Sweetirishbread Recipes

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BARMBRACK (IRISH SWEET BREAD)



Barmbrack (Irish Sweet Bread) image

This traditional Irish sweet bread is known as barmbrack, or bairin breac in Gaelic, or speckled loaf, since it is run through with raisins. This is a perfect bread for breakfast or tea, spread with good butter, toasted or not. The recipe has been adapted slightly from one by the well-known Irish cookbook author Rachel Allen; her original calls for chopped candied peel instead of citrus zest, and fast-rising yeast instead of dry active yeast.

Provided by David Tanis

Categories     breads, side dish

Time 2h

Yield 1 loaf

Number Of Ingredients 15

1 teaspoon dry active yeast
2/3 cup/158 milliliters lightly warmed milk
1 egg, beaten
1 2/3 cups/214 grams all-purpose flour, plus flour for dusting
1/4 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon mace
1/2 teaspoon salt
2 tablespoons/28 grams unsalted butter, softened, more for greasing pan
1/4 cup/50 grams granulated sugar
1/2 cup/75 grams golden raisins
1/2 cup/75 grams black raisins
1/2 cup/75 grams currants
1 teaspoon grated lemon zest
1 teaspoon grated orange zest

Steps:

  • In a small bowl, whisk the yeast and milk together. Leave it to bubble slowly in a warm spot 10 minutes, then whisk in the beaten egg.
  • In a large mixing bowl or the bowl of a stand mixer, put the flour, cinnamon, clove, mace, salt, butter and sugar. Mix well, incorporating butter with fingertips (or paddle, if using mixer) until absorbed.
  • Pour the yeast-milk-egg mixture into the flour mixture and stir with a wooden spoon (or dough hook, with mixer).
  • When the dough begins to come together, add the raisins, currants, lemon zest and orange zest, then mix to combine. It will be somewhat sticky dough. Dust lightly with flour, turn out onto a floured surface and knead for a few minutes until the dough feels smooth. Pat dough into a rectangle.
  • Butter a loaf pan and lay in the dough, pushing down so dough covers bottom of pan. Stretch plastic wrap loosely over pan and put in a warm place, covered with a kitchen towel, for about an hour, until doubled in size. Uncover.
  • Heat oven to 350 degrees and center a rack in the oven. Bake loaf on the centered rack for 45 minutes, until well browned. Carefully tip the loaf out of the pan onto a cooling rack. To tell whether it's done, thump the bottom of the loaf with your fingertips; it should sound hollow. Let cool to room temperature before slicing, if possible.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 201 milligrams, Sugar 33 grams, TransFat 0 grams

SWEET BREAD RECIPE



Sweet Bread Recipe image

This sweet bread recipe makes a beautiful, soft, lightly sweetened and buttery bread loaf that's delicious as a toast with your morning coffee or tea.

Provided by Marina | Let the Baking Begin

Categories     Bread

Time 4h5m

Number Of Ingredients 12

1 cup warm milk (heated to no higher than 100F)
2 tsp Instant dry yeast or active dry yeast ((I use Platinum Superior Baking Yeast))
3 cups all-purpose flour ((bread flour or Canadian flour works best))
1/3 cup granulated sugar
4 egg yolks
2 tbsp sour cream
1 tbsp vanilla extract
3 oz unsalted butter, ( softened, room temperature)
1/4 tsp kosher salt
1 egg yolk
1 tbsp water
3 to 4 tbsp sesame seeds or poppy seeds ((optional))

Steps:

