Best 4 Savory Irish Soda Bread Recipes

SAVORY IRISH SODA BREAD

Steps:

• Preheat oven to 375°F.
• Sift the first 5 ingredients together and stir in the caraway seed.
• Cut in the shortening til it resembles fine meal.
• Add and mix in the cheese, onion and bacon.
• Stir in the buttermilk with a fork until the dry ingredients are just.
• moistened.
• Turn out on a lightly floured surface and knead a few times.
• Form into a a round loaf about 1/2 inch thick and place on a.
• greased baking sheet or cast iron skillet.
• cut a cross on the top and bake for about 30 minutes.
• Yield; 1 small loaf.
• I want to add a note;.
• Master Soda Bread Mix;.
• I make up the first 7 ingredients.doubled or more -- and store it in a tight
• container ( like bisquick ). Then I just take 2 1/4 cups of the mix
• and add 1 cup of buttermilk and the rest of the ingredients, and proceed.
• as usual. This takes only a few minutes to make up the bread. Bake
• as usual. So quick and easy!
• Store the Master Mix in a cupboard for up to 4 weeks.

BEST IRISH SODA BREAD

Steps:

• Preheat oven to 375°. In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until crumbly. In a small bowl, whisk eggs and buttermilk; stir into flour mixture just until moistened. Fold in raisins. Turn onto a lightly floured surface; gently knead 5-6 times., Divide dough in half; shape each portion into a round loaf. Place 6 in. apart on a greased baking sheet. , Bake until golden brown, 30-35 minutes. Transfer to a wire rack to cool.

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.

RICH IRISH SODA BREAD

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.