N Y C Irish Soda Bread Recipes

AMAZINGLY EASY IRISH SODA BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
• In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
• Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

IRISH SODA BREAD

Steps:

• Preheat the oven to 350 degrees F and place a rack in the center of the oven. Line a baking sheet with parchment paper or butter it lightly, and set it aside.
• Place the caraway seeds on a cutting board and sprinkle with a few drops of water to keep them from sliding around. Use a chef's knife to roughly chop the caraway seeds a bit so that they are not all whole seeds. Place the seeds in a stand mixer fitted with a paddle attachment. Add the rye flour, sugar, currants, baking powder, baking soda, and salt and mix on low speed for a few seconds until combined. Cut the butter into 8 to 10 pieces and add it to the flour mixture; paddle for 20 to 30 seconds on low until the butter is somewhat broken down but there are still pieces about the size of grapes.
• In a small bowl, whisk together the buttermilk, creme fraiche, and whole egg until thoroughly mixed. With the mixer running on low, pour the buttermilk mixture into the flour mixture and paddle for another 10 to 15 seconds, until the dough just comes together. There will probably still be a little loose flour at the bottom of the bowl.
• Remove the bowl from the mixer. Gather and lift the dough with your hands and turn it over in the bowl so that it starts to pick up the loose flour at the bottom. Turn the dough over several times until all the loose flour is mixed in.
• Dump the dough out onto the prepared baking sheet and pat it into an 8-inch circle about 1 inch thick. Whisk the egg yolk lightly in a small bowl with a fork. Use a pastry brush to brush the egg wash evenly over the entire top of the dough. Score the dough into 8 wedges as you would cut a pizza. (At this point the soda bread can be tightly wrapped in plastic wrap and frozen for up to 1 week. Add 5 to 10 minutes to the baking time.)
• Bake for 30 to 40 minutes, rotating the baking sheet midway through the baking time, until the entire circle of soda bread is golden brown and firm when pressed in the center.
• Remove from the oven and immediately smear the butter evenly over the entire top surface. Let cool on the baking sheet on a wire rack for 30 minutes, then slice the soda bread along the scored lines into wedges and serve.

TRADITIONAL IRISH SODA BREAD

Steps:

• Heat oven to 425 degrees F. Brush a baking sheet with melted butter or spray with non-stick spray.
• Combine dry ingredients in a deep bowl. Gradually stir in 1 cup buttermilk, beating constantly, until dough is firm enough to be gathered into a ball. If dough crumbles, add up to 1/2 cup more buttermilk, 1 tbsp at a time, until it holds together.
• Place on a lightly floured board and pat into an 8-inch flattened round loaf.
• Place loaf on baking sheet and slash a 1/2-inch deep "X" into the top of the dough with a small, sharp knife.
• Bake at 425 degrees F for about 45 minutes, or until the top is golden.
• Serve hot.

IRISH SODA BREAD

Steps:

• Preheat the oven to 350°F
• Generously butter 2 (9 by 5-inch) bread pans.
• Stir together the sifted flour, sugar, baking powder, salt, and baking soda. Cut in the butter and mix very thoroughly with your hands until it gets grainy. Stir in raisins and caraway seeds.
• Add the buttermilk and egg to the flour mixture. Stir until well moistened. Shape dough into 2 loaves and place in the pans.
• Bake for 1 hour. Test with a toothpick for doneness. Cool in the pans for 3 to 5 minutes. Transfer to a wire rack to cool.

N .Y. C. IRISH SODA BREAD

Steps:

• In a mixing bowl, combine flour, baking powder, baking soda, brown sugar and ¼ teaspoon of salt.
• Cut in the butter until the mixture resembles coarse crumbs.
• Combine 1 beaten egg, raisins and buttermilk.
• Add to mixture above and stir until just moistened.
• On a lightly floured surface, knead gently for 12 strokes.
• On a greased baking sheet, shape the mixture into a 6 inch round loaf and cut a cross (4 inches wide and ¼ inch deep) in the top.
• Brush with the other beaten egg.
• Bake at 375°F for 35 minutes or until golden.

IRISH SODA BREAD

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, combine dry ingredients.
• Cut in butter until clumps are pea-sized.Stir in currants and yogurt.
• Turn the dough onto a floured cutting board, knead 1 minute, and shape into a round loaf;
• Slice an x in the top of a loaf and bake on a greased baking sheet for 45-50 minutes,yields one 8-inch loaf.

IRISH SODA BREAD

Steps:

• Preheat oven to 350°F and line a baking sheet with parchment paper.
• Stir together flour, sugar, baking powder, baking soda and salt in a large bowl.
• Stir in buttermilk, butter and egg until well mixed; stir in raisins.
• Knead several times on a lightly floured board then shape into a ball.
• Place on prepared baking sheet and flatten slightly.
• Cut a small x in the top and bake for 50 to 55 minutes or until a sharp knife inserted in the center comes out clean.

IRISH SODA BREAD

Steps:

• Combine all ingredients.
• Knead into a round and cut a cross on top.
• Bake on a cookie sheet at 400 degrees for 40 minutes.
• Serve warm.