Irish soda bread...?

Question

With St. Patrick's Day coming up, I want to make an authentic Irish meal, and I would like an authentic recipe for soda bread. Can anyone help?

Answer 1

1

Answer 2

Irish Soda Bread

Ingredients

(6 servings)

3 c Flour
1 c Raisins
1/2 c Sugar
1 Egg
2 ts Baking soda
2 tb Oil
1 1/2 ts Caraway seed
1 1/2 c Buttermilk


Instructions

Grease a round cake pan, press bread evenly into pan to fill pan. Dough is a little sticky. With we knife, cut a large X across the whole top of the bread. Bake at 350 for 40-45 minutes.

Answer 3

Old Fashioned Irish Soda Bread

3 cups flour white unbleached
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons butter sweet, cold 1 1/2 sticks
2 cups raisins
1 large egg
1/2 cup honey
1 cup buttermilk

Directions
Makes 1 large loaf.

Preheat oven to 350 degrees F.

Sift the flour, baking powder, soda and salt into a large mixing bowl. Cut the butter into small pieces and add. Cut it into the flour with a pastry blender until the mixture is the size of peas. Add the raisins and toss to distribute evenly, using two forks.

Beat the egg in another bowl until very frothy. Beat in the honey. When it is well blended, beat in the buttermilk.

Gradually pour the liquids into the flour, tossing all the while with a fork so the mixture gets evenly moistened. Continue tossing lightly with two forks until the batter comes together; it doesn't have to be completely mixed and should be very rough and lumpy.

butter a heavy skillet or casserole, 10 to 11 inches in diameter and 2 to 3 inches deep. Round is the traditional shape. Spoon batter out into the pan and push it gently to fill the pan. It can mound up somewhat in the middle. Bake at 350 degrees F about an hour or until the middle is set. Cut out a piece to test if necessary.

Cut into wedges and serve warm from the pan

Answer 4

The only thing I can share regarding authenticity is that I once saw a site which I can no longer find which told of the old way of making soda bread which had no new-fangled things that any self-respecting Irishman would want like seeds or raisins or sugar ....just made with flour, soured milk of some sort (either buttermilk or made into sour milk), a touch of salt and soda .... the loaves were not put onto baking sheets, they were put into what looked to me like the bottom of a medium-sized Dutch oven, and then slashed with the traditional X and baked hollow ...the guys who wrote it were such curmudgeons it made me laugh, but ever since..... I have been of the opinion that all else is fake and not to be entertained as real soda bread!!! The did toleate whole meal though... but it still was not quite the real way ..... just a little bit of an allowance for the sake of health .... but mind you, not traditional!!!!! Not the way it was FIRST made ...and that of course was the ONLY way to make it lest you be considered citified or weak or too much of a fop!!

Answer 5

IRISH SODA BREAD
A perennial favorite on both sides of the Atlantic, this raisiny bread makes fine, fragrant toast.
4 cups bread flour
1 tablespoon double-acting baking powder
1 teaspoon salt
3/4 teaspoon baking soda
1 cup raisins or dried currants, rinsed in hot water and patted dry
1 tablespoon caraway seeds
2 cups buttermilk

Into a large bowl sift together the flour, the baking powder, the salt, and the baking soda and stir in the raisins and the caraway seeds. Add the buttermilk and stir the mixture until it forms a dough. Turn the dough out onto a well-floured surface and knead it for 1 minute. Halve the dough, with floured hands shape each half into a round loaf, and transfer the loaves to a lightly greased baking sheet. Cut an X 1/4 inch deep across the tops of the loaves with a sharp knife and bake the loaves in the middle of a preheated 350°F. oven for 45 to 55 minutes, or until a tester comes out clean. Transfer the loaves to racks and let them cool.

Makes 2 loaves.

Answer 6

Irresistible Irish Soda Bread

"A very easy, very good tasting bread. Best if made the day before, or several hours before serving."

