IRISH SODA BREAD
St. Patrick's Day is as big a holiday in Boston as Thanksgiving and Christmas and New Year's Eve. Some businesses even close for the day to allow the city's many Irish and friends-of-the-Irish to celebrate in the annual daylong parade. At Flour we commemorate the special occasion for the whole month of March by offering this quick bread as a popular breakfast treat. Traditionally Irish soda bread can be a bit dry and is meant to be toasted and served with a lot of butter. We make ours with the butter mixed directly into the dough to create a tender crumb, and we flavor it with 100 percent rye flour, caraway seeds, currants, and even more butter. It's richer than the classic--but don't let that stop you from serving it as is tradition, with a side of soft butter.
Provided by Joanne Chang
Categories side-dish
Time 1h30m
Yield 1 large loaf or 8 wedges
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F and place a rack in the center of the oven. Line a baking sheet with parchment paper or butter it lightly, and set it aside.
- Place the caraway seeds on a cutting board and sprinkle with a few drops of water to keep them from sliding around. Use a chef's knife to roughly chop the caraway seeds a bit so that they are not all whole seeds. Place the seeds in a stand mixer fitted with a paddle attachment. Add the rye flour, sugar, currants, baking powder, baking soda, and salt and mix on low speed for a few seconds until combined. Cut the butter into 8 to 10 pieces and add it to the flour mixture; paddle for 20 to 30 seconds on low until the butter is somewhat broken down but there are still pieces about the size of grapes.
- In a small bowl, whisk together the buttermilk, creme fraiche, and whole egg until thoroughly mixed. With the mixer running on low, pour the buttermilk mixture into the flour mixture and paddle for another 10 to 15 seconds, until the dough just comes together. There will probably still be a little loose flour at the bottom of the bowl.
- Remove the bowl from the mixer. Gather and lift the dough with your hands and turn it over in the bowl so that it starts to pick up the loose flour at the bottom. Turn the dough over several times until all the loose flour is mixed in.
- Dump the dough out onto the prepared baking sheet and pat it into an 8-inch circle about 1 inch thick. Whisk the egg yolk lightly in a small bowl with a fork. Use a pastry brush to brush the egg wash evenly over the entire top of the dough. Score the dough into 8 wedges as you would cut a pizza. (At this point the soda bread can be tightly wrapped in plastic wrap and frozen for up to 1 week. Add 5 to 10 minutes to the baking time.)
- Bake for 30 to 40 minutes, rotating the baking sheet midway through the baking time, until the entire circle of soda bread is golden brown and firm when pressed in the center.
- Remove from the oven and immediately smear the butter evenly over the entire top surface. Let cool on the baking sheet on a wire rack for 30 minutes, then slice the soda bread along the scored lines into wedges and serve.
REAL TRADITIONAL IRISH SODA BREAD
A recipe passed down through an Irish family for many generations contains none of the modern supplements like yeast or sugar. This is a simple, very effective recipe.
Provided by barry
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Heat a heavy skillet, griddle, or cast-iron frying pan over medium-low heat.
- Stir the flour and salt together in a bowl, and sift in the baking soda. Make a well in the center of the flour mixture, and pour in the buttermilk. Stir the mixture quickly together into a dough, and turn out onto a floured work surface. Knead the dough a few times, just until it comes together. Gently form the dough into a flattened, round cake about 1/2 inch thick, and cut the round into quarters with a floured knife.
- Sprinkle a little bit of flour into the bottom of the hot skillet, and cook the wedges 6 to 8 minutes per side, until golden brown.
Nutrition Facts : Calories 252 calories, Carbohydrate 50.6 g, Cholesterol 2.5 mg, Fat 1.2 g, Fiber 1.7 g, Protein 8.5 g, SaturatedFat 0.4 g, Sodium 380.2 mg, Sugar 3.1 g
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
IRISH SODA BREAD
Get the taste of Ireland with this fresh, no-fuss soda bread
Provided by Margaret Hickey
Categories Buffet, Side dish, Snack
Time 55m
Yield Makes 1 loaf
Number Of Ingredients 7
Steps:
- Preheat the oven to 200C/gas 6/fan 180C and dust a baking sheet with flour. Mix the dry ingredients in a large bowl, then rub in the butter. Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (handle it very, very gently). Now shape it into a flat, round loaf measuring 20cm/8in in diameter.
- Put the loaf on the baking sheet and score a deep cross in the top. (Traditionally, this lets the fairies out, but it also helps the bread to cook through.) Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. If it isn't ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.
- Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool. To serve, break into quarters, then break or cut each quarter in half to make 8 wedges or slices - or simply slice across. Eat very fresh.
Nutrition Facts : Calories 296 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 56 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.21 milligram of sodium
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- Brennan's Irish Soda Bread. This authentic family recipe requires only six easy-to-find ingredients you probably already have on hand: milk, vinegar, flour, sugar, baking soda, and salt.
- Irresistible Irish Soda Bread. "This is our favorite soda bread," says reviewer APAETH. "The only tip I can offer is that chemically leavened breads should sit out at room temp for 30 minutes or so in the loaf pan following the mixing to allow the soda and powder to do their jobs."
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IRISH SODA BREAD RECIPE | KING ARTHUR BAKING
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4.6/5 (72)Calories 206 per servingTotal Time 1 hr 5 mins
- Preheat the oven to 400°F. Lightly grease an 8" or 9" round cake pan., In a medium-sized mixing bowl, whisk together the flours, sugar, baking soda, salt, and currants or raisins., Using a mixer, a pastry fork or blender, or your fingers, work in the butter until it's evenly distributed and no large chunks remain., In a separate bowl (or in a measuring cup) whisk together the buttermilk and egg.
- The dough will be stiff; if it's too crumbly to squeeze together, add another tablespoon or two of buttermilk., Knead the dough a couple of times to make sure it's holding together, then shape it into a ball.
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5/5 (1)Total Time 1 hr 10 minsCategory St. Patrick's Day, Dessert, Side Dish, Snack
- Preheat oven to 375º. Grease an ovenproof 10” skillet with cooking spray and line the bottom with parchment paper.
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