Best 6 American Style Irish Soda Bread With Raisins And Caraway Seed Recipes

AMERICAN-STYLE IRISH SODA BREAD WITH RAISINS AND CARAWAY SEED

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.

IRISH SODA BREAD WITH RAISINS AND CARAWAY

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.)

IRISH SODA BREAD WITH RAISINS

Steps:

• Preheat oven to 375°F. Spray 8-inch-diameter cake pan with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins.
• Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar.
• Bake bread until brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.

IRISH SODA RAISIN BREAD

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.

IRISH SODA BREAD WITH RAISINS AND CARAWAY

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.

"BEST AMERICAN" IRISH SODA BREAD

Steps:

• 1. Preheat oven to 350F.
• 2. Measure out both flours into a large mixing bowl. Use a tablespoon to lightly spoon the flour into a measuring cup and then level it off with a knife. You get better results with baked goods using this method rather than just dipping the measuring cup into the canister or bag because that packs the flour too much.
• 3. Whisk the sugar, baking soda, and salt into the flour.
• 4. Make a well in the middle of the flour mixture and add the slightly beaten eggs and melted butter to the well. Then pour in MOST of the buttermilk and stir until the mixture starts clinging together. If it is too dry, add more buttermilk, using all if necessary, until the dough holds together and pulls away from the side of the bowl. It should be moist and doughy and not batter consistency.
• 5. Lightly flour a cutting board or your countertop and lightly knead the dough 2 or 3 times. Form into a ball and place on a nonstick or parchment paper lined baking sheet.
• 6. Bake for 45 minutes to one hour. Check for doneness by using a toothpick or bamboo skewer; if it comes out dry, the middle is done. Also if you tap on the crust and bottom of the bread and it sounds hollow, it is done.
• 7. Let cool slightly. Slice the loaf in half with a serrated knife, then slice each half into slices and serve with butter.