Mcnamaras Irish Soda Bread Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
• In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
• Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease an 8 1/2x4 1/2-inch loaf pan.
• Mix flour, baking powder, baking soda, 9 tablespoons sugar, and salt in the mixing bowl of a large stand mixer on low speed until combined.
• Mix in butter until thoroughly combined.
• Beat in milk, then eggs, then raisins, incorporating each ingredient well before adding the next.
• Transfer dough to the prepared loaf pan and sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until bread has risen and the top is golden brown, about 45 minutes. A toothpick or cake tester inserted into the center should come out clean.
• Cool for about 10 minutes before slicing. Best served warm.

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.

Steps:

• Combine the currants and whisky and let soak for at least 1 hour.
• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• Whisk together the yogurt, 3/4 cup rice milk, and cider vinegar, and set aside.
• In a large bowl, whisk together the flour mix, xanthan gum, light brown sugar, baking powder, baking soda, salt, and caraway seeds. Stir in the currants, whisky and all.
• Add the rice milk mixture and stir with a wooden spoon until combined, being sure to mix in any crumbs at the bottom of the bowl.
• Flour your hands with a little gluten-free flour mix. Turn the dough out onto the baking sheet. Mound into a dome shape, about 8 inches across.
• Using a sharp knife, cut a cross shape into the loaf, about 3/4 inch deep.
• Brush the top of the bread liberally with rice milk.
• Bake in the center of the oven for 45 minutes, or until golden, rotating the pan halfway through. Transfer to a cooling rack (just slide the sheet of parchment paper from the baking sheet to the cooling rack).