N Y C Irish Soda Bread Food

IRISH SODA BREAD

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.

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.

CHEF JOHN'S IRISH SODA BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or silicone baking mat.
• Whisk all-purpose flour, whole wheat flour, oats, baking soda, baking powder, and salt together in a bowl. Cut butter into flour mixture using a pastry blender until mixture resembles coarse meal.
• Beat buttermilk, egg, honey, and orange zest together in a bowl. Pour buttermilk mixture, currants, and raisins into flour mixture; stir with a wooden spoon until a wet, sticky dough comes together.
• Turn dough out onto a well-floured work surface; press dough together into a soft ball of dough and cut into 2 pieces. Form each half into a smooth, round loaf. Transfer to prepared baking sheet and let rest for 15 minutes. Cut a 1/2-inch deep "X" into the top of each loaf with a serrated knife.
• Bake in the preheated oven until golden brown and fragrant, about 45 minutes. Transfer loaves to a wire rack to cool completely before slicing.

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.

IRISH SODA BREAD

Steps:

• Preheat the oven to 350°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.

N .Y. C. IRISH SODA BREAD

Steps:

• In a mixing bowl, combine flour, baking powder, baking soda, brown sugar and ¼ teaspoon of salt.
• Cut in the butter until the mixture resembles coarse crumbs.
• Combine 1 beaten egg, raisins and buttermilk.
• Add to mixture above and stir until just moistened.
• On a lightly floured surface, knead gently for 12 strokes.
• On a greased baking sheet, shape the mixture into a 6 inch round loaf and cut a cross (4 inches wide and ¼ inch deep) in the top.
• Brush with the other beaten egg.
• Bake at 375°F for 35 minutes or until golden.

IRISH SODA BREAD

Steps:

• Preheat oven to 425 degrees.
• Whisk together flour, sugar, salt, baking soda in a large mixing bowl.
• Work the butter into the flour mixture using either your fingers or two knives until the mixture resembles coarse meal. Add the dried fruit.
• Make a well in the center of the flour mixture. Add the beaten egg and the buttermilk to the well and stir with a wooden spoon until the dough is too stiff to stir.
• Turn mixture onto a floured surface and gently knead until it forms a rough ball. Do not over-knead. Shape into a round ball.
• Place in a lightly greased cast iron pan and place the dough into the pan. Using a serrated knife, score the top of the dough with a deep X shape. The scoring of the bread with an X allows the heat to get into the center of the dough and thoroughly cook the bread.
• Bake 35-40 minutes until the top of the bread is golden brown. Remove from the oven and allow to cool in the pan for 5-10 minutes. Remove from the pan. Irish soda bread is best served immediately or within a day or two. We served ours with a marscapone cheese with smashed fresh blueberries.

IRISH SODA BREAD

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, combine dry ingredients.
• Cut in butter until clumps are pea-sized.Stir in currants and yogurt.
• Turn the dough onto a floured cutting board, knead 1 minute, and shape into a round loaf;
• Slice an x in the top of a loaf and bake on a greased baking sheet for 45-50 minutes,yields one 8-inch loaf.

IRISH SODA BREAD

Steps:

• Preheat oven to 425*F
• Spray a 9 inch round cake pan with cooking spray and set aside.
• In a bowl combine flour, baking soda and salt. Mix well.
• Slowly add the buttermilk and mix with your hands. Do not use a stand mixer or hand mixer. Simply do this recipe by hand.
• Mix dough until it comes together. Do not over mix the dough.
• Form the dough into a large ball and place in your prepared cake pan.
• Cut an X in the center of the dough, about 1 inch deep to allow steam to release during baking.
• Bake for 40 minutes or until outsides are golden, but not burnt.

AUTHENTIC IRISH SODA BREAD

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.

TRADITIONAL IRISH SODA BREAD

Steps:

• Preheat the oven to 425°F degrees. Place a large cast iron dutch oven with lid into the oven as it preheats.
• In a large bowl sieve and combine all the dry ingredients.
• Add the buttermilk to form a sticky dough. Place on floured surface and lightly knead (too much allows the gas to escape).
• Shape into a round flat to fit into the dutch oven and cut a cross in the top of the dough. Place dough on a large sheet of parchment paper.
• Carefully remove the dutch oven from the preheated oven and remove lid. Gather parchment paper by the edges and lift to place the loaf and parchment together into the dutch oven and cover with the lid.
• Bake for 30 minutes. Remove cover and bake for an additional 15 minutes.
• The bottom of the bread will have a hollow sound when tapped so show it is done.
• Cover the bread in a tea towel and lightly sprinkle water on the cloth to keep the bread moist.

SOLAR COOKED IRISH SODA BREAD

Steps:

• Combine flour, salt, and baking soda in a bowl.
• Add about 1 cup of yogurt into the flour mixture and stir together.
• Transfer on a floured surface and knead.
• Add remaining yogurt as needed until the dough comes together to form a slightly sticky ball.
• Place in a lightly greased solar cooking pan or pot.
• Flatten slightly and use a knife to score an X on top of the dough.
• Brush the top of the dough lightly with water.
• Place inside the solar cooker.
• Solar cook until it is fully cooked and golden brown (about 3 hours).
• Slice and serve with butter or fruit preserves.