Mrs Sharps Irish Soda Bread Recipes

BRENNAN'S IRISH SODA BREAD

Steps:

• Stir the milk and vinegar together, and allow to stand until curdled, about 10 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. In a bowl, mix together the flour, sugar, baking soda, and salt.
• Gradually stir the soured milk into the flour mixture until the dough just comes together, and turn the dough out onto a well-floured surface. Knead a few times, and shape into a round. Place the dough onto the prepared baking sheet. With a sharp knife, cut an X shape into the top of the dough to release steam and help the bread keep its round shape.
• Bake in the preheated oven until golden brown, about 45 minutes.

MRS. SHARP'S IRISH SODA BREAD

Steps:

• Mix together flour, soda, salt, and sugar.
• Add sour milk and stir together with a wooden spoon. The dough should be thick and sticky, but not too wet.
• Turn dough onto a floured surface and form with hands into a round loaf. Place the loaf into a cast-iron frying pan or heavy round casserole dish that has been greased with butter. Score the top in the form of a cross with a wet knife (dig in at least an inch).
• Bake at 350 degrees for 40 minutes. Bread should cool for an hour before serving (but I like to eat it while it's still warm!).
• Note: If the loaf is made with whole-meal wheat flour, it is known as brown bread; if made with unbleached white flour, it's Irish soda bread. Authentic Irish soda bread is made with sour milk, not buttermilk, or milk soured by adding vinegar or lemon juice. To sour milk, simply leave it out overnight.

IRISH SODA BREAD

Steps:

• Preheat oven to 40 degrees F; line a sheet pan with parchment paper.
• In a medium bowl, whisk together buttermilk, egg, and baking soda; set aside.
• Fit a food processor with the metal blade, and process the flour, sugar, baking powder, and salt until just combined, about 5 seconds; add butter and process until the mixture resembles coarse cornmeal, another 15 to 20 seconds.
• Transfer mixture to a large bowl and stir in raisins and caraway; make a well in the center of the dough and pour in the buttermilk mixture.
• Combine, with a rubber spatula or wooden spoon, until a wet dough forms; divide in two equal portions.
• On a floured work surface, form each portion into a round loaf, about 5 inches in diameter (actually it will be a gloppy mess).
• Place each round on the prepared baking sheet, leaving several inches between loaves and sides of pan to allow for spreading.
• Using a sharp knife or a pastry cutter, cut each round into 5 equal wedges (known as scoring); sprinkle with flour to give the loaves a "rustic" look.
• Bake for 20 minutes, then reduce heat to 375 degrees F and continue baking until loaves are golden brown on the top and bottom, about 15 to 20 minutes more.
• A toothpick inserted should come out clean; cool on wire racks and serve either warm or room temperature.

IRISH DARK SODA BREAD

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Grease two loaf pans.
• Sift all-purpose flour, whole wheat flour, baking soda and baking powder together into a large bowl.
• Add brown sugar and stir well to incorporate, being very careful to break up any lumps of brown sugar.
• Add buttermilk and stir well.
• Divide the dough between the two prepared loaf pans.
• Bake for about 45 minutes or until brown and crunchy.
• Cool on wire racks.