Grams Irish Bread Recipes

GRANDMA MCANDREWS' IRISH SODA BREAD

This is not the dark bread you see in every restaurant in Dublin or Galway these days but I promise, it's authentic Irish Soda Bread, exactly how my late Irish grandma made it. Serve warm or cold with butter. This freezes great. I've made several loaves before St. Patrick's Day, or family parties. I freeze them, take them out the morning they're needed and warm up in a hot oven for 5 -7 minutes before serving.

Provided by Sheila T

Categories Breakfast and Brunch Breakfast Bread Recipes

Time 45m

Yield 12

Number Of Ingredients 9

Grandma McAndrews' Irish Soda Bread image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet, or line with parchment paper.
In a large bowl, stir together the flour, sugar, baking soda, baking powder, and salt. In another bowl, whisk together eggs, buttermilk, and corn oil. Make a well in the center of the flour mixture, and pour in the buttermilk mixture. Add the raisins, and stir a few times, just until the ingredients come together into a soft dough. Turn the dough out onto a floured surface, and with floured hands shape dough into a ball. Place the dough on the prepared baking sheet, and cut a large cross in the top with a sharp knife.
Place the bread on a middle rack of the preheated oven, and bake until golden brown, 30 to 40 minutes.

Nutrition Facts : Calories 272 calories, Carbohydrate 48.3 g, Cholesterol 32 mg, Fat 6.1 g, Fiber 1.6 g, Protein 6.6 g, SaturatedFat 1.1 g, Sodium 420.7 mg, Sugar 13.7 g

Ingredients

4 cups all-purpose flour
¼ cup white sugar
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 ¼ cups buttermilk
¼ cup corn oil
1 cup raisins

IRISH BREAD

My mother-in-law was born in Ireland and this is her recipe, which was only shared with the family. My husband would make 20 loaves for St. Patrick's Day to give to friends but he would never give the recipe. When asked for it, he would make the person a loaf and tell them that the recipe was a secret. Now that both he and his mother have passed, I think she would like to share it. I make 4 loaves each year for our church bake sale. They sell for $17.00 each and people come to the early mass just to get one.

Provided by Dorothy

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Time 1h15m

Yield 16

Number Of Ingredients 7

Irish Bread image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cast iron skillet.
Pour hot water over raisins and currants in a bowl and let soak. Whisk flour, sugar, salt, and baking soda in a separate bowl until well combined; whisk in buttermilk.
Drain raisins and currants and pat dry with paper towels; fold into dough. Turn dough out onto a floured work surface and knead gently until it holds its shape; if dough is too sticky, knead in more flour. Form into a round and place into prepared cast iron skillet. Use a sharp knife to cut a cross into the top of the loaf.
Bake in the preheated oven until golden brown and a slender knife inserted into the loaf comes out clean, about 1 hour.

Nutrition Facts : Calories 225.4 calories, Carbohydrate 51.5 g, Cholesterol 1.1 mg, Fat 0.6 g, Fiber 1.8 g, Protein 4.8 g, SaturatedFat 0.2 g, Sodium 399.8 mg, Sugar 25.3 g

Ingredients

1 cup raisins
1 cup dried currants
4 cups all-purpose flour, or more if needed
1 cup white sugar
2 teaspoons salt
1 teaspoon baking soda
1 ¾ cups buttermilk

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

Irish soda bread image

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

Ingredients

250g plain white flour
250g plain wholemeal flour
100g porridge oats
1 tsp bicarbonate of soda
1 tsp salt
25g butter, cut in pieces
500ml buttermilk