Recipe(tried): Marilyn O'Reilly's Irish Soda Bread (easy) and Irish Brown Bread for Wendy, FL

MARILYN O'REILLY'S IRISH SODA BREAD
Source: Marilyn O'Reilly
Yield: One large loaf

I have made this recipe several times for St. Patrick's Day.

3 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter (1/4 cup)
2 tablespoons caraway seeds, optional (My DH loves having the caraway seeds in this so I always use them.)
1 cup raisins
1 cup buttermilk
1 egg

Set a rack in the middle level of the oven and preheat to 400 degrees.

In a mixing bowl, combine the flour, sugar, baking powder, soda and salt and stir well to mix.

Add the butter and rub in until the butter disappears into the dry ingredients.

Stir in the caraway seeds if used and the raisins.

In a small bowl, whisk the buttermilk and egg together and mix into the dough mixture with a rubber spatula.

Turn the dough out on a floured work surface and fold it over on itself several times, shaping it into a round loaf. Transfer the loaf to one cookie sheet or jelly roll pan covered with parchment or foil and cut a cross in the top.

Bake for 15 minutes then reduce heat to 350 and cook for about 15 to 20 minutes more, until well colored and a toothpick plunged into the center emerges clean.

Cool the soda bread on a rack and serve with plenty of sweet butter (unsalted butter) and bitter orange marmalade.

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IRISH BROWN BREAD
This recipe appeared in our local paper, The Sunday Republican (Springfield, MA). I have not tried it but intend to make it at some point.

3 3/4 cups whole wheat flour
1 1/2 cups white all-purpose flore
1 1/4 tsp. baking soda
1 tsp. salt
About 2 cups buttermilk

Preheat oven to 400 degrees.

The reaction of the baking soad and buttermilk is very fast so work quickly.

Mix together the flours, salt and soda. Add just enough buttermilk to make a soft dough. With floured hands, gently knead the dough only until it is somewhat smooth. Be careful not to overwork the dough or you will end up with something that will only be useful as a door stop.
Shape the dough into a slightly flattened ball and, using a sharp knife, cut a deep cross into the top of the loaf. Place it on a baking sheet that has been sprayed with a non-stick cooking spray.

Bake for 40 to 45 minutes, or until it sounds hollow when tapped on the bottom.

Cool the finished loaf on a rack, or for a softer crust, wrap it in a clean cloth napkin or a tea towel.

It is best eaten the day it is made, but the next day it can be spread with butter on both sides and grilled. Serve warm with jam.