Saturday, March 15, 2014

Irish Soda Bread




This Irish Beer Bread recipe is so easy to make and the bread is delicious. Be sure to celebrate St. Patrick’s Day with a loaf of this bread! You may have to make two! It is just that good.

What you Need:
3 cups all-purpose flour
1/4 cup white granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 egg
1 (11.2 ounce) bottle of beer

How to Make it:
Heat oven to 350
In a large mixing bowl use a wire whisk to mix together the flour, sugar, baking powder, baking soda and salt. Add the egg and beer mixing with a spoon. (I don’t use a mixer with this bread) Generously spray a 9 x 5 loaf pan with cooking spray and add dough for bread. Bake in a preheated 350 degree oven for 45 to 50 minutes until brown on top. If you use dark beer, this bread will be dark, if you use regular beer it will be light. It smells great while baking and is wonderful with butter while still hot. 
Makes one loaf of bread. Enjoy!
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Here are several Recipes for Different Variations of Soda Breads
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Easy Classic Irish Soda Bread

2 cups all-purpose flour
5 tablespoons sugar, divided
1 ½ teaspoons baking powder
1 teaspoon salt
¾ teaspoons baking soda
3 tablespoons cold butter cut into cubes
1 cup buttermilk
2/3 cup raisins

Preheat the oven to 375ºF.
Whisk flour, 4 tablespoons of sugar, baking powder, salt and baking soda in a large bowl to blend. Use your fingers to cut in the butter until the batter resembles a coarse meal. Pour in the buttermilk and use a wooden spoon to stir in the milk. Then stir in the raisins.
Form the dough into a ball and place it in a butter 8” round cake pan. Flatten the top of the dough slightly, but do not press it to the edges of the pan. Sprinkle the top with the remaining sugar and bake for about 40 minutes.
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This Irish Beer Bread recipe is so easy to make and the bread is delicious.  Be sure to celebrate St. Patrick’s Day with a loaf of this bread to share with your family and friends. You may have to make two! It is just that good.

3 cups all-purpose flour
1/4 cup white granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 egg
1 (11.2 ounce) bottle of Guiness Draught beer

In a large mixing bowl use a wire whisk to mix together the flour, sugar, baking powder, baking soda and salt.  Add the egg and beer mixing with a spoon. (I don’t use a mixer with this bread) Generously spray a 9 x 5 loaf pan with cooking spray and add dough for bread.  Bake in a preheated 350 degree oven for 45 to 50 minutes until brown on top.  This bread will not be white because the beer is a dark beer.  It smells great while baking and is wonderful with butter while still hot. Makes one loaf of bread.  Enjoy!
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INGREDIENTS

3½ cup all-purpose flour, plus extra for dusting
1 tsp granulated sugar 1 tsp baking soda
1 tsp salt
1½–2 cup buttermilk


DIRECTIONS

1. Preheat the oven to 450°F.
2. Sift the flour, sugar, baking soda, and salt into a large bowl. Make a well in the center and pour in most of the buttermilk, leaving about ¼ cup 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.
3. 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 thick and cut a deep cross in it. Place on a baking sheet.
4. Bake for 15 minutes. Turn down the heat to 400° and bake for 30 minutes more. When done, the loaf will sound slightly hollow when tapped on the bottom and be golden in color. I often turn it upside down for the last 5 minutes of cooking. Allow to cool on a wire rack.

(Recipe by Rachel Allen, photo by Lis Parsons)
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Wheaten Soda Bread with Stout Beer, Oats and Molasses


Print
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins

The perfect bread for St-Patrick’s day

Serves: 4-6
Ingredients
500g/17oz. good quality – organic wholemeal wheat or spelt flour
½/4oz. cup rolled oats
2 teaspoons of baking soda
1 teaspoon of seasalt
3 teaspoons of molasses or black treacle
200ml/6.7 oz stout beer and 200 ml/6.7 oz live yoghurt
some extra flour to dust
Instructions
Preheat your oven to 190C/375F.
Line a baking tray with greaseproof paper.
Combine the flour, baking soda and salt well in a bowl.
Add yoghurt and stout and mix with the dry ingredients.
Quickly form a wet dough – it is important to get the bread in the oven as quickly as possible and not to overwork it – if the dough is too wet dust with flour until you can shape it.
Dust it with flour and cut a cross in the dough half way down the dough.
Put on the baking tray in the middle of the oven for 40 minutes.
The bread is ready when it makes a hollow sound when you knock on the bottom.
Cool on a wire rack.
Notes


 I like to place a small container of water with the bread in the oven, the moisture will help the bread get a tender crumb.
 Best eaten when still slightly warm and spread with butter.


