MAUD HERLIHY'S IRISH SODA BREAD
Maud Herlihy's Irish Soda Bread is a St. Patrick's Day classic. Bill Herlihy, the executive in charge of "The Martha Stewart Show," shares a recipe from his mother, Maud.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees with a rack set in lower third of oven. Lightly butter a 10-inch round cast-iron skillet; set aside.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add butter, sour cream and egg; mix, using a pastry blender, until mixture resembles coarse crumbs. Stir in raisins, buttermilk, and caraway seeds, if using, and mix until a sticky dough forms.
- Turn dough out onto a lightly floured work surface. Using a floured bench scraper, form into a round loaf; using a sharp knife score a large "X" in the center.
- Place in prepared skillet and transfer to oven. Bake until loaf is golden brown and a toothpick inserted into the center comes out clean, about 1 hour. If top begins to brown too quickly, loosely cover with a piece of parchment paper-lined aluminum foil. Transfer to a wire rack to cool.
RICH IRISH SODA BREAD
By adding an egg, sugar, caraway seeds, and butter to a traditional Irish soda bread recipe, you create a loaf that's moist with more flavor, perfect for a Sunday breakfast or brunch. Wrapped well with plastic wrap, it can be stored at room temperature until the last crumb is eaten. Like all Irish soda breads, this freezes well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together flour, sugar, salt, baking powder, and caraway seeds until well combined.
- Using a pastry cutter or two knives in scissor fashion, cut in butter until the mixture feels like coarse meal. Stir in raisins until evenly distributed.
- In a small bowl, whisk together buttermilk, egg, and baking soda until well combined. Pour buttermilk mixture into the flour-and-butter mixture all at once, and stir with a fork until all the liquid is absorbed and the mixture begins to hold together. It should resemble a rough biscuit dough. Using your hands, press the dough into a round, dome-shaped loaf about 8 inches in diameter. Lift the loaf from the bowl, and transfer it to the prepared baking sheet.
- In a small bowl, mix the egg yolk and cream together. With a pastry brush, brush the egg wash over the loaf. With a sharp knife or razor, incise a cross, about 1/2 inch deep, into the top of the loaf. Transfer to the oven. Bake, rotating halfway through, until it is deep golden brown and a wooden skewer comes out clean when inserted into the center, about 70 minutes. Remove from oven, and transfer bread from the baking sheet to a wire rack to cool.
EASY IRISH SODA BREAD
When this classic Irish Soda Bread is easy to make, you'll bake it all year round! The bread will keep, wrapped in plastic, for up to two weeks at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter a baking sheet. In a large bowl, combine flour, sugar, raisins, caraway seeds, baking soda, salt, and baking powder. In a separate bowl, whisk buttermilk, eggs, and 2 tablespoons butter. Stir the wet mixture into the dry ingredients to form a dough.
- Knead dough on a lightly floured surface until smooth, about 4 minutes; add more flour as needed to prevent sticking. Form dough into a 9-inch round; place on prepared baking sheet. Brush loaf with remaining tablespoon butter. Using a sharp knife, score an X on top of loaf.
- Bake until skewer inserted in center comes out clean, 45 to 50 minutes. Cool on wire rack before serving.
Nutrition Facts : Calories 217 g, Fat 3 g, Protein 5 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
Provided by Ina Garten
Time 1h10m
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 a 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.
MARTHA'S IRISH SODA BREAD
Martha's traditional quick Irish Soda Bread is studded with flavorful raisins and caraway seeds, and fortified with wheat bran.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h30m
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Mix milk and vinegar; let stand until thickened, about 5 minutes.
- Whisk together flour, salt, baking powder, and baking soda. Cut in butter with a pastry cutter until mixture resembles coarse meal. Stir in bran, seeds, and raisins.
- Add milk mixture; stir until dough just holds together but is still sticky. Turn onto a lightly floured surface. Pat dough into a round loaf, about 7 inches in diameter. Transfer to a parchment-lined baking sheet.
- Lightly dust top of loaf with flour. Using a sharp knife, score an X in top. Bake, rotating halfway through, until loaf is golden brown and a tester inserted in center comes out clean, about 70 minutes. Let cool completely on a wire rack.