  • Check the yeast: (see footnotes if you'd like to make this dough in the breadmaker)Dissolve 2 tsp of yeast with 1/2 cup milk and 1 tsp of sugar from the overall amount and leave in a warm location until frothy, about 10-15 minutes. If the mixture does not froth up and rise, discard the yeast and start over when you have a fresh batch of dried yeast.
  • Combine all ingredients:Into a bowl of a mixer sift 3 cups of flour. Then add 1/3 cup sugar, remaining 1/2 cup warm milk, 4 egg yolks, 2 tbsp sour cream, 1 tbsp vanilla extract, and the risen yeast mixture. By hand, using a spoon or the hook of the mixer quickly mix the ingredients until a rough, shaggy mixture forms.
  • Knead: Then, attach the hook back to the mixer and knead on low speed (speed 2 to 3 on a Kitchenaid mixer) for about 20 minutes or until the dough stops sticking to the side of the bowl, feels elastic, and is tacky to touch. If the dough is properly kneaded a small piece can be stretched into a see through "window" without tearing.Pro tip: Do not overknead past a point where the dough is elastic and stretchy. If the gluten is overworked it will tear, leaving you with a chunky dough that doesn't have the strength to hold a good rise of the dough.
  • Add 3 oz of butter and 1/4 tsp of the salt and knead it into the bread until no streaks of butter are seen, (~5-7 minutes). Sometimes tearing the dough into chunks helps to incorporate the butter easier/faster.
  • 1st Rise: Oil the sides of the bowl and the dough. Cover the bowl with a kitchen towel and leave in a warm place to rise until doubled in size, about 1.5 hours. Boil a cup of water in a microwave for several minutes. Remove the cup with water. Place the bowl with the dough in the warm microwave for the dough to rise. This gives the dough a nice warm place without being too hot.
  • Shape: This recipe makes one large braid. To make two smaller sweet yeast bread loaves divide the dough into two, then shape two separate braids instead of one like the recipe instructs.Once risen, divide the dough into 3 equal pieces. Weighing the dough is the best way to divide the dough evenly. Next, roll each piece into a tight ball, then into a 20-inch log. If the dough is hard to stretch or it springs back too much, cover with a tea towel leave for 10-15 minutes. This will relax the gluten and make it easy to roll.Pinch the ends of the 3 strands together at one end, then braid them into a braid pinching the ends together as well. Now, tuck both ends of the braid underneath itself slightly to give it a better shape.
  • 2nd Rise: Transfer the sweet yeast braids to a 12"x18" baking sheet pan. Space them evenly. Cover with a clean tea towel. Transfer to a warm place once again until the braid doubles in size.
  • Prep before baking: Once doubled in size preheat the oven to 350F with the baking rack centered. Brush the braid with a whisked egg yolk and water and sprinkle with sesame seeds or poppy seeds if you wish. Applying the egg yolk mixture several times will give you a darker glaze once baked.
  • Bake the braid for about 30-35 minutes or until the top is golden brown. You can also check for doneness with a thermometer. The center of the thickest part should register 195°F. If the top starts to brown before the inside registers 195F, loosely tent the sweet yeast bread with foil.Once baked, remove from the oven to a cooling rack and cool completely before cutting or eating.

Nutrition Facts : Calories 183 kcal, Carbohydrate 24 g, Protein 5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 75 mg, Sodium 86 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

FAVORITE IRISH BREAD



Favorite Irish Bread image

Serve this classic from the Emerald Isle with butter, jam and a hot cup of tea. Baking this beauty in a 9-in. pan means there is enough to go around. —Sadie Rotondo, Rockland, Massachusetts

Provided by Taste of Home

Time 50m

Yield 16 servings.

Number Of Ingredients 9

3 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
1 large egg, room temperature
2 cups 2% milk, room temperature
1/2 cup butter, melted
1-1/2 cups raisins
2 tablespoons caraway seeds, optional

Steps:

  • Preheat oven to 350°. In a large bowl, whisk flour, sugar, baking powder and salt. In a small bowl, whisk egg, milk and butter. Stir into dry ingredients just until moistened. Fold in raisins and, if desired, caraway seeds. , Transfer to a greased 9-in. square baking pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Remove from pan onto a wire rack. Serve warm.

Nutrition Facts : Calories 245 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 193mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.

SWEET IRISH BREAD



Sweet Irish Bread image

A sweet breakfast bread with raisins that tastes most excellent toasted.

Provided by D Bagley

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 1h15m

Yield 10

Number Of Ingredients 9

¼ cup butter
1 cup white sugar
2 eggs, beaten
2 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon cream of tartar
1 pinch salt
1 cup sour cream
1 cup raisins

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. I use a glass one.
  • In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the sour cream. Sift together the flour, baking soda, cream of tartar and salt; stir into the sour cream mixture until just blended. Fold in raisins. Transfer the batter to the prepared loaf pan.
  • Bake for 50 to 60 minutes in the preheated oven, or until a small knife inserted into the crown, comes out clean.

