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N.Y.Daily News - Amy Scherber Recipe for "Irish Soda Bread" will try this today!
- Thread starter gayr
- Start date
barbara-in-va
Well-known member
I tried the King Arthur recipe today. REC: Irish American Soda Bread
Since I have to work Tuesday evening I am making my St. Patrick's Day dinner today. The corned beef is in the oven, the chocolate stout cake just came out of the oven and I baked the soda bread earlier today. I saw the King Arthur version somewhere on the internet and now I can't find it to link it so I gotta type it!
This bread is really delicious. I have been nibbling on it all afternoon and just hope I have enough room left for dinner in a while!
Irish American Soda Bread
6 T unsalted butter
3.4 C sugar
2 large eggs
1 T baking powder
1/4 t baking soda
3.4 t salt
2 C whole wheat flour, traditional or white (I used white whole wheat)
1 1/2 C buttermilk
1 C AP flour
1 C currants or golden raisins (my currants were very dry + sticky so I soaked them in hot water for 20 minutes first)
2 t caraway seeds
1 t milk for glaze
1 T coarse sugar for topping
Preheat the oven to 325°F. Lightly grease an 8" round pan with sides at least 3 " tall (I made a parchment collar since my pan was not 3" tall).
Beat together the butter and sugar in a large bowl until smooth. Add the eggs and beat on high speed until the mix is thick and light colored, about 2 minutes. Stir in the baking powder, baking soda and salt, then 1C of the whole wheat flour. Gently beat in half of the buttermilk then another cup of the flour. Add the remaining buttermilk and the AP flour, mixing until smooth. Stir in the currants and caraway seeds.
Turn the dough onto the prepared pan. Drizzle the milk over it and sprinkle with the coarse sugar.
Bake the bread until a tester comes out clean, 1 hour 15 minutes (mine took a little longer). Tent with foil for the final 15 minutes if it appears to be browning too quickly. Remove from the oven, wait 5 minutes, then turn out onto a rack to cool, right side up. Allow the bread to cool for at least 1 hour before slicing.
Variation: Preheat oven to 375°F. Grease a 9x5 loaf pan, fill and glaze as directed above. Bake for 45 min - 1 hour.
Enjoy!
Since I have to work Tuesday evening I am making my St. Patrick's Day dinner today. The corned beef is in the oven, the chocolate stout cake just came out of the oven and I baked the soda bread earlier today. I saw the King Arthur version somewhere on the internet and now I can't find it to link it so I gotta type it!
This bread is really delicious. I have been nibbling on it all afternoon and just hope I have enough room left for dinner in a while!
Irish American Soda Bread
6 T unsalted butter
3.4 C sugar
2 large eggs
1 T baking powder
1/4 t baking soda
3.4 t salt
2 C whole wheat flour, traditional or white (I used white whole wheat)
1 1/2 C buttermilk
1 C AP flour
1 C currants or golden raisins (my currants were very dry + sticky so I soaked them in hot water for 20 minutes first)
2 t caraway seeds
1 t milk for glaze
1 T coarse sugar for topping
Preheat the oven to 325°F. Lightly grease an 8" round pan with sides at least 3 " tall (I made a parchment collar since my pan was not 3" tall).
Beat together the butter and sugar in a large bowl until smooth. Add the eggs and beat on high speed until the mix is thick and light colored, about 2 minutes. Stir in the baking powder, baking soda and salt, then 1C of the whole wheat flour. Gently beat in half of the buttermilk then another cup of the flour. Add the remaining buttermilk and the AP flour, mixing until smooth. Stir in the currants and caraway seeds.
Turn the dough onto the prepared pan. Drizzle the milk over it and sprinkle with the coarse sugar.
Bake the bread until a tester comes out clean, 1 hour 15 minutes (mine took a little longer). Tent with foil for the final 15 minutes if it appears to be browning too quickly. Remove from the oven, wait 5 minutes, then turn out onto a rack to cool, right side up. Allow the bread to cool for at least 1 hour before slicing.
Variation: Preheat oven to 375°F. Grease a 9x5 loaf pan, fill and glaze as directed above. Bake for 45 min - 1 hour.