GRANDPA MCANDREW'S IRISH SODA BREAD
My mom bugged grandpa for this recipe but he told her he didn't have one. So, when he made the bread one day she captured each ingredient in a bowl and measured it and put it in the bowl he planned to mix it in!
Provided by NANCERINI
Categories Bread Quick Bread Recipes Irish Soda Bread Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a cast iron skillet.
- In a medium bowl, mix together the flour, baking soda and sugar. Toss the raisins with the flour mixture until coated. Make a well in the center and add the egg, buttermilk, and melted margarine. Stir until all of the dry ingredients are absorbed. Turn the dough out onto a floured surface and knead for a few quick turns just to even out the dough. Handle the dough as little as possible. Pat into a flat circle, and place into the prepared pan.
- Bake the bread for 40 to 45 minutes in the preheated oven, or until the edges are golden.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 47.6 g, Cholesterol 24.5 mg, Fat 4 g, Fiber 1.6 g, Protein 6.9 g, SaturatedFat 0.9 g, Sodium 152.5 mg, Sugar 10.2 g
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
IRISH SODA BREAD
St. Patrick's Day is as big a holiday in Boston as Thanksgiving and Christmas and New Year's Eve. Some businesses even close for the day to allow the city's many Irish and friends-of-the-Irish to celebrate in the annual daylong parade. At Flour we commemorate the special occasion for the whole month of March by offering this quick bread as a popular breakfast treat. Traditionally Irish soda bread can be a bit dry and is meant to be toasted and served with a lot of butter. We make ours with the butter mixed directly into the dough to create a tender crumb, and we flavor it with 100 percent rye flour, caraway seeds, currants, and even more butter. It's richer than the classic--but don't let that stop you from serving it as is tradition, with a side of soft butter.
Provided by Joanne Chang
Categories side-dish
Time 1h30m
Yield 1 large loaf or 8 wedges
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F and place a rack in the center of the oven. Line a baking sheet with parchment paper or butter it lightly, and set it aside.
- Place the caraway seeds on a cutting board and sprinkle with a few drops of water to keep them from sliding around. Use a chef's knife to roughly chop the caraway seeds a bit so that they are not all whole seeds. Place the seeds in a stand mixer fitted with a paddle attachment. Add the rye flour, sugar, currants, baking powder, baking soda, and salt and mix on low speed for a few seconds until combined. Cut the butter into 8 to 10 pieces and add it to the flour mixture; paddle for 20 to 30 seconds on low until the butter is somewhat broken down but there are still pieces about the size of grapes.
- In a small bowl, whisk together the buttermilk, creme fraiche, and whole egg until thoroughly mixed. With the mixer running on low, pour the buttermilk mixture into the flour mixture and paddle for another 10 to 15 seconds, until the dough just comes together. There will probably still be a little loose flour at the bottom of the bowl.
- Remove the bowl from the mixer. Gather and lift the dough with your hands and turn it over in the bowl so that it starts to pick up the loose flour at the bottom. Turn the dough over several times until all the loose flour is mixed in.
- Dump the dough out onto the prepared baking sheet and pat it into an 8-inch circle about 1 inch thick. Whisk the egg yolk lightly in a small bowl with a fork. Use a pastry brush to brush the egg wash evenly over the entire top of the dough. Score the dough into 8 wedges as you would cut a pizza. (At this point the soda bread can be tightly wrapped in plastic wrap and frozen for up to 1 week. Add 5 to 10 minutes to the baking time.)
- Bake for 30 to 40 minutes, rotating the baking sheet midway through the baking time, until the entire circle of soda bread is golden brown and firm when pressed in the center.
- Remove from the oven and immediately smear the butter evenly over the entire top surface. Let cool on the baking sheet on a wire rack for 30 minutes, then slice the soda bread along the scored lines into wedges and serve.
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
Provided by Food Network
Time 1h40m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Generously butter 2 (9 by 5-inch) bread pans.
- Stir together the sifted flour, sugar, baking powder, salt, and baking soda. Cut in the butter and mix very thoroughly with your hands until it gets grainy. Stir in raisins and caraway seeds.
- Add the buttermilk and egg to the flour mixture. Stir until well moistened. Shape dough into 2 loaves and place in the pans.
- Bake for 1 hour. Test with a toothpick for doneness. Cool in the pans for 3 to 5 minutes. Transfer to a wire rack to cool.
