Copycat Rankin Irish Fruit Soda Bread Recipes

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FRUIT SODA BREAD



Fruit Soda Bread image

A brilliantly simple breakfast bread requiring no yeast, no kneading and no proving. Ready in an hour!

Provided by Nicky Corbishley

Categories     Breakfast     Snacks

Time 1h

Number Of Ingredients 9

500 g plain/all purpose flour ( plus a little extra for sprinkling the baking sheet)
100 g caster sugar
2 tsp baking powder
1 tsp baking soda
200 g juicy raisins (or other dried fruit if you prefer)
1/4 tsp salt
2 large eggs
250 ml buttermilk
50 g melted butter (just melted - not boiling hot - as this will scramble the eggs)

Steps:

  • Preheat your oven to 175c. Take a baking sheet and sprinkle with a small handful of flour
  • In a large bowl, combing the flour, caster sugar, baking powder, baking soda, raisins and salt. Give everything a mix. This is your dry mix.
  • Break the eggs into a cup and whisk gently with a fork for a few seconds. Pour all but 1 tbsp. of the egg into a separate bowl. Add in the buttermilk and melted butter and mix. This is your wet mix.
  • Pour your wet mix into your dry mix and stir until you get a nice sticky dough. Don't overmix or you'll end up with tough bread. If you don't mind getting a bit sticky, you can do this stage with your hands. Form the dough into a rough cob or ball shape and place on your prepared baking sheet.
  • Using a sharp knife, make a large cross in the middle - cutting about 1 inch into the bread. Using a pastry brush, give the whole loaf a egg wash using the reserved egg. Place in the over and cook for 45-50 minutes until the bread looks golden.
  • Take out of the oven and leave to cool for 10 minutes before cutting up and serving with butter, or toasting and serving with butter.

Nutrition Facts : ServingSize 87 g, Calories 243 kcal, Carbohydrate 47 g, Protein 5.7 g, Fat 4.2 g, SaturatedFat 2.2 g, Cholesterol 35 mg, Sodium 186 mg, Fiber 1.5 g, Sugar 16.6 g

FRUITY IRISH SODA BREAD



Fruity Irish Soda Bread image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h5m

Yield 1 loaf

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon allspice
1/2 teaspoon salt
2 tablespoons cold unsalted butter
2 tablespoons cold vegetable shortening
1 egg, beaten
1 cup buttermilk
1/4 cup dried figs
1/4 cup dried cranberries
1/4 cup toasted walnuts

Steps:

  • Preheat the oven to 375 degrees.
  • In a large bowl, combine the flour, baking powder, baking soda, allspice and salt and mix well. Cut the butter and shortening into small pieces and add to the flour mixture. Using your fingers, work the cold butter and shortening into the flour mixture until it resembles coarse crumbs. Add the egg, the buttermilk, the dried fruit and the walnuts and mix into the flour mixture until it is incorporated. Turn the dough out onto a floured surface and knead gently until the dough forms a smooth ball. Shape the dough into a round loaf. Place the dough onto a lightly oiled baking sheet. Score the top of the loaf with a very sharp knife. Place the loaf in the oven and bake for 40 to 45 minutes or until golden brown.

CHEF JOHN'S IRISH SODA BREAD



Chef John's Irish Soda Bread image

St. Patrick's Day is right around the corner, and what better way to celebrate than with a loaf or two of Irish soda bread? If made correctly, this is one of the best quick breads (those leavened without yeast) you'll ever have. Subtly sweet, with a light, tender crumb, and not at all dry. You can use quick-cooking oats in place of rolled oats, if desired.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Irish Soda Bread Recipes

Time 1h45m

Yield 16

Number Of Ingredients 13

3 ¼ cups all-purpose flour
½ cup whole wheat flour
¼ cup rolled oats
1 ¼ teaspoons baking soda
1 teaspoon baking powder
1 ½ teaspoons salt
¼ cup cold unsalted butter, cut into small cubes
1 ¾ cups buttermilk
1 large egg
2 tablespoons honey, or more to taste
2 teaspoons grated orange zest
1 cup dried currants
⅓ cup golden raisins

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or silicone baking mat.
  • Whisk all-purpose flour, whole wheat flour, oats, baking soda, baking powder, and salt together in a bowl. Cut butter into flour mixture using a pastry blender until mixture resembles coarse meal.
  • Beat buttermilk, egg, honey, and orange zest together in a bowl. Pour buttermilk mixture, currants, and raisins into flour mixture; stir with a wooden spoon until a wet, sticky dough comes together.
  • Turn dough out onto a well-floured work surface; press dough together into a soft ball of dough and cut into 2 pieces. Form each half into a smooth, round loaf. Transfer to prepared baking sheet and let rest for 15 minutes. Cut a 1/2-inch deep "X" into the top of each loaf with a serrated knife.
  • Bake in the preheated oven until golden brown and fragrant, about 45 minutes. Transfer loaves to a wire rack to cool completely before slicing.

