Grandma Dolores Irish Soda Bread Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Stir together the flour, baking soda, baking powder, salt, and sugar in a large bowl until evenly blended. Cut in the butter using a pastry blender or your hands until the mixture resembles coarse cornmeal. Stir in the raisins, currants, and caraway seeds, then make a well in the center and pour in the milk and vinegar. Stir with a spoon until the dry ingredients are moistened.
• Turn the dough out onto a well floured work surface, and knead gently 8 to 10 times. Divide the dough into two balls, and place onto the prepared baking sheets.
• Bake in preheated oven for 15 minutes, then reduce heat to 375 degrees F (190 degrees C), and bake until the top of the bread is golden brown, about 15 minutes more.

Steps:

• Place lemon juice into the bottom of a glass measuring cup and pour in enough milk to fill to the 1 cup mark-Do not stir!
• Leave milk on your counter for 1 hour- during this time, measure out all of your other ingredients, but wait to set out the butter until the last 15 minutes.
• Preheat oven to 350F and grease a round cake pan or pie plate.
• Sift together flour, baking soda, baking powder, sugar, and salt.
• Using a pastry blender or two knives, cut in the butter chunks until evenly mixed in and mixture looks grainy.
• Stir in dried fruits and caraway seeds.
• Pour the milk mixture into the bowl and stir with a wooden spoon until all ingredients are moistened- don't overmix.
• Dough will still be tacky at this point but will pick up more flour while kneading.
• Sprinkle some flour onto a flat surface and scape dough onto the floured surface; flour your hands and knead the dough gently until it forms a ball- no more than 2 minutes or you will toughen the dough, and it may be less than that depending upon the humidity of the day.
• (As long as it forms a ball, it can still be little sticky- this is different from yeast bread.) Place dough ball into prepared pan and flatten slightly into a thick disk.
• Using a serrated knife, make a deep cross in the surface of the bread.
• Bake until golden brown and until bread sounds hollow on the bottom when rapped, about 35-45 minutes.

Steps:

• Preheat oven to 375 degrees. Combine the flour and butter, working it with your fingers until it has the consistency of coarse oatmeal. Add the sugar, baking powder, baking soda, salt, and currants, still mixing with your fingers. Beat the egg and buttermilk together. Make a well in the center of the dry ingredients and add the egg-buttermilk mixture. Stir until well blended. Form into a ball.
• Lightly dust a clean surface with flour and knead the dough for 3-4 minutes, until smooth. Divide it into 16 equal portions. Shape each portion into a ball and place the balls at least 3 inches apart on a greased baking sheet. Gently press the top of each bun with a palm of your hand to flatten it slightly. Using a very sharp knife dipped into flour cut an inch-deep cross on the top of each bun. Bake in the preheated oven for 20-25 minutes, or until golden and crusty. Cool on a wire rack.
• To Package: Buns and muffins look special when individually wrapped. To emphasize their simple origin, place each Irish Soda Bread in the center of a 12-in. square of brown butcher paper or tan tissue paper and twist all edges upward to resemble a flower. Present the soda breads in a low basket with a shamrock-shaped label.

Steps:

• Preheat oven to 350 degrees F. Sift together flour, baking powder, salt and sugar in large bowl.
• Mix in raisins and caraway seeds (optional). Melt shortening. Beat eggs and combine with milk.
• Mix liquids with dry mixture. Knead on well-floured surface. Shape into a round loaf and place in floured iron skillet.
• Mark an "X" (lightly score) across the top using a sharp knife. Bake at 350 degrees for 50 minutes. Cool on wire rack.

Steps:

• Combine dry ingredients together in a large bowl.
• In a small bowl beat eggs and stir in sour cream.
• Add the egg and sour cream mixture to the dry ingredients and stir with a wooden spoon.
• Batter will be very thick.
• Add the raisins and caraway seeds and stir well with wooden spoon or knead in with your hands.
• Place batter in a greased 9 inch springform pan.
• Dust the top with enough flour so that you can pat the batter like a bread dough evenly in the pan without it sticking to your hands.
• With a knife make a shallow crisscross on the top.
• Bake for 50 minutes in a preheated 350ºF oven.

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.