O Connors Irish Soda Bread Recipes

O'KEE'S IRISH SODA OATMEAL BREAD

Steps:

• Mix rolled oats, buttermilk, and molasses in a large bowl until thoroughly combined.
• Whisk together whole wheat flour, all-purpose flour, salt, baking soda, and cream of tartar until combined; pour flour mixture into buttermilk mixture and stir just until moistened.
• Turn dough out onto a lightly-floured work surface and knead 3 or 4 times until dough holds its shape.
• Cut dough in half; pat each half into a 6-inch round loaf.
• Use a sharp knife to deeply score each loaf in quarters, cutting 1-inch deep.
• Wrap each loaf in plastic wrap and allow to stand at least 12 hours at room temperature to ferment. (Loaves can be refrigerated up to 2 more days after this, if desired.)
• Preheat oven to 400 degrees F (200 degrees C).
• Place loaves on an ungreased baking sheet.
• Bake loaves for 15 minutes and reduce heat to 350 degrees F (175 degrees C). Continue to bake until loaves are browned and make a hollow sound when tapped on the bottom, about 20 more minutes.
• Allow breads to cool for 10 minutes before slicing. To serve, slice loaves 3/4-inch thick all across the loaf, then cut slices in half.

MRS. O'CALLAGHAN'S SODA BREAD

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

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.

O' CONNOR'S IRISH SODA BREAD

Steps:

• In mixing bowl, sift together flour, salt, baking powder and soda then mix in sugar.
• Add softened margarine and cut in until consistency of coarse meal.
• Add raisins and mix well. Stir in eggs and buttermilk until just moistened.
• Pour into lightly greased 13x9-inch pan or 2 loaf pans. (She used a large, oiled cast iron skillet).
• Bake at 375°F for 45-50 minutes until golden brown.

MARILYN O'REILLY'S IRISH SODA BREAD

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.

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.

MRS. O'CALLAGHAN'S SODA BREAD

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.

O'CONNOR IRISH SODA BREAD

Steps:

• butter and flour pans. Can use 2 (2 lb.) loaf pans, or 4 (1 lb.) Whisk first 5 ingredients in a bowl. In another bowl whisk eggs and buttermilk, add to dry ingredients. Fold in additions. Pour into prepared pans, and bake 45 min. to 1 hour. if using 4 smaller pans, reduce cook time to 45-50 min.