Nutrition Facts : Calories 194.8 calories, Carbohydrate 36 g, Cholesterol 20.3 mg, Fat 3.9 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 2.1 g, Sodium 381.7 mg, Sugar 11.7 g

COPYCAT RANKIN IRISH FRUIT SODA BREAD



Copycat Rankin Irish Fruit Soda Bread image

This makes a small Fruit Soda Bread loaf that I based on proportions listed for the Rankin brand of Irish Fruit Soda Bread made by Irwin's Bakery in Ireland. I have no idea how close it actually is to the real thing but the size and taste are sufficiently identical that I've listed as a copycat receipe. It makes a loaf that's basically known in Ireland as a poor man's cake. It's so incredibly nice I actually like it best on it's own. It's dead easy to make and requires no rise time and next to no kneading. Has the advantage that it can completely finished within 3/4 hour, and even baked on a griddle if absolutely necessary- for example when camping or in a survival situation. Bakes a 400g Loaf. The recipe looks quite long because of the notes and historical background at the bottom, but the loaf is really quick and easy to make.

Provided by Ethan UK

Categories     Quick Breads

Time 45m

Yield 8 slices

Number Of Ingredients 9

200 g bread flour (UK-Plain flour) or 200 g all-purpose flour (UK-Plain flour)
3 g baking soda (approx 1/2 to 2/3 tsp)
1 g salt (about 1/8 tsp)
60 g dried sultanas (or Dried Raisins)
23 g sugar
1/3 teaspoon vitamin C powder (optional)
1/4 teaspoon caraway seed (optional and NOT recommended)
3 g vegetable oil (or sunflower oil)
135 g buttermilk (or buttermilk substitute)

Steps:

  • Pre-heat the oven to about 180 Celcius (around 350 Fahrenheit / Gas Mark 4), or perhaps just a little less.
  • Lightly oil or grease a small (1Lb) loaf tin or lightly flour (or oil) a flat baking tray if you don't have / want to use a loaf tin.
  • If substituting for the buttermilk with milk and lemon juice then do that now and put it aside.
  • Sieve/sift the flour into a medium sized mixing bowl and add the salt. Scoop up handfuls and allow to drop back into the bowl to aerate the mixture.
  • Add the Sultanas and if using them, caraway seeds and vitamin C powder.
  • Stir together with a wooden spoon.
  • Add and stir in the baking soda.
  • Add enough of the buttermilk to make a soft dough. Now work quickly as the buttermilk and soda are already reacting. Knead the dough lightly - too much handling will toughen it, while too little means it won't rise properly. It should require a couple of minutes at most. Basically you're adding the buttermilk as you're kneading it just enough to work the ingredients together properly at which point it needs to be baked straight away in the hot oven.
  • If using a baking tray rather than a loaf tin, then form a round loaf about as thick as your fist. Otherwise shape it to a similar size but such as will fit in the loaf tin.
  • Place it on a lightly-floured baking tray and lightly cut a cross in the top with a floured knife "to let the faeries out so they don't jinx your bread", or just put it in the loaf tin and lengthways cut a line along the top.
  • Put at once to bake near the top of the pre-heated oven. Bake for about 35-45 minutes. "When baked, the loaf will sound hollow when rapped on the bottom with your knuckles.".
  • Wrap immediately in a clean tea-towel if you prefer the crust to be softer.
  • This bread will keep well for a couple of days if very well wrapped. If unwrapped it will dry out very quickly - within half a day. It freezes beautifully.
  • Best served slightly warm on its own or with butter.
  • Note:.
  • The Rankin recipe that I was copying does not use caraway seeds at all and uses sultanas not raisins. Some Irish fruit soda bread recipes use caraway seeds and a larger number don't. I love caraway seeds but I like this bread best without. I've listed as a suggestion only. I use Bread flour because I have plenty and I imagine it gives a better rise but I understand that plain flour (All Purpose Flour) works just fine-never used it myself.
  • Historical notes:.
  • There are hundreds or thousands of recipes, most of them contain egg or rice flour or cornflour etc. Such ingredients would not have been available to most poor Irish families in towns and cities. The point of Irish Soda Breads (as well as Scottish Shortbreads for that matter) was that it was made by a people so poor that they could not even afford to buy yeast (which was not readily available) to bake their daily bread and was basically the normal bread such as they baked every day which had sugar and fruit added as a special sweet and fruity Sunday treat because they couldn't afford to make a proper cake.
  • It's convenient from a cutting point of view if you've got a very small loaf tin, but a flat or round baking tray will do fine. It was originally made as round loaf sitting on a griddle (UK: basically a form of frying pan) baked in a Bastible (an iron baking pot - a type of oven - they were made in Barnstable, Devon hence the name) over the glowing embers of a peat turf fire. Because of the way the bread rises it's not essential to be so accurate as it is with a yeast-based bread so volume measures (cups and spoons) could just as easily be used instead if you don't have a set of kitchen scales as would have been the case across Ireland in the early 1800s when they were first made.

