I learned how to make an Irish soda bread recipe because it is a traditional part of St Patricks Day, but is enjoyed any time of the year. It is the most popular of the beads in Ireland. It is a great accompaniment to the Colcannon recipe as well as corn beef and cabbage, soups or an Irish stew recipe. This crusty bread is good any time of day even for an afternoon tea with marmalades, jams, butter or honey. The common ingredient in this type of bread is baking soda and it can be made with fruit or without fruit.
When I learned how to make the Irish soda bread recipe, I found there are many other bread recipes included in the Irish cuisine although not as famous. Grains are plentiful in Irish cooking especially oatmeal and it is used in cakes, cookies and even bread. Irish oatmeal bread has a wonderful texture and flavor.
In some of the bread recipes locally produced alcohol; like Guinness beer or Irish whiskey might be added. Let us not forget potatoes; this vegetable is added to many different recipes including Irish breads and Irish appetizers.
Preheat oven to 375F degrees; lightly oil a baking sheet.
In a large bowl mix the flour, sugar, baking powder, baking soda and salt.
With a pastry cutter, cut in the butter until it looks like coarse crumbs.
Add buttermilk and stir to moisten dry ingredients.
Turn out on floured surface and knead until smooth; shape into a ball.
Place dough ball on prepared baking sheet; flatten to about 2 inches high.
NOTE: Dough should be about a 7 inch circle.
Brush dough top with 1 tablespoon milk; take a sharp knife and cut an X in the top for expansion during baking.
Spoon melted butter in X; bake about 40 minutes or until bread is golden brown.
Serve warm or at room temperature cutting thick slices.
Preheat oven to 350F degrees.
Grease loaf pan; line bottom and sides with wax paper.
Resift flour with cream of tartar, baking soda and salt into medium bowl and set aside.
Spread raisins and glaceed fruit on sheet of wax paper.
Sprinkle with 2 tablespoons of flour mixture; use fingers to separate fruit for even coating.
Combine butter, cinnamon, ginger, nutmeg and cloves in a large bowl; beat on medium speed until blended.
Add sugars, sour cream and eggs; blend well.
Reduce speed to low; add flour mixture and stout alternately to egg mixture mixing well after each addition.
Stir in raisins and mixed fruits; spoon batter into prepared pan.
Bake about 1 ½ hours or until tester comes out clean.
Let cool in pan 10 minutes; remove from pan and remove wax paper.
Add riced potatoes to scalded milk; add salt, shortening and sugar.
Cool mixture to lukewarm and add yeast; stir in flour.
Sprinkle about ½ Cup flour on board; turn dough out on floured board and knead until smooth.
Let dough rise 1 ½ hours or until double in bulk.
Punch down and let rise again for 1 hour; punch down and shape loaf in pan.
Let dough rise 1 hour in pan.
Bake bread 15 minutes at 375F degrees; lower temperature to 350F degrees and bake for 45 minutes longer.
Preheat oven to 375F degrees; grease 3 loaf pans 8 ½ X 4 ½.
Combine buttermilk, eggs and soda in bowl; beat well.
Combine flour, raisins, sugar, caraway and salt; stir into buttermilk mixture.
Spoon batter evenly into 3 loaf pans.
Bake 1 hour and 15 minutes; cool in pans 10 minutes before removing from pans.
Preheat oven to 375F degrees; oil baking sheet lightly.
Combine in a large bowl the flour, brown sugar, baking powder, soda and salt; cut in butter pieces.
Add whole wheat flour and oats to the bowl and blend.
Make a well in center of dry ingredients and pour in buttermilk; stir until moistened.
Turn out onto floured surface and knead 1 minute; shape into a ball and place on baking sheet.
Press into a 6 inch circle; with sharp knife cut slashes in to shape X.
Bake about 35 to 40 minutes until loaf is lightly browned; brush top with melted butter.
Preheat oven to 375F degrees; lightly oil baking sheet.
Combine flour, baking soda, salt and cream of tartar in a large bowl.
Slowly add buttermilk stirring with a fork until blended; turn out onto floured surface and knead lightly.
Shape dough into a ball and place on prepared baking sheet; press ball to about 7 inches round.
Cut an X shape in top of loaf with a sharp knife about ¼ inch deep.
Bake 30 to 40 minutes until top is browned and loaf sounds hollow when tapped.
Move loaf to rack and brush with melted butter.