Best 7 Anitas Sour Cream Irish Bread Recipes

IRISH SOUR CREAM BREAD

Steps:

• Sift first 3 ingredients together in Large bowl (#1).
• Mix next 5 ingredients in Smaller bowl (#2).
• Slowly mix Bowl #2 ingredients into Bowl #1 until well blended.
• Mix in 2 cups of Raisins (and 1 tablespoons Caraway Seeds, if desired).
• Pour into 9" greased and floured round cake pan and shape into round loaf. (Note: Batter will be sticky.).
• Sprinkle the top with Cinnamon and/or Sugar, if desired.
• With a sharp knife, make an "X" in the top of loaf.
• Bake for 50-55 minutes at 350 degrees.
• When toothpick comes out clean, the bread is done.

IRISH SODA BREAD WITH SOUR CREAM RECIPE

Steps:

• Preheat oven to 350 F.
• Combine 4 cups of flour, sugar, salt, baking powder, and baking soda in a large bowl
• Add the butter and use two knives to cut the butter down to blend it with the dry ingredients.
• Create a well in the center of the flour and add the buttermilk, sour cream, and egg. Stir until just combined (don't overmix)
• Fold in the raisins.
• Transfer the dough into a sprayed 8-inch baking pan or a cast iron skillet
• Sprinkle the remaining ½ tablespoon of flour over the top of the bread and spread it with your hands. Cut a deep X in the dough.
• Bake for 50 minutes. Let the bread cool for 15 minutes before serving.

ANITA'S SWEDISH BRAIDED BREAD RECIPE - (4.6/5)

Steps:

• Heat sour cream in microwave until lukewarm. Add butter to the sour cream. (This allows the butter to soften) Dissolve yeast in warm water. Stir in sour cream, butter, sugar, eggs and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto well-floured board and knead until smooth - about 10 minutes. Place in greased bowl; turn greased side up. Cover, let rise in a warm place until double in size, about an hour. Heat oven to 375 degrees. Punch down dough; divide into 3 equal parts. Roll each part into rectangle and place 1/3 of the apple filling in each bread. Cut along the sides of the dough with scissors and pull the dough across the top of the filling to create a braided effect. Place on a buttered cookie sheet. Bake for 15-20 minutes or until golden brown. While warm, brush with icing and sprinkle with toasted almonds. *If doing the tea ring instead of the braid, roll the dough into a rectangle and then turn into a circle and place apples in the center of the dough. Wrap the ends then make cuts to show the apples.

IRISH SODA BREAD I

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.

ROSIE'S TRADITIONAL IRISH SODA BREAD

Steps:

• Combine dry ingredients together in a large bowl.
• In a small bowl beat eggs and stir in sour cream.
• Add the egg and sour cream mixture to the dry ingredients and stir with a wooden spoon.
• Batter will be very thick.
• Add the raisins and caraway seeds and stir well with wooden spoon or knead in with your hands.
• Place batter in a greased 9 inch springform pan.
• Dust the top with enough flour so that you can pat the batter like a bread dough evenly in the pan without it sticking to your hands.
• With a knife make a shallow crisscross on the top.
• Bake for 50 minutes in a preheated 350ºF oven.

SWEET IRISH BREAD

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.

EASY IRISH SODA BREAD

Steps:

• Preheat oven to 350°. In a large bowl, combine the flour, sugar, caraway seeds, baking powder, salt and baking soda. In a small bowl, whisk eggs and sour cream. Stir into dry ingredients just until moistened. Fold in raisins. , Spoon into a greased 9-in. springform pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack for 10 minutes before removing sides of pan. Cut into wedges; serve warm.