into wedges and serve warm with butter.
Provided by Marisa C
Categories Bread Quick Bread Recipes Irish Soda Bread Recipes
Time 1h15m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
- In a large bowl, mix together the flour, sugar, caraway seeds, baking powder, salt, and baking soda until the mixture is well combined. In another bowl, whisk the eggs with the sour cream. Gently stir the sour cream mixture into the flour mixture until the dough just comes together; mix in raisins. Spoon the dough into the prepared springform pan.
- Bake until the bread has risen and the top is golden brown, 40 to 45 minutes. A toothpick inserted into the center of the bread should come out clean. Cool the bread in the pan for 10 minutes before attempting to loosen the sides of the pan for removal. Cut into wedges and serve warm.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 46.8 g, Cholesterol 47.7 mg, Fat 9.3 g, Fiber 1.8 g, Protein 6.5 g, SaturatedFat 5.3 g, Sodium 361.3 mg, Sugar 14.7 g
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.
IRISH SODA BREAD WITH CHEDDAR AND CHIVES
Provided by Valerie Bertinelli
Time 1h10m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- Add the flour, baking powder, baking soda, salt, garlic powder, onion powder and pepper to a large bowl. Whisk to break up any lumps of flour. Add the Cheddar and chives. Stir to evenly combine the ingredients. Set aside.
- Add the buttermilk and egg to a 2-cup measuring cup. Use a fork to scramble the egg into the buttermilk.
- Add the buttermilk mixture to the bowl with the flour mixture and use a rubber spatula to mix the ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured work surface. Lightly flour your hands and knead the dough until it comes together, about 1 minute. Flip the dough so that it is seam-side down and transfer it to the prepared baking sheet. Use a serrated knife to cut a 1/2-inch-thick X on the top of the dough.
- Bake until the bread is golden brown, 25 to 30 minutes.
- Let cool slightly on a wire rack before slicing.
IRISH SODA BREAD
Make and share this Irish Soda Bread recipe from Food.com.
Provided by troyh
Categories Quick Breads
Time 50m
Yield 2 loaves
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1551.8, Fat 6.4, SaturatedFat 2.3, Cholesterol 12.2, Sodium 3114.6, Carbohydrate 317.1, Fiber 10.2, Sugar 19.9, Protein 48.9
AUTHENTIC IRISH SODA BREAD
For those that don't know what "cream flour" is: cream flour is ground more times and sifted with finer-meshed sieves (removing more by-product) than in standard milling. It's a bit hard to come by, but staffordcountyflourmills.com has a store finder to find a place near you where it's sold or you can order it online and have it shipped at foodireland.com where I found the recipe. You could substitute regular flour if you don't want to go to all the trouble, but cream flour's smoother texture produces lighter and fluffier results.
Provided by littleturtle
Categories Breads
Time 50m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Sift the flour, baking soda and powder into a bowl.
- Add the sugar and raisins, and stir.
- Add the buttermilk and form a dough.
- On a floured surface, knead the dough by continuously folding it into itself.
- Form a round shape and cut a cross shape on the top to keep the bread from"bursting" while baking.
- Bake for 35-40 minutes at 350°F.
Nutrition Facts : Calories 631.4, Fat 2.8, SaturatedFat 1.4, Cholesterol 9.8, Sodium 1894.8, Carbohydrate 152.8, Fiber 5.4, Sugar 122.7, Protein 12.6
IRISH SODA BREAD
Get the taste of Ireland with this fresh, no-fuss soda bread
Provided by Margaret Hickey
Categories Buffet, Side dish, Snack
Time 55m
Yield Makes 1 loaf
Number Of Ingredients 7
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.
Nutrition Facts : Calories 296 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 56 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.21 milligram of sodium
IRISH SODA BREAD
This recipe yields 2 loaves, each scored into 5 pieces. It comes from "The Sweeter Side of Amy's Bread" by Amy Scherber and Kim Dupree.
Provided by threeovens
Categories Yeast Breads
Time 50m
Yield 2 loaves, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 40 degrees F; line a sheet pan with parchment paper.
- In a medium bowl, whisk together buttermilk, egg, and baking soda; set aside.
- Fit a food processor with the metal blade, and process the flour, sugar, baking powder, and salt until just combined, about 5 seconds; add butter and process until the mixture resembles coarse cornmeal, another 15 to 20 seconds.
- Transfer mixture to a large bowl and stir in raisins and caraway; make a well in the center of the dough and pour in the buttermilk mixture.
- Combine, with a rubber spatula or wooden spoon, until a wet dough forms; divide in two equal portions.
- On a floured work surface, form each portion into a round loaf, about 5 inches in diameter (actually it will be a gloppy mess).
- Place each round on the prepared baking sheet, leaving several inches between loaves and sides of pan to allow for spreading.
- Using a sharp knife or a pastry cutter, cut each round into 5 equal wedges (known as scoring); sprinkle with flour to give the loaves a "rustic" look.
- Bake for 20 minutes, then reduce heat to 375 degrees F and continue baking until loaves are golden brown on the top and bottom, about 15 to 20 minutes more.
- A toothpick inserted should come out clean; cool on wire racks and serve either warm or room temperature.
Nutrition Facts : Calories 320.5, Fat 6.2, SaturatedFat 3.4, Cholesterol 32.8, Sodium 430.3, Carbohydrate 59.6, Fiber 2.2, Sugar 19.9, Protein 7.8
MRS. SHARP'S IRISH SODA BREAD
This is a delicious recipe I found in the book "Mrs. Sharp's Traditions." This is a dense, subtly flavored bread that is wonderful as part of breakfast or a quick snack. It's also a snap to prepare!
Provided by Larklearningtopray
Categories Quick Breads
Time 50m
Yield 1 round loaf, approx. 8 in. in diameter, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix together flour, soda, salt, and sugar.
- Add sour milk and stir together with a wooden spoon. The dough should be thick and sticky, but not too wet.
- Turn dough onto a floured surface and form with hands into a round loaf. Place the loaf into a cast-iron frying pan or heavy round casserole dish that has been greased with butter. Score the top in the form of a cross with a wet knife (dig in at least an inch).
- Bake at 350 degrees for 40 minutes. Bread should cool for an hour before serving (but I like to eat it while it's still warm!).
- Note: If the loaf is made with whole-meal wheat flour, it is known as brown bread; if made with unbleached white flour, it's Irish soda bread. Authentic Irish soda bread is made with sour milk, not buttermilk, or milk soured by adding vinegar or lemon juice. To sour milk, simply leave it out overnight.
TRADITIONAL IRISH SODA BREAD
This makes a fairly dense, rustic (ugly, even) loaf of bread that is tasty and not sweet. It is crusty and rough on the outside, chewy inside. Nummy hot with lots of butter! Note: sometimes (depending on humidity etc) it takes a bit more than the 1 1/2 cups of buttermilk--just keep adding a little bit at a time until it all holds together as stated in the recipe.
Provided by Halcyon Eve
Categories Quick Breads
Time 1h
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 239.8, Fat 0.9, SaturatedFat 0.3, Cholesterol 1.2, Sodium 481.4, Carbohydrate 49.2, Fiber 1.7, Sugar 1.6, Protein 7.5
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