Nutrition Facts : Calories 322.7 calories, Carbohydrate 53.4 g, Cholesterol 59.5 mg, Fat 10.7 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 6.3 g, Sodium 124.3 mg, Sugar 29.9 g

BEST BASIC SWEET BREAD



Best Basic Sweet Bread image

This easy, basic, yeast, sweet-bread recipe uses only eight ingredients and can be made into dinner rolls, cinnamon rolls or sticky buns.

Provided by IROCKET

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 40m

Yield 12

Number Of Ingredients 8

1 cup milk
⅓ cup white sugar
⅓ cup butter
1 tablespoon active dry yeast
4 cups all-purpose flour
½ teaspoon salt
2 eggs
2 tablespoons vegetable oil

Steps:

  • In a small saucepan over medium heat, combine the milk, sugar and butter. Heat until slightly warm to the touch then remove from heat and stir in the yeast. Let stand until foamy, about 10 minutes.
  • In a large bowl, stir together the flour and salt. Mix in the eggs, oil and the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour.
  • Use remaining oil to grease a cookie sheet or 9x13 inch pan. For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Let dough rise for 20 to 25 minutes, or until almost double. Preheat oven to 375 degrees F (190 degrees C).
  • Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.

Nutrition Facts : Calories 263.4 calories, Carbohydrate 38.7 g, Cholesterol 46.2 mg, Fat 9.1 g, Fiber 1.3 g, Protein 6.5 g, SaturatedFat 4.2 g, Sodium 154.5 mg, Sugar 6.7 g

CLASSIC RAISIN BREAD



Classic Raisin Bread image

Classic raisin yeast bread. Makes 1 loaf.

Provided by Jennifer

Categories     Bread

Time 2h40m

Number Of Ingredients 10

1 cup milk (scalded *see instructions)
1 cup raisins (plumped *see instructions)
3 cups all purpose flour (unbleached recommended)
2 1/4 teaspoons active dry or regular instant yeast (not quick or rapid rise)
1 1/2 Tablespoons white granulated sugar
1 teaspoon fine table salt
1 1/2 Tablespoons butter (melted and cooled, salted or unsalted)
1 large egg
2 Tablespoons white granulated sugar
2 Tablespoons hot water

Steps:

  • Scald the milk: Heat the milk in a small saucepan on the stove-top until it reaches 181F. (If you don't have a thermometer, this will be when the milk starts to steam and small bubbles form around the edges. Pour milk back into the measuring cup and let stand until cooled to lukewarm or about 105F.
  • **If using active dry yeast, add the yeast to the lukewarm milk. Stir in and let stand 5 minutes.
  • In a large bowl or the bowl of a stand mixer fitted with the kneading hook, add 2 cups of the flour, the instant yeast, the white sugar and salt. Mix briefly to combine.
  • Plump the raisins: Add the raisins to a small bowl. Cover them with very hot water and let stand until needed.
  • To the flour mixture, add the lukewarm milk (or milk/yeast mixture if you used active dry yeast). Add the melted butter (*be sure it is cooled so it doesn't cook the egg you will be adding next :). Add the egg. Knead to combine well. Start adding more flour, in small increments, until the dough wraps around the hook and cleans the bowl.
  • Drain the raisins and toss in a little flour. Add to the dough in the mixer or bowl and mix to combine. Add a bit more flour, if needed.
  • Grease an 8x4-inch loaf pan and set aside.
  • Remove the dough to a floured surface and knead briefly (1-2 minutes), until smooth. Form into a ball.
  • Place dough into a greased bowl, cover and let rise until doubled, about 1 hour.
  • Remove dough to a lightly floured surface and pat into a rectangle about 9 inches long and 5 inches wide. Bring the edges along the long side in towards the centre and pinch together. Flip the loaf over. Push any exposed raisins back into the dough, so they don't burn. Place into prepared loaf pan. Cover and let rise until doubled, about 45 minutes.
  • Preheat oven to 350F.
  • When loaf is ready, bake in preheated oven for about 35 minutes or until it reaches an internal temperature of 190F. **Check loaf after 25 minutes of baking. If it is dark enough, lay a sheet of aluminum foil over-top to prevent further browning. Continue baking until done.
  • Remove from oven and immediately remove from the loaf pan to a cooling rack. While the loaf is still hot, mix up the sugar/water glaze and brush the top of the loaf. Allow to cool before slicing.