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Irish Soda Bread


Saint Patrick’s Day is looming around the corner. Why not bake this delightful Irish soda bread in honor of this holiday.
Author: Sara Clevering, adapted from Darina Allen
Recipe Type: Baking
Serves: 4
Ingredients
2 c whole wheat flour
2 c all-purpose flour
1t salt
1t baking soda
¾c golden or regular raisins (optional)
2c buttermilk (you may need more or less)
Instructions
Preheat the oven to 450F. Stir the dry ingredients together (Allen suggests fluffing with your fingers to give the bread better texture). Make a well in the center and pour in the buttermilk. Stir with a dough whisk or a spoon; it should come together quickly. (Allen suggests using one hand, claw-like, to mix). When the dough is mostly incorporated, turn onto a floured surface (you can work in any dry bits while shaping, and you don’t want to overmix in the bowl). Pat and shape into a disk about 1½ inches tall. Slide onto a baking sheet.
Cut a deep cross into the dough, then use a fork to prick each of the four sections.
Bake for 15 minutes at 450F, then reduce to 400F for another 15 minutes. Turn the loaf over and bake another 5-10 minutes (really!). The bread will be done when it is hollow when you thump it. Allow to cool and enjoy.
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Irish Cheddar, Apple and Walnut Soda Bread


A delicious twist on traditional Irish Soda Bread for St Patrick’s Day. Enjoy a slice fresh out of the oven, thickly spread with butter, or as an interesting accompaniment to homemade soup.
Author: Helena Berthon
Recipe Type: Baking
Serves: 4
Ingredients
500g plain flour
2 tsp bicarbonate of soda
1 tsp fine sea salt
75g mature cheddar cheese, diced
75g apple, diced
75g walnuts, chopped
Approx 400ml buttermilk
A little milk, if necessary
25g mature cheddar cheese, grated (to sprinkle on the top before baking)
Instructions
Sift the flour and bicarbonate of soda into a large mixing bowl and stir in the salt.
Add the diced cheddar and apple and the chopped walnuts. Give them a mix to make sure they are evenly distributed.
Make a well in the centre and pour in the buttermilk, stirring as you go. If necessary, add a tablespoon or two of milk to bring the mixture together; it should form a soft dough, just this side of sticky.
Tip it out on to a lightly floured work surface and knead lightly for about a minute, just long enough to pull it together into a loose ball but no longer – you need to get it into the oven while the bicarbonate of soda is still doing its stuff. You’re not looking for the kind of smooth, elastic dough you’d get with a yeast-based bread.
Put the round of dough on a lightly floured baking sheet and sprinkle the grated cheese over the top.
Mark a deep cross in it with a sharp, serrated knife, cutting about two-thirds of the way through the loaf. Put it in an oven preheated to 200°C and bake for 40-45 minutes, until the loaf sounds hollow when tapped underneath.
Cool on a wire rack if you like a crunchy crust, or wrap in a clean tea towel if you prefer a soft crust. Soda bread is best eaten while still warm, generously buttered, and great as an accompaniment to soup. If you have some left over the next day, it makes fantastic cheese on toast.
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Irish Soda Bread


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Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hour

This classic breakfast bread is made without sugar here but it’s often served slightly sweet or studded with raisins.
Author: Cinta Farnos
Recipe Type: Baking
Ingredients
220g white flour
220g whole wheat flour
pinch of salt
1 teaspoon of baking soda.
440ml buttermilk.
Instructions
Preheat the oven to 190º.
In a large bowl, whisk together the flours, baking soda and salt.
With the help of an spatula or spoon, start adding the buttermilk and mixing it together. Try not no add all the buttermilk at once so we could incorporate it if the dough needs it.
Once combined, transfer it to a floured surface and knead just to make a round.
Place the round on your baking sheet and, wiht a scissors, cut a X on the surface.
Bake for 40 minutes or until golden brown.
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Irish soda bread, similar in texture to a biscuit, makes an inviting breakfast when spread with jam or marmalade. It also goes nicely with a stew or a main-dish soup. The bread is best when eaten crusty and warm from the oven.
Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: Makes 1 loaf (12 slices)

Ingredients:

1/2 cup raisins
1/4 cup brandy or orange juice
2 cups unbleached all-purpose flour
1 cup plus 1 tablespoon quick-cooking oats
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup plus 1 tablespoon buttermilk
2 tablespoons honey
1 tablespoon butter, melted
Preparation:

1. Combine the raisins and the liqueur or juice in a small bowl. Let stand at room temperature for 30 minutes to pump.
2. Preheat oven to 375°F. Lightly grease a baking sheet. In a medium bowl, mix the flour, 1 cup of the oats, the baking soda, and salt. In a small bowl, whisk 1 cup buttermilk, honey, and butter until well blended. Add this mixture to the dry ingredients, stirring until just combined. Stir in the raisins.
3. Turn dough out onto a lightly floured surface and knead 5 to 6 times, then shape it into a ball. Place on prepared baking sheet and pat into an 8-inch round. Brush top of loaf with remaining buttermilk and sprinkle with remaining oats. With a sharp knife, slash the top of the dough with an X about 1/2-inch deep.
4. Bake until loaf is golden brown and sounds hollow when bottom is tapped, 35 to 40 minutes. Transfer loaf to a wire rack to cool. Serve warm or at room temperature.

