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
DELUXE IRISH SODA BREAD
Not your ordinary Irish soda bread recipe, this is deluxe indeed. The orange and rum raisins really shine in this easy bread. We used the orange zest from two large oranges and it still had a lovely orange essence. Candied orange peel would just amp the orange flavor. Fluffy and moist with a hint of sweetness, we could make this...
Provided by Linda Mericle
Categories Other Breads
Time 1h
Number Of Ingredients 13
Steps:
- 1. First, set your raisins to soak. If you do not want raisins and orange peel, or just want plain raisins, just skip this step. In a Ziploc baggie, put the raisins and rum to soak. Set aside. Dice up the orange peel and set aside (or zest some orange peel if you don't have candied).
- 2. Preheat the oven to 375. I use 2 pie tins lined with parchment for the loaves. (I have tried freeform but it spreads a little too much for my taste).
- 3. I like to pulse my oats in the food processor about 6-8 times. So do that next. To the same bowl, add the other dry ingredients (not the fruit). Pulse a couple of times to blend.
- 4. Dice your cube of butter and add to the dry ingredients. Pulse about 6-8 times until it is small bits in the flour mixture. If you do not use a food processor, use a pastry cutter to cut the butter into the dry ingredients. Pour all this into a large mixing bowl.
- 5. Now you can add your raisins, rum and all, and the candied orange peel. Mix in thoroughly to the dry ingredients.
- 6. Pour the buttermilk in and mix either with a danish whisk or a wooden spoon. Mix it until it is a whole cohesive mass. Like biscuits and scones, you do not want to over mix. If it looks too dry, drizzle in more buttermilk until it comes together. Put some flour onto a counter or cutting board. Flip the dough out onto the floured surface. Knead a few times, just 3 or 4 turns, adding fingers full of flour as needed if it is too sticky. It should be tacky, but not too goopy. Only knead enough to bring it together and give it shape.
- 7. Here is where I cut the dough in half to make 2 smaller loaves and I will tell you why. I have made this many times and it says it makes 1 loaf. But what happens is the outsides get very done and the middle is still doughy. I end up cutting out the middle and end up with an Irish donut! So now I cut the dough in half and shape each into a nice round. Place each round into the parchment-lined pie pan. Cut a large cross on top, about 1/2 inch deep or so. I sometimes sprinkle a little flour or sugar over the top. Place both pans onto a cookie sheet and put them in the preheated oven.
- 8. Set the time for 30 minutes. Check the loaves. Make sure s straw or thin whatever inserted in comes out clean. It will probably have to go back in for another 5-8 minutes or even more, depending on your oven. I always use an instant-read thermometer and bake it until it is approx. 180 degrees. Usually, that means putting it back in the oven a couple of times.
- 9. It should have some browning on top and not look wet in the cross part. Let cool in pans for 5 minutes, then set on wire racks. It tastes even better the next day.
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.
IRISH SODA BREAD I
This recipe was given to me by my mother, Agnes Walters. It is made with sour cream and always comes out moist and keeps for several days.
Provided by Arlene Costello/Agnes Walters
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 20
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4 inch loaf pans.
- Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream and raisins and mix until just combined. Distribute batter evenly between the two pans.
- Bake loaves at 325 degrees F (165 degrees C) for 1 hour.
Nutrition Facts : Calories 214.6 calories, Carbohydrate 36.8 g, Cholesterol 38 mg, Fat 5.8 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 3.3 g, Sodium 193.9 mg, Sugar 15 g
BEST IRISH SODA BREAD
This recipe is similar to the one passed down through generations of my Irish family. I rarely touch a mixer because kneading by hand makes the bread taste so good.-Kerry McCormack, Marietta, GA
Provided by Taste of Home
Time 1h
Yield 2 loaves (8 slices each).
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until crumbly. In a small bowl, whisk eggs and buttermilk; stir into flour mixture just until moistened. Fold in raisins. Turn onto a lightly floured surface; gently knead 5-6 times., Divide dough in half; shape each portion into a round loaf. Place 6 in. apart on a greased baking sheet. , Bake until golden brown, 30-35 minutes. Transfer to a wire rack to cool.
Nutrition Facts : Calories 255 calories, Fat 12g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 343mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.
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