Sullivans Soda Bread Recipes

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SULLIVAN STREET BAKERY NO KNEAD BREAD



Sullivan Street Bakery No Knead Bread image

Recipe supplied by Sullivan Street Bakery and printed in the NY Times, this bread recipe so insanely brilliant - no sticky fingers, no doughy mess, no intricate measuring, no complicated kneading. Totally hands-off. The crust is thin, crisp and snaps as you cut into the loaf. The interior of the bread holey, chewy, airy and light. This low fat, low cal bread will become a staple in your home as it has mine.

Provided by Brandess

Categories     Yeast Breads

Time 14h30m

Yield 1 1/2 LB Loaf, 12 serving(s)

Number Of Ingredients 5

3 cups flour (plus extra flour, wheat bran or cornmeal for dusting)
1 1/2 cups water
1/4 teaspoon yeast
1 1/4 teaspoons salt
1 teaspoon olive oil (for coating)

Steps:

  • EQUIPMENT: Two medium mixing bowls, 6 to 8 quart pot with lid, (Pyrex glass, Le Creuset cast iron, or ceramic), Wooden Spoon or spatula (optional), Plastic wrap, Two or three cotton dish towels (not terrycloth).
  • PROCESS: Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approx. 65-72°F).
  • Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.
  • Preheat oven to 450-500°F Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned.

Nutrition Facts : Calories 117.9, Fat 0.7, SaturatedFat 0.1, Sodium 243.1, Carbohydrate 23.9, Fiber 0.9, Sugar 0.1, Protein 3.3

MRS. O'CALLAGHAN'S SODA BREAD



Mrs. O'Callaghan's Soda Bread image

Provided by Mary O'Callaghan

Categories     Bread     Breakfast     Brunch     Bake     Low Fat     Vegetarian     High Fiber     St. Patrick's Day     Low Cholesterol     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 loaf

Number Of Ingredients 7

Nonstick vegetable oil spray
3 cups all purpose flour
3 cups whole wheat flour
1/2 cup (packed) brown sugar
1 teaspoon baking soda
1/4 cup (1/2 stick) chilled margarine or butter, cut into 1/2-inch cubes
2 cups buttermilk

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.

IRISH SODA BREAD WITH RAISINS



Irish Soda Bread with Raisins image

Anitra Earle of Yonkers, New York, writes: "I'm a perfume detective who hunts down hard-to-find and discontinued scents. One of the benefits of running my business from home is that I get to cook every day. I usually make dishes that I've relied on for years."

Provided by Anitra Earle

Categories     Bread     Breakfast     Brunch     Bake     Quick & Easy     St. Patrick's Day     Dried Fruit     Raisin     Bon Appétit     Yonkers     New York     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 loaf

Number Of Ingredients 9

Nonstick vegetable oil spray
2 cups all purpose flour
5 tablespoons sugar, divided
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon baking soda
3 tablespoons butter, chilled, cut into cubes
1 cup buttermilk
2/3 cup raisins

Steps:

  • Preheat oven to 375°F. Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins.
  • Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar.
  • Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.

GRANDPA MCANDREW'S IRISH SODA BREAD



Grandpa McAndrew's Irish Soda Bread image

My mom bugged grandpa for this recipe but he told her he didn't have one. So, when he made the bread one day she captured each ingredient in a bowl and measured it and put it in the bowl he planned to mix it in!

Provided by NANCERINI

Categories     Bread     Quick Bread Recipes     Irish Soda Bread Recipes

Time 55m

Yield 8

Number Of Ingredients 7

3 cups all-purpose flour
½ teaspoon baking soda
2 tablespoons white sugar
½ cup raisins
1 egg, beaten
1 cup buttermilk
2 tablespoons margarine, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a cast iron skillet.
  • In a medium bowl, mix together the flour, baking soda and sugar. Toss the raisins with the flour mixture until coated. Make a well in the center and add the egg, buttermilk, and melted margarine. Stir until all of the dry ingredients are absorbed. Turn the dough out onto a floured surface and knead for a few quick turns just to even out the dough. Handle the dough as little as possible. Pat into a flat circle, and place into the prepared pan.
  • Bake the bread for 40 to 45 minutes in the preheated oven, or until the edges are golden.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 47.6 g, Cholesterol 24.5 mg, Fat 4 g, Fiber 1.6 g, Protein 6.9 g, SaturatedFat 0.9 g, Sodium 152.5 mg, Sugar 10.2 g

