Anyone here have a Irish soda bread they really like? I'd love to bake some loaves this week-end for gifts for my office mates for Saint Patty's day - I would love your suggestions.
i posted this a few weeks ago
I've enjoyed your comments and theads since you've joined us and am in awe of your backround and talents. I'm not crazy about raisins...(I know,...probably unamerican lolol). Could this be made without them? or is very traditional to add the raisins?
the raisins are more traditional but it can be made without them and without the seeds if you want.
during this time of year we would make big (and i mean big!!!) batches of this We would mix it and then take some of the dough out of the mixer for plain ones and add the rainins to the rest. we added the seeds to some of the breads by sprinkeling some seeds on the bread as we would be making the round dough balls.
So I'll follow your advice and mix it up a bit with three or four of each kind. I do like the caraway seed. Maybe I should try raisins again I guess. I might have acquired a better taste for them now. As a kid I used to just pick them out of whatever they were in =). It's cold and windy here today (again. winter just won't let go) so it will be a good baking day. I'll let you know how the recipe turns out.
post some pics of them
i'm making a few this weekend also.
I just sent the Husband to the market for buttermilk and as soon as we've had breakfast and bathed the dog (ugh...) the baking will commence. I'll try to do some documentation photos and the finished product as well. Sounds like fun!
My first three loaves went into the oven. I had to make them free form since I wanted small loaves and I didn't have any 7" cake pans. hopefully they won't spread too much. I have taken pictures along the way of the process and will upload them later. This recipe was too big and heavy for my K.A. 6 Qt. Pro. so I ended up with my really large aluminum bowl and found that mixing by hand was easier than trying to use a large spoon. My kitchen looks like a flour tornado hit it =). The dough tastes yummy - I can't wait to sample the finished product. I'm guessing a bake time of about 40 to 45 minutes?
pie pans would work as well.
when i made them i used the very sientific method
when their brown their done :)
right-o. I'll keep that in mind....
After cooling slightly but still warm and spread with Kerrey Gold Butter - Excellent recipe! Pictures to come ... Happy St. Patty's day, everyone!
My very basic recipe...
• 4 cups all-purpose flour• 4 tablespoons white sugar• 1 teaspoon baking soda• 1 tablespoon baking powder• 1/2 teaspoon salt• 1/2 cup margarine, softened• 1 cup buttermilk• 1 egg• 1/4 cup butter, melted• 1/4 cup buttermilkPreheat oven to 375 degrees F. Lightly grease a large baking sheet.In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.
First off, let me tell you that I have for a number of years been on a committe that organizes our local Irish festival here in Clare , Mi. One of my personal responsibilities has always been the organization and execution of an Irish Recipe Contest.
My part in this started about 10 yrs. ago when my Irish Soda Bread won 1st prize, so who better to saddle with the burden of running this event than a previous winner. After that I removed my bread from the judging portion , but always provided it at the competition as a non-judged entry (eat as you like). Last Thursday, I took off the gloves and entered it into a fierce competion including 2 other Soda Breads and A Barm Brack. I win again!!
Here's my secret.... I use the recipe I have been using for 15 yrs. from a Pillsbury pamphlet. I usually make many loaves at a sitting, some with caraway and currants, some currants only and on occaision caraway only. Barkaloungers recipe is really close to what I use, and my only advice is , as with all quick breads, avoid overmixing and over handling (it's hard for us yeast breaders to do that)
Redundancy is your friend, so is redundancy
I decided not to bake the dozen loaves till Sunday (tomorrow). That way they will still be somewhat fresh and taste good to all my office buddies. I will try the recipe you recommended.
the leftovers frezz well also
hay try both and have your own contest i love a
Challenge !!! :)