MRS. O'CALLAGHAN'S SODA BREAD
Provided by Mary O'Callaghan
Categories Bread Breakfast Brunch Bake Low Fat Vegetarian High Fiber St. Patrick's Day Low Cholesterol Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Spray heavy baking sheet with nonstick spray. Whisk both flours, sugar, and baking soda in medium bowl to blend. Add margarine and cut in until margarine is reduced to pea-size pieces. Add buttermilk; stir until shaggy dough forms. Turn dough out onto lightly floured work surface. Knead until dough comes together, about 10 turns. Shape dough into 7-inch round. Place dough on prepared baking sheet. Cut large X, 1/2 inch deep, in top of dough.
- Bake bread until deep brown and bottom sounds hollow when firmly tapped, about 40 minutes. Transfer bread to rack and cool completely.
BRENNAN'S IRISH SODA BREAD
Warm and soft Irish tradition passed down our family line, and directly into our bellies.
Provided by irishfishstick
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h5m
Yield 8
Number Of Ingredients 6
Steps:
- Stir the milk and vinegar together, and allow to stand until curdled, about 10 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. In a bowl, mix together the flour, sugar, baking soda, and salt.
- Gradually stir the soured milk into the flour mixture until the dough just comes together, and turn the dough out onto a well-floured surface. Knead a few times, and shape into a round. Place the dough onto the prepared baking sheet. With a sharp knife, cut an X shape into the top of the dough to release steam and help the bread keep its round shape.
- Bake in the preheated oven until golden brown, about 45 minutes.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 26.8 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 0.4 g, Sodium 237.1 mg, Sugar 3.1 g
GRANDPA MCANDREW'S IRISH SODA BREAD
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
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
MRS. O'CALLAGHAN'S SODA BREAD
By Mary O'Callaghan. She makes this at: Ballinalacken Castle Country House & Restaurant in Ireland. I've listed the times given in the recipe but please watch and use your own best judgement as they seem over long to me.
Provided by Annacia
Categories Quick Breads
Time 1h15m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Spray heavy baking sheet with nonstick spray.
- Whisk both flours, sugar, and baking soda and either option you might be using in medium bowl to blend.
- Add margarine and cut in until margarine is reduced to pea-size pieces and add buttermilk; stir until shaggy dough forms.
- Turn dough out onto lightly floured work surface and knead until dough comes together, about 10 turns.
- Shape dough into 7 to 9-inch round (the round should be about 1 inch high).
- Place dough on prepared baking sheet.
- Cut large X, 1/2 inch deep, in top of dough.
- Bake bread in center of oven for 15 min at 425 F then turn it down to 375 F for 40-45 minutes until deep brown and bottom sounds hollow when firmly tapped (a bamboo skewer inserted into the center of the bread should emerge clean without any stickiness or moistness), about 55-60 minutes total oven time.
- Transfer bread to rack and cool completely.
- Enjoy it's dense, hearty texture.
- TIP:.
- For this kind of dough, the less you handle and work it the better.
Nutrition Facts : Calories 3376.4, Fat 64.4, SaturatedFat 14.1, Cholesterol 19.6, Sodium 4777.9, Carbohydrate 628.6, Fiber 52.3, Sugar 153.9, Protein 95.3
MARILYN O'REILLY'S IRISH SODA BREAD
Provided by Food Network
Yield One large loaf
Number Of Ingredients 10
Steps:
- Set a rack in the middle level of the oven and preheat to 400 degrees.
- In a mixing bowl, combine the flour, sugar, baking powder, soda and salt and stir well to mix.
- Add the butter and rub in until the butter disappears into the dry ingredients.
- Stir in the caraway seeds if used and the raisins.
- In a small bowl, whisk the buttermilk and egg together and mix into the dough mixture with a rubber spatula.
- Turn the dough out on a floured work surface and fold it over on itself several times, shaping it into a round loaf. Transfer the loaf to one cookie sheet or jelly roll pan covered with parchment or foil and cut a cross in the top. Bake for 15 minutes then reduce heat to 350 and cook for about 15 to 20 minutes more, until well colored and a toothpick plunged into the center emerges clean.
- Cool the soda bread on a rack and serve with plenty of sweet butter and bitter orange marmalade.
MRS. O'CALLAGHAN'S SODA BREAD
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400°F. Spray heavy baking sheet with nonstick spray. 2. Whisk both flours, sugar, and baking soda in medium bowl to blend. Add butter and cut in until it is reduced to pea-size pieces. Add buttermilk; stir until shaggy dough forms. 3. Turn dough out onto lightly floured work surface. Knead until dough comes together, about 10 turns. Shape dough into 9-inch round (the round should be about 1 inch high). Place dough on prepared baking sheet. Cut large X, 1/2 inch deep, in top of dough, almost all the way to the edges of the round. 4. Bake bread in center of oven until deep brown and bottom sounds hollow when firmly tapped (a bamboo skewer inserted into the center of the bread should emerge clean without any stickiness or moistness), about 35-40 minutes. Transfer bread to rack and cool completely.
MRS. SHARP'S IRISH SODA BREAD
This is a delicious recipe I found in the book "Mrs. Sharp's Traditions." This is a dense, subtly flavored bread that is wonderful as part of breakfast or a quick snack. It's also a snap to prepare!
Provided by Larklearningtopray
Categories Quick Breads
Time 50m
Yield 1 round loaf, approx. 8 in. in diameter, 6-8 serving(s)
Number Of Ingredients 5
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.
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- Preheat oven to 425°F. Spray heavy baking sheet with nonstick spray. Whisk both flours, sugar, and baking soda in medium bowl to blend. Add margarine and cut in until margarine is reduced to pea-size pieces. Add buttermilk; stir until shaggy dough forms. Turn dough out onto lightly floured work surface. Knead until dough comes together, about 10 turns. Shape dough into 9-inch round (the round should be about 1 inch high). Place dough on prepared baking sheet. Cut large X, 1/2 inch deep, in top of dough, almost all the way to the edges of the round.
- Bake bread in center of oven until deep brown and bottom sounds hollow when firmly tapped (a bamboo skewer inserted into the center of the bread should emerge clean without any stickiness or moistness), about 55-60 minutes. Transfer bread to rack and cool completely.
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