Rich Irish Soda Bread Recipes

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RICH IRISH SODA BREAD



Rich Irish Soda Bread image

By adding an egg, sugar, caraway seeds, and butter to a traditional Irish soda bread recipe, you create a loaf that's moist with more flavor, perfect for a Sunday breakfast or brunch. Wrapped well with plastic wrap, it can be stored at room temperature until the last crumb is eaten. Like all Irish soda breads, this freezes well.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield 1 loaf

Number Of Ingredients 12

4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons caraway seeds
4 tablespoons unsalted butter, cold
2 cups golden or dark raisins
1 1/2 scant cups buttermilk
1 large egg
1 teaspoon baking soda
1 large egg yolk
1 tablespoon heavy cream

Steps:

  • Heat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together flour, sugar, salt, baking powder, and caraway seeds until well combined.
  • Using a pastry cutter or two knives in scissor fashion, cut in butter until the mixture feels like coarse meal. Stir in raisins until evenly distributed.
  • In a small bowl, whisk together buttermilk, egg, and baking soda until well combined. Pour buttermilk mixture into the flour-and-butter mixture all at once, and stir with a fork until all the liquid is absorbed and the mixture begins to hold together. It should resemble a rough biscuit dough. Using your hands, press the dough into a round, dome-shaped loaf about 8 inches in diameter. Lift the loaf from the bowl, and transfer it to the prepared baking sheet.
  • In a small bowl, mix the egg yolk and cream together. With a pastry brush, brush the egg wash over the loaf. With a sharp knife or razor, incise a cross, about 1/2 inch deep, into the top of the loaf. Transfer to the oven. Bake, rotating halfway through, until it is deep golden brown and a wooden skewer comes out clean when inserted into the center, about 70 minutes. Remove from oven, and transfer bread from the baking sheet to a wire rack to cool.

IRISH SODA BREAD I



Irish Soda Bread I image

This recipe was given to me by my mother, Agnes Walters. It is made with sour cream and always comes out moist and keeps for several days.

Provided by Arlene Costello/Agnes Walters

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h10m

Yield 20

Number Of Ingredients 8

4 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
3 eggs
1 pint sour cream
1 cup raisins

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4 inch loaf pans.
  • Mix the flour, sugar, baking soda, baking powder and salt. Add the eggs, sour cream and raisins and mix until just combined. Distribute batter evenly between the two pans.
  • Bake loaves at 325 degrees F (165 degrees C) for 1 hour.

Nutrition Facts : Calories 214.6 calories, Carbohydrate 36.8 g, Cholesterol 38 mg, Fat 5.8 g, Fiber 1 g, Protein 4.5 g, SaturatedFat 3.3 g, Sodium 193.9 mg, Sugar 15 g

BEST IRISH SODA BREAD



Best Irish Soda Bread image

This recipe is similar to the one passed down through generations of my Irish family. I rarely touch a mixer because kneading by hand makes the bread taste so good.-Kerry McCormack, Marietta, GA

Provided by Taste of Home

Time 1h

Yield 2 loaves (8 slices each).

Number Of Ingredients 9

4 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup cold butter, cubed
2 eggs, lightly beaten
1 cup buttermilk
1/2 cup raisins or 3 tablespoons caraway seeds

Steps:

  • Preheat oven to 375°. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until crumbly. In a small bowl, whisk eggs and buttermilk; stir into flour mixture just until moistened. Fold in raisins. Turn onto a lightly floured surface; gently knead 5-6 times., Divide dough in half; shape each portion into a round loaf. Place 6 in. apart on a greased baking sheet. , Bake until golden brown, 30-35 minutes. Transfer to a wire rack to cool.

Nutrition Facts : Calories 255 calories, Fat 12g fat (8g saturated fat), Cholesterol 57mg cholesterol, Sodium 343mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 1g fiber), Protein 5g protein.

BEST EVER IRISH SODA BREAD



Best Ever Irish Soda Bread image

A moist, cake-like Irish Soda Bread that's not just for St. Paddy's Day... it's so easy and sooo delicious you'll be craving it all year 'round.

Provided by Tricia

Categories     Bread     Quick Bread Recipes     Irish Soda Bread Recipes

Time 1h10m

Yield 12

Number Of Ingredients 9

4 cups all-purpose flour
¾ cup white sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
½ cup butter, at room temperature
1 ½ cups raisins
1 ½ cups buttermilk, at room temperature
3 eggs, at room temperature

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
  • Stir together the flour, sugar, salt, baking powder, and baking soda in a large bowl. Using a pastry cutter, cut the butter gently into the flour mixture until well combined, and stir in the raisins. In another bowl, whisk the buttermilk and eggs together; lightly beat the buttermilk mixture into the flour mixture. Place the dough into the prepared cake pan.
  • Bake in the preheated oven until the bread has risen and the top is golden brown, 45 minutes to 1 hour. A knife inserted into the center of the bread should come out clean. Cool the bread in the pan on a wire rack for 10 minutes before removing. Serve warm.

