Irish Soda Bread With Raisins And Caraway Recipes

Steps:

• Preheat oven to 350.
• Generously butter heavy ovenproof 10 to 12-inch diameter skillet with 2- to 2 1/2-inch-high sides.
• Whisk first 5 ingredients in large bowl to blend.
• Add butter, using fingertips, rub in until coarse crumbs form.
• Stir in raisins and caraway seeds.
• Whisk buttermilk and egg in medium bowl to blend.
• Add to dough; using wooden spoon, stir just until incorporated.
• Dough will be very sticky.
• Transfer dough to prepared skillet; smooth top, mounding slightly in center.
• Using small sharp knife dipped into flour, cut 1-inch-deep X in top center of dough.
• Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes.
• Cool bread in skillet 10 minutes.
• Turn out onto rack and cool completely.

Steps:

• Preheat oven to 350°F. Generously butter heavy ovenproof 10- to 12-inch-diameter skillet with 2- to 2 1/2-inch-high sides. Whisk first 5 ingredients in large bowl to blend. Add butter; using fingertips, rub in until coarse crumbs form. Stir in raisins and caraway seeds. Whisk buttermilk and egg in medium bowl to blend. Add to dough; using wooden spoon, stir just until well incorporated (dough will be very sticky).
• Transfer dough to prepared skillet; smooth top, mounding slightly in center. Using small sharp knife dipped into flour, cut 1-inch-deep X in top center of dough. Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool bread in skillet 10 minutes. Turn out onto rack and cool completely. (Can be made 1 day ahead. Wrap tightly in foil; store at room temperature.)

Steps:

• Preheat oven to 375°. In a large bowl, combine flour, sugar, salt, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Whisk buttermilk and egg; stir into dry ingredients just until moistened. Stir in raisins and caraway seeds., Turn out onto a floured surface. Knead gently 8-10 times. Shape into a ball and place on a greased baking pan. Pat into a 7-in. round loaf. Cut a 4-in. cross about 1/4 in. deep on top to allow for expansion. Brush top with milk. , Bake until golden brown, about 1 hour. Remove from pan to wire rack.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix flour, sugar, baking powder, baking soda, and salt together in a bowl. Add buttermilk, butter, and eggs. Knead together with your hands or use an electric mixer; add raisins. Split dough in half and form into 2 loaves. Place on the prepared baking sheet.
• Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, about 45 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.
• In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4 inch deep slit in the top of the bread. Dust with reserved flour
• Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.

Steps:

• Position oven rack to the upper-middle position; preheat oven to 400°.
• Line a baking sheet with parchment paper.
• Whisk the flours, sugar, baking soda, cream of tartar, and salt together in a large bowl.
• Work the butter into the dry ingredients with a fork until the mixture resembles coarse crumbs.
• Combine the buttermilk and egg with a fork.
• Add the buttermilk-egg mixture, raisins, and caraway seeds to the flour mixture; stir with a fork just until the dough begins to come together.
• Turn out onto a lightly floured work surface and knead just until the dough becomes cohesive and bumpy; about 30 seconds (do not knead until smooth).
• Pat the dough into a 6-inch round about 2 inches thick, and lay on the prepared baking sheet.
• Cut a large 1/2-inch deep X into the top of the loaf using a serrated knife; brush top with 1 tablespoon melted butter.
• Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, about 40-45 minutes, rotating the pan halfway through baking.

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl sift together the flour, baking soda, salt, nutmeg, and sugar. Using a pastry blender or fingertips, work the shortening into the flour until the consistency is the same as that of small peas. Stir in the raisins and caraway and mix to distribute evenly. Gradually stir in the buttermilk, 1/4 cup at a time, using only enough to allow the dough to come together. Knead the dough for 1 to 2 minutes. Shape the dough into a round loaf and place on a greased baking sheet. Cut an X on the top and over the sides of the loaf. Bake for 45 minutes or until the bread sounds hollow when tapped. Cool on a rack.

Steps:

• Preheat the oven to 350°F. Generously butter a heavy ovenproof 10- to 12-inch skillet with high sides. Whisk the flour, sugar, baking powder, salt, and baking soda in a large bowl to blend. Add the butter; using fingertips, rub in until coarse crumbs form. Stir in the raisins and caraway seeds. Whisk the buttermilk and egg in a medium bowl to blend. Add to dough; using wooden spoon, stir just until well incorporated (dough will be very sticky).
• Transfer the dough to the prepared skillet; smooth the top, mounding slightly in center. Using a small sharp knife dipped into flour, cut a 1-inch-deep X in the top center of dough. Bake until the bread is cooked through and a tester inserted into the center comes out clean, about 1 hour 15 minutes. Cool the bread in the skillet 10 minutes. Turn out onto a rack and cool completely.
• Do ahead
• The BREAD can be made 1 day ahead. Wrap tightly in foil; store at room temperature.

Steps:

• 1. Preheat oven to 350. 2. Generously butter heavy ovenproof 10 to 12-inch diameter skillet with 2- to 2 1/2-inch-high sides. 3. Whisk first 5 ingredients in large bowl to blend. 4. Add butter, using fingertips, rub in until coarse crumbs form. 5. Stir in raisins and caraway seeds. 6. Whisk buttermilk and egg in medium bowl to blend. 7. Add to dough; using wooden spoon, stir just until incorporated. 8. Dough will be very sticky. 9. Transfer dough to prepared skillet; smooth top, mounding slightly in center. 10. Using small sharp knife dipped into flour, cut 1-inch-deep X in top center of dough. 11. Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. 12. Cool bread in skillet 10 minutes. 13. Turn out onto rack and cool completely.

Steps:

• In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in the raisins and caraway seeds. Set aside 1 tablespoon beaten egg. In a bowl, combine buttermilk and remaining eggs; stir into crumb mixture just until flour is moistened (dough will be sticky). Turn onto a well-floured surface; knead about 10 times. Shape into a ball., Place in a greased 9-in. round baking pan. Cut a 4-in. X, 1/4-in. deep, in the center of the ball. Brush the top with reserved egg. Bake at 350° for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean. Cover loosely with foil during the last 20 minutes if top browns too quickly. Cool for 10 minutes before removing from pans to a wire rack to cool completely.