Brian Brophys Irish Soda Bread Recipes

Steps:

• 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.

Steps:

• Preheat oven to 350°F.
• Mix dry ingredients in a large bowl.
• Toss mixture with hands or wire whisk to make it light and airy.
• Put dry mixture and butter into a food processor and pulse a few times until butter is the size of peas Return to bowl and add raisins and/or caraway seeds if using.
• Beat eggs in a separate bowl, add buttermilk and blend well.
• Pour egg mixture, a little at a time, into dry mixture.
• Blend well with a spoon or spatula.
• Don't overmix.
• Dough should be heavy, but not too wet.
• If too dry, add a little more buttermilk.
• Dust hands with flour and mold dough into a round.
• Place dough into a greased 9" round pan.
• Dust top generously with flour.
• Cut a deep cross into the dough.
• This will prevent the bread from cracking, and it looks traditional.
• Bake at 350°F for one hour, or until well browned and center is not doughy.
• Cool on rack, and serve warm w/butter and jam.

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
• Add the flour, baking powder, baking soda, salt, garlic powder, onion powder and pepper to a large bowl. Whisk to break up any lumps of flour. Add the Cheddar and chives. Stir to evenly combine the ingredients. Set aside.
• Add the buttermilk and egg to a 2-cup measuring cup. Use a fork to scramble the egg into the buttermilk.
• Add the buttermilk mixture to the bowl with the flour mixture and use a rubber spatula to mix the ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured work surface. Lightly flour your hands and knead the dough until it comes together, about 1 minute. Flip the dough so that it is seam-side down and transfer it to the prepared baking sheet. Use a serrated knife to cut a 1/2-inch-thick X on the top of the dough.
• Bake until the bread is golden brown, 25 to 30 minutes.
• Let cool slightly on a wire rack before slicing.

Steps:

• Preheat oven to 400 degrees.
• Grease a 8 inch round cake pan.
• In a large bowl, at medium speed combine all ingredients until all ingredients until all dry ingredients are well moistened.
• DO NOT OVERBEAT.
• Pour batter into prepared pan.
• Place on center rack of oven and bake@ 400 degrees for 20 minutes.
• Bake@ 350 degrees for 15 more minutes.
• Bread is done when a toothpick inserted in the center comes out clean.
• Cool in pan on wire rack for 10 minutes.
• Invert onto serving plate.
• Cut into pie shaped wedges butter and honey on the side.
• Bread will keep for 1 week in plastic bag in refrigerator.

Steps:

• Preheat the oven to 200C/gas 6/fan 180C and dust a baking sheet with flour. Mix the dry ingredients in a large bowl, then rub in the butter. Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (handle it very, very gently). Now shape it into a flat, round loaf measuring 20cm/8in in diameter.
• Put the loaf on the baking sheet and score a deep cross in the top. (Traditionally, this lets the fairies out, but it also helps the bread to cook through.) Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. If it isn't ready after this time, turn it upside down on the baking sheet and bake for a few minutes more.
• Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool. To serve, break into quarters, then break or cut each quarter in half to make 8 wedges or slices - or simply slice across. Eat very fresh.

Steps:

• Preheat oven to 425*F
• Spray a 9 inch round cake pan with cooking spray and set aside.
• In a bowl combine flour, baking soda and salt. Mix well.
• Slowly add the buttermilk and mix with your hands. Do not use a stand mixer or hand mixer. Simply do this recipe by hand.
• Mix dough until it comes together. Do not over mix the dough.
• Form the dough into a large ball and place in your prepared cake pan.
• Cut an X in the center of the dough, about 1 inch deep to allow steam to release during baking.
• Bake for 40 minutes or until outsides are golden, but not burnt.