View Full Version : Irish Soda Bread
March 14th, 2012, 11:00 AM
I remember having this years ago....anyone have an easy but delicious recipe?
March 14th, 2012, 09:24 PM
Warning: I have not tried this recipe, but it was in a magazine I received and just looked at today and I remembered this thread lol so here is what they say:
2 1/2 c. Flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1/2 c. butter
1/2 c. raisins
2 T. cider vinegar
Sift together flour, baking soda, baking powder and salt. Cut in the butter and raisins. Add vinegar and milk. Shape into 2 balls and cut an "x" on top. Brush with milk. Place dough in pie pans. Bake at 400 degrees for 15 min. then at 375 degrees for 30 additional min.
March 14th, 2012, 10:26 PM
I've tried this and it is delicious and easy!
Irish Soda Bread: Recipe courtesy Ina Garten, Food Network
4 cups all-purpose flour, plus extra for currants
4 tablespoons sugar
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
1 3/4 cups cold buttermilk, shaken
1 extra-large egg, lightly beaten
1 teaspoon grated orange zest
1 cup dried currants
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.
March 15th, 2012, 10:39 AM
Thanks so much....gonna try 'em on Saturday :hug
Powered by vBulletin® Version 4.2.0 Copyright © 2014 vBulletin Solutions, Inc. All rights reserved.