EASY IRISH SODA BREAD
I found this recipe online years ago and I've been making it ever since. I make this every year for St. Patrick's Day and get requests for it just about every other day of the year as well. Serve with LOTS of butter.
Provided by CeeBee
Categories Quick Breads
Time 1h20m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325.
- Grease (I use butter) two 8x4 loaf pans.
- Mix all dry ingredients in a bowl.
- Add remaining ingredients.
- Split batter between the loaf pans.
- Bake for 1 hour.
Nutrition Facts : Calories 172.3, Fat 4.6, SaturatedFat 2.4, Cholesterol 33.2, Sodium 156.5, Carbohydrate 29.7, Fiber 0.8, Sugar 12.6, Protein 3.5
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
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
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
Steps:
- Preheat the oven to 450 degrees F.
- Place the flour, salt, and baking soda in a large bowl and whisk to combine.
- Add about 1 1/4 cups of the buttermilk to the flour mixture, working it into a shaggy dough with clean hands.
- If the dough seems too dry, add more buttermilk until a sticky dough is formed.
- Knead the dough a few times (being careful not to overwork it), then transfer it to a baking sheet and pat it to a thickness of about 1 1/2-inches.
- Score the dough in a criss-cross pattern with a floured knife, and puncture each of the 4 quarters with the tip of the knife.
- Bake the soda bread for 15 minutes at 450 degrees, then turn the oven temperature down to 400 degrees and bake for another 25 minutes.
- Turn the bread upside down and continue to bake at 400 degrees for another 5 minutes.
- Tap the loaf with your fingertips- it should make a hollow sound and be golden brown and crusty.
Nutrition Facts : Calories 128 kcal, Carbohydrate 25 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 131 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
TRADITIONAL IRISH SODA BREAD
While soda bread with add-ins like currants and caraway can be delicious, it's not at all authentic. In Ireland, soda bread tends to be plainer and more restrained. Here is a classic recipe adapted from Darina Allen, an Irish television personality and the owner of the Ballymaloe Cookery School in Shanagarry. This soda bread is is best eaten still steaming from the oven, slathered with good salted Irish butter that melts on contact with your slice. It's a fine accompaniment to corned beef and cabbage, should you be making that dish this St. Paddy's Day. Or make this recipe all year long. That's how they do it in Ireland.
Provided by Melissa Clark
Categories brunch, easy
Time 1h
Yield 1 loaf, 8 to 12 servings
Number Of Ingredients 4
Steps:
- Heat oven to 450 degrees. In a large bowl, sift together the flour, salt and baking soda. Make a well in the center and pour in the milk. Using your hand, mix in the flour from the sides of the bowl. The dough should be soft but not wet and sticky.
- Turn the dough out onto a well-floured work surface. Wash and dry your hands. Knead the dough lightly for a few seconds, then pat the dough into a round about 1 1/2 inches thick. Place it on a buttered baking sheet and using a sharp knife, cut a deep cross in the center of the dough reaching out all the way to the sides.
- Bake for 15 minutes, then reduce the oven temperature to 400 degrees, and continue to bake until the top is golden brown and the bottom of the bread sounds hollow when tapped, about 30 minutes longer. Serve warm.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 1 gram, Fiber 1 gram, Protein 6 grams, SaturatedFat 0 grams, Sodium 188 milligrams, Sugar 2 grams
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
EASY IRISH SODA BREAD
This is the best Irish soda bread I've ever had. It's lighter and softer than most others I've tried. We like slices spread with whipped butter. -Kerry Barnett-Amundson, Ocean Park, Washington
Provided by Taste of Home
Time 55m
Yield 1 loaf (12 wedges).
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, combine the flour, sugar, caraway seeds, baking powder, salt and baking soda. In a small bowl, whisk eggs and sour cream. Stir into dry ingredients just until moistened. Fold in raisins. , Spoon into a greased 9-in. springform pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack for 10 minutes before removing sides of pan. Cut into wedges; serve warm.
Nutrition Facts : Calories 359 calories, Fat 14g fat (9g saturated fat), Cholesterol 86mg cholesterol, Sodium 355mg sodium, Carbohydrate 46g carbohydrate (17g sugars, Fiber 2g fiber), Protein 8g protein.
IRISH SODA BREAD RECIPE
This Irish-American Soda Bread takes just 5 minutes to make the dough with no kneading and no proofing needed. It has a soft and tender crumb with a texture that is similar to biscuits.
Provided by Natasha Kravchuk
Categories Easy
Time 1h5m
Number Of Ingredients 8
Steps:
- Preheat oven at 375˚F. Generously grease a 10" cast-iron skillet with 1/2 Tbsp butter.
- In a large mixing bowl, whisk together flour, sugar, salt, and baking soda. Cut butter into small pieces and use your fingers to work the butter into the flour until crumbs form stir in the raisins, breaking up any clumps of raisins. Make a well in the center.
- In a large measuring cup, whisk together the buttermilk and egg then add this mixture into the flour mixture. Use a wooden spoon and mix just until lightly moistened and dough barely starts to come together.
- Transfer to a floured surface and use floured hands to shape the dough just until it forms into a round loaf. It should be shaggy. If it's too sticky to handle, dust lightly with flour. Do not over-mix or bread will be tough.
- Transfer to the buttered pan, use a knife to score the top with a large and deep "X". Bake in the center of your preheated oven at 375 for 50-55min. When you tap on the bread, it should sound hollow inside. Transfer bread to a wire rack to cool. Enjoy within 2 days of making it and refrigerate leftovers up to a week.
Nutrition Facts : Calories 259 kcal, Carbohydrate 45 g, Protein 5 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 29 mg, Sodium 295 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
AMAZINGLY EASY IRISH SODA BREAD
A good old fashioned soda bread with just the basic ingredients. Buttermilk gives this crusty loaf a good flavor. The best Irish soda bread around!
Provided by MP Welty
Categories Bread Quick Bread Recipes Irish Soda Bread Recipes
Time 1h5m
Yield 20
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
- In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
- Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.
Nutrition Facts : Calories 171.6 calories, Carbohydrate 22.5 g, Cholesterol 16 mg, Fat 7.5 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 2.5 g, Sodium 269.1 mg, Sugar 3.3 g
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