Original recipe yield:
1 - 9x5 inch loaf

PREP TIME 15 Min
COOK TIME 1 Hr 10 Min
READY IN 1 Hr 25 Min


INGREDIENTS
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
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.
Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.
Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

Answer 7

Try the following

Irish Oatmeal Soda Bread
6 oz (175 g) wholemeal flour
2 oz (50 g) plain flour
2 oz (50 g) pinhead oatmeal
1 oz (25 g) wheatgerm
1 level teaspoon bicarbonate of soda
1½ level teaspoons salt
1 level teaspoon sugar
1 large egg
10 fl oz (275 ml) buttermilk
a little extra flour for dusting
Pre-heat the oven to gas mark 5, 375°F (190°C).

This could not be easier. Begin by placing the dry ingredients in a large, roomy bowl, mix to combine, then beat the egg and buttermilk together and add them to the dry ingredients. Start mixing, first with a fork, then finish off with your hands to form a smooth dough. All you do now is transfer the dough to the loaf tin and level the top. Alternatively, shape into a round about 6 inches (15 cm) across and make a deep cut across it three times, but don't cut all the way through. Sprinkle with flour and bake in the centre of the oven for 50-60 minutes, then turn it straight out on to a wire rack to cool. This is best eaten fresh

or Soured Cream Soda Bread
1 lb (450 g) wholemeal flour
2 level teaspoons salt
1 level teaspoon bicarbonate of soda
5 fl oz (150 ml) soured cream
Pre-heat the oven to gas mark 7, 425°F (220°C).

Begin by mixing the flour, salt and bicarbonate of soda thoroughly in a bowl. Then in a jug whisk the soured cream and 5 fl oz (150 ml) water together and stir this mixture into the flour, together with 2-3 further tablespoons of water if it needs it.

Knead the dough lightly (into a round ball) so as to get the surface smooth, then put it on to the prepared baking sheet. Cut halfway through the loaf with a sharp knife one way, then do the same the other way, forming a cut cross which will form the loaf into four crusty sections.

Bake the loaf in the top half of the oven for 30 minutes – covering the top with foil for the last 5 minutes of the baking time if the crust looks like it's getting too dark. Cool on a wire rack for a minimum of 15 minutes before eating. This is delicious cut in thick slices, buttered and spread with lemon curd or honey.

If you don't like a very crisp crust, wrap the bread in a tea towel while it cools, so that the steam it gives off softens the crust a little.

or Soda bread
olive oil or lard, for greasing
250g/9oz plain flour
1 level tsp salt
1 level tsp bicarbonate of soda
2 tsp soft brown sugar
225ml/8fl oz buttermilk or live yoghurt

Method
1. Heat the oven to 230C/445F/Gas 8. Grease a baking sheet with a little oil or lard.
2. Sift the flour, salt and soda into the mixing bowl and add the sugar.
3. Stir in the buttermilk or yoghurt, at first with a wooden spoon, then bringing it all together in a doughy mass with your hands. It should feel soft and firm, not sticky. Add a little more flour if the mixture is too wet.
4. Knead the dough lightly in the bowl for about half a minute, until smooth, then shape it into a ball, as deep as you can make it. Place it on the greased baking sheet. Slash a deep cross in the top of the loaf with a sharp knife. This will allow the bread to open out as the soda starts to work and expand the dough.
5. Bake in the oven for about 12 minutes, then turn the oven down to 200C/400F/Gas 6 and cook for another 15-20 minutes, until the base of the bread sounds hollow when you tap it.
6. Allow the bread to cool for 15 minutes, then cut it into thick slices and serve.

or Irish soda bread
170g/6oz self-raising wholemeal flour
170g/6oz plain flour
½ tsp salt
½ tsp bicarbonate of soda
290ml/½ pint buttermilk

Method
1.Preheat the oven to 400F/200C/Gas 6.
2. Tip the flours, salt and bicarbonate of soda into a large mixing bowl and stir.
3. Make a well in the centre and pour in the buttermilk, mixing quickly with a large fork to form a soft dough. (Depending upon the absorbency of the flour, you may need to add a little milk if the dough seems too stiff but it should not be too wet or sticky.)
4.Turn onto a lightly floured surface and knead briefly.
5. Form into a round and flatten the dough slightly before placing on a lightly floured baking sheet.
6. Cut a cross on the top and bake for about 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack

Answer 8

Here you go:-
http://allrecipes.com/Recipe/Irish-Brown-Soda-Bread/Detail.aspx

Answer 9

no raisens no seeds