FOOLPROOF IRISH SODA BREAD
Hearty Irish soda bread is easy to make. It's welcome any time of year but is essential on St. Patrick's Day.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with parchment. Mix milk and vinegar in a small bowl, and let stand until thickened, about 5 minutes.
- Whisk together flour, salt, baking powder, and baking soda in a large bowl. Cut in unsalted butter with a pastry cutter or 2 knives until mixture resembles coarse meal. Add bran, caraway seeds, and raisins; stir to distribute.
- Pour milk mixture into flour mixture; stir until dough just holds together but is still sticky. Turn dough onto a lightly floured surface. Pat and press the dough gently into a round, dome-shaped loaf, about 7 inches in diameter. Transfer to prepared sheet.
- Lightly dust top of loaf with flour. With a sharp knife, cut an X into the top, 3/4 inch deep. Bake, rotating halfway through, until loaf is golden brown and a tester inserted in the center comes out clean, about 1 hour, 10 minutes. Let cool on a wire rack. Soda bread is best eaten the day it is made; serve with salted butter.
TRADITIONAL IRISH SODA BREAD
This crusty, traditional Irish bread is a proud product of the peasant hearth-and the most suitable companion to Irish Stew. Soda bread requires no rising time, as baking powder, baking soda, and buttermilk act as leaveners.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. Whisk together the flours, salt, baking soda, and baking powder in a large bowl. With a pastry blender or your fingertips, blend in butter until it resembles small peas. Add buttermilk all at once; stir with a fork until mixture holds together.
- In the bowl, pat the dough into a domeshaped loaf about 7 inches in diameter. Lift out dough; transfer to lined sheet.
- Lightly dust top of loaf with flour. Cut a 3/4-inch-deep cross in top, reaching almost all the way to edges. Bake, rotating sheet halfway through, until deep golden brown and a cake tester inserted into the center comes out clean, about 1 hour and 20 minutes. Let cool on a wire rack.
RICH IRISH SODA BREAD
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
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.
IRISH SODA BREAD
For quick and easy bread, make Ina Garten's Irish Soda Bread recipe from Barefoot Contessa on Food Network � just mix, knead and bake.
Provided by Ina Garten
Categories side-dish
Time 1h15m
Yield 1 loaf
Number Of Ingredients 9
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.
MARTHA'S IRISH SODA BREAD
Martha's traditional quick Irish Soda Bread is studded with flavorful raisins and caraway seeds, and fortified with wheat bran.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h30m
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Mix milk and vinegar; let stand until thickened, about 5 minutes.
- Whisk together flour, salt, baking powder, and baking soda. Cut in butter with a pastry cutter until mixture resembles coarse meal. Stir in bran, seeds, and raisins.
- Add milk mixture; stir until dough just holds together but is still sticky. Turn onto a lightly floured surface. Pat dough into a round loaf, about 7 inches in diameter. Transfer to a parchment-lined baking sheet.
- Lightly dust top of loaf with flour. Using a sharp knife, score an X in top. Bake, rotating halfway through, until loaf is golden brown and a tester inserted in center comes out clean, about 70 minutes. Let cool completely on a wire rack.
IRISH SODA SCONES
These Irish Soda Scones pack the hallmarks of our favorite St. Patrick's Day bread-loads of currants and caraway seeds-into a single serving with a light, fluffy texture. Just mix, scoop, bake, and enjoy with a spot of tea.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 40m
Yield Makes 8
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees. Whisk together flour, baking powder, baking soda, granulated sugar, and salt.
- Cut butter into small pieces; work into flour mixture with your fingers or a pastry cutter until dough resembles coarse meal. Add currants, caraway seeds, and buttermilk; stir until just combined.
- Scoop 1/3 cup-size mounds of dough onto a parchment-lined baking sheet, spaced 3 inches apart. Bake until bottoms are golden, 15 to 20 minutes. Let cool completely on sheet.
- Meanwhile, combine confectioners' sugar, milk, and orange zest. Drizzle over scones; serve.
MAUD HERLIHY'S IRISH SODA BREAD
Maud Herlihy's Irish Soda Bread is a St. Patrick's Day classic. Bill Herlihy, the executive in charge of "The Martha Stewart Show," shares a recipe from his mother, Maud.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees with a rack set in lower third of oven. Lightly butter a 10-inch round cast-iron skillet; set aside.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add butter, sour cream and egg; mix, using a pastry blender, until mixture resembles coarse crumbs. Stir in raisins, buttermilk, and caraway seeds, if using, and mix until a sticky dough forms.
- Turn dough out onto a lightly floured work surface. Using a floured bench scraper, form into a round loaf; using a sharp knife score a large "X" in the center.
- Place in prepared skillet and transfer to oven. Bake until loaf is golden brown and a toothpick inserted into the center comes out clean, about 1 hour. If top begins to brown too quickly, loosely cover with a piece of parchment paper-lined aluminum foil. Transfer to a wire rack to cool.
