Dan, Here's a recipe I've made several times, and shared with friends. I started out using only half the amount of caraway seeds, as I had never used it in bread; love it and now use the full amount called for in the recipe.
Hope you enjoy this bread.
SUNDAY BEST IRISH SODA BREAD
(makes one loaf)
4 cups all-purpose flour
1/4 cup sugar
1 tsp salt
2 tsp baking powder
2 Tbsp caraway seeds
4 Tbsp unsalted butter, cold
2 cups golden or dark raisins
1 1/2 scant cups buttermilk
1 large egg
1 tsp baking soda
1 large egg-yolk
1 Tbsp cream (or milk)
Heat oven to 350 degrees F. Line a baking sheet with parchment paper; set aside.*
In a large bowl, whisk together flour, sugar, salt, baking powder and caraway seeds until well combined. Using a pastry cutter or two knives in scissor fashion, cut butter until the mixture feels like coarse meal. Stir in raisins until evenly distributed.
In a small bowl, whisk together buttermilk, egg and baking soda until well combined. Pour buttermilk mixture into the flour-and-butter mixture all at once, and stir with a fork until all the liquid is absorbed and the mixture begins to hold together. It should resemble a rough biscuit dough. Using your hands, press the dough into a round, dome-shaped loaf about 8 inches in diameter. Lift the loaf from the bowl, and transfer it to the prepared baking sheet.
In a small bowl, mix the egg yolk and cream (or milk) together. With a pastry brush, brush the egg wash over the loaf. With a sharp knife ro razor, incise a cross about 1/2-inch deep into the top of the loaf. Transfer to the oven.
Bake, rotating halfway through, until it is deep golden brown and a wooden skewer comes out clean when inserted into the center, about 70 minutes. Remove from the oven, and transfer bread from the baking sheet to a wire rack to cool.
Notes:
- Instead of parchment paper on the baking sheet, I spread a handful of cornmeal, so dough will not stick to the pan.
- Bread can be wrapped in plastic wrap and stored at room temperature; it also freezes well.
Adapted from source: Martha Stewart
Hope you enjoy this bread.
SUNDAY BEST IRISH SODA BREAD
(makes one loaf)
4 cups all-purpose flour
1/4 cup sugar
1 tsp salt
2 tsp baking powder
2 Tbsp caraway seeds
4 Tbsp unsalted butter, cold
2 cups golden or dark raisins
1 1/2 scant cups buttermilk
1 large egg
1 tsp baking soda
1 large egg-yolk
1 Tbsp cream (or milk)
Heat oven to 350 degrees F. Line a baking sheet with parchment paper; set aside.*
In a large bowl, whisk together flour, sugar, salt, baking powder and caraway seeds until well combined. Using a pastry cutter or two knives in scissor fashion, cut butter until the mixture feels like coarse meal. Stir in raisins until evenly distributed.
In a small bowl, whisk together buttermilk, egg and baking soda until well combined. Pour buttermilk mixture into the flour-and-butter mixture all at once, and stir with a fork until all the liquid is absorbed and the mixture begins to hold together. It should resemble a rough biscuit dough. Using your hands, press the dough into a round, dome-shaped loaf about 8 inches in diameter. Lift the loaf from the bowl, and transfer it to the prepared baking sheet.
In a small bowl, mix the egg yolk and cream (or milk) together. With a pastry brush, brush the egg wash over the loaf. With a sharp knife ro razor, incise a cross about 1/2-inch deep into the top of the loaf. Transfer to the oven.
Bake, rotating halfway through, until it is deep golden brown and a wooden skewer comes out clean when inserted into the center, about 70 minutes. Remove from the oven, and transfer bread from the baking sheet to a wire rack to cool.
Notes:
- Instead of parchment paper on the baking sheet, I spread a handful of cornmeal, so dough will not stick to the pan.
- Bread can be wrapped in plastic wrap and stored at room temperature; it also freezes well.
Adapted from source: Martha Stewart
MsgID: 0219482
Shared by: Beth/Ohioq
In reply to: ISO: Making good Homemade Bread
Board: All Baking at Recipelink.com
Shared by: Beth/Ohioq
In reply to: ISO: Making good Homemade Bread
Board: All Baking at Recipelink.com
- Read Replies (7)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | ISO: Making good Homemade Bread |
Don - Vernon, BC. Canada | |
2 | Recipe(tried): Tastey Whole Wheat Bread Recipe for Don |
Beth/Ohio | |
3 | Thank You: Tasty Whole Wheat Bread |
Don - Vernon BC. | |
4 | ISO: Tasty Whole Wheat Bread - doing something wrong. |
Don - Vernon BC. | |
5 | re: Tastey Whole Wheat Bread Problems |
Beth/Ohio | |
6 | Recipe(tried): Sunday Best Irish Soda Bread |
Beth/Ohioq | |
7 | Recipe(tried): Making Good Homemade Bread - Don your question is all too common... |
jeff , kalamazoo michigan | |
8 | Recipe(tried): Tuscan Bread |
Nikki-Atlanta, Ga |
ADVERTISEMENT
Random Recipes from:
Breads - Assorted
Breads - Assorted
- Pacific Telephone Cafeteria BISCUITS from 1922
- Catfish Parlour Hush Puppies
- Jalapeno Corn Biscuits
- Pizza Hut's Cheese Bread Sticks (repost tried-and-true)
- Cold Oven Popovers (Williams-Sonoma recipe)
- Lithuanian Bacon Buns (Brandeles Su Lasiniais) (repost)
- The Arepa Lady Food Cart Arepas de Queso (Columbian)
- Parmesan and Oregano Bundt Bread (using refrigerated biscuit dough)
- Lundy's Ultimate Biscuits
- French Onion Bread (using refrigerated bread stick dough)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute