Irish Soda Bread With Raisins Recipes

IRISH SODA BREAD WITH RAISINS

Steps:

• In a large bowl, dissolve yeast in warm water. Add 1 tablespoon sugar; let stand for 5 minutes. Beat in the buttermilk, butter, salt, baking soda, 1 cup flour and remaining sugar until smooth. Stir in raisins and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes., Punch dough down. Turn onto a lightly floured surface; knead for 2 minutes. Shape into a round loaf. Place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With a sharp knife, cut a 1/4-in.-deep cross on top of loaf., Bake at 350° for 30-35 minutes or until golden brown. Remove from pan to cool on a wire rack.

IRISH SODA BREAD WITH RAISINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix flour, sugar, baking powder, baking soda, and salt together in a bowl. Add buttermilk, butter, and eggs. Knead together with your hands or use an electric mixer; add raisins. Split dough in half and form into 2 loaves. Place on the prepared baking sheet.
• Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 45 minutes.

IRISH SODA BREAD WITH 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.

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.

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.)

MOM'S IRISH SODA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 9-inch deep-dish pie plate.
• Spoon 1 tablespoon of the buttermilk into a small bowl; place remainder of 1 cup buttermilk into a separate bowl.
• Stir golden raisins into the larger amount of buttermilk and allow raisins to soak while you complete the remaining steps.
• Spoon 1 tablespoon of the melted butter into the small bowl with the tablespoon of buttermilk; stir to combine and set aside. Set remaining melted butter aside.
• Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl.
• Make a well in the center of the dry ingredients, pour in reserved butter, and stir until the mixture resembles coarse crumbs.
• Mix the egg into the flour mixture until thoroughly combined.
• Mix the soaked raisins with buttermilk into dough and shape dough into a ball.
• Place the ball of dough into prepared pie dish and lightly pat dough down so top is slightly domed.
• Use a sharp knife to cut two crisscrossing lines through the center of the loaf about 1/4 inch deep.
• Thoroughly brush buttermilk and butter mixture over the loaf, getting the mixture into the crevices.
• Bake in the preheated oven until loaf is golden brown and a toothpick inserted into the center comes out clean, 55 minutes to 1 hour.

IRISH SODA RAISIN BREAD

Steps:

• In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in the raisins and caraway seeds. Set aside 1 tablespoon beaten egg. In a bowl, combine buttermilk and remaining eggs; stir into crumb mixture just until flour is moistened (dough will be sticky). Turn onto a well-floured surface; knead about 10 times. Shape into a ball., Place in a greased 9-in. round baking pan. Cut a 4-in. X, 1/4-in. deep, in the center of the ball. Brush the top with reserved egg. Bake at 350° for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean. Cover loosely with foil during the last 20 minutes if top browns too quickly. Cool for 10 minutes before removing from pans to a wire rack to cool completely.

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.

NANA'S IRISH SODA BREAD WITH WHISKEY SOAKED RAISINS

Steps:

• Preheat the oven to 350°F.
• In a small saucepan or in the microwave, bring the whiskey and honey to a boil and add the raisins or currants. Cover and off the heat. Set aside and let steep.
• Butter a round 1 1/2 to 2 quart baking dish, set aside.
• Add the flour, sugar, baking soda, baking powder and salt together in a large bowl; use a wire whisk to combine.
• In a small bowl, beat the eggs and stir in the sour cream, mixing well to combine.
• Add the egg mixture to the flour mixture, stir well with a wooden spoon (batter will be thick).
• Stir in the whiskey-soaked raisins or currants (along with the whiskey-honey they were steeped in); blend well.
• Turn batter into the prepared baking dish.
• Dust the top with flour and pat the batter evenly in the pan with your hands.
• Use a sharp knife to make a cross on the top.
• Bake for 50 minutes in preheated 350 F oven.
• Remove to a rack and let cool for 10 minutes, then turn out onto a serving dish. Cut into wedges and serve warm with real butter.

SODA BREAD WITH WALNUTS AND RAISINS

Steps:

• Preheat the oven to 400 degrees. Line a baking sheet with parchment. Sift together the flours, baking soda and salt and place in a wide bowl
• Make a well in the middle of the flour, add the walnuts and raisins and pour in the buttermilk. Using a wide rubber spatula, a wide wooden spoon or your hands mix in the flour from the sides of the bowl to the center, turning the bowl and sweeping the flour from the sides into the buttermilk. Mix until the buttermilk, raisins and walnuts have been incorporated into the flour, then scrape out onto a lightly floured work surface. The dough should be soft and a bit sticky. Flour your hands so it won't stick to them.
• Gently and quickly knead the dough, only enough to shape it into a ball, then with floured hands gently pat it down to a 2-inch high round. Place it on the parchment-lined baking sheet and cut a 1/2-inch deep cross across the top. You shouldn't let too much time lapse between the time you add the buttermilk to the flour and the moment you put the loaf into the oven.
• Bake 40 to 45 minutes, until the loaf responds with a hollow sound when tapped on the bottom. Remove from the oven, wrap loosely in a cloth or kitchen towel, and cool on a rack.

SLOW-COOKER IRISH SODA BREAD WITH RAISINS

Steps:

• Mix egg, sour cream, butter and sugar until blended.
• Combine flour, baking soda and salt in large bowl. Add sour cream mixture and raisins; stir just until mixture forms soft dough. Place on lightly floured board; knead 10 times or just until dough is smooth and no longer sticky. (Do not overmix.)
• Shape dough into ball; place in 4-qt. slow cooker sprayed with cooking spray. Use sharp knife to cut 1/4-inch-deep "x" in top of dough. Cover with lid.
• Cook on HIGH 2-3/4 to 3 hours or until toothpick inserted in center comes out clean.
• Turn off slow cooker; remove lid. Let bread stand 10 min. Run knife around edge of slow cooker to loosen bread; transfer bread to wire rack. Cool slightly.