Peg Brackens Irish Soda Bread Adapted Recipes

CHEF JOHN'S IRISH SODA BREAD

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.

HOOTENHOLLER WHISKEY QUICK BREAD

Steps:

• First, take the bourbon out of the cupboard and have a small snort for medicinal purposes. Now, preheat the oven to 300 degrees. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan. Using a mixer, cream the butter and sugar until light and fluffy. With the mixer on low, add the beaten eggs, a little at a time.
• Mix together the flour, baking powder, salt and nutmeg, and add to the batter. Then beat in the milk. Combine the molasses and baking soda and mix into the batter. To help prevent the raisins and pecans from sinking, dust them with flour, shaking off excess. Mix them, along with the bourbon, into the batter until combined. Transfer to the loaf pan and bake until a toothpick inserted into the center comes up clean, 1 3/4 to 2 hours.

RACHEL ALLEN'S IRISH SODA BREAD

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.

PEG BRACKEN'S IRISH SODA BREAD ADAPTED

Steps:

• Make the sour milk by adding 1 1/2 tbs vinegar to 1 1/2 cups milk.
• Grease an 8x8 pan well.
• Mix the dry ingredients together in a bowl. Mix in the oil until crumbly and meal-like.
• Mix in raisins and caraway seed.
• Add sour milk. Mix well. You will have a soft, biscuit-like dough rather than a batter.
• Bake at 350°F 35-45 minutes or until done.
• Note -- this can be dropped from a spoon and baked as biscuits instead if that better suits your needs. Increase the heat to 400°F and decrease the cooking time to 8-12 minutes according to how big you made them.