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.
REAL TRADITIONAL IRISH SODA BREAD
A recipe passed down through an Irish family for many generations contains none of the modern supplements like yeast or sugar. This is a simple, very effective recipe.
Provided by barry
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 25m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 252 calories, Carbohydrate 50.6 g, Cholesterol 2.5 mg, Fat 1.2 g, Fiber 1.7 g, Protein 8.5 g, SaturatedFat 0.4 g, Sodium 380.2 mg, Sugar 3.1 g
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.
CLASSIC IRISH SODA BREAD
This traditional Irish soda bread can be made with an assortment of mix-ins such as dried fruit and nuts, but I like it with a handful of raisins. -Gloria Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Time 45m
Yield 1 loaf (8 pieces).
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Whisk together first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together 1 egg and buttermilk. Add to flour mixture; stir just until moistened. Stir in raisins., Turn onto a lightly floured surface; knead gently 6-8 times. Shape into a 6-1/2-in. round loaf; place on a greased baking sheet. Using a sharp knife, make a shallow cross in top of loaf. Whisk remaining egg; brush over top., Bake until golden brown, 30-35 minutes. Remove from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 210 calories, Fat 6g fat (3g saturated fat), Cholesterol 59mg cholesterol, Sodium 463mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 1g fiber), Protein 6g protein.
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- Preheat oven to 400°F (204°C). There are options for the baking pan. Use a regular baking sheet and line with parchment paper or a silicone baking mat (bread spreads a bit more on a baking sheet), or use a seasoned 10-12 inch cast iron skillet, or grease a 9-10 inch cake pan or pie dish. You can also use a 5 quart (or higher) dutch oven. Grease or line with parchment paper. If using a dutch oven, bake the bread with the lid off.
- Whisk the buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry cutter, a fork, or your fingers. Mixture is very heavy on the flour, but do your best to cut in the butter until the butter is pea-sized crumbs. Stir in the raisins. Pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir. Pour crumbly dough onto a lightly floured work surface. With floured hands, work the dough into a ball as best you can, then knead for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
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- Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.
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