Soda Bread With Caramelized Onion And Caraway Recipes

JIM'S CHEDDAR ONION SODA BREAD

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• In a large mixing bowl, whisk together bread flour, salt, and baking powder until thoroughly combined. Beat in the butter, buttermilk, and confectioners' sugar to make a dough; gently mix in the onion and Cheddar cheese. Divide dough in half, and shape each half into a ball. Place the loaves onto the prepared baking sheet, and gently flatten to about 2 inches thick. Dust each loaf with flour.
• Bake on a preheated oven until browned, about 30 minutes. Cool on racks for a few minutes; serve warm.

IRISH SODA BREAD WITH RAISINS AND CARAWAY

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.)

CARAMELIZED ONION AND CARAWAY SODA BREAD

Steps:

• Heat oil in large nonstick skillet over medium heat. Add onions, garlic, and bay leaf; sauté until onions are deep golden, about 25 minutes. Cool slightly. Discard bay leaf. Puree onions in processor. Position rack in center of oven; preheat to 350°. Line baking sheet with parchment paper. Sift flour, sugar, baking soda, cream of tartar, and salt into large bowl. Stir in caraway seeds. Make well in center of flour mixture. Whisk buttermilk and yogurt in small bowl. Add buttermilk mixture and pureed onions to flour mixture; stir until dough begins to come together. Turn dough out onto lightly floured surface; knead gently until dough is almost smooth, about 2 minutes. Shape dough into 6" diameter by 2½" high round. Using sharp knife, cut deep cross in top center of dough round, cutting through to bottom of dough round without cutting through outer edges. Dust top of dough lightly with additional flour. Bake bread until light brown and crusty on outside and loaf sounds hollow when tapped, about 55 minutes. Transfer bread to rack and cool completely.

BROWN SODA BREAD LOAF WITH CARAWAY SEEDS AND RYE

Steps:

• Preheat oven to 350 degrees. Butter an 8 1/2 x 4 1/2 x 2 1/2-inch bread pan.
• In a large bowl, mix together flours, steel-cut oats, rolled oats, brown sugar, salt, caraway seeds and sifted baking soda. Mix well with your hands.
• Make a well in the center of the flour mixture. Pour in the buttermilk. Working from the center of the bowl in concentric clockwise circles, with fingers outstretched stir buttermilk into flour mixture. (You can use a rubber spatula instead if you don't like getting dough on your hands.) This should take about a half a minute at most. Dough will be quite moist. Use a rubber spatula to scrape into bread pan and smooth out dough to fill the pan evenly (pan will be filled only about halfway.)
• Place in oven and bake 40 minutes, until dark brown and a tester inserted comes out clean. Remove from pan and cool on a rack.

SODA BREAD WITH CARAMELIZED ONION AND CARAWAY

Steps:

• Preheat oven to 350 degrees.
• In a large non-stick skillet over medium heat saute the onions, garlic and bay leaf for about 25 minutes. The onions will turn a deep golden color.
• Cool the onion mixture slightly, discard the bay leaf, and puree the onions in a blender.
• Position an oven rack in the center of the oven. Line a baking sheet or cookie sheet with parchment paper.
• Sift the flour, sugar, baking soda, cream of tartar and salt into a large mixing bowl. Stir in the caraway seeds.
• Make a well in the center of the flour mixture. Whisk the buttermilk and yogurt in a small bowl. Add the buttermilk, yogurt and onions to the flour. Stir together only until mixed. DO NOT overstir.
• Turn dough out on a lightly floured board and knead until dough is smooth, about 2 minutes.
• Shape the dough into a 6-inch diameter by 2 1/2-inch-high round.
• Place dough on the baking sheet. If desired, using a sharp knife, cut a deep cross design in the top center of dough.
• Dust the top of the dough with a light dusting of flour.
• Bake the bread for approximately 55 minutes or until light brown and crusty on the outside. The loaf is baked thoroughly when you hear a "hollow" sound when tapped on top of the loaf.
• Transfer to wire rack to cool.