EASY IRISH SODA BREAD
When this classic Irish Soda Bread is easy to make, you'll bake it all year round! The bread will keep, wrapped in plastic, for up to two weeks at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter a baking sheet. In a large bowl, combine flour, sugar, raisins, caraway seeds, baking soda, salt, and baking powder. In a separate bowl, whisk buttermilk, eggs, and 2 tablespoons butter. Stir the wet mixture into the dry ingredients to form a dough.
- Knead dough on a lightly floured surface until smooth, about 4 minutes; add more flour as needed to prevent sticking. Form dough into a 9-inch round; place on prepared baking sheet. Brush loaf with remaining tablespoon butter. Using a sharp knife, score an X on top of loaf.
- Bake until skewer inserted in center comes out clean, 45 to 50 minutes. Cool on wire rack before serving.
Nutrition Facts : Calories 217 g, Fat 3 g, Protein 5 g
MARTHA'S SODA BREAD WITH RYE AND CURRANTS
This St. Patrick's day, try a slice or two of this easy homemade soda bread for breakfast or serve it alongside Martha's Quick-Brined Corned Beef and Vegetables. This recipe balances the traditional flavors you'd expect, while also bringing something new-rye flour and wheat bran. Earthy, slightly sour, and a touch nutty, the combination of these two ingredients play perfectly off the classic soda bread flavors of currants and caraway seeds.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h25m
Yield Makes 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Combine milk and vinegar in a bowl; let stand until curdled and thickened, about 5 minutes. Meanwhile, in a large bowl, whisk together both flours, wheat bran, sugar, salt, and baking soda; stir in caraway seeds and currants.
- Make a well in the center of the flour mixture. Add milk mixture and stir together, starting in center and working outward, until a sticky dough forms (do not overmix). Transfer to a generously floured work surface and, with floured hands, form a cohesive ball. (Do not overwork dough.)
- Pat ball into a 7-inch-wide domed round and transfer to a baking sheet. Cut a 1-inch-deep "X" with a floured knife across top of round. Using a wooden skewer, poke holes at 1-inch intervals to bottom of dough (about 28 holes total).
- Bake soda bread until cooked through and loaf sounds hollow when tapped on bottom, 1 hour and 10 minutes. Transfer to a wire rack and let cool completely before slicing and serving with butter. Bread can be made 2 days ahead and stored, whole, at room temperature, in a paper bag or wrapped in parchment.
TRADITIONAL IRISH SODA BREAD
While soda bread with add-ins like currants and caraway can be delicious, it's not at all authentic. In Ireland, soda bread tends to be plainer and more restrained. Here is a classic recipe adapted from Darina Allen, an Irish television personality and the owner of the Ballymaloe Cookery School in Shanagarry. This soda bread is is best eaten still steaming from the oven, slathered with good salted Irish butter that melts on contact with your slice. It's a fine accompaniment to corned beef and cabbage, should you be making that dish this St. Paddy's Day. Or make this recipe all year long. That's how they do it in Ireland.
Provided by Melissa Clark
Categories brunch, easy
Time 1h
Yield 1 loaf, 8 to 12 servings
Number Of Ingredients 4
Steps:
- Heat oven to 450 degrees. In a large bowl, sift together the flour, salt and baking soda. Make a well in the center and pour in the milk. Using your hand, mix in the flour from the sides of the bowl. The dough should be soft but not wet and sticky.
- Turn the dough out onto a well-floured work surface. Wash and dry your hands. Knead the dough lightly for a few seconds, then pat the dough into a round about 1 1/2 inches thick. Place it on a buttered baking sheet and using a sharp knife, cut a deep cross in the center of the dough reaching out all the way to the sides.
- Bake for 15 minutes, then reduce the oven temperature to 400 degrees, and continue to bake until the top is golden brown and the bottom of the bread sounds hollow when tapped, about 30 minutes longer. Serve warm.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 1 gram, Fiber 1 gram, Protein 6 grams, SaturatedFat 0 grams, Sodium 188 milligrams, Sugar 2 grams
PULL APART SODA BREAD
Instead of baking one big loaf of Irish soda bread this St. Patrick's Day, make a pull apart version that yields individual servings.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 1
Steps:
- Start with our basic soda-bread recipe. After turning out the dough on a lightly floured surface, divide it into 16 equal pieces and, with floured hands, roll each into a ball. Transfer the balls to a parchment-lined baking sheet in 4 rows of 4, making sure each dough ball is touching the ones around it. With the tip of a paring knife, cut a 1/4-inch-deep X on each ball. Because the pull-apart rolls are smaller than a full loaf, the baking time is cut in half. Cool to room temperature before serving with plenty of salted Irish butter.
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