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.
MRS. O'CALLAGHAN'S SODA BREAD
Provided by Mary O'Callaghan
Categories Bread Breakfast Brunch Bake Low Fat Vegetarian High Fiber St. Patrick's Day Low Cholesterol Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Spray heavy baking sheet with nonstick spray. Whisk both flours, sugar, and baking soda in medium bowl to blend. Add margarine and cut in until margarine is reduced to pea-size pieces. Add buttermilk; stir until shaggy dough forms. Turn dough out onto lightly floured work surface. Knead until dough comes together, about 10 turns. Shape dough into 7-inch round. Place dough on prepared baking sheet. Cut large X, 1/2 inch deep, in top of dough.
- Bake bread until deep brown and bottom sounds hollow when firmly tapped, about 40 minutes. Transfer bread to rack and cool completely.
MARILYN O'REILLY'S IRISH SODA BREAD
Provided by Food Network
Yield One large loaf
Number Of Ingredients 10
Steps:
- Set a rack in the middle level of the oven and preheat to 400 degrees.
- In a mixing bowl, combine the flour, sugar, baking powder, soda and salt and stir well to mix.
- Add the butter and rub in until the butter disappears into the dry ingredients.
- Stir in the caraway seeds if used and the raisins.
- In a small bowl, whisk the buttermilk and egg together and mix into the dough mixture with a rubber spatula.
- Turn the dough out on a floured work surface and fold it over on itself several times, shaping it into a round loaf. Transfer the loaf to one cookie sheet or jelly roll pan covered with parchment or foil and cut a cross in the top. Bake for 15 minutes then reduce heat to 350 and cook for about 15 to 20 minutes more, until well colored and a toothpick plunged into the center emerges clean.
- Cool the soda bread on a rack and serve with plenty of sweet butter and bitter orange marmalade.
MRS. O'CALLAGHAN'S SODA BREAD
By Mary O'Callaghan. She makes this at: Ballinalacken Castle Country House & Restaurant in Ireland. I've listed the times given in the recipe but please watch and use your own best judgement as they seem over long to me.
Provided by Annacia
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Spray heavy baking sheet with nonstick spray.
- Whisk both flours, sugar, and baking soda and either option you might be using in medium bowl to blend.
- Add margarine and cut in until margarine is reduced to pea-size pieces and add buttermilk; stir until shaggy dough forms.
- Turn dough out onto lightly floured work surface and knead until dough comes together, about 10 turns.
- Shape dough into 7 to 9-inch round (the round should be about 1 inch high).
- Place dough on prepared baking sheet.
- Cut large X, 1/2 inch deep, in top of dough.
- Bake bread in center of oven for 15 min at 425 F then turn it down to 375 F for 40-45 minutes until deep brown and bottom sounds hollow when firmly tapped (a bamboo skewer inserted into the center of the bread should emerge clean without any stickiness or moistness), about 55-60 minutes total oven time.
- Transfer bread to rack and cool completely.
- Enjoy it's dense, hearty texture.
- TIP:.
- For this kind of dough, the less you handle and work it the better.
Nutrition Facts : Calories 3376.4, Fat 64.4, SaturatedFat 14.1, Cholesterol 19.6, Sodium 4777.9, Carbohydrate 628.6, Fiber 52.3, Sugar 153.9, Protein 95.3
SULLIVAN'S SODA BREAD
Clipped from Chicago Tribune years ago. This is one of two breads I make every year. The other is called Mary Ann Henry's Super Soda Bread. This is the sweeter of the two. I don't use the raisins, as they are not a favorite in my family.
Provided by Cindy Rose
Categories Breads
Time 1h5m
Yield 26 serving(s)
Number Of Ingredients 9
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.
MRS. O'CALLAGHAN'S SODA BREAD
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400°F. Spray heavy baking sheet with nonstick spray. 2. Whisk both flours, sugar, and baking soda in medium bowl to blend. Add butter and cut in until it is reduced to pea-size pieces. Add buttermilk; stir until shaggy dough forms. 3. Turn dough out onto lightly floured work surface. Knead until dough comes together, about 10 turns. Shape dough into 9-inch round (the round should be about 1 inch high). Place dough on prepared baking sheet. Cut large X, 1/2 inch deep, in top of dough, almost all the way to the edges of the round. 4. Bake bread in center of oven until deep brown and bottom sounds hollow when firmly tapped (a bamboo skewer inserted into the center of the bread should emerge clean without any stickiness or moistness), about 35-40 minutes. Transfer bread to rack and cool completely.
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- Preheat oven to 425°F. Spray heavy baking sheet with nonstick spray. Whisk both flours, sugar, and baking soda in medium bowl to blend. Add margarine and cut in until margarine is reduced to pea-size pieces. Add buttermilk; stir until shaggy dough forms. Turn dough out onto lightly floured work surface. Knead until dough comes together, about 10 turns. Shape dough into 9-inch round (the round should be about 1 inch high). Place dough on prepared baking sheet. Cut large X, 1/2 inch deep, in top of dough, almost all the way to the edges of the round.
- Bake bread in center of oven until deep brown and bottom sounds hollow when firmly tapped (a bamboo skewer inserted into the center of the bread should emerge clean without any stickiness or moistness), about 55-60 minutes. Transfer bread to rack and cool completely.
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