AMAZINGLY EASY IRISH SODA BREAD
A good old fashioned soda bread with just the basic ingredients. Buttermilk gives this crusty loaf a good flavor. The best Irish soda bread around!
Provided by MP Welty
Categories Bread Quick Bread Recipes Irish Soda Bread Recipes
Time 1h5m
Yield 20
Number Of Ingredients 10
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.
Nutrition Facts : Calories 171.6 calories, Carbohydrate 22.5 g, Cholesterol 16 mg, Fat 7.5 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 2.5 g, Sodium 269.1 mg, Sugar 3.3 g
MARILYN O'REILLY'S IRISH SODA BREAD
Provided by Food Network
Yield One large loaf
Number Of Ingredients 10
Steps:
- Set a rack in the middle level of the oven and preheat to 400 degrees.
- In a mixing bowl, combine the flour, sugar, baking powder, soda and salt and stir well to mix.
- Add the butter and rub in until the butter disappears into the dry ingredients.
- Stir in the caraway seeds if used and the raisins.
- In a small bowl, whisk the buttermilk and egg together and mix into the dough mixture with a rubber spatula.
- Turn the dough out on a floured work surface and fold it over on itself several times, shaping it into a round loaf. Transfer the loaf to one cookie sheet or jelly roll pan covered with parchment or foil and cut a cross in the top. Bake for 15 minutes then reduce heat to 350 and cook for about 15 to 20 minutes more, until well colored and a toothpick plunged into the center emerges clean.
- Cool the soda bread on a rack and serve with plenty of sweet butter and bitter orange marmalade.
RYE ONION BREAD
Though this earthy, whole-grain bread takes time to prepare, your patience-and palate-will be rewarded! On a cold winter's day, a warm loaf is a wonderful accompaniment to a hearty stew. -Carol Fegley, Lavelle, Pennsylvania
Provided by Taste of Home
Time 1h20m
Yield 1 loaf (16 slices).
Number Of Ingredients 12
Steps:
- Grease a 9x5-in. loaf pan and sprinkle lightly with cornmeal; set aside., In a large bowl, combine 1 cup all-purpose flour, rye flour, onion, sugar, caraway, salt and yeast. In a small saucepan, heat the milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining all-purpose flour to form a firm dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Shape into a loaf. Place in prepared pan. Cover and let rise until doubled, about 30 minutes. Combine egg white and water; brush over loaf. Bake at 350° for 40-45 minutes or until golden brown. Remove from pan to a wire rack to cool completely.
Nutrition Facts : Calories 138 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 179mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
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
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
MARTHA'S IRISH SODA BREAD
Martha's traditional quick Irish Soda Bread is studded with flavorful raisins and caraway seeds, and fortified with wheat bran.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h30m
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Mix milk and vinegar; let stand until thickened, about 5 minutes.
- Whisk together flour, salt, baking powder, and baking soda. Cut in butter with a pastry cutter until mixture resembles coarse meal. Stir in bran, seeds, and raisins.
- Add milk mixture; stir until dough just holds together but is still sticky. Turn onto a lightly floured surface. Pat dough into a round loaf, about 7 inches in diameter. Transfer to a parchment-lined baking sheet.
- Lightly dust top of loaf with flour. Using a sharp knife, score an X in top. Bake, rotating halfway through, until loaf is golden brown and a tester inserted in center comes out clean, about 70 minutes. Let cool completely on a wire rack.
ROONEY'S IRISH BREAD
Passed down from my grandmother, this is a variation on traditional Irish Soda bread that is more accurately called a Railway Cake or Spotted Dog. This bread is more of a dessert cake and is best eaten fresh out of the oven with butter and a good cup of tea!
Provided by JW-Re
Categories Scones
Time 1h5m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, mix together the baking powder, salt, sugar, and flour.
- Rub in the shortening.
- Add raisins.
- Beat together the eggs and milk.
- Add egg mixture to the dry mixture.
- Mix together with your hands on a floured surface until well blended.
- Roll to fit into a greased cast iron skillet.
- Bake at 400 degrees Fahrenheit for 15 minutes.
- Turn down heat to 350 degrees Fahrenheit and bake for another 30 to 35 minutes.
- Serve warm.
Nutrition Facts : Calories 577.4, Fat 20.6, SaturatedFat 5.6, Cholesterol 66.3, Sodium 793.5, Carbohydrate 88.5, Fiber 2.9, Sugar 25.6, Protein 11.4
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