BEST EVER IRISH SODA BREAD
A moist, cake-like Irish Soda Bread that's not just for St. Paddy's Day... it's so easy and sooo delicious you'll be craving it all year 'round.
Provided by Tricia
Categories Bread Quick Bread Recipes Irish Soda Bread Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
- Stir together the flour, sugar, salt, baking powder, and baking soda in a large bowl. Using a pastry cutter, cut the butter gently into the flour mixture until well combined, and stir in the raisins. In another bowl, whisk the buttermilk and eggs together; lightly beat the buttermilk mixture into the flour mixture. Place the dough into the prepared cake pan.
- Bake in the preheated oven until the bread has risen and the top is golden brown, 45 minutes to 1 hour. A knife inserted into the center of the bread should come out clean. Cool the bread in the pan on a wire rack for 10 minutes before removing. Serve warm.
Nutrition Facts : Calories 359.9 calories, Carbohydrate 62.3 g, Cholesterol 68.1 mg, Fat 9.7 g, Fiber 1.9 g, Protein 7.6 g, SaturatedFat 5.5 g, Sodium 446.5 mg, Sugar 26.4 g
THE BEST IRISH SODA BREAD
We prefer the slightly sweet American version of this classic Irish quick bread, so we added dried currants and a small amount of sugar. Buttermilk and baking soda give the loaf plenty of lift and butter gives it a moist crumb.
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line an 8-inch round cake pan with a large sheet of parchment paper, pressing it into the edges of the pan and leaving an overhang on 2 sides (the extra parchment will help you unmold the loaf later).
- Whisk the flour, sugar, baking soda and salt together in a large bowl. Add the butter cubes to the flour mixture and toss to combine. Use a pastry blender or your fingertips to cut or rub the butter into the flour until the mixture resembles coarse meal. Stir in the currants and caraway seeds.
- Whisk the buttermilk and egg together in a separate bowl or liquid measuring cup. Make a well in the center of the dry ingredients and pour the buttermilk mixture into the center. Use a wooden spoon or rubber spatula to stir the mixture until it starts to come together in a shaggy mass.
- Lightly dust a work surface with flour. Turn the dough mixture out onto the floured surface and knead a few times to bring it together. Shape it into a domed disk. Place the dough into the prepared cake pan and cut a cross about 1/2-inch deep into the surface of the dough with a sharp knife. Bake until the top is puffed and lightly browned and a cake tester comes out clean, 60 to 75 minutes. Remove from the oven and use the parchment overhang to lift the bread from the pan. Place on a wire rack to cool completely. Serve with good Irish butter.
FAVORITE IRISH SODA BREAD
My best friend, Rita, shared this irresistible Irish soda bread recipe. It bakes up high, with a golden brown top and a combination of sweet and savory flavors. -Jan Alfano, Prescott, Arizona
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (12 wedges).
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, combine first five ingredients. Stir in raisins. Set aside 1 tablespoon beaten egg. In a bowl, combine buttermilk, oil and remaining eggs; stir into flour mixture just until moistened (dough will be sticky). Transfer to a greased 9-in. round baking pan; brush top with reserved egg., Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool. Cut into wedges.
Nutrition Facts : Calories 227 calories, Fat 3g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 447mg sodium, Carbohydrate 46g carbohydrate (20g sugars, Fiber 1g fiber), Protein 6g protein.
RICH IRISH SODA BREAD
By adding an egg, sugar, caraway seeds, and butter to a traditional Irish soda bread recipe, you create a loaf that's moist with more flavor, perfect for a Sunday breakfast or brunch. Wrapped well with plastic wrap, it can be stored at room temperature until the last crumb is eaten. Like all Irish soda breads, this freezes well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together flour, sugar, salt, baking powder, and caraway seeds until well combined.
- Using a pastry cutter or two knives in scissor fashion, cut in butter until the mixture feels like coarse meal. Stir in raisins until evenly distributed.
- In a small bowl, whisk together buttermilk, egg, and baking soda until well combined. Pour buttermilk mixture into the flour-and-butter mixture all at once, and stir with a fork until all the liquid is absorbed and the mixture begins to hold together. It should resemble a rough biscuit dough. Using your hands, press the dough into a round, dome-shaped loaf about 8 inches in diameter. Lift the loaf from the bowl, and transfer it to the prepared baking sheet.
- In a small bowl, mix the egg yolk and cream together. With a pastry brush, brush the egg wash over the loaf. With a sharp knife or razor, incise a cross, about 1/2 inch deep, into the top of the loaf. Transfer to the oven. Bake, rotating halfway through, until it is deep golden brown and a wooden skewer comes out clean when inserted into the center, about 70 minutes. Remove from oven, and transfer bread from the baking sheet to a wire rack to cool.
DAN'S FAVORITE IRISH SODA BREAD
This bread is REALLY tasty... perfect with a big smear of butter and a steaming cup of morning coffee.
Provided by Rose Mary Mogan
Categories Other Side Dishes
Time 1h35m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. Pour raisins into medium size bowl,cover with water,and microwave on high for 5 minutes. Remove from microwave and set aside to cool. then drain completely. Leave till ready to use.
- 3. Lightly spray a jelly roll size pan,baking sheet or 2 cast iron skillets with nonstick cooking spray. Set aside.
- 4. Sift flour, sugar,salt, baking powder, baking soda together in a large bowl,& then pour into a food processor that has been fitted with a metal blade. Secure lid of processor.
- 5. Add the cold butter and pulse 8 to 12 times or until mixture resembles course crumbs.
- 6. Add the two beaten eggs and buttermilk,and process until dough comes together about a minute or two. NOTE: I LIKE TO COMBINE BOTH THE BEATEN EGGS AND BUTTERMILK IN ONE LARGE MEASURING CUP, AND THEN POUR INTO FOOD PROCESSOR.
- 7. Dust work surface with the remaining 1 1/2 cups of flour; turn out the dough onto work surface.
- 8. Add the plump raisins and optional caraway seeds if using, knead with floured hands till raisins are incorporated into the dough, and then divide the dough into two equal portions, and shape into two round breads.
- 9. Transfer to prepared baking pan or skillet.Brush loaves with egg wash, till covered completely.Then with a serrated knife cut an X in top of each loaf.
- 10. Bake in preheated 350 degree F oven for 45 to 50 minutes or until top is golden brown and a skewer inserted in the center comes out clean. The bread should sound hallow when tapped on the bottom with a knife. Remove from oven and let cool on wire rack for 15 minutes. Slice and serve warm with additional butter.
- 11. Makes 2 loaves.Just a word of caution if you do not have a large capacity food processor, you may want to make half the recipe at a time, or finish in a mixer with a dough hook. NOTE: Wendy Whipple Rusch likes to use a 9X5 size Loaf Pan for one of the loaves. It's Like Irish Raisin Soda Bread. Electric knife works really well for slicing. Plumping the raisins adds moisture to the bread.
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