Grandmadoloresirishsodabread Food

GRANDMA MCANDREWS' IRISH SODA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet, or line with parchment paper.
• In a large bowl, stir together the flour, sugar, baking soda, baking powder, and salt. In another bowl, whisk together eggs, buttermilk, and corn oil. Make a well in the center of the flour mixture, and pour in the buttermilk mixture. Add the raisins, and stir a few times, just until the ingredients come together into a soft dough. Turn the dough out onto a floured surface, and with floured hands shape dough into a ball. Place the dough on the prepared baking sheet, and cut a large cross in the top with a sharp knife.
• Place the bread on a middle rack of the preheated oven, and bake until golden brown, 30 to 40 minutes.

ROSIE'S TRADITIONAL IRISH SODA BREAD

Steps:

• Combine dry ingredients together in a large bowl.
• In a small bowl beat eggs and stir in sour cream.
• Add the egg and sour cream mixture to the dry ingredients and stir with a wooden spoon.
• Batter will be very thick.
• Add the raisins and caraway seeds and stir well with wooden spoon or knead in with your hands.
• Place batter in a greased 9 inch springform pan.
• Dust the top with enough flour so that you can pat the batter like a bread dough evenly in the pan without it sticking to your hands.
• With a knife make a shallow crisscross on the top.
• Bake for 50 minutes in a preheated 350ºF oven.

GRANDPA MCANDREW'S IRISH SODA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a cast iron skillet.
• In a medium bowl, mix together the flour, baking soda and sugar. Toss the raisins with the flour mixture until coated. Make a well in the center and add the egg, buttermilk, and melted margarine. Stir until all of the dry ingredients are absorbed. Turn the dough out onto a floured surface and knead for a few quick turns just to even out the dough. Handle the dough as little as possible. Pat into a flat circle, and place into the prepared pan.
• Bake the bread for 40 to 45 minutes in the preheated oven, or until the edges are golden.

BEST EVER IRISH SODA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
• Stir together the flour, sugar, salt, baking powder, and baking soda in a large bowl. Using a pastry cutter, cut the butter gently into the flour mixture until well combined, and stir in the raisins. In another bowl, whisk the buttermilk and eggs together; lightly beat the buttermilk mixture into the flour mixture. Place the dough into the prepared cake pan.
• Bake in the preheated oven until the bread has risen and the top is golden brown, 45 minutes to 1 hour. A knife inserted into the center of the bread should come out clean. Cool the bread in the pan on a wire rack for 10 minutes before removing. Serve warm.

GRANDMA DOLORES' IRISH SODA BREAD

Steps:

• Place lemon juice into the bottom of a glass measuring cup and pour in enough milk to fill to the 1 cup mark-Do not stir!
• Leave milk on your counter for 1 hour- during this time, measure out all of your other ingredients, but wait to set out the butter until the last 15 minutes.
• Preheat oven to 350F and grease a round cake pan or pie plate.
• Sift together flour, baking soda, baking powder, sugar, and salt.
• Using a pastry blender or two knives, cut in the butter chunks until evenly mixed in and mixture looks grainy.
• Stir in dried fruits and caraway seeds.
• Pour the milk mixture into the bowl and stir with a wooden spoon until all ingredients are moistened- don't overmix.
• Dough will still be tacky at this point but will pick up more flour while kneading.
• Sprinkle some flour onto a flat surface and scape dough onto the floured surface; flour your hands and knead the dough gently until it forms a ball- no more than 2 minutes or you will toughen the dough, and it may be less than that depending upon the humidity of the day.
• (As long as it forms a ball, it can still be little sticky- this is different from yeast bread.) Place dough ball into prepared pan and flatten slightly into a thick disk.
• Using a serrated knife, make a deep cross in the surface of the bread.
• Bake until golden brown and until bread sounds hollow on the bottom when rapped, about 35-45 minutes.

