This truly not a traditional Irish soda Bread recipe, with all the ingredients it’s more like a stollen, but it’s still delicious.
Ingredients for Irish soda Bread
2 cups flour
1/4 cup sugar
1 egg
2 tsp baking powder
1/2 tsp baking soda
1/2 pint sour cream
4 oz milk
2/3 cup raisins
1 tbsp caraway seeds
special items needed for Irish Soda Bread:
Oven proof bowl 6 qt or larger or large cake pan
1 tbs shortening
grease oven proof bowl and set aside. Preheat oven to 350°.
In a large mixing bowl combine all the ingredients and pour into greased oven proof bowl. Bake 45 – 50 minutes. Take out of the oven and let cool slightly then invert onto a wire rack and let cool completely. Anchor Hocking 4-Piece Mixing Bowl Set, Clear
Okay before we begin I will admit this not a “traditional” true Irish Soda Bread. The real deal is just flour, baking soda, salt and buttermilk. My wife however truly likes the raisins or currants in the bread and so this recipe has them. To tell when it is cooked properly the bottom when tapped will sound hollow.
Ingredients
4 cups of flour
1 tsp baking soda
1 tsp salt
2 cups buttermilk
1 cup raisins or currants
Irish Soda Bread Directions:
Preheat oven to 425°
Sift the dry ingredients into a bowl, add the raisins and stir to spread the raisins through the flour. Add the buttermilk and stir until the flour just combines ( depending on a number of conditions you may need to add a little more buttermilk, if the dough doesn’t come together, add the buttermilk a tablespoon at a time) . Turn dough out onto a very lightly floured surface and lightly knead no more than 15 times ( the more you work the dough the less it will rise ). Form into a circle about 9 inches in diameter and about 2 inches high. Place into a round cake pan and cover with another cake pan and bake for about 25 minutes. Take cake pan lid off and bake for another 20 minutes. Remove from the oven and let stand in pan for about 10 minutes then remove to wire rack to cool completely.
Serve sliced with softened butter and enjoy your Irish Soda Bread.
There is I think nothing as satisfying as hot scones on a cold morning, or for that matter on any morning. Warm, buttered with a dollop of jam and these flaky tasty morsel brighten any morning. They are as good cooled so you don’t have to worry about not finishing the plate at one sitting.
Warm Scone with butter and jam
This wonderful creation like Scottish Shortbread most likely originated out of the Bannock a round cake baked on a griddle and made with unleavened oats and cut into segments. Once baking powder became available and wheat flour more accessible the present day scone recipe evolved.
This recipe can be embellished in any number of ways. You can add fruit, raisins or currants, for a dessert add chocolate chips. Make them savory scones by adding fine herbs, spicy with pumpkin, or with cheese, or bacon the ideas are endless.
In some areas of the U.S. they try to pass off a fried dough as a scone, I was once sorely disappointed in a restaurant at a truck stop that placed one in front of me; immediately drying up, my already watering with expectation, mouth. Such an affront would surely get any true Scotsman’s kilt in a knot. Too bad they are a national chain and are spreading this blasphemy all over the country.
If you are in the highlands don’t be asking for a scone ( skone -s cone) they’ll not know what yer askin, rather ask for a scone (skon -s-con).
Special tools for making Scones:
½ sheet pan greased
pastry cutter
pastry scrapper
Scottish Scones Ingredients:
¾ cup of milk (you can substitute buttermilk for a rich alternative)
1 egg beaten
2 cups flour – sifted
2 tbs sugar
1 tbs baking powder
½ tsp salt
1/3 cup of butter = 5 1/3 tbs.cut to small cubes
Baking directions for Scottish Scones:
Set oven to 425º with rack in the center. Sift all the dry ingredients into a bowl add the butter and using the pastry cutter cut in the butter until you have a mixture with the consistency of corn meal.
You can also come into the 21st century and use a food processor for these first steps. Simply add the dry ingredients to the bowl of the processor and add the butter and with the blade attachment pulse until you have the desired consistency, then place into a bowl and continue.
Add the egg and milk and stir only until no flour shows.
add egg and milkstir until no flour shows
If the mixture is dry or stiff add a little more milk you should have a slightly gooey and moist dough. Turn the dough out onto a floured surface and knead very gently 15 times (baking powder dough doesn’t like to be worked too much). Once kneaded cut dough in half and shape each half into a ball. Press the ball down to form a round and cut into 8 pieces.
cut in halfform into rounds and cut into 8 pieces
Place the pieces onto a greased cookie sheet spacing them as they will rise while baking.
space on sheet pan
Bake for 12 minutes or until lightly golden brown. Serve warm with softened butter and jam.
¾ cup of milk (you can substitute buttermilk for a rich alternative)
1 egg beaten
2 cups flour - sifted
2 tbs sugar
1 tbs baking powder
½ tsp salt
1/3 cup of butter = 5 1/3 tbs.cut to small cubes
Instructions
Set oven to 425º with rack in the center. Sift all the dry ingredients into a bowl add the butter and using the pastry cutter cut in the butter until you have a mixture with the consistency of corn meal.
You can also come into the 21st century and use a food processor for these first steps. Simply add the dry ingredients to the bowl of the processor and add the butter and with the blade attachment pulse until you have the desired consistency, then place into a bowl and continue.
Add the egg and milk and stir only until no flour shows.
If the mixture is dry or stiff add a little more milk you should have a slightly gooey and moist dough. Turn the dough out onto a floured surface and knead very gently 15 times (baking powder dough doesn't like to be worked too much). Once kneaded cut dough in half and shape each half into a ball. Press the ball down to form a round and cut into 8 pieces.
Place the pieces onto a greased cookie sheet spacing them as they will rise while baking.
Bake for 12 minutes or until lightly golden brown. Serve warm with softened butter and jam.
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Irish Soda Bread
