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.
IRISH SODA BREAD WITH RAISINS AND CARAWAY
Provided by Patrice Bedrosian
Categories Bread Milk/Cream St. Patrick's Day Raisin Fall Pan-Fry Caraway Bon Appétit New York
Yield Makes 8 to 10 servings
Number Of Ingredients 10
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.)
IRISH SODA BREAD WITH RAISINS
Love Irish soda bread with raisins with a good cup of tea or coffee. You can add an egg wash to the top of the bread and then sprinkle with sugar before baking, if desired.
Provided by [email protected]
Categories Bread Quick Bread Recipes Irish Soda Bread Recipes
Time 55m
Yield 18
Number Of Ingredients 9
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.
Nutrition Facts : Calories 387 calories, Carbohydrate 63.6 g, Cholesterol 49 mg, Fat 11.7 g, Fiber 2 g, Protein 8 g, SaturatedFat 6.9 g, Sodium 581.7 mg, Sugar 18.1 g
IRISH SODA BREAD WITH RAISINS AND CARAWAY
I have never made this, and doubt I ever will, since I'm not a fan or raisins. The reason for this submission is that this was a favorite recipe from Chef Jerry O'Leary, who worked in the corporate dining room at Cantor Fitzgerald's in the World Trade Center. Jerry lost his life on Sept 11. Taken from Oct 2002 issue of "Bon Apetit."
Provided by yooper
Categories Quick Breads
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- 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 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.
IRISH SODA BREAD
Categories Bread Brunch Bake St. Patrick's Day Currant Raisin Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 loaves
Number Of Ingredients 7
Steps:
- Into a large bowl sift together the flour, the baking powder, the salt, and the baking soda and stir in the raisins and the caraway seeds. Add the buttermilk and stir the mixture until it forms a dough. Turn the dough out onto a well-floured surface and knead it for 1 minute. Halve the dough, with floured hands shape each half into a round loaf, and transfer the loaves to a lightly greased baking sheet. Cut an X 1/4 inch deep across the tops of the loaves with a sharp knife and bake the loaves in the middle of a preheated 350°F. oven for 45 to 55 minutes, or until a tester comes out clean. Transfer the loaves to racks and let them cool.
IRISH SODA BREAD WITH RAISINS AND CARAWAY
Steps:
- Preheat the oven to 350°F. Generously butter a heavy ovenproof 10- to 12-inch skillet with high sides. Whisk the flour, sugar, baking powder, salt, and baking soda in a large bowl to blend. Add the butter; using fingertips, rub in until coarse crumbs form. Stir in the raisins and caraway seeds. Whisk the buttermilk and egg in a medium bowl to blend. Add to dough; using wooden spoon, stir just until well incorporated (dough will be very sticky).
- Transfer the dough to the prepared skillet; smooth the top, mounding slightly in center. Using a small sharp knife dipped into flour, cut a 1-inch-deep X in the top center of dough. Bake until the bread is cooked through and a tester inserted into the center comes out clean, about 1 hour 15 minutes. Cool the bread in the skillet 10 minutes. Turn out onto a rack and cool completely.
- Do ahead
- The BREAD can be made 1 day ahead. Wrap tightly in foil; store at room temperature.
AMERICAN-STYLE IRISH SODA BREAD WITH RAISINS AND CARAWAY SEED
Make and share this American-Style Irish Soda Bread With Raisins and Caraway Seed recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Position oven rack to the upper-middle position; preheat oven to 400°.
- Line a baking sheet with parchment paper.
- Whisk the flours, sugar, baking soda, cream of tartar, and salt together in a large bowl.
- Work the butter into the dry ingredients with a fork until the mixture resembles coarse crumbs.
- Combine the buttermilk and egg with a fork.
- Add the buttermilk-egg mixture, raisins, and caraway seeds to the flour mixture; stir with a fork just until the dough begins to come together.
- Turn out onto a lightly floured work surface and knead just until the dough becomes cohesive and bumpy; about 30 seconds (do not knead until smooth).
- Pat the dough into a 6-inch round about 2 inches thick, and lay on the prepared baking sheet.
- Cut a large 1/2-inch deep X into the top of the loaf using a serrated knife; brush top with 1 tablespoon melted butter.
- Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 40-45 minutes, rotating the pan halfway through baking.
Nutrition Facts : Calories 520.5, Fat 10, SaturatedFat 5.5, Cholesterol 53.4, Sodium 967.5, Carbohydrate 96.5, Fiber 3.4, Sugar 25.4, Protein 12.1
IRISH SODA RAISIN BREAD
Each St. Patrick's day, I bake this bread for my neighbor, who is Irish. Then I make another loaf for my family to enjoy. Sweet raisins contrast nicely with the caraway.
Provided by Taste of Home
Time 1h40m
Yield 1 loaf.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in the raisins and caraway seeds. Set aside 1 tablespoon beaten egg. In a bowl, combine buttermilk and remaining eggs; stir into crumb mixture just until flour is moistened (dough will be sticky). Turn onto a well-floured surface; knead about 10 times. Shape into a ball., Place in a greased 9-in. round baking pan. Cut a 4-in. X, 1/4-in. deep, in the center of the ball. Brush the top with reserved egg. Bake at 350° for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean. Cover loosely with foil during the last 20 minutes if top browns too quickly. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
Nutrition Facts :
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- 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. DO AHEAD Can be made 1 day ahead. Wrap tightly in foil; store at room temperature.
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