Nutrition Facts : Calories 182 kcal, Carbohydrate 36 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 224 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

SWEET BREAD (BRAIDED BREAD)



Sweet Bread (Braided Bread) image

How to make a beautiful loaf of Braided Sweet Bread! This bread is soft & fluffy with just the right touch of sweetness. If you're nervous about baking with yeast I walk you through all of the steps in detail and include a step-by-step video!

Provided by Sam Merritt

Categories     Bread

Time 3h35m

Number Of Ingredients 9

1 cup whole milk ((236ml))
⅓ cup water ((80ml))
2 ¼ teaspoons active dry yeast
⅓ cup + 1 teaspoon granulated sugar ((70g) + 1 teaspoon)
5 Tablespoons unsalted butter (melted)
1 egg + 1 egg yolk (save egg white for brushing top)
2 teaspoons table salt
4 - 5 cups bread flour or all-purpose flour¹ ((500-625g))
coarse sugar or granulated sugar (for sprinkling on top (I use about 3 Tablespoons))

Steps:

  • Combine milk and water in a heatproof bowl and heat in 30-second increments until mixture reaches a temperature between 105-115F (40-46C). Always stir before temping!
  • Pour milk mixture into a large bowl or the bowl of a stand mixer and stir in yeast and one teaspoon granulated sugar. Let sit for 5-10 minutes or until a foam cap has formed on the surface (if mixture does not foam you will need to start over).
  • Once foamy, add remaining ⅓ cup sugar, melted butter, egg and egg yolk, salt, and 2 cups (250g) of flour and stir well to combine.
  • Gradually add additional flour while stirring (if using a stand mixer use a dough hook on low-speed) until dough clings to itself and forms a ball that is pulling away from the sides of the bowl (scrape bowl as needed). You may not use all of the flour indicated, or you may even need more, go by texture (and see the video if you need visual clues)! When ready, the dough should be slightly tacky to the touch but not so sticky that it cant be managed with your bare hands.
  • If using a stand mixer, stir on low speed with dough hook until smooth and elastic, about 5 minutes. If working by hand, transfer dough to a clean surface and knead until smooth and elastic (about 5-10 minutes).
  • Lightly oil a large bowl and place dough inside, turning to coat the entire surface lightly with oil. Cover and allow to rise in a warm draft-free place until doubled in size (1-2 hours).
  • When dough has doubled, gently deflate and divide into 4 even pieces. Roll each into a 15" rope.

Nutrition Facts : ServingSize 1 serving, Calories 427 kcal, Carbohydrate 75 g, Protein 13 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 28 mg, Sodium 406 mg, Fiber 3 g, Sugar 7 g

SWEET BRAIDED BREAD



Sweet Braided Bread image

Braided sweet bread is a delicious and gorgeous homemade bread that looks as good as it tastes. With a sweetened golden top crust and fluffy bread inside, you're going to love this sweet bread recipe.

Provided by Jessica & Nellie

Categories     bread

Time 1h20m

Number Of Ingredients 9

2 tbsp yeast
1 cup water
1/4 cup granulated sugar
1/3 cup canola oil
1 egg
1 1/2 tsp salt
3-3/12 cups flour
1 egg whisked with 1 tbsp water
2 tbsp turbinado sugar

Steps:

  • In a large bowl, dissolve sugar in warm water. Add yeast; let stand for 5 minutes.
  • Add the canola oil, egg, salt and enough flour to form a soft dough. Knead for 5 minutes.
  • Form dough into a smooth ball. Keeping the dough in the bowl, spray with non-stick spray and cover bowl with plastic wrap. Let rise in a warm place for 15-20 minutes.
  • Punch down dough. Knead for 1 minute, then divide the dough into 3 same sized portions.
  • Roll each out into long logs and set them up on the counter side by side.
  • Braid the three pieces of bread together and then pinch together then end pieces and tuck them under the roll. Carefully place the loaf on the parchment paper lined baking sheet.
  • Brush thoroughly with egg mixture and then sprinkle with the turbinado sugar.
  • Let the loaf sit while oven is preheating to 350 degrees F, or about 10 minutes.
  • Bake for 30-35 minutes, until outside is golden brown and internal temperature of loaf registers 195-200 degrees. Let cool. Slice & enjoy with butter!

Nutrition Facts : ServingSize 1 g, Calories 144 kcal, Carbohydrate 13 g, Protein 2 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 20 mg, Sodium 446 mg, Fiber 1 g, Sugar 9 g

SWEET IRISH BREAD



Sweet Irish Bread image

Make and share this Sweet Irish Bread recipe from Food.com.

