Grandpa Mcandrews Irish Soda Bread Recipes

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GRANDMA MCANDREWS' IRISH SODA BREAD



Grandma McAndrews' Irish Soda Bread image

This is not the dark bread you see in every restaurant in Dublin or Galway these days but I promise, it's authentic Irish Soda Bread, exactly how my late Irish grandma made it. Serve warm or cold with butter. This freezes great. I've made several loaves before St. Patrick's Day, or family parties. I freeze them, take them out the morning they're needed and warm up in a hot oven for 5 -7 minutes before serving.

Provided by Sheila T

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 45m

Yield 12

Number Of Ingredients 9

4 cups all-purpose flour
¼ cup white sugar
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 ¼ cups buttermilk
¼ cup corn oil
1 cup raisins

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.

Nutrition Facts : Calories 272 calories, Carbohydrate 48.3 g, Cholesterol 32 mg, Fat 6.1 g, Fiber 1.6 g, Protein 6.6 g, SaturatedFat 1.1 g, Sodium 420.7 mg, Sugar 13.7 g

GRANDPA MCANDREW'S IRISH SODA BREAD



Grandpa McAndrew's Irish Soda Bread image

My mom bugged grandpa for this recipe but he told her he didn't have one. So, when he made the bread one day she captured each ingredient in a bowl and measured it and put it in the bowl he planned to mix it in!

Provided by NANCERINI

Categories     Bread     Quick Bread Recipes     Irish Soda Bread Recipes

Time 55m

Yield 8

Number Of Ingredients 7

3 cups all-purpose flour
½ teaspoon baking soda
2 tablespoons white sugar
½ cup raisins
1 egg, beaten
1 cup buttermilk
2 tablespoons margarine, melted

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.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 47.6 g, Cholesterol 24.5 mg, Fat 4 g, Fiber 1.6 g, Protein 6.9 g, SaturatedFat 0.9 g, Sodium 152.5 mg, Sugar 10.2 g

IRISH SODA BREAD



Irish Soda Bread image

For quick and easy bread, make Ina Garten's Irish Soda Bread recipe from Barefoot Contessa on Food Network � just mix, knead and bake.

Provided by Ina Garten

Categories     side-dish

Time 1h15m

Yield 1 loaf

Number Of Ingredients 9

4 cups all-purpose flour, plus extra for currants
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried currants

Steps:

  • Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
  • Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
  • With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
  • Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
  • Cool on a baking rack. Serve warm or at room temperature.

GRANDPA MCANDREW'S IRISH SODA BREAD



Grandpa McAndrew's Irish Soda Bread image

My mom bugged grandpa for this recipe but he told her he didn't have one. So, when he made the bread one day she captured each ingredient in a bowl and measured it and put it in the bowl he planned to mix it in!

Provided by NANCERINI

Categories     Irish Soda Bread

Time 55m

Yield 8

Number Of Ingredients 7

3 cups all-purpose flour
½ teaspoon baking soda
2 tablespoons white sugar
½ cup raisins
1 egg, beaten
1 cup buttermilk
2 tablespoons margarine, melted

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.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 47.6 g, Cholesterol 24.5 mg, Fat 4 g, Fiber 1.6 g, Protein 6.9 g, SaturatedFat 0.9 g, Sodium 152.5 mg, Sugar 10.2 g

GRANDPA MCANDREW'S IRISH SODA BREAD



Grandpa McAndrew's Irish Soda Bread image

My mom bugged grandpa for this recipe but he told her he didn't have one. So, when he made the bread one day she captured each ingredient in a bowl and measured it and put it in the bowl he planned to mix it in!

Provided by NANCERINI

Categories     Irish Soda Bread

Time 55m

Yield 8

Number Of Ingredients 7

3 cups all-purpose flour
½ teaspoon baking soda
2 tablespoons white sugar
½ cup raisins
1 egg, beaten
1 cup buttermilk
2 tablespoons margarine, melted

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.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 47.6 g, Cholesterol 24.5 mg, Fat 4 g, Fiber 1.6 g, Protein 6.9 g, SaturatedFat 0.9 g, Sodium 152.5 mg, Sugar 10.2 g

EASY IRISH SODA BREAD



Easy Irish Soda Bread image

When this classic Irish Soda Bread is easy to make, you'll bake it all year round! The bread will keep, wrapped in plastic, for up to two weeks at room temperature.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h

Number Of Ingredients 10

3 tablespoons unsalted butter, melted, plus more for pan
4 cups all-purpose flour, plus more for kneading
3/4 cup sugar
3/4 cup raisins
2 tablespoons caraway seeds
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups buttermilk
2 large eggs

Steps:

  • Preheat oven to 350 degrees. Butter a baking sheet. In a large bowl, combine flour, sugar, raisins, caraway seeds, baking soda, salt, and baking powder. In a separate bowl, whisk buttermilk, eggs, and 2 tablespoons butter. Stir the wet mixture into the dry ingredients to form a dough.
  • Knead dough on a lightly floured surface until smooth, about 4 minutes; add more flour as needed to prevent sticking. Form dough into a 9-inch round; place on prepared baking sheet. Brush loaf with remaining tablespoon butter. Using a sharp knife, score an X on top of loaf.
  • Bake until skewer inserted in center comes out clean, 45 to 50 minutes. Cool on wire rack before serving.

Nutrition Facts : Calories 217 g, Fat 3 g, Protein 5 g

IRISH SODA BREAD WITH RAISINS



Irish Soda Bread with Raisins image

Anitra Earle of Yonkers, New York, writes: "I'm a perfume detective who hunts down hard-to-find and discontinued scents. One of the benefits of running my business from home is that I get to cook every day. I usually make dishes that I've relied on for years."

Provided by Anitra Earle

Categories     Bread     Breakfast     Brunch     Bake     Quick & Easy     St. Patrick's Day     Dried Fruit     Raisin     Bon Appétit     Yonkers     New York     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 loaf

Number Of Ingredients 9

Nonstick vegetable oil spray
2 cups all purpose flour
5 tablespoons sugar, divided
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
3 tablespoons butter, chilled, cut into cubes
1 cup buttermilk
2/3 cup raisins

Steps:

  • Preheat oven to 375°F. Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins.
  • Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar.
  • Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.

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