GRANDMA'S IRISH SODA BREAD

Steps:

• Preheat oven to 350 degrees F. Sift together flour, baking powder, salt and sugar in large bowl.
• Mix in raisins and caraway seeds (optional). Melt shortening. Beat eggs and combine with milk.
• Mix liquids with dry mixture. Knead on well-floured surface. Shape into a round loaf and place in floured iron skillet.
• Mark an "X" (lightly score) across the top using a sharp knife. Bake at 350 degrees for 50 minutes. Cool on wire rack.

IRISH SODA BREAD WITH CHEDDAR AND CHIVES

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
• Add the flour, baking powder, baking soda, salt, garlic powder, onion powder and pepper to a large bowl. Whisk to break up any lumps of flour. Add the Cheddar and chives. Stir to evenly combine the ingredients. Set aside.
• Add the buttermilk and egg to a 2-cup measuring cup. Use a fork to scramble the egg into the buttermilk.
• Add the buttermilk mixture to the bowl with the flour mixture and use a rubber spatula to mix the ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured work surface. Lightly flour your hands and knead the dough until it comes together, about 1 minute. Flip the dough so that it is seam-side down and transfer it to the prepared baking sheet. Use a serrated knife to cut a 1/2-inch-thick X on the top of the dough.
• Bake until the bread is golden brown, 25 to 30 minutes.
• Let cool slightly on a wire rack before slicing.

IRISH SODA BREAD

Steps:

• Preheat oven to 375°F. Butter and flour a large baking sheet, knocking off excess flour.
• Sift together 4 cups flour, baking soda, and salt into a large bowl and stir in sugar, caraway, and raisins. Add buttermilk and stir just until dough is evenly moistened but still lumpy.
• Transfer dough to a well-floured surface and gently knead with floured hands about 8 times to form a soft but slightly less sticky dough. Halve dough and form into 2 balls. Pat out each ball into a domed 6-inch round on baking sheet. Cut a 1/2-inch-deep X on top of each loaf with a sharp knife, then brush loaves with butter.
• Bake in middle of oven until golden brown and bottoms sound hollow when tapped, 35 to 40 minutes. Transfer loaves to racks to cool completely.

CLASSIC IRISH SODA BREAD

Steps:

• Preheat oven to 375°. Whisk together first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together 1 egg and buttermilk. Add to flour mixture; stir just until moistened. Stir in raisins., Turn onto a lightly floured surface; knead gently 6-8 times. Shape into a 6-1/2-in. round loaf; place on a greased baking sheet. Using a sharp knife, make a shallow cross in top of loaf. Whisk remaining egg; brush over top., Bake until golden brown, 30-35 minutes. Remove from pan to a wire rack. Serve warm.

FAVORITE IRISH SODA BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine first five ingredients. Stir in raisins. Set aside 1 tablespoon beaten egg. In a bowl, combine buttermilk, oil and remaining eggs; stir into flour mixture just until moistened (dough will be sticky). Transfer to a greased 9-in. round baking pan; brush top with reserved egg., Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool. Cut into wedges.

IRISH SODA BREAD

Steps:

• Preheat oven to 40 degrees F; line a sheet pan with parchment paper.
• In a medium bowl, whisk together buttermilk, egg, and baking soda; set aside.
• Fit a food processor with the metal blade, and process the flour, sugar, baking powder, and salt until just combined, about 5 seconds; add butter and process until the mixture resembles coarse cornmeal, another 15 to 20 seconds.
• Transfer mixture to a large bowl and stir in raisins and caraway; make a well in the center of the dough and pour in the buttermilk mixture.
• Combine, with a rubber spatula or wooden spoon, until a wet dough forms; divide in two equal portions.
• On a floured work surface, form each portion into a round loaf, about 5 inches in diameter (actually it will be a gloppy mess).
• Place each round on the prepared baking sheet, leaving several inches between loaves and sides of pan to allow for spreading.
• Using a sharp knife or a pastry cutter, cut each round into 5 equal wedges (known as scoring); sprinkle with flour to give the loaves a "rustic" look.
• Bake for 20 minutes, then reduce heat to 375 degrees F and continue baking until loaves are golden brown on the top and bottom, about 15 to 20 minutes more.
• A toothpick inserted should come out clean; cool on wire racks and serve either warm or room temperature.

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.