Ellie Maes Not So Irish Soda Bread Recipes

NANA DOT'S IRISH SODA BREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
• Stir together the flour, baking soda, baking powder, salt, and sugar in a large bowl until evenly blended. Cut in the butter using a pastry blender or your hands until the mixture resembles coarse cornmeal. Stir in the raisins, currants, and caraway seeds, then make a well in the center and pour in the milk and vinegar. Stir with a spoon until the dry ingredients are moistened.
• Turn the dough out onto a well floured work surface, and knead gently 8 to 10 times. Divide the dough into two balls, and place onto the prepared baking sheets.
• Bake in preheated oven for 15 minutes, then reduce heat to 375 degrees F (190 degrees C), and bake until the top of the bread is golden brown, about 15 minutes more.

IRISH SODA BREAD WITH CHEDDAR AND CHIVES

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
• Add the flour, baking powder, baking soda, salt, garlic powder, onion powder and pepper to a large bowl. Whisk to break up any lumps of flour. Add the Cheddar and chives. Stir to evenly combine the ingredients. Set aside.
• Add the buttermilk and egg to a 2-cup measuring cup. Use a fork to scramble the egg into the buttermilk.
• Add the buttermilk mixture to the bowl with the flour mixture and use a rubber spatula to mix the ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured work surface. Lightly flour your hands and knead the dough until it comes together, about 1 minute. Flip the dough so that it is seam-side down and transfer it to the prepared baking sheet. Use a serrated knife to cut a 1/2-inch-thick X on the top of the dough.
• Bake until the bread is golden brown, 25 to 30 minutes.
• Let cool slightly on a wire rack before slicing.

ELLIE MAE'S NOT-SO-IRISH SODA BREAD

Steps:

• Preheat oven to 350 degrees.
• You'll need two 8-inch round greased cake pans.
• Blend together in a large bowl flour, sugar, baking powder, salt, baking soda and cardamom.
• Cut in butter or margarine until mixture resembles coarse meal. A pastry cutter works really well for this.
• Add raisins, caraway seeds, milk and egg and stir until blended. Dough will be stiff.
• Turn out dough from bowl and knead on floured board or counter for about one minute, until smooth.
• Divide dough into two balls. I weigh the dough on my kitchen scale to get two loaves of equal weight/size.
• Place in two greased 8-inch round cake pans. Flatten dough to fill pans. Cut a cross in top of each loaf.
• Bake at 350 degrees for about 30 minutes, or until inserted toothpick comes out clean.

IRISH SODA BREAD

Steps:

• Preheat oven to 425*F
• Spray a 9 inch round cake pan with cooking spray and set aside.
• In a bowl combine flour, baking soda and salt. Mix well.
• Slowly add the buttermilk and mix with your hands. Do not use a stand mixer or hand mixer. Simply do this recipe by hand.
• Mix dough until it comes together. Do not over mix the dough.
• Form the dough into a large ball and place in your prepared cake pan.
• Cut an X in the center of the dough, about 1 inch deep to allow steam to release during baking.
• Bake for 40 minutes or until outsides are golden, but not burnt.

AUNTIE MAE'S IRISH BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round glass baking dish.
• Mix flour, milk, raisins, sugar, caraway seeds, vegetable oil, baking powder, baking soda, and salt together in a bowl until dough is not wet enough to pour and not dry enough to handle. Add more milk if dough is too dry. Transfer dough to the baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

IRISH SODA BREAD

Steps:

• Mix together dry ingredients add rest of ingredients except for raisins.
• Add raisins to mixture.
• Bake in a preheated oven in a greased cast iron skillet for 50-60 minutes until golden brown.

IRISH SODA BREAD

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.