Provided by ElaineAnn

Categories     Quick Breads

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 9

1/4 cup butter
1 cup sugar
2 eggs, beaten
1 cup sour cream
2 cups flour
1/2 teaspoon baking soda
1 teaspoon cream of tartar
1 pinch salt
1 cup raisins

Steps:

  • Preheat oven to 350°.
  • Grease a 9 X 5" loaf pan.
  • In a medium bowl cream together the butter and sugar until smooth.
  • Beat in the eggs, one at a time, then stir in the sour cream.
  • Sift together the flour, baking soda, cream of tartar, and salt; stir into the sour cream mixture until just blended.
  • Fold in raisins.
  • Transfer batter to prepared loaf pan.
  • Bake for 50 to 60 minutes in the preheated oven, or until a small knife inserted into the crown comes out clean.

Nutrition Facts : Calories 317.1, Fat 10.7, SaturatedFat 6.3, Cholesterol 64.6, Sodium 139.6, Carbohydrate 51.8, Fiber 1.2, Sugar 28.8, Protein 5.1

HOW TO MAKE OLD FASHIONED SWEET BREAD



How to Make Old Fashioned Sweet Bread image

This recipe for Old Fashioned Sweet Bread is wonderful. You'll make it over and over again.

Provided by The Southern Lady Cooks

Categories     bread

Time 1h

Number Of Ingredients 8

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup buttermilk
6 tablespoons butter (melted)
2 teaspoons vanilla extract
3/4 cup white granulated sugar
2 eggs

Steps:

  • Whisk together the flour, baking powder and baking soda in a large bowl.
  • Add buttermilk, butter, vanilla extract, sugar and eggs. Stir well with spoon.
  • Pour into a 9 x 5 bread pan sprayed with cooking spray. Bake in preheated 350 degree oven 45 to 50 minutes or until center tests done.
  • Cool 10 minutes and remove from pan.

SWEET IRISH BREAD



Sweet Irish Bread image

Not your typical minimally sweet Irish Soda Bread. This one is moist and sweeter than most. Has raisins and caraway seeds. Great with Corned Beef Dinner on St. Patrick's Day! Delicious the next morning toasted, too! Got this recipe from my mother in law.

Provided by Lorraine3

Categories     Quick Breads

Time 1h10m

Yield 2 loaves, 12 serving(s)

Number Of Ingredients 8

3 cups flour
3 teaspoons baking powder (slightly heaping)
2 tablespoons butter, melted (slightly heaping)
1 tablespoon caraway seed
1 cup raisins
1 cup sugar
2 eggs, beaten
1 1/2 cups milk

Steps:

  • Mix Flour, baking powder, sugar and caraway seeds together in a large bowl.
  • Combine eggs, melted butter and milk and add this to dry ingredients.
  • Add raisins.
  • Put batter in one 9" cake pan (with 2" high sides) or 2 loaf pans filled halfway with batter. (Grease pan).
  • Bake at 425 degrees F for 15 minutes in a 9" pie pan or 2 loaf pans filled halfway with batter.then turn temperature down to 375 for 45 more minutes.

Nutrition Facts : Calories 265.6, Fat 4.3, SaturatedFat 2.2, Cholesterol 44.6, Sodium 133.1, Carbohydrate 52.1, Fiber 1.5, Sugar 24, Protein 5.8

25 SWEET BREAD RECIPES FOR HEAVENLY BREAKFASTS



25 Sweet Bread Recipes For Heavenly Breakfasts image

Warm slices of a sweet bread ar the perfect addition to any breakfast! This list has something for everyone and is sure to please!

