Traditional Irish White Bread Recipes
REAL TRADITIONAL IRISH SODA BREAD
A recipe passed down through an Irish family for many generations contains none of the modern supplements like yeast or sugar. This is a simple, very effective recipe.
Provided by barry
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Heat a heavy skillet, griddle, or cast-iron frying pan over medium-low heat.
- Stir the flour and salt together in a bowl, and sift in the baking soda. Make a well in the center of the flour mixture, and pour in the buttermilk. Stir the mixture quickly together into a dough, and turn out onto a floured work surface. Knead the dough a few times, just until it comes together. Gently form the dough into a flattened, round cake about 1/2 inch thick, and cut the round into quarters with a floured knife.
- Sprinkle a little bit of flour into the bottom of the hot skillet, and cook the wedges 6 to 8 minutes per side, until golden brown.
Nutrition Facts : Calories 252 calories, Carbohydrate 50.6 g, Cholesterol 2.5 mg, Fat 1.2 g, Fiber 1.7 g, Protein 8.5 g, SaturatedFat 0.4 g, Sodium 380.2 mg, Sugar 3.1 g
TRADITIONAL IRISH SODA BREAD
This makes a fairly dense, rustic (ugly, even) loaf of bread that is tasty and not sweet. It is crusty and rough on the outside, chewy inside. Nummy hot with lots of butter! Note: sometimes (depending on humidity etc) it takes a bit more than the 1 1/2 cups of buttermilk--just keep adding a little bit at a time until it all holds together as stated in the recipe.
Provided by Halcyon Eve
Categories Quick Breads
Time 1h
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 239.8, Fat 0.9, SaturatedFat 0.3, Cholesterol 1.2, Sodium 481.4, Carbohydrate 49.2, Fiber 1.7, Sugar 1.6, Protein 7.5
WHITE SODA BREAD
Here's the traditional Irish soda bread-just flour, baking soda, salt, buttermilk, and optional caraway seeds.
Categories Bread Dairy Bake St. Patrick's Day Bon Appétit
Yield Serves 8
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F. Lightly flour baking sheet. Mix flour, caraway seeds, if using, baking soda and salt in large bowl. Mix in enough buttermilk to form moist clumps. Gather dough into ball. Turn out onto lightly flour surfaced and knead just until dough holds together, about 1 minute. Shape dough into 6-inch-diameter by 2-inch-high round. Place on prepared baking sheet. Cut 1-inch-deep X across top of bread, extending almost to edges. Bake until bread is golden brown and sounds hollow when tapped on bottom, about 35 minutes. Transfer bread to rack and cool completely.
TRADITIONAL IRISH WHEATEN BREAD (BROWN SODA BREAD) RECIPE
Steps:
- Heat the oven to 400 F (200 C or Gas Mark 6).
Nutrition Facts : Calories 343 kcal, Carbohydrate 69 g, Cholesterol 4 mg, Fiber 10 g, Protein 15 g, SaturatedFat 1 g, Sodium 1020 mg, Sugar 5 g, Fat 3 g, ServingSize 4-6 servings, UnsaturatedFat 0 g
TRADITIONAL IRISH WHITE BREAD
Make and share this Traditional Irish White Bread recipe from Food.com.
Provided by Wade in Indianapolis
Categories Breads
Time 1h10m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 425F (200C).
- Sieve dry ingredients.
- Pour milk into a well in the dry ingredients.
- Blend and knead bread until smooth.
- Place in warm dusted dutch oven with flour.
- Bake for 20 mins at temperature, then reduce heat to 350F (180C) for another 20 mins.
Nutrition Facts : Calories 149.1, Fat 0.6, SaturatedFat 0.2, Cholesterol 1.1, Sodium 232.5, Carbohydrate 30.2, Fiber 1, Sugar 1.5, Protein 4.8
17 TRADITIONAL IRISH BREAKFASTS YOUR FAMILY WILL LOVE
Bring some luck to your morning with these Irish breakfast recipes! From oatmeal to soda bread to eggs and flapjacks, you'll flip for these Irish dishes.
Provided by insanelygood
Categories Breakfast Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an Irish breakfast in 30 minutes or less!
Nutrition Facts :
MUM'S TRADITIONAL IRISH SODA BREAD RECIPE (BROWN BREAD)
Steps:
- Preheat the oven to 425°F (215°C).
- Mix together the flours, salt, and baking soda in a large bowl. Add the butter and rub it into the flour mixture with your fingertips until it resembles bread crumbs.
- In a separate jug, whisk the egg and buttermilk together (see note on how to make Buttermilk below)
- Make a well in the center of the dry ingredients and pour the liquid, 3/4 at once, into the flour mixture.
- Using an open hand bring the flour and liquid together to a loose dough. The dough should be quite soft, but not too sticky. You will know then if it needs more of the liquids. (Flour in different places reacts differently to added liquid).
- Turn onto a floured work surface and gently bring the dough together into a round, about 1 1/2 inches (4cm) thick (8 inches by 8 inches).
- Place on a baking sheet dusted well with flour.
- Score the bread by blessing it with a deep cross on top. Poke a hole in the 4 corners of the bread to release the fairies and stop them from cursing your beautiful bread.
- Glaze the bread with the leftover bit of buttermilk in your jug and dust the top with rolled oats.
- Bake for 15 minutes, then turn down the oven to 400°F (200°C) and bake for 30 minutes more. When done, the loaf will sound slightly hollow when tapped on the bottom. Remove from the baking sheet and place on a wire rack to cool.
Nutrition Facts : ServingSize 8 g, Calories 183 kcal, Carbohydrate 28 g, Protein 7 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 33 mg, Sodium 583 mg, Fiber 2 g, Sugar 3 g
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- Preheat the oven to 250C/482FSift all the dry ingredients into a large mixing bowl. Then make a well in the centre.
