Wednesday, March 17, 2010

Irish Soda Bread Recipes

Just thought we'd post some more recipes. For St. Patrick's Day, here is a variant recipe of a sweet Irish Soda Bread. Following this recipe is a more traditional one. Enjoy!

Sweet Irish Soda Bread
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoons cold unsalted butter
  • 2 tablespoons cold vegetable shortening
  • 1 egg, beaten
  • 1 cup buttermilk
  • 1 cup currants
  • 2 tablespoons toasted caraway seeds
  • 1 tablespoon melted butter
  • 1 tablespoon sanding sugar
  1. Preheat the oven to 375 degrees.
  2. In a large bowl, combine the flour, baking powder, baking soda and salt and mix well.
  3. Cut the butter and shortening into small pieces and add to the flour mixture.
  4. Using your fingers, work the cold butter and shortening into the flour mixture until it resembles coarse crumbs.
  5. Add the egg, the buttermilk, the currants and the caraway seeds and mix into the flour mixture until it is incorporated.
  6. Turn the dough out onto a floured surface and knead gently until the dough forms a smooth ball.
  7. Place the dough into a lightly greased loaf pan.
  8. Score the top of the loaf with a very sharp knife.
  9. Brush the top of the loaf with melted butter.
  10. Sprinkle with sanding sugar.
  11. Place the loaf in the oven and bake for 40 to 45 minutes or until golden brown.
Simple Irish Soda Bread
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/3 cup white sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 egg, lightly beaten
  • 2 cups buttermilk
  • 1/4 cup butter, melted
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Grease a 9x5 inch loaf pan.
  3. Combine flour, baking powder, sugar, salt and baking soda.
  4. Blend egg and buttermilk together, and add all at once to the flour mixture.
  5. Mix just until moistened.
  6. Stir in butter.
  7. Pour into prepared pan.
  8. Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean.
  9. Cool on a wire rack.
  10. Wrap in foil for several hours, or overnight, for best flavor.

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