Riley Family Soda Bread Recipes

Steps:

• Set a rack in the middle level of the oven and preheat to 400 degrees.
• In a mixing bowl, combine the flour, sugar, baking powder, soda and salt and stir well to mix.
• Add the butter and rub in until the butter disappears into the dry ingredients.
• Stir in the caraway seeds if used and the raisins.
• In a small bowl, whisk the buttermilk and egg together and mix into the dough mixture with a rubber spatula.
• Turn the dough out on a floured work surface and fold it over on itself several times, shaping it into a round loaf. Transfer the loaf to one cookie sheet or jelly roll pan covered with parchment or foil and cut a cross in the top. Bake for 15 minutes then reduce heat to 350 and cook for about 15 to 20 minutes more, until well colored and a toothpick plunged into the center emerges clean.
• Cool the soda bread on a rack and serve with plenty of sweet butter and bitter orange marmalade.

Steps:

• Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and pat dry., In a large bowl, combine the flours, sugar, baking powder, baking soda and salt. In a small bowl, whisk the egg, buttermilk and butter. Stir into dry ingredients just until moistened. Fold in raisins., Transfer to a 9x5-in. loaf pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Steps:

• Preheat the oven to 325 degrees F.
• Spray a large round or oval casserole dish with cooking spray. Set aside.
• Combine all of the dry ingredients in the bowl of a mixer.
• Turn on the mixer and add the butter. Mix until combined and crumbly.
• Add raisins.
• Pour in one cup of milk and let it incorporate. Add remaining milk until the mixture pulls away from the sides and is thick and sticky. It should not be the entire 2 cups of milk. This dough will be heavy.
• Put the mixture in the casserole dish.
• Place the dish in the oven and bake for 1 1/2 hours.
• Remove from the oven, let cool about 10 minutes. Turn the casserole dish over and remove the bread. Let the bread cool in a rack or towel on counter. Serve slightly warm or room temperature with softened butter.

Steps:

• Mix flour, baking powder, baking soda, and sugar.
• Cut in butter until consistency of cornmeal.
• Add raisins to mix.
• Add vinegar to milk to make sour milk.
• Mix egg into sour milk.
• Pour milk mixture into flour mixture just until flour is wet.
• Do not overmix!
• Grease a cast iron skillet or loaf pan with Pam or butter.
• Pour mixture into pan.
• Take a knife and slash an X down the middle of batter.
• Bake at 350-375 degrees for 40-45 minutes or until toothpick comes out clean.

Steps:

• Preheat oven to 375°F.
• Combine ingredients.
• Bake 30-45 minutes.
• Makes 2 loaves.
• NOTE:.
• The thicker the buttermilk, the drier or tougher the dough.
• The thinner the buttermilk, the softer or stickier the dough.
• The drier dough, tough dough works better because it holds its shape better, cuts easier and seems to cook faster.
• The softer dough tends to want to flatten out, it's hard to cut, takes longer to knead, you have to add a little more flour to make it tougher. It also takes longer to bake.

Steps:

• First, pre-heat the oven to gas mark 5 (180C).
• Now, mix the first three ingredients, the dry stuff.
• Then, mix the next two ingredients into the flour mix, and stir quickly with a wooden spoon. Try not to over work the mixture - just combine it. Add more milk if it's not working.
• Pop this into a lined 2lb loaf tin. Then, just before putting into the oven, throw some ice-cubes onto the bottom shelf of the oven to create a little steam. This helps make the loaf rise before the crust sets.
• Bake in the centre of the oven for around 45 - 50 minutes. The loaf should sound hollow when it's tapped underneath. Cool in the tin for 10 mins, then finish cooling on a rack.