Irish Soda Bread With Raisins And Caraway Recipes

IRISH SODA BREAD WITH RAISINS AND CARAWAY

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.

IRISH SODA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.
• In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4 inch deep slit in the top of the bread. Dust with reserved flour
• Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.

IRISH SODA BREAD (WITH RAISINS)

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl sift together the flour, baking soda, salt, nutmeg, and sugar. Using a pastry blender or fingertips, work the shortening into the flour until the consistency is the same as that of small peas. Stir in the raisins and caraway and mix to distribute evenly. Gradually stir in the buttermilk, 1/4 cup at a time, using only enough to allow the dough to come together. Knead the dough for 1 to 2 minutes. Shape the dough into a round loaf and place on a greased baking sheet. Cut an X on the top and over the sides of the loaf. Bake for 45 minutes or until the bread sounds hollow when tapped. Cool on a rack.

AMERICAN-STYLE IRISH SODA BREAD WITH RAISINS AND CARAWAY SEED

Steps:

• Position oven rack to the upper-middle position; preheat oven to 400°.
• Line a baking sheet with parchment paper.
• Whisk the flours, sugar, baking soda, cream of tartar, and salt together in a large bowl.
• Work the butter into the dry ingredients with a fork until the mixture resembles coarse crumbs.
• Combine the buttermilk and egg with a fork.
• Add the buttermilk-egg mixture, raisins, and caraway seeds to the flour mixture; stir with a fork just until the dough begins to come together.
• Turn out onto a lightly floured work surface and knead just until the dough becomes cohesive and bumpy; about 30 seconds (do not knead until smooth).
• Pat the dough into a 6-inch round about 2 inches thick, and lay on the prepared baking sheet.
• Cut a large 1/2-inch deep X into the top of the loaf using a serrated knife; brush top with 1 tablespoon melted butter.
• Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 40-45 minutes, rotating the pan halfway through baking.

EASY IRISH SODA BREAD

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.

IRISH SODA BREAD WITH RAISINS AND CARAWAY

Steps:

• Preheat oven to 350°F. 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 well 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. (Can be made 1 day ahead. Wrap tightly in foil; store at room temperature.)

FOOLPROOF IRISH SODA BREAD

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment. Mix milk and vinegar in a small bowl, and let stand until thickened, about 5 minutes.
• Whisk together flour, salt, baking powder, and baking soda in a large bowl. Cut in unsalted butter with a pastry cutter or 2 knives until mixture resembles coarse meal. Add bran, caraway seeds, and raisins; stir to distribute.
• Pour milk mixture into flour mixture; stir until dough just holds together but is still sticky. Turn dough onto a lightly floured surface. Pat and press the dough gently into a round, dome-shaped loaf, about 7 inches in diameter. Transfer to prepared sheet.
• Lightly dust top of loaf with flour. With a sharp knife, cut an X into the top, 3/4 inch deep. Bake, rotating halfway through, until loaf is golden brown and a tester inserted in the center comes out clean, about 1 hour, 10 minutes. Let cool on a wire rack. Soda bread is best eaten the day it is made; serve with salted butter.