SWEET IRISH BREAD
A sweet breakfast bread with raisins that tastes most excellent toasted.
Provided by D Bagley
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h15m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. I use a glass one.
- In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the sour cream. Sift together the flour, baking soda, cream of tartar and salt; stir into the sour cream mixture until just blended. Fold in raisins. Transfer the batter to the prepared loaf pan.
- Bake for 50 to 60 minutes in the preheated oven, or until a small knife inserted into the crown, comes out clean.
Nutrition Facts : Calories 322.7 calories, Carbohydrate 53.4 g, Cholesterol 59.5 mg, Fat 10.7 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 6.3 g, Sodium 124.3 mg, Sugar 29.9 g
SWEET IRISH BREAD
Make and share this Sweet Irish Bread recipe from Food.com.
Provided by ElaineAnn
Categories Quick Breads
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Grease a 9 X 5" loaf pan.
- In a medium bowl cream together the butter and sugar until smooth.
- Beat in the eggs, one at a time, then stir in the sour cream.
- Sift together the flour, baking soda, cream of tartar, and salt; stir into the sour cream mixture until just blended.
- Fold in raisins.
- Transfer batter to prepared loaf pan.
- Bake for 50 to 60 minutes in the preheated oven, or until a small knife inserted into the crown comes out clean.
Nutrition Facts : Calories 317.1, Fat 10.7, SaturatedFat 6.3, Cholesterol 64.6, Sodium 139.6, Carbohydrate 51.8, Fiber 1.2, Sugar 28.8, Protein 5.1
SWEET IRISH SODA BREAD
Provided by Food Network Kitchen
Time 1h5m
Yield 1 loaf
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees.
- In a large bowl, combine the flour, baking powder, baking soda and salt and mix well. Cut the butter and shortening into small pieces and add to the flour mixture. Using your fingers, work the cold butter and shortening into the flour mixture until it resembles coarse crumbs. Add the egg, the buttermilk, the currants and the caraway seeds and mix into the flour mixture until it is incorporated. Turn the dough out onto a floured surface and knead gently until the dough forms a smooth ball. Place the dough into a lightly greased loaf pan. Score the top of the loaf with a very sharp knife. Brush the top of the loaf with melted butter. Sprinkle with sanding sugar. Place the loaf in the oven and bake for 40 to 45 minutes or until golden brown.
SWEETBREAD
Steps:
- In a large bowl, combine the coconut, sugar, margarine, raisins, cherries, salt, and flour. Mix to combine.
- In a measuring cup, mix the yeast with the warm water. Add to the flour mixture, along with the egg. The dough should be sticky.
- Leave the dough in the mixing bowel and let it rest, loosely covered with plastic wrap or a kitchen towel for 1 hour, or until doubled in size.
- Preheat oven to 350 degrees F.
- Divide dough into 2 pieces. Gently knead each piece on a generously floured board and place in 2 buttered loaf pans. Let the dough rest until it doubles in size, once more. Bake until golden in color, about 50 minutes.
- Remove from the oven and place on a cooling rack. Mix sugar and water and brush over hot sweetbread. Leave to cool.
SWEET IRISH BREAD
Not your typical minimally sweet Irish Soda Bread. This one is moist and sweeter than most. Has raisins and caraway seeds. Great with Corned Beef Dinner on St. Patrick's Day! Delicious the next morning toasted, too! Got this recipe from my mother in law.
Provided by Lorraine3
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix Flour, baking powder, sugar and caraway seeds together in a large bowl.
- Combine eggs, melted butter and milk and add this to dry ingredients.
- Add raisins.
- Put batter in one 9" cake pan (with 2" high sides) or 2 loaf pans filled halfway with batter. (Grease pan).
- Bake at 425 degrees F for 15 minutes in a 9" pie pan or 2 loaf pans filled halfway with batter.then turn temperature down to 375 for 45 more minutes.
Nutrition Facts : Calories 265.6, Fat 4.3, SaturatedFat 2.2, Cholesterol 44.6, Sodium 133.1, Carbohydrate 52.1, Fiber 1.5, Sugar 24, Protein 5.8
BARMBRACK (IRISH SWEET BREAD)
This traditional Irish sweet bread is known as barmbrack, or bairin breac in Gaelic, or speckled loaf, since it is run through with raisins. This is a perfect bread for breakfast or tea, spread with good butter, toasted or not. The recipe has been adapted slightly from one by the well-known Irish cookbook author Rachel Allen; her original calls for chopped candied peel instead of citrus zest, and fast-rising yeast instead of dry active yeast.
