Solar Cooked Irish Soda Bread Food

REAL TRADITIONAL IRISH SODA BREAD

Steps:

• Heat a heavy skillet, griddle, or cast-iron frying pan over medium-low heat.
• Stir the flour and salt together in a bowl, and sift in the baking soda. Make a well in the center of the flour mixture, and pour in the buttermilk. Stir the mixture quickly together into a dough, and turn out onto a floured work surface. Knead the dough a few times, just until it comes together. Gently form the dough into a flattened, round cake about 1/2 inch thick, and cut the round into quarters with a floured knife.
• Sprinkle a little bit of flour into the bottom of the hot skillet, and cook the wedges 6 to 8 minutes per side, until golden brown.

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.

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.

SLOW-COOKER IRISH SODA BREAD WITH RAISINS

Steps:

• Mix egg, sour cream, butter and sugar until blended.
• Combine flour, baking soda and salt in large bowl. Add sour cream mixture and raisins; stir just until mixture forms soft dough. Place on lightly floured board; knead 10 times or just until dough is smooth and no longer sticky. (Do not overmix.)
• Shape dough into ball; place in 4-qt. slow cooker sprayed with cooking spray. Use sharp knife to cut 1/4-inch-deep "x" in top of dough. Cover with lid.
• Cook on HIGH 2-3/4 to 3 hours or until toothpick inserted in center comes out clean.
• Turn off slow cooker; remove lid. Let bread stand 10 min. Run knife around edge of slow cooker to loosen bread; transfer bread to wire rack. Cool slightly.

HEALTHY IRISH SODA BREAD

Steps:

• In a large bowl, combine the flours, sugar substitute, baking soda and salt; cut in butter. Stir in buttermilk just until moistened. Fold in currants. Knead on a floured surface 8-10 times. Shape into a 7-in. round loaf; place on a baking sheet coated with cooking spray., Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from pan to a wire rack.

IRISH SODA BREAD

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Add the flour, baking soda, baking powder, cornstarch, sugar and salt to a large bowl; mix well.
• Add all of the buttermilk at once; stir until soft dough forms.
• It might be a little lumpy, but don't worry about it at this point.
• Pour contents of bowl out onto the counter.
• Knead for a minute or so until blended.
• Divide dough into two portions.
• Shape each portion into a round loaf with lightly flattened tops.
• Put loaves on large ungreased baking sheet, preferably the nonstick kind.
• Sprinkle some additional flour on top of each loaf and with a sharp knife, cut a cross in two slashes across the top of each loaf.
• Let the loaves sit for 10 minutes.
• Bake for 40 minutes or until golden brown.
• Makes 2 loaves.

IRISH SODA BREAD

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!

TRADITIONAL IRISH SODA BREAD

Steps:

• Preheat oven to 350F and line a baking sheet with parchment paper.
• In a large bowl, combine all dry ingredients and stir together. Add buttermilk and mix with a large spoon (or with your hands, shaping your fingers into a "claw") until the dough comes together. You might need two tablespoons more or less buttermilk depending on the weather. The dough should be moist, but not so sticky it is very hard to handle.
• Shape into a round and place on baking sheet. Cut an X into the top with a sharp knife and bake for about 45 minutes, until dark golden. A toothpick will come out clean.
• Cool on a wire rack for about 10 minutes before slicing.

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.