IRISH SODA BREAD
For quick and easy bread, make Ina Garten's Irish Soda Bread recipe from Barefoot Contessa on Food Network � just mix, knead and bake.
Provided by Ina Garten
Categories side-dish
Time 1h15m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
- Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
- With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
- Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
- Cool on a baking rack. Serve warm or at room temperature.
EASY SODA BREAD
Want a simple bread recipe? This soda bread requires no kneading or proving, is yeast-free and takes mere minutes to prepare. Above all, it's delicious
Provided by Emma Freud
Categories Side dish, Snack
Time 45m
Yield Cuts into 10 slices
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix together the flour, salt and bicarb in a bowl. And if you'd like rosemary bread, add the chopped rosemary too.
- Mix together the milk and lemon juice in a jug, and wait for a minute as it magically turns into buttermilk. Then stir in the honey, and simply pour it into the flour mixture. Stir it with a knife for a minute until the whole thing comes together into a sticky dough.
- Tip onto a floured work surface and shape it into a ball.
- Put the ball on a floured baking tray and, using a sharp knife, make a deep cross on top.
- Put in the oven and bake for 40 mins.
- Cool on a wire rack until warm, then slice and serve.
Nutrition Facts : Calories 207 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 7 grams protein, Sodium 1.3 milligram of sodium
SCOTTISH SODA BREAD
In Scotland this bread is usually cooled before it is served so that it will slice without crumbling. But it is so delicious hot from the oven that you may just give in to temptation and cut yourself a crusty, crumbly slice. Serve it for breakfast, brunch, or for tea on a Sunday afternoon with jam or honey. Or treat yourself to a memorable snack of slices of this bread, thin slices of Stilton, and a glass of port.
Provided by Olha7397
Categories Quick Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine whole wheat flour, bread flour, and 1/4 cup of the rolled oats. Blend in the baking powder, soda, salt, and butter. Make a hole in the center of the mixture and add the buttermilk. Stir until stiff dough forms. Sprinkle remaining 1/4 cup oats on bread board. Turn dough out onto board and knead for just 1 minute, shaping it as you go into a perfect round loaf. There should be a rather thick coating of the extra oats on the outside of the loaf.
- Cover baking sheet with parchment paper or lightly grease it. Place loaf seam side down on top of baking sheet. With sharp knife, make a cross slash in the top of the loaf about 1/2 inch deep. Preheat oven to 375°F Bake for 35 to 40 minutes or until loaf sounds hollow when tapped. Transfer to rack and brush generously with melted butter. For good slicing, cool for at least 4 hours. Makes 1 loaf.
- Great Whole Grain Breads B. Ojakangas.
IRISH AND SCOTTISH GAELIC SODA BREAD SCONES
Delicious and easy to make soda bread scones, which are perfect when served alongside soups, stews or an Irish or Scottish breakfast. These can be whipped up in a trice and make a nice alternative to bread.........they are also delectable when eaten hot, split and spread with fresh butter.
Provided by French Tart
Categories Scones
Time 25m
Yield 8-12 scones, 8-12 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat the oven to 220C/450F.
- Mix all the dry ingredients together in a large bowl. Make a well in the centre and add the smaller quantity of buttermilk, 400ml or 14 fluid ozs.
- Mix by hand, adding more buttermilk if necessary, until you have a soft but not sticky dough.
- Turn out on to a floured surface and knead lightly - just enough to shape the dough into a round. Flatten it to about 2.5cm/1in thick and cut out 8-10 scones, using a 7.5cm/3in plain cutter.
- Put on to a floured baking tray and bake for about 20 minutes, until well risen and golden. Leave to cool slightly on a wire rack.
- Serve with soup, stews or traditional breakfasts.
SCOTTISH SODA BREAD
Yield 1 Medium Round
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 375ºF. Sprinkle flour on any round or square cake pan or pie plate and set aside. 2. Place the flour, sugar, baking powder, baking soda, salt, and caraway seeds (if using) in a large mixing bowl. Add the butter and work it in with your fingertips until the mixture is crumbly and even in texture. Add the buttermilk and stir with a wooden spoon just long enough to moisten the dry ingredients. 3. Knead the mixture in the bowl for a minute. (The purpose of the kneading is not to develop gluten, as with yeast dough, but simply to mix the dough thoroughly-so don't overdo it.) If the dough is too sticky to handle, add a little more flour. 4. Shape the dough into a ball about 8 inches in diameter and place on the prepared pan. Dip a sharp knife in flour and use it to make two deep cuts into the loaf (almost-but not quite-to the bottom) in the shape of a plus sign. As the bread bakes, the cuts will spread apart. 5. Bake for about 30 to 40 minutes, or until the bread is golden brown and spread out like an open flower. Cool on a wire rack. To serve, pull the bread apart at the cut lines and tear off pieces.
Nutrition Facts : Nutritional Facts Serves
IRISH SODA BREAD WITH RAISINS
Anitra Earle of Yonkers, New York, writes: "I'm a perfume detective who hunts down hard-to-find and discontinued scents. One of the benefits of running my business from home is that I get to cook every day. I usually make dishes that I've relied on for years."
Provided by Anitra Earle
Categories Bread Breakfast Brunch Bake Quick & Easy St. Patrick's Day Dried Fruit Raisin Bon Appétit Yonkers New York Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 9
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.
BANNOCK
Our ancestors made this bread when on the trail. Try throwing in blueberries or raisins for added flavor.
Provided by Carol
Categories Bread Quick Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 5
Steps:
- Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over flour mixture. Stir with fork to make a ball.
- Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick.
- Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. Use two lifters for easy turning. May also be baked on a greased baking sheet at 350 degrees F (175 degrees C) for 25 to 30 minutes.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 24.5 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 2.5 g, Sodium 465.5 mg, Sugar 0.1 g
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