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Irish Soda Bread Recipes, an authentic Irish soda bread recipeIrish soda bread recipes are amongst the most traditional of Irish recipes however there are hundreds of variations on the theme.The original traditional Irish Soda Bread Recipe came from Ulster and were a mainstay of the traditional Ulster breakfast. I dont't know how this first Irish soda bread recipe will match up but with what some people consider as a soda bread recipe but as it's from one of the great names in Irish cooking, it's certainly authentic and traditional. Other than the Monica Sheridan recipe for Irish soda bread we will provide about 20 of these recipes the vast majority of them we have not tried so we can't really say how good or otherwise these recipes are.Where we know the origins of these recipes these origins have been acknowledged. In addition to the recipes for soda bread are some recipes for scones,Irish tea cake recipe and several other Irish bread recipes. Soda bread is very easy to make and is also a great way of introducing children to baking. 2 cups Buttermilk 4 cups whole wheat flour (preferably stone ground) 2 cups all purpose flour 1 teaspoon baking soda 1/2 teaspoon salt Method Mix all the dry ingredients together in a large bowl. Make a well in the center and add most of the buttermilk. Working out from the center, use your hands to make a dough. Add more milk if necessary. The dough should be soft but not too sticky. Turn the dough out onto a floured board and pat lightly into a round. Flatten slightly to about 2 inches thick and place on a baking sheet. Cut a deep cross and bake in a preheated 450 degrees F oven for 15-20 minutes. After the 15 to 20 minutes is up reduce the heat to 400 degrees F and bake for a further 20-25 minutes. You will know when the bread is cooked if it sounds hollow when tapped on the bottom.
That is all there is to it. Simply delicious.
Irish soda bread recipes from Monica Sheridan -11 tb Butter 1 ts Baking soda 4 c White flour 1 c Buttermilk or sweet milk 1 ts Salt Rub the butter into the flour. Add the salt and soda, mix all well together by running the dry ingredients through your fingers. Add the buttermilk (or sweet milk) and stir into a soft dough with a wooden spoon. With your floured hands, knead the dough lightly into a ball andturn out onto a lightly floured baking sheet. Flatten the dough into a circle 1 1/2 inches thick with the palm of your hand. Make a cross in the center with a floured knife. Bake at 425 degrees for 30 to 35 minutes. From The art of Irish cooking" by Monica Sheridan
More Irish Soda Bread from Monica Sheridan4 cups Stone Ground 1 1/2 ts SaltWhole wheat flour 1 1/2 ts Baking soda2 c White flour 2 c Buttermilk or sweet milkMix the whole wheat flour thoroughly with the white flour, salt, and soda. Make a well in the center and gradually mix in the liquid. Stir with a wooden spoon. You may need lass, or more liquid - it depends on theabsorbent quality of the flour. The dough should be soft but managable. Knead the dough into a ball in the mixing bowl with your floured hands. Put on a lightly floured baking sheet and with the palm of your hand flatten out in a circle 1 1/2 inches thick. With a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked. Bake at 425 degrees for 25 minutes, reduce the heat to 350 degrees and bake a further 15 minutes. If the crust seems too hard, wrap the baked bread in a damp tea cloth. Leave the loaf standing upright until it is cool. The bread should not be cut until it has set - about 6 hours after it comes out of the oven. From "The Art of Irish Cooking" by Monica Sheridan
Even more variations on Irish Soda Bread RecipesIrish wholewheat soda bread4 1/4 To 4-1/2 cups whole wheat 1 ts Salt 2 ts Butter or margarine 4 ts Baking powder -small pieces 1/2 ts Baking soda 2 c Buttermilk Heat oven to 350F. Grease a large cast-iron skillet or baking sheet. In a large bowl, mix 4 C. flour with the baking powder, baking soda, and salt. Add butter and rub it into the flour by scooping up handfuls of the mixture and rubbing it between the palms of your hands until pieces of butter are no longer visible. mixture forms a dough. Sprinkle about 1/4 cup of remaining flour on a board. Turn out dough and knead lightly for about 1 minute, working in the flour from the board and forming dough into a smooth, round loaf about 8 inches in diameter. Put loaf, smooth side up, in prepared pan and cut a deep cross in it,slicing three-fourths of the way through the dough. Bake 55-60 minutes, or until loaf sounds hollow when tapped on the bottom. Cool on a wire rack. I hope one of these recipes met your expectations, I would say that Monica Sheridan's Irish Soda Bread Recipes are the best of them.
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