Rooneys Irish Bread Recipes

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ROONEY'S IRISH BREAD



Rooney's Irish Bread image

Passed down from my grandmother, this is a variation on traditional Irish Soda bread that is more accurately called a Railway Cake or Spotted Dog. This bread is more of a dessert cake and is best eaten fresh out of the oven with butter and a good cup of tea!

Provided by JW-Re

Categories     Scones

Time 1h5m

Yield 1 loaf, 6 serving(s)

Number Of Ingredients 8

2 tablespoons baking powder
1 teaspoon salt
1/3 cup sugar
3 1/2 cups flour
1/2 cup shortening
1 cup raisins
2 eggs
3/4 cup milk

Steps:

  • In a large bowl, mix together the baking powder, salt, sugar, and flour.
  • Rub in the shortening.
  • Add raisins.
  • Beat together the eggs and milk.
  • Add egg mixture to the dry mixture.
  • Mix together with your hands on a floured surface until well blended.
  • Roll to fit into a greased cast iron skillet.
  • Bake at 400 degrees Fahrenheit for 15 minutes.
  • Turn down heat to 350 degrees Fahrenheit and bake for another 30 to 35 minutes.
  • Serve warm.

Nutrition Facts : Calories 577.4, Fat 20.6, SaturatedFat 5.6, Cholesterol 66.3, Sodium 793.5, Carbohydrate 88.5, Fiber 2.9, Sugar 25.6, Protein 11.4

MARTHA'S IRISH SODA BREAD



Martha's Irish Soda Bread image

Martha's traditional quick Irish Soda Bread is studded with flavorful raisins and caraway seeds, and fortified with wheat bran.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 1h30m

Yield Serves 6 to 8

Number Of Ingredients 10

1 1/3 cups whole milk
1/3 cup apple-cider vinegar
3 cups all-purpose flour, plus more for dusting
2 1/2 teaspoons coarse salt
1 teaspoon baking powder
1 teaspoon baking soda
4 tablespoons cold unsalted butter, cut into small pieces
1 cup unprocessed wheat bran
1/4 cup caraway seeds
1 cup raisins (5 ounces)

Steps:

  • Preheat oven to 350 degrees. Mix milk and vinegar; let stand until thickened, about 5 minutes.
  • Whisk together flour, salt, baking powder, and baking soda. Cut in butter with a pastry cutter until mixture resembles coarse meal. Stir in bran, seeds, and raisins.
  • Add milk mixture; stir until dough just holds together but is still sticky. Turn onto a lightly floured surface. Pat dough into a round loaf, about 7 inches in diameter. Transfer to a parchment-lined baking sheet.
  • Lightly dust top of loaf with flour. Using a sharp knife, score an X in top. Bake, rotating halfway through, until loaf is golden brown and a tester inserted in center comes out clean, about 70 minutes. Let cool completely on a wire rack.

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