Best 2 Mary Ann Henrys Super Soda Bread Recipes
## Unleash the Goodness of Soda Bread: A Culinary Journey from Ireland with Mary Ann Henry's Super Soda Bread
Soda bread, a culinary delight from Ireland, has captured the hearts of bread enthusiasts worldwide. Its unique texture, tangy flavor, and ease of preparation have made it a staple in many kitchens. Mary Ann Henry, a renowned culinary expert, brings forth a collection of enticing soda bread recipes that promise to tantalize your taste buds and elevate your baking skills. From the classic Super Soda Bread to the innovative Chocolate Stout Soda Bread and the delightful Lemon Blueberry Soda Bread, Mary Ann's recipes offer a diverse range of flavors and textures that cater to every palate.
TRADITIONAL IRISH SODA BREAD
While soda bread with add-ins like currants and caraway can be delicious, it's not at all authentic. In Ireland, soda bread tends to be plainer and more restrained. Here is a classic recipe adapted from Darina Allen, an Irish television personality and the owner of the Ballymaloe Cookery School in Shanagarry. This soda bread is is best eaten still steaming from the oven, slathered with good salted Irish butter that melts on contact with your slice. It's a fine accompaniment to corned beef and cabbage, should you be making that dish this St. Paddy's Day. Or make this recipe all year long. That's how they do it in Ireland.
Provided by Melissa Clark
Categories brunch, easy
Time 1h
Yield 1 loaf, 8 to 12 servings
Number Of Ingredients 4
Steps:
- Heat oven to 450 degrees. In a large bowl, sift together the flour, salt and baking soda. Make a well in the center and pour in the milk. Using your hand, mix in the flour from the sides of the bowl. The dough should be soft but not wet and sticky.
- Turn the dough out onto a well-floured work surface. Wash and dry your hands. Knead the dough lightly for a few seconds, then pat the dough into a round about 1 1/2 inches thick. Place it on a buttered baking sheet and using a sharp knife, cut a deep cross in the center of the dough reaching out all the way to the sides.
- Bake for 15 minutes, then reduce the oven temperature to 400 degrees, and continue to bake until the top is golden brown and the bottom of the bread sounds hollow when tapped, about 30 minutes longer. Serve warm.
Nutrition Facts : @context http, Calories 174, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 1 gram, Fiber 1 gram, Protein 6 grams, SaturatedFat 0 grams, Sodium 188 milligrams, Sugar 2 grams
MARTHA'S SODA BREAD WITH RYE AND CURRANTS
This St. Patrick's day, try a slice or two of this easy homemade soda bread for breakfast or serve it alongside Martha's Quick-Brined Corned Beef and Vegetables. This recipe balances the traditional flavors you'd expect, while also bringing something new-rye flour and wheat bran. Earthy, slightly sour, and a touch nutty, the combination of these two ingredients play perfectly off the classic soda bread flavors of currants and caraway seeds.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h25m
Yield Makes 1 loaf
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Combine milk and vinegar in a bowl; let stand until curdled and thickened, about 5 minutes. Meanwhile, in a large bowl, whisk together both flours, wheat bran, sugar, salt, and baking soda; stir in caraway seeds and currants.
- Make a well in the center of the flour mixture. Add milk mixture and stir together, starting in center and working outward, until a sticky dough forms (do not overmix). Transfer to a generously floured work surface and, with floured hands, form a cohesive ball. (Do not overwork dough.)
- Pat ball into a 7-inch-wide domed round and transfer to a baking sheet. Cut a 1-inch-deep "X" with a floured knife across top of round. Using a wooden skewer, poke holes at 1-inch intervals to bottom of dough (about 28 holes total).
- Bake soda bread until cooked through and loaf sounds hollow when tapped on bottom, 1 hour and 10 minutes. Transfer to a wire rack and let cool completely before slicing and serving with butter. Bread can be made 2 days ahead and stored, whole, at room temperature, in a paper bag or wrapped in parchment.
Tips:
- Use a hot oven: The high heat will help the bread to rise quickly and develop a crispy crust.
- Don't overmix the dough: Overmixing will make the bread tough. Mix just until the ingredients are combined.
- Let the dough rest: This will allow the gluten to relax and the bread to rise properly.
- Bake the bread until it is golden brown: This will ensure that the bread is cooked through.
- Let the bread cool before slicing: This will help the bread to hold its shape.
- Store the bread in an airtight container: This will help the bread to stay fresh for up to 3 days.
Conclusion:
Soda bread is a delicious and easy-to-make bread that is perfect for any occasion. It is a great way to use up leftover buttermilk, and it can be made with a variety of different flours. Whether you are looking for a quick and easy weekday meal or a special treat for a weekend brunch, soda bread is sure to please everyone at the table.
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