CHEF JOHN'S IRISH SODA BREAD



Chef John's Irish Soda Bread image

St. Patrick's Day is right around the corner, and what better way to celebrate than with a loaf or two of Irish soda bread? If made correctly, this is one of the best quick breads (those leavened without yeast) you'll ever have. Subtly sweet, with a light, tender crumb, and not at all dry. You can use quick-cooking oats in place of rolled oats, if desired.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Irish Soda Bread Recipes

Time 1h45m

Yield 16

Number Of Ingredients 13

3 ¼ cups all-purpose flour
½ cup whole wheat flour
¼ cup rolled oats
1 ¼ teaspoons baking soda
1 teaspoon baking powder
1 ½ teaspoons salt
¼ cup cold unsalted butter, cut into small cubes
1 ¾ cups buttermilk
1 large egg
2 tablespoons honey, or more to taste
2 teaspoons grated orange zest
1 cup dried currants
⅓ cup golden raisins

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or silicone baking mat.
  • Whisk all-purpose flour, whole wheat flour, oats, baking soda, baking powder, and salt together in a bowl. Cut butter into flour mixture using a pastry blender until mixture resembles coarse meal.
  • Beat buttermilk, egg, honey, and orange zest together in a bowl. Pour buttermilk mixture, currants, and raisins into flour mixture; stir with a wooden spoon until a wet, sticky dough comes together.
  • Turn dough out onto a well-floured work surface; press dough together into a soft ball of dough and cut into 2 pieces. Form each half into a smooth, round loaf. Transfer to prepared baking sheet and let rest for 15 minutes. Cut a 1/2-inch deep "X" into the top of each loaf with a serrated knife.
  • Bake in the preheated oven until golden brown and fragrant, about 45 minutes. Transfer loaves to a wire rack to cool completely before slicing.

Nutrition Facts : Calories 194.8 calories, Carbohydrate 36 g, Cholesterol 20.3 mg, Fat 3.9 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 2.1 g, Sodium 381.7 mg, Sugar 11.7 g

SULLIVAN'S SODA BREAD



Sullivan's Soda Bread image

Clipped from Chicago Tribune years ago. This is one of two breads I make every year. The other is called Mary Ann Henry's Super Soda Bread. This is the sweeter of the two. I don't use the raisins, as they are not a favorite in my family.

Provided by Cindy Rose

Categories     Breads

Time 1h5m

Yield 26 serving(s)

Number Of Ingredients 9

4 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup unsalted butter, melted
1 1/3 cups buttermilk
1 large egg, lightly beaten
1 cup raisins or 1 cup currants

Steps:

  • Heat ooven to 350 degrees. Grease a large baking sheet.
  • Combine flour, sugar, baking soda, baking powder and salt in a large bowl,.
  • Combinee butter, buttermilk and egg in smaller bowl.
  • Add the liquids to the dry ingredients, pouring it into the well and stirring to form a soft dough. Add raisins and mix lightly.
  • Transfer batter to baking sheet and using floured hands shape into a ball. Slash an "X" across the top. Bank until set, 50 to 60 minutes.

SODA BREAD WITH SULTANAS



Soda Bread with Sultanas image

This is a sweeter version of Irish Soda Bread. Great with lots of butter for an afternoon tea.

Provided by zandabluma

Time 50m

Yield Makes 1 loaf

Number Of Ingredients 0

Steps:

  • Put the flour, baking powder, salt and sugar into food mixer and, using a K-beater and medium speed, work in the butter. Add the sultanas and liquids and mix well.
  • Line a baking tray.
  • Combine the mixture with your hands to make a dough and shape into a ball. Flatten the ball out and cut a cross in the top, using a wet knife.
  • Put the dough on the baking tray and leave to rest for 20 minutes.
  • Preheat the oven to 200C/400F/mark 6.
  • Once the dough is rested, dust it lightly with flour and bake in the middle of the oven for 40 - 50 minutes. If the top starts to brown too much, cover loosely with baking paper.
  • Transfer to a wire rack to cool.

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