My Bisquick Irish Soda Bread Recipes

MY BISQUICK " IRISH SODA BREAD "

Steps:

• Add shortening and powdered milk to biscuit mix and cut in with 2 knives until mix is like coarse meal.
• Plump raisins or craisins in 3/4 cup water in microwave for a few seconds just short of boiling.
• Add sugar, and caraways seeds and plumped raisins or craisins along with the water to the flour mixture and stir until well blended.
• Spread with your hands in the bottom in a flour sprayed 9 inch pie plate.
• Bake in 375 degree oven for 30 minutes.

QUICK IRISH SODA BREAD

Steps:

• In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in butter until crumbly. Stir in buttermilk just until moistened. Fold in raisins. , Knead on a floured surface for 8-10 times. Shape into a 7-in. round loaf; place on a greased baking sheet. With a sharp knife, cut a 1/4-in.-deep cross on top of the loaf. , Bake at 375° for 25-35 minutes or until golden brown. Remove from pan to a wire rack. Brush with additional butter. Cool. Dust with additional flour.

TRADITIONAL IRISH SODA BREAD

Steps:

• Preheat the oven to 425F.
• Prepare a large baking sheet by spraying with non-stick cooking spray or lining it with parchment paper. You can also use a greased, cast iron skillet.
• Blend the all-purpose flour, sugar, salt, and baking soda in a large bowl.
• Using the large side of a grater, grate the butter into the dry ingredients, stirring often to coat the shreds of butter.
• Blend the egg with the buttermilk.
• Pour into the dry ingredient mixture and stir lightly with a fork.
• Turn the sticky dough out on a lightly floured work surface and gently form into a round that holds together.
• Cut a deep cross or an X in the top.
• Place the dough ball on the prepared sheet pan or cast iron skillet.
• Bake for 40 minutes.
• Remove when a toothpick inserted in center comes out with just a few clinging crumbs and the top is crusty and golden brown.

MACOMB'S IRISH SODA BREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• In a large bowl, mix together the flour, sugar, caraway seeds, baking powder, salt, and baking soda until the mixture is well combined. In another bowl, whisk the eggs with the sour cream. Gently stir the sour cream mixture into the flour mixture until the dough just comes together; mix in raisins. Spoon the dough into the prepared springform pan.
• Bake until the bread has risen and the top is golden brown, 40 to 45 minutes. A toothpick inserted into the center of the bread should come out clean. Cool the bread in the pan for 10 minutes before attempting to loosen the sides of the pan for removal. Cut into wedges and serve warm.