ONION & GARLIC SODA BREAD
This is one of my favorite recipes for soda bread. It's versatile-you can do endless sweet or savory variations. I serve it sliced alongside assorted spreads and cheeses. -Theresa Vujosevic, Hamburg, New Jersey For a savory Irish bread: Omit Sugar and Raisin and replace with 1 medium onion, 5 gloves of garlic (chopped and sauteed until translucent). Let mixture cool and add into dough mixture prior to adding wet ingredients. Another Savory Choice: Again omit sugar and rais
Provided by Taste of Home
Time 1h
Yield 1 loaf (12 pieces).
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until light golden brown, 3-5 minutes. Add garlic; cook and stir 30 seconds longer. Cool., In a large bowl, whisk flour, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in cooled onion mixture; make a well in center. In a small bowl, whisk egg and buttermilk; pour into well. Using a wooden spoon, mix dough until too stiff to stir. Turn onto a lightly floured surface; knead gently 10 times. Shape into a round loaf., Transfer to a large greased cast-iron skillet or baking sheet. Using a sharp knife, cut a shallow "X" on the top of loaf. Bake until golden brown, 35-40 minutes., Remove from pan to a wire rack; serve warm.
Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 398mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
IRISH SODA BREAD WITH RAISINS AND CARAWAY
I have never made this, and doubt I ever will, since I'm not a fan or raisins. The reason for this submission is that this was a favorite recipe from Chef Jerry O'Leary, who worked in the corporate dining room at Cantor Fitzgerald's in the World Trade Center. Jerry lost his life on Sept 11. Taken from Oct 2002 issue of "Bon Apetit."
Provided by yooper
Categories Quick Breads
Time 1h35m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Generously butter heavy ovenproof 10 to 12-inch diameter skillet with 2- to 2 1/2-inch-high sides.
- Whisk first 5 ingredients in large bowl to blend.
- Add butter, using fingertips, rub in until coarse crumbs form.
- Stir in raisins and caraway seeds.
- Whisk buttermilk and egg in medium bowl to blend.
- Add to dough; using wooden spoon, stir just until incorporated.
- Dough will be very sticky.
- Transfer dough to prepared skillet; smooth top, mounding slightly in center.
- Using small sharp knife dipped into flour, cut 1-inch-deep X in top center of dough.
- Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes.
- Cool bread in skillet 10 minutes.
- Turn out onto rack and cool completely.
CHEESY CARAMELIZED ONION SKILLET BREAD
This appetizer is perfect for a football game or informal party, but it came about because I have two sons who are always hungry. I needed time to get dinner on the table after coming home from work. They love the skillet bread for the flavor, and I love it because it keeps them in the kitchen to chat while I prepare the rest of dinner! If you'd like, you can use homemade biscuits instead of prepared. -Mary M. Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, toast caraway seeds until fragrant, about 1 minute. Remove and set aside. In the same skillet, heat oil over medium heat. Add onion; cook and stir until softened, 5-6 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Stir in salt; remove from the heat and cool slightly. Sprinkle cheese over onions in skillet. Place melted butter and caraway seeds in a shallow bowl. Cut each biscuit into fourths. Dip biscuit pieces in butter mixture; place in a single layer over onion mixture in skillet. Bake until puffed and golden brown, 20-25 minutes. Cool in skillet 5 minutes before inverting onto a serving plate. If desired, sprinkle with thyme. Serve warm.
Nutrition Facts : Calories 352 calories, Fat 25g fat (13g saturated fat), Cholesterol 45mg cholesterol, Sodium 874mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.
CARAMELIZED ONION BREAD
Make and share this Caramelized Onion Bread recipe from Food.com.
Provided by oliveoil
Categories Breads
Time 3h16m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- To prepare the sponge, place the water in a mixing bowl.
- Sprinkle the yeast over the water, stir in and let sit for 2 minutes.
- Mix in the 1 cup bread flour.
- Cover the bowl with plastic wrap and let sit overnight or for 14-16 hours.
- To prepare the onions, heat the olive oil and sugar in a heavy-bottomed saucepan over medium heat for 1 minute.