Enjoy!
steve2-in-la
Well-known member
Made these this morning. Hybrid of KA and Emeril's version. Taste. Eeee!
This is a hybrid of the KA recipe, an Emeril recipe and everything I could pick up by comparing recipes on the internet. They turned out really moist, tender (definitely do NOT over mix) and enjoyable. This one's going in my "keeper" file. Happy St P's!
Irish Soda Bread Muffins
(Makes a dozen)
1 cup ALL-PURPOSE FLOUR
½ cup CAKE FLOUR
¾ cup WHOLE WHEAT FLOUR
2 tsp BAKING POWDER
¼ tsp BAKING SODA
½ tsp KOSHER SALT
1/3 cup GRANULATED SUGAR
1½ cups CURRANTS or RAISINS
½ tsp CARAWAY SEED
½ tsp FENNEL SEED
1 LARGE EGG
1 cup BUTTERMILK
6 Tbsp UNSALTED BUTTER -- melted
Preheat the oven to 400°F. Place the currants or raisins in a bowl and cover with 1 cup boiling water. Let sit and rehydrate for 10 minutes, then drain well.
Lightly grease a standard muffin pan; or line with papers, and grease the papers.
In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, caraway and fennel seeds.
In a separate bowl, whisk together the egg, buttermilk and melted butter. Then stir in the drained currants or raisins.
Quickly and gently combine the dry and wet ingredients. As soon as everything is evenly moistened, quit; further stirring will cause the muffins to be tough.
Spoon the batter into the prepared pan, filling the cups about 3/4 full; the stiff batter will look mounded in the cups. Top dough with coarse (I like Sugar in the Raw) sugar.
Bake the muffins for 20 minutes, until a cake tester inserted into the center of a muffin comes out clean. Remove them from the oven, tip the muffins in the pan, so their bottom don't get soggy, wait 5 minutes, then transfer the muffins to a rack to cool. Serve them plain, with butter and/or jam.
Per serving: 224 Calories (kcal); 7g Total Fat; (25% calories from fat); 4g Protein; 39g Carbohydrate; 32mg Cholesterol; 195mg Sodium
This is a hybrid of the KA recipe, an Emeril recipe and everything I could pick up by comparing recipes on the internet. They turned out really moist, tender (definitely do NOT over mix) and enjoyable. This one's going in my "keeper" file. Happy St P's!
Irish Soda Bread Muffins
(Makes a dozen)
1 cup ALL-PURPOSE FLOUR
½ cup CAKE FLOUR
¾ cup WHOLE WHEAT FLOUR
2 tsp BAKING POWDER
¼ tsp BAKING SODA
½ tsp KOSHER SALT
1/3 cup GRANULATED SUGAR
1½ cups CURRANTS or RAISINS
½ tsp CARAWAY SEED
½ tsp FENNEL SEED
1 LARGE EGG
1 cup BUTTERMILK
6 Tbsp UNSALTED BUTTER -- melted
Preheat the oven to 400°F. Place the currants or raisins in a bowl and cover with 1 cup boiling water. Let sit and rehydrate for 10 minutes, then drain well.
Lightly grease a standard muffin pan; or line with papers, and grease the papers.
In a medium-sized mixing bowl, whisk together the flours, baking powder, baking soda, salt, sugar, caraway and fennel seeds.
In a separate bowl, whisk together the egg, buttermilk and melted butter. Then stir in the drained currants or raisins.
Quickly and gently combine the dry and wet ingredients. As soon as everything is evenly moistened, quit; further stirring will cause the muffins to be tough.
Spoon the batter into the prepared pan, filling the cups about 3/4 full; the stiff batter will look mounded in the cups. Top dough with coarse (I like Sugar in the Raw) sugar.
Bake the muffins for 20 minutes, until a cake tester inserted into the center of a muffin comes out clean. Remove them from the oven, tip the muffins in the pan, so their bottom don't get soggy, wait 5 minutes, then transfer the muffins to a rack to cool. Serve them plain, with butter and/or jam.
Per serving: 224 Calories (kcal); 7g Total Fat; (25% calories from fat); 4g Protein; 39g Carbohydrate; 32mg Cholesterol; 195mg Sodium