O'Kee's Irish Soda Oatmeal Bread | Amazingly Easy Irish Soda Bread | Blueberry Scones | Irish Buttermilk Scones | Irish Soda Bread Recipe | Irish Wheaten Bread | Irish Bread | Irish Barm Brack | Irish Brown Bread | Irish Whiskey Soda Bread | FADGE(Potato Bread) | Caraway Soda Bread
1 cup regular rolled oats
2 cups buttermilk
3 tablespoons dark molasses
3 cups whole wheat flour
1 cup all-purpose flour, plus extra for dusting
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
1 teaspoon cream of tartar
1. Take a large bowl and put on rolled oats, buttermilk and molasses. Then mix it very well into a batter.
2. Whisk all flour, salt, baking soda and cream of tartar together, and then put buttermilk mixture on it. Stir well.
3. Turn dough out onto a lightly floured work surface. Then knead 3-4 times until dough holds its shape.
4. Divide the dough. Roll each part into a 6 inch round loaf.
5. Take a sharp knife. Then cut it deeply score each loaf in quarters, cutting 1 inch deep.
6. Wrap each loaf in plastic wraps. Allow to stand at least 12 hours at room temperature, to ferment.
7. Preheat oven to 400 degree F.
8. Take loaves and place it on an ungreased baking sheet.
9. After the loaves are baked for 15 min, reduce heat to 350 degree F. Continue to bake until loaves turn brown. Try will make a hollow sound when tapped on the bottom. This should take about 20 minutes.
10. Before slicing allow breads to cool for 10 min. slice loaves 3/4 inch thick all across the loaf. After that cut slice in half and serve.
4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk
1/4 cup butter, melted
1/4 cup buttermilk
1. First you should preheat oven to 375 degrees F and lightly grease a large baking sheet.
2. Take a large bowl and add flour, sugar, baking soda, baking powder, salt and margarine and mix it. Stir in 1 cup of buttermilk and egg. Turn into dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared backing sheet. Take a small bowl. Add melted butter and 1/4 cup buttermilk and mix it. Brush loaf with this mixture. Take a sharp knife and cut an 'X' into top of the loaf.
3. Bake in preheated oven for 45 to 50 min. You may continue to brush the loaf with the butter mixture while it bakes.
8 ounces self-raising flour (preferably self-raising soda bread flour)
1 pinch salt
1 ounce butter or hard margarine
1 egg, beaten
5 fluid ounces buttermilk
eggs or milk, to glaze
cinnamon sugar, to dust
Cheese and Herb Scones
1 teaspoon dry mustard
2 ounces cheese, grated
2 tablespoons fresh herbs, chopped (basil or whatever you like)
Preheat oven to 450°F (gas mark 8).
Sift flour with salt and rub in butter or margarine.
For Cheese & Herb Scones add mustard, cheese and herbs to the dry ingredients at this point.
Make a well in the centre and pour in the egg and most of the buttermilk.
Mix quickly to form a soft dough, adding a little extra buttermilk if necessary.
Turn out onto a floured surface and roll out lightly until 1" thick.
Working quickly, cut into 2" rounds.
Glaze with egg or milk and set on a floured baking sheet.
Before baking, dust scones with cinnamon sugar for Buttermilk Scones or sprinkle a little grated cheese on top of each scone for Cheese& Herb Scones.
Bake for 15-20 minutes until light brown.
4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 3/4 cups buttermilk)
Preheat your oven to 425°F (220°C).
In a large bowl, mix together the flour, baking soda, and salt.
Slowly pour in the buttermilk, stirring the mixture with a wooden spoon until it forms a shaggy dough.
Turn the dough out onto a floured surface and knead it gently until it comes together into a smooth ball.
Place the dough onto a greased baking sheet and score the top with an "X" using a sharp knife.
Bake for 30-40 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.
Let the bread cool for a few minutes before slicing and serving.
