Rachel Allens Irish Soda Bread Recipes

RACHEL ALLEN'S IRISH SODA BREAD RECIPE - (4.3/5)

Rachel Allen's Irish Soda Bread Recipe - (4.3/5) image

Provided by Valarie

Number Of Ingredients 5

Ingredients

3 1/2 cups all-purpose (plain) flour, plus extra for dusting (450g)
1 teaspoon superfine (caster) or granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 1/2 to 2 cups buttermilk or soured milk (350 to 425ml)

Steps:

Preheat the oven to 450°F (230°C/Gas mark 8). Sift the flour, sugar, baking soda, and salt into a large bowl. Make a well in the center and pour in most of the buttermilk, leaving about 1/4 cup (50ml) in the measuring cup. Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more buttermilk, if necessary. Don't knead the mixture, or it will become heavy. The dough should be soft, but not too wet and sticky. When the dough comes together, turn it onto a floured work surface and bring it together a little more. Pat the dough into a round about 1 1/2 inches (4cm) thick and cut a deep cross in it. Place on a baking sheet. Bake for 15 minutes. Turn down the heat to 400°F (200°C/Gas mark 6) and bake for 30 minutes more. When done, the loaf will sound slightly hollow when tapped on the bottom and be golden in color. I often turn it upside down for the last 5 minutes of cooking. Allow to cool on a wire rack.

IRISH BROWN SODA BREAD

Irish Brown Soda Bread image

When baking soda was introduced in the early 19th century, Irish home cooks adopted the product almost immediately. With soda, a loaf of bread could be ready in as little as one hour, as opposed to using yeast or sourdough starters, which require rising time. The recipe is a slight adaptation of one by the Irish cookbook author Rachel Allen. It is most delicious freshly baked, and best toasted the next day.

Provided by David Tanis

Categories breads, side dish

Time 1h

Yield 1 loaf

Number Of Ingredients 7

Ingredients

1 3/4 cups/288 grams whole wheat flour
1 3/4 cups/224 grams all-purpose flour, more as needed
1 teaspoon salt
1 teaspoon baking soda
2 tablespoons/28 grams unsalted butter, softened
1 egg
1 2/3 cups/395 milliliters buttermilk

Steps:

Heat oven to 425 degrees. In a large mixing bowl, sift together the whole wheat flour, all-purpose flour, salt and baking soda. Use your fingertips to work the butter into the flour mixture.
In a small bowl, beat the egg and buttermilk together. Add the egg mixture to the flour mixture and stir to combine with a wooden spoon. Dough should be soft but not sticky; add a bit more all-purpose flour if necessary.
Put dough on a lightly floured board and knead together gently, just enough to form a round loaf. Place on a parchment-lined baking sheet and cut a deep cross on top.
Bake for 15 minutes, then turn heat to 400 degrees and bake for 30 minutes more, until nicely browned. To tell whether it's done, thump the bottom of the loaf with your fingertips; it should sound hollow. Remove from baking sheet and cool on a rack. Let cool to room temperature before slicing, if possible.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 2 grams, Carbohydrate 50 grams, Fat 5 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 290 milligrams, Sugar 3 grams, TransFat 0 grams

RACHEL ALLEN'S IRISH SODA BREAD

Rachel Allen's Irish Soda Bread image

Make and share this Rachel Allen's Irish Soda Bread recipe from Food.com.

Provided by momaphet

Categories Quick Breads

Time 55m

Yield 1 loaf

Number Of Ingredients 5

Ingredients

3 1/2 cups all-purpose flour (plus extra for dusting)
1 teaspoon sugar (superfine or regular granulated)
1 teaspoon baking soda
1 teaspoon salt
1 1/2-2 cups buttermilk or 1 1/2-2 cups soured milk

Steps:

Preheat oven to 450 degrees F (230 degrees C or mark 8).
Sift the flour, sugar, baking soda, and salt into a large bowl. Make a well in the center and pout in most of the buttermilk, leaving about ¼ cup (50 ml) in the measuring cup. Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more buttermilk, if necessary. Don't knead the mixture, or it will become heavy. The dough should be soft, but not too wet and sticky.
When the dough comes together, turn it onto a floured work surface and bring it together a little more. Pat the dough into a round about 1½ inches (4 cm) thick and cut a deep cross in it. Place on a baking sheet. (I lined mine with parchment paper.).
Bake for 15 minutes. Turn down the heat to 400 degrees F (200 degrees C or gas mark 6) and bake for 30 minutes more. When done, the load will sound slightly hollow when tapped on the bottom and be golden in color.
Rachel recommends turning the bread upside down for the last 5 minutes.

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