Provided by David Tanis
Categories breads, side dish
Time 2h
Yield 1 loaf
Number Of Ingredients 15
Steps:
- In a small bowl, whisk the yeast and milk together. Leave it to bubble slowly in a warm spot 10 minutes, then whisk in the beaten egg.
- In a large mixing bowl or the bowl of a stand mixer, put the flour, cinnamon, clove, mace, salt, butter and sugar. Mix well, incorporating butter with fingertips (or paddle, if using mixer) until absorbed.
- Pour the yeast-milk-egg mixture into the flour mixture and stir with a wooden spoon (or dough hook, with mixer).
- When the dough begins to come together, add the raisins, currants, lemon zest and orange zest, then mix to combine. It will be somewhat sticky dough. Dust lightly with flour, turn out onto a floured surface and knead for a few minutes until the dough feels smooth. Pat dough into a rectangle.
- Butter a loaf pan and lay in the dough, pushing down so dough covers bottom of pan. Stretch plastic wrap loosely over pan and put in a warm place, covered with a kitchen towel, for about an hour, until doubled in size. Uncover.
- Heat oven to 350 degrees and center a rack in the oven. Bake loaf on the centered rack for 45 minutes, until well browned. Carefully tip the loaf out of the pan onto a cooling rack. To tell whether it's done, thump the bottom of the loaf with your fingertips; it should sound hollow. Let cool to room temperature before slicing, if possible.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 2 grams, Carbohydrate 39 grams, Fat 6 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 201 milligrams, Sugar 33 grams, TransFat 0 grams
IRISH BREAD
When I first made this bread many years ago, my husband said it looked and tasted like the bread he remembered having when he was growing up in Ireland. Over the years, I've made many loaves to serve to guests in our home and for church bazaars. I always receive compliments on it.
Provided by Taste of Home
Time 45m
Yield 1 loaf.
Number Of Ingredients 9
Steps:
- In a large bowl, combine 2 cups flour, sugar, yeast, salt and baking soda. Combine buttermilk and butter; gradually add to dry ingredients and beat well. Stir in enough remaining flour to form a soft dough, , Turn out onto a lightly floured surface; knead in raisins until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down. Turn on a lightly floured surface about 15 times, forming a smooth round ball. Place on a greased baking sheet. Press dough down to form dough down to form an 8-in. circle. Cover and let rise until doubled, about 45 minutes. , Sprinkle dough lightly with flour; cut a 4-in. cross about 1/4 in. deep on the top. Bake at 350° for 30 minutes or until bread tests done. Remove from pan to a wire rack to cool.
Nutrition Facts : Calories 255 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 290mg sodium, Carbohydrate 50g carbohydrate (16g sugars, Fiber 2g fiber), Protein 6g protein.
IRISH SODA BREAD
Categories Bread Milk/Cream Bake St. Patrick's Day Raisin Spring Caraway Gourmet
Yield Makes 2 (6-inch) loaves
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. Butter and flour a large baking sheet, knocking off excess flour.
- Sift together 4 cups flour, baking soda, and salt into a large bowl and stir in sugar, caraway, and raisins. Add buttermilk and stir just until dough is evenly moistened but still lumpy.
- Transfer dough to a well-floured surface and gently knead with floured hands about 8 times to form a soft but slightly less sticky dough. Halve dough and form into 2 balls. Pat out each ball into a domed 6-inch round on baking sheet. Cut a 1/2-inch-deep X on top of each loaf with a sharp knife, then brush loaves with butter.
- Bake in middle of oven until golden brown and bottoms sound hollow when tapped, 35 to 40 minutes. Transfer loaves to racks to cool completely.
FAVORITE IRISH BREAD
Serve this classic from the Emerald Isle with butter, jam and a hot cup of tea. Baking this beauty in a 9-in. pan means there is enough to go around. —Sadie Rotondo, Rockland, Massachusetts
Provided by Taste of Home
Time 50m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, whisk flour, sugar, baking powder and salt. In a small bowl, whisk egg, milk and butter. Stir into dry ingredients just until moistened. Fold in raisins and, if desired, caraway seeds. , Transfer to a greased 9-in. square baking pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Remove from pan onto a wire rack. Serve warm.
Nutrition Facts : Calories 245 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 193mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 1g fiber), Protein 4g protein.
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