Nutrition Facts : Calories 359.9 calories, Carbohydrate 62.3 g, Cholesterol 68.1 mg, Fat 9.7 g, Fiber 1.9 g, Protein 7.6 g, SaturatedFat 5.5 g, Sodium 446.5 mg, Sugar 26.4 g

TRADITIONAL IRISH SODA BREAD



Traditional Irish Soda Bread image

While soda bread with add-ins like currants and caraway can be delicious, it's not at all authentic. In Ireland, soda bread tends to be plainer and more restrained. Here is a classic recipe adapted from Darina Allen, an Irish television personality and the owner of the Ballymaloe Cookery School in Shanagarry. This soda bread is is best eaten still steaming from the oven, slathered with good salted Irish butter that melts on contact with your slice. It's a fine accompaniment to corned beef and cabbage, should you be making that dish this St. Paddy's Day. Or make this recipe all year long. That's how they do it in Ireland.

Provided by Melissa Clark

Categories     brunch, easy

Time 1h

Yield 1 loaf, 8 to 12 servings

Number Of Ingredients 4

450 grams all-purpose flour (about 3 1/2 cups)
3 grams fine sea salt (about 1/2 teaspoon)
4 grams baking soda (about 3/4 teaspoon)
1 1/2 cups buttermilk, more as needed

Steps:

  • Heat oven to 450 degrees. In a large bowl, sift together the flour, salt and baking soda. Make a well in the center and pour in the milk. Using your hand, mix in the flour from the sides of the bowl. The dough should be soft but not wet and sticky.
  • Turn the dough out onto a well-floured work surface. Wash and dry your hands. Knead the dough lightly for a few seconds, then pat the dough into a round about 1 1/2 inches thick. Place it on a buttered baking sheet and using a sharp knife, cut a deep cross in the center of the dough reaching out all the way to the sides.
  • Bake for 15 minutes, then reduce the oven temperature to 400 degrees, and continue to bake until the top is golden brown and the bottom of the bread sounds hollow when tapped, about 30 minutes longer. Serve warm.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 1 gram, Fiber 1 gram, Protein 6 grams, SaturatedFat 0 grams, Sodium 188 milligrams, Sugar 2 grams

IRISH SODA BREAD



Irish soda bread image

Get the taste of Ireland with this fresh, no-fuss soda bread

Provided by Margaret Hickey

Categories     Buffet, Side dish, Snack

Time 55m

Yield Makes 1 loaf

Number Of Ingredients 7

250g plain white flour
250g plain wholemeal flour
100g porridge oats
1 tsp bicarbonate of soda
1 tsp salt
25g butter, cut in pieces
500ml buttermilk

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.

Nutrition Facts : Calories 296 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 56 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.21 milligram of sodium

MOIST IRISH SODA BREAD



Moist Irish Soda Bread image

I'm allergic to yeast, so I appreciate recipes for quick breads, biscuits and soda breads. This tender loaf that's dotted with golden raisins is great, It's one way I can enjoy toast for breakfast. -Carol Fritz of Fulton, Illinois

Provided by Taste of Home

Time 1h

Yield 1 loaf (16 slices).

Number Of Ingredients 8

4 cups all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cold butter
1 cup golden raisins
1-3/4 cups buttermilk

Steps:

  • In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add raisins. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; gently knead 6-8 times., Place on an ungreased baking sheet; pat into a 7-in. round loaf. Using a sharp knife, cut a 1-in. cross about 1/4 in. deep on top of the loaf. Bake at 375° for 40-45 minutes or until golden brown. Cool on a wire rack.

Nutrition Facts : Calories 181 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 265mg sodium, Carbohydrate 33g carbohydrate, Fiber 1g fiber), Protein 4g protein.

TRADITIONAL IRISH SODA BREAD



Traditional Irish Soda Bread image

This crusty, traditional Irish bread is a proud product of the peasant hearth-and the most suitable companion to Irish Stew. Soda bread requires no rising time, as baking powder, baking soda, and buttermilk act as leaveners.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 7

3 cups all-purpose flour, plus more for dusting
1 cup whole-wheat graham flour
2 1/2 teaspoons coarse salt
1 teaspoon baking soda
1 teaspoon baking powder
4 tablespoons cold unsalted butter, cut into small pieces
1 2/3 cups buttermilk

Steps:

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. Whisk together the flours, salt, baking soda, and baking powder in a large bowl. With a pastry blender or your fingertips, blend in butter until it resembles small peas. Add buttermilk all at once; stir with a fork until mixture holds together.
  • In the bowl, pat the dough into a domeshaped loaf about 7 inches in diameter. Lift out dough; transfer to lined sheet.
  • Lightly dust top of loaf with flour. Cut a 3/4-inch-deep cross in top, reaching almost all the way to edges. Bake, rotating sheet halfway through, until deep golden brown and a cake tester inserted into the center comes out clean, about 1 hour and 20 minutes. Let cool on a wire rack.

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