Provided by Katie Hale

Categories     Breakfast

Time 20m

Number Of Ingredients 27

Yeast Free Buttery Cinnamon Raisin Bread
Moist Cheesecake Banana Bread Recipe
Delicious Fresh Strawberry Bread Recipe
The Perfect Banana Bread
Lemon Raspberry Loaf Recipe
German Christmas Stollen Bread
Delicious Lemon Glazed Zucchini Bread Recipe
Homemade Apple Bread Recipe
Blueberry Breakfast Bread Recipe
Pumpkin Banana Chocolate Chip Bread
Cinnamon Swirl Bread
Caramel Pecan Sweet Bread Recipe
2-Ingredient Ice Cream Bread
Moist and Delicious Zucchini Bread
Cream Cheese Pumpkin Bread Recipe
Coconut Banana Bread
Homemade Apple Cinnamon Bread Recipe
Cranberry Walnut Zucchini Bread
Carrot Cake Bread
Dark Chocolate Brownie Bread
Cranberry Apple Bread
Cinnamon Roll Bread Recipe
Lemon Poppy Seed Bread
Cranberry Orange Breakfast Bread
Easy Blueberry Oatmeal Bread Recipe
Sweet Potato Bread
Pear Bread with Almond Streusel Topping

Steps:

  • Serve up your favorite sweet bread recipe for breakfast, brunch, dessert, or a snack with coffee!

SWEET IRISH SODA BREAD



Sweet Irish Soda Bread image

Provided by Food Network Kitchen

Time 1h5m

Yield 1 loaf

Number Of Ingredients 13

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
2 tablespoons cold unsalted butter
2 tablespoons cold vegetable shortening
1 egg, beaten
1 cup buttermilk
1 cup currants
2 tablespoons toasted caraway seeds
1 tablespoon melted butter
1 tablespoon sanding sugar

Steps:

  • Preheat the oven to 375 degrees.
  • In a large bowl, combine the flour, baking powder, baking soda 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 currants and the caraway seeds 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. Place the dough into a lightly greased loaf pan. Score the top of the loaf with a very sharp knife. Brush the top of the loaf with melted butter. Sprinkle with sanding sugar. Place the loaf in the oven and bake for 40 to 45 minutes or until golden brown.

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From aspicyperspective.com
  • Preheat the oven to 350 degrees F. Generously butter two 9x5-inch bread pans. Soak the raisins in hot water for 15-20 minutes, then drain well.
  • Stir together the flour, sugar, baking powder, salt, and baking soda. Cut the butter into cubes and mix very thoroughly with the flour, by hand, until it looks grainy. Stir in the drained raisins and caraway seeds.
  • Add the buttermilk and egg to the flour mixture. Stir well. The dough should resemble thick cake batter. Equally fill 2 loaf pans. Then sprinkle the top of each with turbinado sugar to make it shimmery.
  • Bake for 60-70 minutes. Test with a toothpick for doneness. Cool in the pans for 3 to 5 minutes. Transfer to a wire rack to cool.


25 QUICK AND EASY SWEET BREAD RECIPES YOU’LL WANT TO MAKE ...

From diyncrafts.com
Estimated Reading Time 7 mins
Published 2017-11-27


DEVLIN’S SWEET IRISH BREAD - BAKE 2 THE FUTURE
2012-03-16 This recipe was actually given to me by a colleague from work, who happens to be a “Devlin,” who said that it is her traditional family recipe; although she admitted to tweaking it a little over the years. This is a sweet irish bread (not a soda bread) that is more of an afternoon tea kind of treat. It is excellent by itself or toasted and slathered with butter. I do have to say that …
From bake2thefuture.com
Estimated Reading Time 2 mins


SWEET IRISH BREAD - YUM TASTE
2015-02-16 Original recipe makes 1 – 9×5 inch loaf. Ingredients. 1/4 cup butter 1 cup white sugar 2 eggs, beaten 2 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon cream of tartar 1 pinch salt 1 cup sour cream 1 cup raisins
From yumtaste.com


8 OF OUR BEST IRISH SODA BREAD RECIPES | TASTE OF HOME

From tasteofhome.com


CRISPY SWEETBREADS | RICARDO
Preheat the oil in the deep fryer to 190 °C (375 °F). With the rack in the middle position, preheat the oven to 120 °C (250 °F). In a bowl, combine the all-purpose flour and lemon zest. Season with salt and pepper. In another bowl, lightly beat the eggs. In a third bowl, combine the cornmeal and parsley. Season with salt.
From ricardocuisine.com


SWEETIRISHBREAD- WIKIFOODHUB
SWEET IRISH BREAD. A sweet breakfast bread with raisins that tastes most excellent toasted. Recipe From allrecipes.com. Provided by D Bagley. Time 1h15m. Yield 10. Categories 100+ Breakfast and Brunch Recipes,Breakfast Bread Recipes. Steps: Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. I use a glass one. In a medium bowl, …
From wikifoodhub.com


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