White Soda Bread Or Scones With Herbs Recipes

HERBED WHITE SODA BREAD

Steps:

• Preheat oven to 450 degrees. Mix all the dry ingredients together in a large bowl, make a well in the center and pour all of the buttermilk in at once. Using 1 hand, stir in a full circle starting in the center of the bowl working towards the outside of the bowl until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, a matter of seconds, turn it out onto a well-floured board. WASH AND DRY YOUR HANDS. Roll dough around gently with floured hands for a second, just enough to tidy it up, flip the dough over. Pat the dough into a round about 1 1/2-inches deep. Sprinkle a little flour onto the center of a baking sheet and place the loaf on top of the flour. Cut a deep cross on it with a sharp knife, prick the four sections to let the fairies out. Let the cuts go over the sides of the bread to make sure of this.
• Bake in preheated oven for 20 minutes, then reduce the heat to 400 degrees for 20 minutes, or until just cooked. If you are in doubt, tap the bottom of the bread: if it is cooked it will sound hollow. Cool on a wire rack.

HERB IRISH SODA BREAD

Steps:

• Preheat oven to 450°F degrees.
• Put vinegar in 2 cup measuring cup and add enough milk to make 14 oz; set aside for 5 minutes.
• In a large bowl mix together dry ingredients.
• Add liquid and mix together slowly by hand until dough forms.
• Turn onto floured surface.
• Gently knead dough to form an 8-inch circle (this should only take about two minutes) dough should be soft and about 2-3 inches thick.
• Place in a baking pan (your option).
• Cut a cross pattern in dough+ (it should go at least halfway into and be entire length and width).
• Place in oven and bake for 20 minutes.
• Reduce oven to 400°F and bake 15-20 minutes longer.
• Remove from oven when golden brown.

SODA BREAD SCONES WITH IRISH WHISKEY BUTTER RECIPE BY TASTY

Steps:

• In a small saucepan over medium heat, bring the whiskey to a simmer. Turn off the heat, add the raisins, and set aside for at least 15 minutes to allow the raisins to plump.
• Drain and reserve the raisins and whiskey separately.
• Preheat the oven to 400°F (200˚C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and fine sea salt.
• Add the butter and use your hands to pinch together the butter and flour mixture until coarse crumbs form.
• Add the buttermilk to the mixture and mix just until a dough begins to form. Add the whiskey-soaked raisins and 1½ teaspoons of caraway seeds. Mix just to combine.
• Shape the dough into a 7-inch (18 cm) round. Use a pastry brush to brush the top of the round with buttermilk. Sprinkle with the remaining ½ teaspoon caraway seeds and flaky salt
• Cut the dough into 8 triangles and transfer to the parchment-lined baking sheet, spacing the scones 2 inches (5 cm) apart. Bake until golden, 20 to 25 minutes.
• While the scones bake, make the whiskey butter: In a medium bowl, add the reserved whiskey to the butter, a little at a time, mixing after each addition until fully combined. Stir in the salt.
• Serve the scones warm or at room temperature with the whiskey butter alongside.
• Enjoy!

WHITE SODA BREAD WITH VARIATIONS

Steps:

• Preheat oven to 450°F.
• Sift the flour, baking soda and salt together into a mixing bowl.
• Make a well in the center.
• Pour in most of the buttermilk.
• Stir just until all ingredients are incorporated. The dough should be soft but not sticky. Add the remaining buttermilk if it's too dry.
• Turn the dough out onto a lightly floured surface.
• Roll it around a little to make it neater. Don't knead.
• Pat dough into a round loaf about 2" high.
• Place on a lightly floured baking sheet.
• Using a sharp knife, cut a deep cross in the center of the dough.
• Irish folklore insists that you must now prick each section of the dough with your knife, to let the Little People out (what they're doing in your bread in the first place, I can't imagine).
• Bake 10 minutes.
• Reduce heat to 400°F and bake until loaf is browned and sounds hollow when tapped, about 25 minutes more.
• For the variations, stir in the additional ingredients before adding the buttermilk.