Goldy Bears Irish Soda Bread Recipes

IRISH SODA BREAD

Steps:

• Preheat the oven to 350 degrees F. Generously butter 2 (9 by 5-inch) bread pans.
• Stir together the sifted flour, sugar, baking powder, salt, and baking soda. Cut in the butter and mix very thoroughly with your hands until it gets grainy. Stir in raisins and caraway seeds.
• Add the buttermilk and egg to the flour mixture. Stir until well moistened. Shape dough into 2 loaves and place in the pans.
• Bake for 1 hour. Test with a toothpick for doneness. Cool in the pans for 3 to 5 minutes. Transfer to a wire rack to cool.

IRISH SODA BREAD

Steps:

• Preheat the oven to 200C/gas 6/fan 180C and dust a baking sheet with flour. Mix the dry ingredients in a large bowl, then rub in the butter. Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (handle it very, very gently). Now shape it into a flat, round loaf measuring 20cm/8in in diameter.
• Put the loaf on the baking sheet and score a deep cross in the top. (Traditionally, this lets the fairies out, but it also helps the bread to cook through.) Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. If it isn't ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.
• Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool. To serve, break into quarters, then break or cut each quarter in half to make 8 wedges or slices - or simply slice across. Eat very fresh.

LIQUOR-INFUSED IRISH SODA BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
• Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl; add softened butter and mix until evenly moistened.
• Make a well in the center of the flour mixture. Pour 1 cup buttermilk, egg, and 1/4 cup Irish cream liqueur into the well; add raisins to the buttermilk mixture. Knead mixture until raisins are spread throughout the dough. Form dough into a disk and cut an 'X' into the top of the dough; place onto prepared baking sheet and set aside.
• Melt butter in a small saucepan over medium-low heat. Stir 1/4 cup buttermilk and 1/4 cup Irish cream liqueur into the melted butter until smooth; remove from heat and generously brush liquid over the dough.
• Bake in preheated oven, brushing liquid onto loaf every 15 minutes, until no longer doughy in the center, about 45 minutes. Let bread cool on pan for 10 minutes before moving to a cooking rack to cool completely.

THE WORLD'S BEST IRISH SODA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sprinkle cornmeal onto a baking sheet or spray with cooking spray.
• Combine 1 1/2 cup all-purpose flour, whole wheat flour, oats, brown sugar, baking soda, and salt together in a large bowl. Cut butter into flour mixture using a pastry blender or your fingers until mixture resembles coarse crumbs.
• Stir buttermilk into flour mixture using a fork just until dough is blended; knead 5 times in the bowl. Turn dough onto a floured surface; knead dough using floured hands 8 to 10 times; shape into a 6- to 8-inch loaf.
• Place loaf on the prepared baking sheet and sprinkle about 1 teaspoon flour over loaf. Cut a long 'x' over the top of the loaf using a serrated knife.
• Bake in the preheated oven until bread is golden, sounds hollow when top is tapped, and internal temperature is 190 degrees F (88 degrees C), 45 to 50 minutes.

GOLDY BEAR'S DUNGEON BARS

Steps:

• Set oven to 350°F
• Grease a 9- by 13- inch pan.
• Cream butter and sugars together.
• Beat in eggs and vanilla.
• Add flour, salt and baking soda.
• Stir in oats and raisins (Soak dry-ish raisins in hot water for about 15 minutes as raisins draw moisture from batter).
• Spread in the prepared pan.
• Bake in preheated oven 30 minutes (Test for doneness after 22 minutes, especially if substituting low-fat margarine).
• Cool slightly and cut into bars.

GOLDY BEAR'S IRISH SODA BREAD

Steps:

• Set oven to 350°F
• Butter a 9-inch round cake pan.
• Sift together the dry ingredients.
• Using a food processor with the steel blade or a pastry cutter, cut the butter into the flour mixture until it resembles small peas.
• Blend in the raisins and caraway seeds.
• Beat the egg, buttermilk, and sour cream together until blended.
• Stir the egg mixture into the dry mixture just until blended.
• Transfer the batter to the pan and bake for about 50 to 55 minutes, until a toothpick inserted in the center comes out clean.