Margaret Murrays Irish Soda Bread Recipes

IRISH SODA BREAD

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

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.

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.

IRISH SODA BREAD WITH CHEDDAR AND CHIVES

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
• Add the flour, baking powder, baking soda, salt, garlic powder, onion powder and pepper to a large bowl. Whisk to break up any lumps of flour. Add the Cheddar and chives. Stir to evenly combine the ingredients. Set aside.
• Add the buttermilk and egg to a 2-cup measuring cup. Use a fork to scramble the egg into the buttermilk.
• Add the buttermilk mixture to the bowl with the flour mixture and use a rubber spatula to mix the ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured work surface. Lightly flour your hands and knead the dough until it comes together, about 1 minute. Flip the dough so that it is seam-side down and transfer it to the prepared baking sheet. Use a serrated knife to cut a 1/2-inch-thick X on the top of the dough.
• Bake until the bread is golden brown, 25 to 30 minutes.
• Let cool slightly on a wire rack before slicing.

MARY ANN HENRY'S SUPER SODA BREAD

Steps:

• Heat oven to 350 degrees. grease 9 inch baking pan.
• Combine 4 cups flour, sugar, baking powder, baking soda, salt, raisins (if using), caraway seeds in large bowl.
• Blend eggs, buttermilk and sour cream in small bowl. Stir into flour mixture just until flour is moistened.
• Knead dough in bowl, about 10 strokes, dough will be very sticky. Shape into a ball, place in pan. Cut 4 inch "X", 3/4 inch deep across top of dough. Sprinkle with remaining 1 TB flour.
• Bake in 350 degree oven 65 to 75 minutes until wooden pick inserted in center comes out clean. Cool in pan 10 minutes, turn bread out on wire rack and cool completely,.

MARTHA'S IRISH SODA BREAD

Steps:

• Preheat oven to 350 degrees. Mix milk and vinegar; let stand until thickened, about 5 minutes.
• Whisk together flour, salt, baking powder, and baking soda. Cut in butter with a pastry cutter until mixture resembles coarse meal. Stir in bran, seeds, and raisins.
• Add milk mixture; stir until dough just holds together but is still sticky. Turn onto a lightly floured surface. Pat dough into a round loaf, about 7 inches in diameter. Transfer to a parchment-lined baking sheet.
• Lightly dust top of loaf with flour. Using a sharp knife, score an X in top. Bake, rotating halfway through, until loaf is golden brown and a tester inserted in center comes out clean, about 70 minutes. Let cool completely on a wire rack.

MRS. SHARP'S IRISH SODA BREAD

Steps:

• Mix together flour, soda, salt, and sugar.
• Add sour milk and stir together with a wooden spoon. The dough should be thick and sticky, but not too wet.
• Turn dough onto a floured surface and form with hands into a round loaf. Place the loaf into a cast-iron frying pan or heavy round casserole dish that has been greased with butter. Score the top in the form of a cross with a wet knife (dig in at least an inch).
• Bake at 350 degrees for 40 minutes. Bread should cool for an hour before serving (but I like to eat it while it's still warm!).
• Note: If the loaf is made with whole-meal wheat flour, it is known as brown bread; if made with unbleached white flour, it's Irish soda bread. Authentic Irish soda bread is made with sour milk, not buttermilk, or milk soured by adding vinegar or lemon juice. To sour milk, simply leave it out overnight.

MCNAMARA'S IRISH SODA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease an 8 1/2x4 1/2-inch loaf pan.
• Mix flour, baking powder, baking soda, 9 tablespoons sugar, and salt in the mixing bowl of a large stand mixer on low speed until combined.
• Mix in butter until thoroughly combined.
• Beat in milk, then eggs, then raisins, incorporating each ingredient well before adding the next.
• Transfer dough to the prepared loaf pan and sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until bread has risen and the top is golden brown, about 45 minutes. A toothpick or cake tester inserted into the center should come out clean.
• Cool for about 10 minutes before slicing. Best served warm.

MAUD HERLIHY'S IRISH SODA BREAD

Steps:

• Preheat oven to 375 degrees with a rack set in lower third of oven. Lightly butter a 10-inch round cast-iron skillet; set aside.
• In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add butter, sour cream and egg; mix, using a pastry blender, until mixture resembles coarse crumbs. Stir in raisins, buttermilk, and caraway seeds, if using, and mix until a sticky dough forms.
• Turn dough out onto a lightly floured work surface. Using a floured bench scraper, form into a round loaf; using a sharp knife score a large "X" in the center.
• Place in prepared skillet and transfer to oven. Bake until loaf is golden brown and a toothpick inserted into the center comes out clean, about 1 hour. If top begins to brown too quickly, loosely cover with a piece of parchment paper-lined aluminum foil. Transfer to a wire rack to cool.

MARGARET MURRAY'S IRISH SODA BREAD

Steps:

• 1. Sift the dry ingredients together and add the raisins. If you use butter, cut it in now, until the mixture is coarse. If you use oil, add it during the next step. 2. Mix the liquids together in a small bowl. 3. Make a hole in the center of the dry ingredients and add the liquids. 4. With a wooden spoon, start at the center and mix in the dry ingredients, moving the spoon in the same direction. 5. The mixture should come together to form a ball, and not stick to the sides . You can always add a little more flour or a little more buttermilk. Put a little flour on the ball and your hands; knead the dough by turning the bowl once or twice. 6. For the bread, turn the bowl upside down and empty the ball into a greased iron skillet or a 9-inch cake pan. Flatten it out, not quite to the edge of the pan. (Make a cross on the top, said Margaret. "I always do, but not real deep.") 7. Bake at 400 degrees for 15 minutes, then turn it down to 350 and let it cook 45 minutes. (You have to watch it, said Margaret. "Use your head.") 8. You can also make individual scones, by patting out the dough to about 1 inch thickness, and cut it with a drinking glass to make circles. Bake those at 425, for 15 minutes, then turn it down to 375 for five minutes.