Grandma Dolores 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:

• Place lemon juice into the bottom of a glass measuring cup and pour in enough milk to fill to the 1 cup mark-Do not stir!
• Leave milk on your counter for 1 hour- during this time, measure out all of your other ingredients, but wait to set out the butter until the last 15 minutes.
• Preheat oven to 350F and grease a round cake pan or pie plate.
• Sift together flour, baking soda, baking powder, sugar, and salt.
• Using a pastry blender or two knives, cut in the butter chunks until evenly mixed in and mixture looks grainy.
• Stir in dried fruits and caraway seeds.
• Pour the milk mixture into the bowl and stir with a wooden spoon until all ingredients are moistened- don't overmix.
• Dough will still be tacky at this point but will pick up more flour while kneading.
• Sprinkle some flour onto a flat surface and scape dough onto the floured surface; flour your hands and knead the dough gently until it forms a ball- no more than 2 minutes or you will toughen the dough, and it may be less than that depending upon the humidity of the day.
• (As long as it forms a ball, it can still be little sticky- this is different from yeast bread.) Place dough ball into prepared pan and flatten slightly into a thick disk.
• Using a serrated knife, make a deep cross in the surface of the bread.
• Bake until golden brown and until bread sounds hollow on the bottom when rapped, about 35-45 minutes.

Steps:

• Preheat oven to 350 degrees F. Sift together flour, baking powder, salt and sugar in large bowl.
• Mix in raisins and caraway seeds (optional). Melt shortening. Beat eggs and combine with milk.
• Mix liquids with dry mixture. Knead on well-floured surface. Shape into a round loaf and place in floured iron skillet.
• Mark an "X" (lightly score) across the top using a sharp knife. Bake at 350 degrees for 50 minutes. Cool on wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet, or line with parchment paper.
• In a large bowl, stir together the flour, sugar, baking soda, baking powder, and salt. In another bowl, whisk together eggs, buttermilk, and corn oil. Make a well in the center of the flour mixture, and pour in the buttermilk mixture. Add the raisins, and stir a few times, just until the ingredients come together into a soft dough. Turn the dough out onto a floured surface, and with floured hands shape dough into a ball. Place the dough on the prepared baking sheet, and cut a large cross in the top with a sharp knife.
• Place the bread on a middle rack of the preheated oven, and bake until golden brown, 30 to 40 minutes.

Steps:

• Preheat oven to 350 degrees. Grease loaf pan and set aside.
• Combine flour, baking powder, and baking soda; stir in sugar and butter to combine. Add raisins, stirring to combine. Add eggs and buttermilk.
• Pour into prepared pan and bake for 1 hour. Let cool and serve.

Steps:

• in mixing bowl combine flour, sugar, baking powder, soda and salt.
• stir thoroughly.
• cut in butter till crumbly,.
• add buttermilk.
• stir just enough to moisten.
• turn on lightly floured surface.
• knead 8 to 10 times.
• put in greased 9x5x3 inch loaf pan.
• bake at 350 for 1 hour or until browned and inserted toothpick comes out clean.
• this may also be baked in a casserole or on a baking sheet.
• VARIATION;add one cup raisins or currants.

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 350 degrees F (175 degrees C). Grease a cast iron skillet.
• In a medium bowl, mix together the flour, baking soda and sugar. Toss the raisins with the flour mixture until coated. Make a well in the center and add the egg, buttermilk, and melted margarine. Stir until all of the dry ingredients are absorbed. Turn the dough out onto a floured surface and knead for a few quick turns just to even out the dough. Handle the dough as little as possible. Pat into a flat circle, and place into the prepared pan.
• Bake the bread for 40 to 45 minutes in the preheated oven, or until the edges are golden.

Steps:

• 1. Preheat oven to 350*F.
• 2. Pour raisins into medium size bowl,cover with water,and microwave on high for 5 minutes. Remove from microwave and set aside to cool. then drain completely. Leave till ready to use.
• 3. Lightly spray a jelly roll size pan,baking sheet or 2 cast iron skillets with nonstick cooking spray. Set aside.
• 4. Sift flour, sugar,salt, baking powder, baking soda together in a large bowl,& then pour into a food processor that has been fitted with a metal blade. Secure lid of processor.
• 5. Add the cold butter and pulse 8 to 12 times or until mixture resembles course crumbs.
• 6. Add the two beaten eggs and buttermilk,and process until dough comes together about a minute or two.
• 7. Dust work surface with the remaining 1 1/2 cups of flour; turn out the dough onto work surface.
• 8. Add the plump raisins and optional caraway seeds if using, knead with floured hands till raisins are incorporated into the dough, and then divide the dough into two equal portions, and shape into two round breads.
• 9. Transfer to prepared baking pan or skillet.Brush loaves with egg wash, till covered completely.Then with a serrated knife cut an X in top of each loaf.
• 10. Bake in preheated 350*F. oven for 45 to 50 minutes or until top is golden brown and a skewer inserted in the center comes out clean. The bread should sound hallow when tapped on the bottom with a knife. Remove from oven and let cool on wire rack for 15 minutes. Slice and serve warm with additional butter.
• 11. Makes 2 loaves.Just a word of caution if you do not have a large capacity food processor, you may want to make half the recipe at a time, or finish in a mixer with a dough hook. Electric knife works really well for slicing. Plumping the raisins adds moisture to the bread.