2 cups All-purpose flour
2 cups Whole-wheat flour
2 tablespoons Sugar
1 teaspoon Salt
1 teaspoon Baking soda
3 tablespoons Chilled stick margarine
cut into small pieces
11/3 cups Low-fat buttermilk
2 Egg whites
Vegetable cooking spray
"The secret to this tender bread is in your hands: don't overwork the dough--just lightly knead it."
The caption under the accompanying photo says "Irish Wheaten Bread splits around the middle as it bakes, sort of like a large biscuit."
Combine first 5 ingredients in food processor and pulse until well-blended. With the processor on, drop margarine through food chute, and process for 10 seconds.
Combine buttermilk and egg whites; stir well. With the processor on, pour the mixture through food chute, and process for 20 seconds or until dough leaves sides of bowl and forms a ball. Turn the dough out onto a lightly floured surface and lightly knead about 10 times.
Pat the dough into an 8-inch round cake pan coated with cooking spray, and cut a 1/4-inch-deep X in top of the dough. Bake at 375 deg. F for 45 minutes or until lightly browned. Remove bread from pan and let cool completely on a wire rack. Cut bread into wedges.
1/4 pound Butter
1/2 cup Sugar
2-1/2 cups Flour
2-1/2 teaspoon Baking powder
1/4 teaspoon Salt
1 cup Milk
1 cup Raisins
Preparation : Cream butter and sugar. Mix flour, salt, baking powder, and add to butter mixture alternately with milk. Add raisins. Pour into 8 X 8-inch pan. Bake at 350 degrees one hour.
1/4 pint/ 125 milliliters/ 1/2 cup lukewarm milk
1 teaspoon sugar
1 teaspoon fresh yeast
8 ounces/ 250 grams/ 2 cups plain flour
1 teaspoon mixed spice, pinch salt
1 egg, 3 tablespoons butter
6 ounces/ 200 grams/ 2 cups mixed fruit
(currants, sultanas, raisins, candied peel)
1 gold ring (in greaseproof paper)
2 ounces/50 grams/2 tablespoons caster sugar
Cream the yeast and the sugar and allow to froth up in the milk, which should be at blood heat. Sieve the flour, caster sugar and spice and rub in the butter. Make a well in the center and add the yeast mixture and the egg, beaten. Beat with a wooden spoon for about 10 minutes until a good dough forms. The fruit and the salt should be worked in by hand; the gold ring wrapped in greaseproof paper should then be added, and the whole kneaded. Put in a warm bowl, cover and allow to rise in a warm place for about an hour until doubled in size.
Knead lightly and place in a lightly-greased 7-inch /15-cm. diameter cake tin and allow a further 30 minutes rising time. Bake near the top of a pre-heated oven at gas mark 6, 400°F, 200°C for 45 minutes. On removing from the oven the brack can be glazed with a syrup made from 2 teaspoons sugar dissolved in 3 teaspoons boiling water.
4 cups Stone Ground Whole wheat flour
2 cups White flour
1-1/2 teaspoons Salt
1-1/2 teaspoons Baking soda
2 cups Buttermilk or sweet milk
Mix 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 the absorbent quality of the flour. The dough should be soft but manageable.
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.
4 c Flour, all purpose
1 ts Salt
1 ts Baking Soda
1/4 c Butter, chilled
1 c Raisins or currants (option)
1/2 c Honey, liquid
1/4 c Irish Whisky or buttermilk
2 tsp Irish Whisky
2 tsp milk
BREAD : In large bowl, combine flour, salt and baking soda. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in raisins or currants (if using). In separate bowl, combine buttermilk, honey and whisky. Add all at once to dry ingredients; stir just until no dry spots remain. Turn dough out onto lightly floured surface. Knead lightly 1 minute (too much handling will toughen loaves, while too little will inhibit rising.) Divide dough in half and shape each half into an 8 in (20 cm) round. Place in two greased 8 in (1.2 L) round cake pans. With floured knife, cut a cross 1/2 in deep in each loaf.
GLAZE : In small bowl, combine whisky and milk. Brush loaves with glaze. Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound hollow when tapped on bottoms. Remove from pans; let cool on wire racks. Cut into wedges.