FAVORITE IRISH BREAD
Serve this classic from the Emerald Isle with butter, jam and a hot cup of tea. Baking this beauty in a 9-in. pan means there is enough to go around. —Sadie Rotondo, Rockland, Massachusetts
Provided by Taste of Home
Time 50m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, sugar, baking powder and salt. In a small bowl, whisk egg, milk and butter. Stir into dry ingredients just until moistened. Fold in raisins and, if desired, caraway seeds. , Transfer to a greased 9-in. square baking pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Remove from pan onto a wire rack. Serve warm.
Nutrition Facts : Calories 245 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 193mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
SWEET IRISH BREAD
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
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
SWEETBREADS
Sweetbread are a gland in cattle, and this is the way my husband and I prepare them. We like them in tiny pieces, but others make them in larger portions. This method of cooking and the taste remind me a little of chicken hearts, only better. One pound of sweetbreads makes plenty for 2 people using our method.
Provided by Norma
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Tear the sweetbread apart into 1 inch sections. Discard the stringy ligaments that hold it together. Rinse with water as you go. Dip the slightly wet sweetbreads into flour.
- Heat 1/2 inch of oil in a large heavy skillet. Fry the sweetbreads in the hot oil until golden brown, turning once. Remove from oil, and drain on paper towels. Season with salt and pepper to taste.
Nutrition Facts : Calories 373.4 calories, Carbohydrate 11.9 g, Cholesterol 253.1 mg, Fat 28.8 g, Fiber 0.4 g, Protein 15.4 g, SaturatedFat 8.7 g, Sodium 109.3 mg
BARMBRACK (IRISH SWEET BREAD)
This traditional Irish sweet bread is known as barmbrack, or bairin breac in Gaelic, or speckled loaf, since it is run through with raisins. This is a perfect bread for breakfast or tea, spread with good butter, toasted or not. The recipe has been adapted slightly from one by the well-known Irish cookbook author Rachel Allen; her original calls for chopped candied peel instead of citrus zest, and fast-rising yeast instead of dry active yeast.
Provided by David Tanis
Categories breads, side dish
Time 2h
Yield 1 loaf
Number Of Ingredients 15
Steps:
- In a small bowl, whisk the yeast and milk together. Leave it to bubble slowly in a warm spot 10 minutes, then whisk in the beaten egg.
- In a large mixing bowl or the bowl of a stand mixer, put the flour, cinnamon, clove, mace, salt, butter and sugar. Mix well, incorporating butter with fingertips (or paddle, if using mixer) until absorbed.
- Pour the yeast-milk-egg mixture into the flour mixture and stir with a wooden spoon (or dough hook, with mixer).
- When the dough begins to come together, add the raisins, currants, lemon zest and orange zest, then mix to combine. It will be somewhat sticky dough. Dust lightly with flour, turn out onto a floured surface and knead for a few minutes until the dough feels smooth. Pat dough into a rectangle.
- Butter a loaf pan and lay in the dough, pushing down so dough covers bottom of pan. Stretch plastic wrap loosely over pan and put in a warm place, covered with a kitchen towel, for about an hour, until doubled in size. Uncover.
- Heat oven to 350 degrees and center a rack in the oven. Bake loaf on the centered rack for 45 minutes, until well browned. Carefully tip the loaf out of the pan onto a cooling rack. To tell whether it's done, thump the bottom of the loaf with your fingertips; it should sound hollow. Let cool to room temperature before slicing, if possible.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 201 milligrams, Sugar 33 grams, TransFat 0 grams
SWEET IRISH BREAD
Make and share this Sweet Irish Bread recipe from Food.com.
Provided by ElaineAnn
Categories Quick Breads
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Grease a 9 X 5" loaf pan.
- 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 batter to 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 317.1, Fat 10.7, SaturatedFat 6.3, Cholesterol 64.6, Sodium 139.6, Carbohydrate 51.8, Fiber 1.2, Sugar 28.8, Protein 5.1
SWEETBREAD
Steps:
- In a large bowl, combine the coconut, sugar, margarine, raisins, cherries, salt, and flour. Mix to combine.
- In a measuring cup, mix the yeast with the warm water. Add to the flour mixture, along with the egg. The dough should be sticky.