- Pour about half the buttermilk into the well.Using your hand, start mixing the bread. Your hand should be in a claw shape. Add more buttermilk, check the dough, if it is too dry add more buttermilk. If it is on the wet side add more flour.Once the dough is sticky and starts to form a ball, tip it out onto a floured board.The dough should not be too wet or too dry.
- Using both hands shape the dough into a round. Then with the palm of your hand press into a disk shape.Using a sharp knife cut a cross in the centre of the dough then place on a floured baking tray. Sprinkle a little flour over the top of the dough. Then pop it in the oven.
- Bake at 250C/482F for 15 minutes then turn the heat down to 200F/392 and bake for another 30 minutes.To check that the bread is done knock on the base of the bread and it should make a hollow sound.Transfer to a wire rack to cool slightly then wrap in a clean damp tea towel.
9 TRADITIONAL IRISH BREADS YOU NEED TO TASTE | IRELAND ...
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Estimated Reading Time 4 mins
- Irish wheaten (brown soda) bread. Irish wheaten or brown soda bread has got to be the most common, and arguably most delicious, type of traditional Irish bread in existence.
- Fruit soda bread. When it comes to traditional Irish breads you need to taste, fruit soda bread is a must. The base for this bread is typically white soda bread, with raisins, sultanas, or dates added.
- Batch loaf. Batch loaf is one of the most common traditional Irish breads, and it’s as popular today as ever. Served in most sandwich shops as well as in supermarkets across the country, this type of Irish bread is characterised by its tall height and golden-brown, crusty head and base.
- Blaa. The blaa bun is anything but “blah”—we promise you! This soft white bread roll with a flour dusting originated in County Waterford in the 17th century.
- Potato bread or farl. Often enjoyed at breakfast time, potato bread (or a potato farl) is one of the top traditional Irish breads you need to taste. You can make this delectable treat by either baking it or frying it in a pan, and it is commonly cut in triangular shapes and served alongside other breakfast foods.
- Barmbrack bread. Barmbrack bread is a traditional Irish bread often associated with Halloween. This yeasted sweet bread is bountiful with fruits, raisins and sultanas.
- Turnover. This Irish bread is most commonly associated with Dublin city. The bread shares similarities with batch loaf, although it has a boot-like shape.
- Veda bread. Veda bread is a scrumptious type of traditional bread exclusively sold in Northern Ireland. The malted bread has been around for over a century, and still today there is no source of an exact recipe for it.
- Boxty. Our mouths are already watering at the thought of this pancake-style bread. The traditional Irish recipe consists of flour, baking soda, and buttermilk (and sometimes eggs), alongside our national vegetable, of course: potato.
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From countrysidecravings.com
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Category Bread
Calories 3634 per serving
- Preheat oven to 425 degrees F (218 degrees C). Line a baking sheet with parchment paper or grease well; set aside. You can also use an 8" cake pan or oven proof skillet.
- In a large bowl whisk together the flour, baking soda, and salt. Stir in the buttermilk just until combined and it starts to become too stiff to stir. Transfer to work surface and with floured hands lightly knead the dough 5-10 times or until all the flour is moistened and the dough comes together.
- Form dough into an 8" round. Place on prepared pan and with a very sharp knife cut a 1/4" deep X on the top. Bake for 30-35 minutes or until golden brown and it sounds hollow when tapped on the bottom.
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- Boxty. Boxty is a traditional Irish potato pancake found mostly in the north midlands, north Connacht, and southern Ulster, particularly in the counties of Leitrim, Mayo, Sligo, Donegal, Fermanagh, Longford, and Cavan.
- Black Pudding. It’s also known as blood pudding or blood sausage in neighboring countries, but the Irish call it black pudding. It’s created from (typically) pig’s blood, which is blended with oatmeal, oat groats, or barley groats before being baked.
- Porridge. Porridge, a traditional Irish morning food, is among the most popular in the country. Slow-cook oats soaked in milk or water until they reach the required consistency on a burner or stovetop.
- White Pudding. White pudding is identical to black pudding except it does not include blood. Suet or lard, oats or barley, breadcrumbs, and, in some cases, pork and pork liver are all included in modern recipes, which are then stuffed into a natural or cellulose sausage casing.
- Colcannon and champ. When potatoes were introduced in the late 16th century, they completely changed Irish cuisine. With this inexpensive and bountiful food source, Ireland’s population surged, only to be decimated when potato harvests were ravaged by blight in the nineteenth century.
- The Breakfast Roll. The morning roll (Irish: rollóg bhricfeasta) is a bread roll stuffed with fried breakfast ingredients. It’s available in a variety of places around Ireland, including convenience stores, newsagents, supermarkets, gas stations, and casual cafes.
- Waterford Blaa. During the Reformation, the French are thought to have brought this fluffy white bread roll to Waterford and the South East. The blaa is a soft, white, floury bread roll that looks like a Bap or a Hamburger Bun.
- Irish Soda Bread and Irish Scones. Soda bread and soda scones are made from a basic quick bread that is leavened with baking soda. They are a popular Irish breakfast food that is also eaten as a snack.
- Dublin Coddle/ Irish Cadal. Coddle is a delicious and hearty breakfast meal that has traditionally been used to use up leftovers. Everything goes into the coddle: sausages, bacon, onions, and the essential ingredient: potato.
- Full Irish Breakfast. The specific elements of a full breakfast vary by geography, personal preference, and cultural affinity in Ireland. Bacon rashers, pork sausages, fried eggs (or scrambled), white pudding, black pudding, bread, and fried tomato have traditionally been the most common items in Irish breakfasts.
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