- Add the onions, stir well, and saute, stirring occasionally, for 10-12 minutes or until browned and caramelized.
- Remove the pan from the heat and set aside to cool.
- To prepare the dough, place the water in the bowl of an electric mixer or in a mixing bowl.
- Sprinkle the yeast over the top, stir in, and let sit for 2 minutes.
- Add the sponge, bread flour, whole-wheat flour, salt and pepper.
- Mix with the dough hook for 2 minutes, or until the ingrediets are combine.
- Or beat vigoursly with a wooden spoon for 8-10 minutes.
- Let the dough rest for 15 mintes.
- Add the caramelized onions and resume mixing, continuing for 12-14 minutes or until the dough is silky and elastic and pulls away from the sides of the bowl.
- The dough should be very wet and sticky, but still elastic.
- Transfer the dough to a lightly oiled bowl and cover with plastic wrap.
- Let rise in a warm place for 1 1/2 hours, or until doubled in volume.
- Turn over a baking sheet and set a piece of parchment paper on it.
- Place the dough on a well-floured work surface, handling it gently to preserve as much volume as possible and cut into 2 equal pices.
- Gently pull and stretch each piece of dough into a flat round, about 1 1/4 inches thick.
- Transfer to the parchment paper.
- You may have to reshape once you have moved it.
- Cover with plastic wrap, and let rise in a warm place for 45 minutes to 1 hour.
- To avoid the plastic from sticking to the dough, spray the dough with some cooking spray.
- Place a baking stone on the middle rack in the oven and preheat to 450 degrees.
- Using a spray bottle, spritz the oven walls with water.
- Work quickly so the oven does not lose heat.
- You could also quickly place several ice cubes in the bottom of the oven after you have placed the loaves in the oven.
- Slide the loaves, still on the parchment paper, into the oven onto the hot stone.
- Bake for 16-18 minutes, or until the bread brown.
- Transfer the flatbreads to a rack to cool.
- Note: I could only bake one loaf at a time.
- Next time I will forget about turning the dough onto a floured board.
- I'll gently dump half of the dough onto each piece of parchment paper and shape it there.
Nutrition Facts : Calories 1068.8, Fat 16.3, SaturatedFat 2.3, Sodium 2637.2, Carbohydrate 202.8, Fiber 11.4, Sugar 18.7, Protein 27.3
SODA BREAD WITH CARAMELIZED ONION AND CARAWAY
Copied from Bon Appetit October 2005. This recipe is courtesy of The Buttery restaurant in Glasgow, Scotland. I posted it here for safekeeping.
Provided by COOKGIRl
Categories Quick Breads
Time 55m
Yield 1 round loaf
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a large non-stick skillet over medium heat saute the onions, garlic and bay leaf for about 25 minutes. The onions will turn a deep golden color.
- Cool the onion mixture slightly, discard the bay leaf, and puree the onions in a blender.
- Position an oven rack in the center of the oven. Line a baking sheet or cookie sheet with parchment paper.
- Sift the flour, sugar, baking soda, cream of tartar and salt into a large mixing bowl. Stir in the caraway seeds.
- Make a well in the center of the flour mixture. Whisk the buttermilk and yogurt in a small bowl. Add the buttermilk, yogurt and onions to the flour. Stir together only until mixed. DO NOT overstir.
- Turn dough out on a lightly floured board and knead until dough is smooth, about 2 minutes.
- Shape the dough into a 6-inch diameter by 2 1/2-inch-high round.
- Place dough on the baking sheet. If desired, using a sharp knife, cut a deep cross design in the top center of dough.
- Dust the top of the dough with a light dusting of flour.
- Bake the bread for approximately 55 minutes or until light brown and crusty on the outside. The loaf is baked thoroughly when you hear a "hollow" sound when tapped on top of the loaf.
- Transfer to wire rack to cool.
Nutrition Facts : Calories 2067.7, Fat 38.7, SaturatedFat 8.1, Cholesterol 23.3, Sodium 3901.6, Carbohydrate 369.9, Fiber 19.2, Sugar 37.7, Protein 57.2
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