- Leave the dough in the mixing bowel and let it rest, loosely covered with plastic wrap or a kitchen towel for 1 hour, or until doubled in size.
- Preheat oven to 350 degrees F.
- Divide dough into 2 pieces. Gently knead each piece on a generously floured board and place in 2 buttered loaf pans. Let the dough rest until it doubles in size, once more. Bake until golden in color, about 50 minutes.
- Remove from the oven and place on a cooling rack. Mix sugar and water and brush over hot sweetbread. Leave to cool.
SWEET IRISH SODA BREAD
Provided by Food Network Kitchen
Time 1h5m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees.
- In a large bowl, combine the flour, baking powder, baking soda and salt and mix well. Cut the butter and shortening into small pieces and add to the flour mixture. Using your fingers, work the cold butter and shortening into the flour mixture until it resembles coarse crumbs. Add the egg, the buttermilk, the currants and the caraway seeds and mix into the flour mixture until it is incorporated. Turn the dough out onto a floured surface and knead gently until the dough forms a smooth ball. Place the dough into a lightly greased loaf pan. Score the top of the loaf with a very sharp knife. Brush the top of the loaf with melted butter. Sprinkle with sanding sugar. Place the loaf in the oven and bake for 40 to 45 minutes or until golden brown.
BREADED SWEETBREADS
Provided by Craig Claiborne And Pierre Franey
Categories project, appetizer
Time 1h45m
Yield Four servings
Number Of Ingredients 10
Steps:
- Put the sweetbreads in a mixing bowl and add cold water to cover. Refrigerate overnight or for several hours. Put the sweetbreads in a saucepan and add cold water to cover. Bring to the boil and let simmer, stirring often, about five minutes. Drain and run under cold water until they are thoroughly chilled. Leave the sweetbreads whole, but cut or pull off any unsightly membranes, connecting tissues, etc. Place the sweetbreads on a rack and cover with a cloth. Cover with weights and let stand for one hour.
- Place the sweetbreads on a flat surface. Hold a sharp knife parallel to the surface and slice through the sweetbreads. This will produce up to 10 or 12 flat pieces.
- Put the egg in a flat dish and add the water, two teaspoons of oil, salt and pepper. Beat thoroughly.
- Put the flour in another flat dish. Put the bread crumbs in a third dish.
- Sprinkle the sweetbread slices with salt and pepper.
- Coat the slices individually in flour and shake off excess. Dip the slices in the egg mixture to coat well. Dredge the slices, one at a time, in the bread crumbs and pat to make the crumbs adhere.
- Heat two tablespoons of oil in each of two skillets so that the sweetbread slices can be cooked in one layer. When the oil is hot, add the sweetbread slices and cook until they are golden brown on one side, about six minutes. Turn the slices and cook until golden brown on the second side, about four to five minutes.
- Transfer the slices to a warm platter. If desired, wipe out one of the skillets and add the butter. Cook until it is foamy and starts to turn hazelnut brown. Pour this over the slices and serve sprinkled with finely chopped parsley.
Nutrition Facts : @context http, Calories 596, UnsaturatedFat 21 grams, Carbohydrate 47 grams, Fat 34 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 520 milligrams, Sugar 3 grams, TransFat 0 grams
SWEET IRISH BREAD
Not your typical minimally sweet Irish Soda Bread. This one is moist and sweeter than most. Has raisins and caraway seeds. Great with Corned Beef Dinner on St. Patrick's Day! Delicious the next morning toasted, too! Got this recipe from my mother in law.
Provided by Lorraine3
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix Flour, baking powder, sugar and caraway seeds together in a large bowl.
- Combine eggs, melted butter and milk and add this to dry ingredients.
- Add raisins.
- Put batter in one 9" cake pan (with 2" high sides) or 2 loaf pans filled halfway with batter. (Grease pan).
- Bake at 425 degrees F for 15 minutes in a 9" pie pan or 2 loaf pans filled halfway with batter.then turn temperature down to 375 for 45 more minutes.
Nutrition Facts : Calories 265.6, Fat 4.3, SaturatedFat 2.2, Cholesterol 44.6, Sodium 133.1, Carbohydrate 52.1, Fiber 1.5, Sugar 24, Protein 5.8
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