IRISH SODA BREAD
Traditional Irish soda bread is a very simple and quick bread recipe. There are only a few ingredients. Any recipe that includes orange zest, raisins, or any other fruit is not soda bread. Keep in mind that even as late as the middle twentieth century oranges and other fruits were Christmas gifts. I seriously doubt the poor Irish peasants couldn't get oranges to eat let alone use the zest. If you find a recipe that has sugar, eggs and/or baking powder, it is a cake. If it has yeast, it is not Irish Soda Bread either. Salt was difficult enough to come by. And under no circumstances would an Irishman use his whisky in his bread. (Talk about a stereotype!) So, if you are looking for a REAL "traditional" Irish SODA bread, look for the use of SODA only. Ignore anything else. I got this recipe from my grandma. She cannot remember where she got it. She only knows she and her mom made this together when she was a child. She says spoiled milk, even up to the point of curdling, is better than anything else. If you wanted to get as close as possible to the Mother Isle, use a "soft wheat" or Pastry flour. Otherwise, like my cheap arse, an all purpose works just fine. The recipe is so simple I am sure there are hundreds of others like it. So, I am not taking credit for anyone else's idea. It's just a really easy, simple bread recipe. Use it, you'll love it. This recipe is as easy as anything you will find after making ice cubes. Mix all ingredients in a bowl mix, knead only ten to fifteen times, and bake. Don't forget the three to four beers it takes while you wait for the bread to bake.
Provided by CONCHOBOR99
Categories Breads
Time 50m
Yield 1 loaf, 8-12 serving(s)
Number Of Ingredients 4
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!
IRISH SODA BREAD
Recipe developed by the California Raisin Marketing Board. Irish Soda Bread is a dense quick bread that uses baking soda for leavening, rather than yeast, making it a quick and easy recipe to bake at home. Various recipes for soda bread are popular throughout Ireland, but American versions of Irish Soda Bread traditionally include California raisins, which add a scrumptious sweetness and also help to keep the soda bread moist.
Provided by CalifroniaRaisins
Categories Quick Breads
Time 1h
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Stir together flour, sugar, baking powder, baking soda and salt in a large bowl.
- Stir in buttermilk, butter and egg until well mixed; stir in raisins.
- Knead several times on a lightly floured board then shape into a ball.
- Place on prepared baking sheet and flatten slightly.
- Cut a small x in the top and bake for 50 to 55 minutes or until a sharp knife inserted in the center comes out clean.
Nutrition Facts : Calories 263.9, Fat 5.8, SaturatedFat 3.3, Cholesterol 34.3, Sodium 409.2, Carbohydrate 48.2, Fiber 1.6, Sugar 16.6, Protein 5.8
MARTHA'S SODA BREAD WITH RYE AND CURRANTS
This St. Patrick's day, try a slice or two of this easy homemade soda bread for breakfast or serve it alongside Martha's Quick-Brined Corned Beef and Vegetables. This recipe balances the traditional flavors you'd expect, while also bringing something new-rye flour and wheat bran. Earthy, slightly sour, and a touch nutty, the combination of these two ingredients play perfectly off the classic soda bread flavors of currants and caraway seeds.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h25m
Yield Makes 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Combine milk and vinegar in a bowl; let stand until curdled and thickened, about 5 minutes. Meanwhile, in a large bowl, whisk together both flours, wheat bran, sugar, salt, and baking soda; stir in caraway seeds and currants.
- Make a well in the center of the flour mixture. Add milk mixture and stir together, starting in center and working outward, until a sticky dough forms (do not overmix). Transfer to a generously floured work surface and, with floured hands, form a cohesive ball. (Do not overwork dough.)
- Pat ball into a 7-inch-wide domed round and transfer to a baking sheet. Cut a 1-inch-deep "X" with a floured knife across top of round. Using a wooden skewer, poke holes at 1-inch intervals to bottom of dough (about 28 holes total).
- Bake soda bread until cooked through and loaf sounds hollow when tapped on bottom, 1 hour and 10 minutes. Transfer to a wire rack and let cool completely before slicing and serving with butter. Bread can be made 2 days ahead and stored, whole, at room temperature, in a paper bag or wrapped in parchment.
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