Mary Ann Henrys Super Soda Bread Food

MARY ANN HENRY'S SUPER SODA BREAD

Steps:

• Heat oven to 350 degrees. grease 9 inch baking pan.
• Combine 4 cups flour, sugar, baking powder, baking soda, salt, raisins (if using), caraway seeds in large bowl.
• Blend eggs, buttermilk and sour cream in small bowl. Stir into flour mixture just until flour is moistened.
• Knead dough in bowl, about 10 strokes, dough will be very sticky. Shape into a ball, place in pan. Cut 4 inch "X", 3/4 inch deep across top of dough. Sprinkle with remaining 1 TB flour.
• Bake in 350 degree oven 65 to 75 minutes until wooden pick inserted in center comes out clean. Cool in pan 10 minutes, turn bread out on wire rack and cool completely,.

SULLIVAN'S SODA BREAD

Steps:

• Heat ooven to 350 degrees. Grease a large baking sheet.
• Combine flour, sugar, baking soda, baking powder and salt in a large bowl,.
• Combinee butter, buttermilk and egg in smaller bowl.
• Add the liquids to the dry ingredients, pouring it into the well and stirring to form a soft dough. Add raisins and mix lightly.
• Transfer batter to baking sheet and using floured hands shape into a ball. Slash an "X" across the top. Bank until set, 50 to 60 minutes.

MARY ANN'S BANANA BREAD

Steps:

• Preheat oven to 350ºF.
• Cream butter and sugar.
• Add eggs and beat until blended.
• Beat in buttermilk.
• Add flour and baking soda and mix until all flour is moist.
• Add bananas and any options.
• Put into two 8x4 loaf pans and bake for 45-50 minutes.
• Remove from oven.
• Cool for 15 minutes and turn out of pan onto cooling rack.

MARTHA'S SODA BREAD WITH RYE AND CURRANTS

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.