Recipe Notes

• Soda breads were traditionally baked over open fires on a baking stone or suspended in a cast-iron pot or clay oven. If you own a pizza baking stone, this soda bread will bake nicely on it. Be sure to preheat the stone in the oven before using.
• After baking and cooling the Irish soda bread, it can stored tightly wrapped at room temperature for up to 3 days, or frozen for up to two months. To freeze the bread, first wrap it in plastic, then in aluminum foil. Thaw at room temperature, unwrap and rewarm in a 300 degree oven for 5 to 10 minutes.
• Instead of adding raisins to the soda bread, you can substitute 1 cup of dried cherries soaked in hot water to cover for 10 minutes. Drain and use in place of the raisins in the recipe.
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Oats and Honey Irish Soda Bread
1 3/4 cup all purpose flour
1/2 cup quick cooking oatmeal
1 tsp baking soda
1/2 tsp salt
3 tbsp honey
1 cup buttermilk
1/2 cup raisins
Preheat oven to 400F. Line a baking sheet with parchment paper.
In a large bowl, stir together flour, oats, baking soda and salt. Add in honey and buttermilk and stir until dough comes together. Stir in raisins. Dough should be only slightly sticky, so that it is easy to knead. If it is too dry, add an additional tbsp or two of buttermilk.
Keeping the dough in the bowl, knead it for 1-2 minutes, turning the dough, pressing it firmly with the heel of your hand, then turning the dough and repeating. Shape dough into a ball and place on prepared baking sheet. Flatten dough until it forms a disc about 1 – 1 1/2 inches thick.
Bake for 30-35 minutes, until loaf is golden brown.
Allow to cool for at least 20 minutes on a wire rack before slicing.

Spread on Some Creamy Butter w/ Canola Oil
Makes 1 loaf, serves 6.
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Teatime Soda Bread Recipe

Preheat oven to 375º

Combine dry ingredients in a large bowl: 2 C white flour, 2 C whole wheat flour/ 1 1/2 t soda/ 1 t salt/ 1/4 C sugar/ 1 T orange zest/ 1 t caraway seeds/ 1 C raisins or currants.

Combine wet ingredients in another bowl: 1/4 C melted butter/ 1 1/2 C buttermilk/ 1 egg. Good to have these at room temp if you can manage it.

Add wet ingredients to center of dry ingredients and stir gently until just combined. Turn out onto a lightly floured surface and knead only a few times to create a rounded form. Dough is sticky – that’s OK. The less this is kneaded and handled, the better. Place on a buttered baking sheet or in a cast iron skillet and lightly make a cross-shaped indentation through the center. Brush the top lightly with half & half and sprinkle with a little granulated sugar if you’re so inclined. Bake at 375º for 35 minutes or until toothpick inserted comes out clean.
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Oats and Honey Irish Soda Bread
1 3/4 cup all purpose flour
1/2 cup quick cooking oatmeal
1 tsp baking soda
1/2 tsp salt
3 tbsp honey
1 cup buttermilk
1/2 cup raisins
Preheat oven to 400F. Line a baking sheet with parchment paper.
In a large bowl, stir together flour, oats, baking soda and salt. Add in honey and buttermilk and stir until dough comes together. Stir in raisins. Dough should be only slightly sticky, so that it is easy to knead. If it is too dry, add an additional tbsp or two of buttermilk.
Keeping the dough in the bowl, knead it for 1-2 minutes, turning the dough, pressing it firmly with the heel of your hand, then turning the dough and repeating. Shape dough into a ball and place on prepared baking sheet. Flatten dough until it forms a disc about 1 – 1 1/2 inches thick.
Bake for 30-35 minutes, until loaf is golden brown.
Allow to cool for at least 20 minutes on a wire rack before slicing.
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Rosemary Garlicy-Oniony Soda Bread
4 cups all purpose flour
1/4 cup white sugar
1 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
1 Tablespoon onion powder, organic
1 Tablespoon garlic granules or powder, organic
1 Tablespoon dried Rosemary, organic
1 1/3 cup soured milk (we use 2% milk with about 1 Tablespoon white vinegar added to curdle and sour)
1 egg
1 Teaspoon coarse sea salt (for top)

How to Make it:
In a large bowl, sift together flour, sugar, salt, baking powder, baking soda, onion, garlic and rosemary.  In a smaller bowl or 2 cup measuring container, mix milk and egg, beat with a fork until well incorporated. Add the milk/egg mixture to the flour mixture and stir together with a fork just until moistened.  Turn out on to a floured surface and knead together 12-14 times or turns.  Shape into a ball.  We bake this on a lightly greased baking sheet (so the crust gets nice and crisp), but you can also bake in a lightly greased round pan or glass dish (about 2 quart).  With a sharp knife, cut a 4 inch criss cross in the top of the bread (about 1/2 inch deep). Sprinkle with coarse sea salt.

Bake in a preheated 350-375 degree oven for 45-55 minutes.  The bread will be golden brown and a toothpick inserted in the center will come out clean. Remove from oven and place on a rack to cool a bit before slicing.

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