Nutrition Facts : Calories 157.8, Fat 0.9, SaturatedFat 0.2, Cholesterol 0.7, Sodium 170.3, Carbohydrate 33.5, Fiber 1.2, Sugar 8.2, Protein 4

AMERICAN-STYLE IRISH SODA BREAD WITH RAISINS AND CARAWAY SEED



American-Style Irish Soda Bread With Raisins and Caraway Seed image

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

3 cups all-purpose flour
1 cup cake flour
1/4 cup sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons salt
4 tablespoons unsalted butter, softened (plus extra melted, for brushing)
1 1/4 cups buttermilk
1 large egg
1 cup raisins
1 tablespoon caraway seed

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

RACHEL ALLEN'S IRISH SODA BREAD



Rachel Allen's Irish Soda Bread image

Make and share this Rachel Allen's Irish Soda Bread recipe from Food.com.

Provided by momaphet

Categories     Quick Breads

Time 55m

Yield 1 loaf

Number Of Ingredients 5

3 1/2 cups all-purpose flour (plus extra for dusting)
1 teaspoon sugar (superfine or regular granulated)
1 teaspoon baking soda
1 teaspoon salt
1 1/2-2 cups buttermilk or 1 1/2-2 cups soured milk

Steps:

  • Preheat oven to 450 degrees F (230 degrees C or mark 8).
  • Sift the flour, sugar, baking soda, and salt into a large bowl. Make a well in the center and pout in most of the buttermilk, leaving about ¼ cup (50 ml) in the measuring cup. Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more buttermilk, if necessary. Don't knead the mixture, or it will become heavy. The dough should be soft, but not too wet and sticky.
  • When the dough comes together, turn it onto a floured work surface and bring it together a little more. Pat the dough into a round about 1½ inches (4 cm) thick and cut a deep cross in it. Place on a baking sheet. (I lined mine with parchment paper.).
  • Bake for 15 minutes. Turn down the heat to 400 degrees F (200 degrees C or gas mark 6) and bake for 30 minutes more. When done, the load will sound slightly hollow when tapped on the bottom and be golden in color.
  • Rachel recommends turning the bread upside down for the last 5 minutes.

IRISH DARK SODA BREAD



Irish Dark Soda Bread image

Make and share this Irish Dark Soda Bread recipe from Food.com.

Provided by JANIC412

Categories     Quick Breads

Time 1h

Yield 2 loaves, 16 serving(s)

Number Of Ingredients 6

3 cups all-purpose flour
2 cups whole wheat flour
2 teaspoons baking soda
1 tablespoon baking powder
2 tablespoons brown sugar
2 1/2 cups buttermilk

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.

Nutrition Facts : Calories 158.4, Fat 0.8, SaturatedFat 0.3, Cholesterol 1.5, Sodium 267.5, Carbohydrate 32.5, Fiber 2.5, Sugar 3.6, Protein 5.7

CORK COUNTY IRISH BREAD



Cork County Irish Bread image

This is the best Irish Soda Bread recipe ever! It comes out crunchy on the outside and soft, sweet and moist inside. I got this from an old Irish cookbook in high school to make for an Irish feast we had in history class.

Provided by Midwest Maven

Categories     Breads

Time 1h10m

Yield 1 loaf, 8-10 serving(s)

Number Of Ingredients 9

3 cups flour
2/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup raisins
2 eggs
1 1/4 cups buttermilk
2 tablespoons butter, melted

Steps:

  • Combine flour, sugar, baking powder, baking soda, and salt in a large bowl; mix well and add raisins.
  • Beat eggs in a smaller bowl.
  • Add buttermilk to eggs and beat until combined.
  • Add egg mixture to butter and dry ingredients.
  • Stir until moistened.
  • Pour into greased layer cake pan or pie pan. (Dough will be very thick and dense).
  • Bake at 350 degrees Fahrenheit for 1 hour.
  • *Delicious served hot with butter!*.

Nutrition Facts : Calories 348.3, Fat 5, SaturatedFat 2.5, Cholesterol 55.7, Sodium 579.8, Carbohydrate 68.9, Fiber 1.9, Sugar 29.4, Protein 8.3

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