Sweet Irish Soda Bread Recipes

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THE BEST IRISH SODA BREAD



The Best Irish Soda Bread image

We prefer the slightly sweet American version of this classic Irish quick bread, so we added dried currants and a small amount of sugar. Buttermilk and baking soda give the loaf plenty of lift and butter gives it a moist crumb.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h15m

Yield 1 loaf

Number Of Ingredients 10

3 1/2 cups all-purpose flour, plus more for work surface (see Cook's Note)
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon kosher salt
4 tablespoons (1/2 stick) cold unsalted butter cut into cubes
2/3 cup dried currants
1 teaspoon caraway seeds
1 1/4 cups buttermilk
1 large egg
Irish butter, for serving

Steps:

  • Preheat the oven to 375 degrees F. Line an 8-inch round cake pan with a large sheet of parchment paper, pressing it into the edges of the pan and leaving an overhang on 2 sides (the extra parchment will help you unmold the loaf later).
  • Whisk the flour, sugar, baking soda and salt together in a large bowl. Add the butter cubes to the flour mixture and toss to combine. Use a pastry blender or your fingertips to cut or rub the butter into the flour until the mixture resembles coarse meal. Stir in the currants and caraway seeds.
  • Whisk the buttermilk and egg together in a separate bowl or liquid measuring cup. Make a well in the center of the dry ingredients and pour the buttermilk mixture into the center. Use a wooden spoon or rubber spatula to stir the mixture until it starts to come together in a shaggy mass.
  • Lightly dust a work surface with flour. Turn the dough mixture out onto the floured surface and knead a few times to bring it together. Shape it into a domed disk. Place the dough into the prepared cake pan and cut a cross about 1/2-inch deep into the surface of the dough with a sharp knife. Bake until the top is puffed and lightly browned and a cake tester comes out clean, 60 to 75 minutes. Remove from the oven and use the parchment overhang to lift the bread from the pan. Place on a wire rack to cool completely. Serve with good Irish butter.

IRISH SODA BREAD



Irish Soda Bread image

Provided by Ina Garten

Time 1h10m

Yield 1 loaf

Number Of Ingredients 9

4 cups all-purpose flour, plus extra for the currants
4 tablespoons sugar (if you like your bread less sweet, use just 2 or 3 tablespoons)
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
13/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried currants

Steps:

  • Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
  • Combine the flour, sugar, baking soda and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
  • With a fork, lightly beat the buttermilk, egg and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
  • Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
  • Cool on a baking rack. Serve warm or at room temperature.

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.

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.

SWEET IRISH BREAD



Sweet Irish Bread image

A sweet breakfast bread with raisins that tastes most excellent toasted.

Provided by D Bagley

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 1h15m

Yield 10

Number Of Ingredients 9

¼ cup butter
1 cup white sugar
2 eggs, beaten
2 cups all-purpose flour
½ teaspoon baking soda
1 teaspoon cream of tartar
1 pinch salt
1 cup sour cream
1 cup raisins

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. I use a glass one.
  • In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the sour cream. Sift together the flour, baking soda, cream of tartar and salt; stir into the sour cream mixture until just blended. Fold in raisins. Transfer the batter to the prepared loaf pan.
  • Bake for 50 to 60 minutes in the preheated oven, or until a small knife inserted into the crown, comes out clean.

Nutrition Facts : Calories 322.7 calories, Carbohydrate 53.4 g, Cholesterol 59.5 mg, Fat 10.7 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 6.3 g, Sodium 124.3 mg, Sugar 29.9 g

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

INA GARTEN'S IRISH SODA BREAD



Ina Garten's Irish Soda Bread image

This was soooo yummy! Ina does not claim that it is authentic Irish Soda Bread but says it is delicious and we agree! Next time I'll make it into two smaller loaves since it's pretty big for the two of us. We had it for breakfast hot out of the oven yesterday and this morning we toasted it and just loved it! It took more than the 4 cups of flour called for but we had to sift a huge restaurant sack of flour that looked more like plaster of paris, so it could have been because of the double sifting. Try this if you like soda bread!

Provided by Secret Agent

Categories     Quick Breads

Time 55m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 10

4 cups all-purpose flour, plus
1 tablespoon all-purpose flour, for dusting currants
4 tablespoons sugar
1 teaspoon baking soda
1 1/8 teaspoons kosher salt
4 tablespoons cold unsalted butter, 1/2 inch dice
1 3/4 cups buttermilk, shaken
1 extra large egg, beaten
1 teaspoon grated orange zest
1 cup dried currant

Steps:

  • Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
  • Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.
  • With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet.
  • Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.
  • Cool on a baking rack. Serve warm or at room temperature.

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