Rachel Allens Irish Soda Bread Recipes

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

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

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.

RACHEL ALLEN'S IRISH SODA BREAD

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.