Orange Raisin Soda Bread Recipes

Steps:

• Mix flour, 1/2 cup of the cereal, sugar, baking powder and baking soda in medium bowl until well blended. Gradually add oil, stirring until mixture forms fine crumbs. Add raisins and caraway seed; mix well.
• Place buttermilk, eggs and orange zest in large bowl; beat with wire whisk until well blended. Add flour mixture; stir just until moistened.
• Place dough on floured surface; knead 10 times. Shape into ball; place on greased baking sheet which has been sprinkled with remaining 2 Tbsp. cereal. Flatten to 7-inch round loaf; cut 1/4-inch-deep 4-inch-long "X" in center of loaf.
• Bake at 350°F for 40 to 45 minutes or until golden brown. Cool on wire rack.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix flour, sugar, baking powder, baking soda, and salt together in a bowl. Add buttermilk, butter, and eggs. Knead together with your hands or use an electric mixer; add raisins. Split dough in half and form into 2 loaves. Place on the prepared baking sheet.
• Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 45 minutes.

Steps:

• For the soda bread: Put the raisins in a bowl and cover with hot water. Set aside until softened, about 30 minutes. Drain and pat dry.
• Preheat the oven to 375 degrees F.
• Sift the all-purpose, cake and semolina flours, and the baking soda, cream of tartar and salt into a large bowl; stir in the sugar. Cut the 3 tablespoons butter into the flour until it resembles a coarse meal. Stir in the fennel seeds and the soaked raisins.
• In a small bowl, stir the orange zest into the buttermilk, and then add to the flour mixture, stirring with a fork just until a dough comes together. Turn the dough onto a work surface and knead briefly until the loose flour is just moistened; the dough should look shaggy and uneven.
• Form the dough into a 6-inch round and place in a 10-inch cast-iron skillet. Using a very sharp knife, score a deep cross into the top of the loaf. Bake until nicely browned and a skewer inserted into the center of the loaf comes out clean, 40 to 45 minutes. Remove from oven and brush with the 2 tablespoons melted butter. Cool for at least 30 minutes before slicing.
• While the bread bakes, make the buttermilk-orange butter: Whisk together the buttermilk and orange zest in a small bowl. Put the butter and salt in a stand mixer fitted with the paddle attachment and beat until smooth. Slowly pour in the buttermilk mixture and continue beating until just incorporated. Spread into a ramekin, cover, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
• Serve slices of warm or toasted semolina soda bread with the orange butter.

Steps:

• Mix flour, 1/2 cup of the cereal, sugar, baking powder, and baking soda in medium bowl.
• Gradually add oil, stirring until mixture forms fine crumbs; Add raisins; mix well.
• Place buttermilk, eggs, and orange peel in a large bowl; beat with wire whisk until well blended.
• Add flour mixture into buttermilk mixture; stir until just moistened.
• Place dough on floured surface; knead 10 times.
• Shape into a ball; place on greased baking sheet which has been sprinkled with the remaining 2 tbsp of cereal.
• Flatten ball to 7 inch round loaf; cut 1/4 inch deep 4 inch long "X" in the center of the loaf.
• Bake at 350°F for 40-45 minutes, or until golden brown; cool on wire rack.

Steps:

• Preheat oven to 350°F. Generously butter heavy ovenproof 10- to 12-inch-diameter skillet with 2- to 2 1/2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Add butter; using fingertips, rub in until coarse crumbs form. Stir in raisins and caraway seeds. Whisk buttermilk and egg in medium bowl to blend. Add to dough; using wooden spoon, stir just until well incorporated (dough will be very sticky).
• Transfer dough to prepared skillet; smooth top, mounding slightly in center. Using small sharp knife dipped into flour, cut 1-inch-deep X in top center of dough. Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool bread in skillet 10 minutes. Turn out onto rack and cool completely. (Can be made 1 day ahead. Wrap tightly in foil; store at room temperature.)

Steps:

• Pour 1/2 a cup boiling water of the raisins, add the rind of 1 orange. Let cool.
• Mix together butter and sugar; cream until fluffy. Add egg, juice, and dry ingredients and blend.
• Stir in cooled raisin mixture. Pour into prepared bread pan and bake 1 hour at 350.

Steps:

• Preheat oven to 375°F. Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins.
• Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar.
• Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.