Soda Bread. Delicious, but is it Irish?
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Soda Bread. Not just for St Patrick’s Day!
This is such a quick, easy bread that’s perfect for breakfast with your coffee. Make Irish coffee. Or Tennessee coffee, which is like Irish coffee, but with no coffee. It’s just a mug full of whiskey. Yum.
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Soda Bread:
- 1 2/3 cup cold buttermilk
- 1 whole egg
- 480g all purpose flour
- 9g kosher salt (1 teaspoon)
- 9g baking soda (1.5 teaspoons)
- 50g granulated sugar (4 tablespoons)
- 1 cup raisins
- 57g COLD butter, cubed (4 tablespoons)
1. Beat egg into buttermilk. Set aside
2. In large mixing bowl, combine flour, salt, baking soda, sugar, & raisins. Mix thoroughly.
3. Add butter and using your fingers, break butter cubes into pea sized bits while mixing into flour mix.
4. Make a well and add the buttermilk & egg.
5. Use a spatula to fold everything together until a very sticky dough forms.
6. Turn dough out onto floured surface.
7. Sprinkle flour on top, and using your hands, gently form into loaf round.
8. Transfer onto parchment lined baking sheet.
9. Use a floured knife to slice a cross into the top of the loaf.
10. Bake at 425 degrees F for 30 minutes, until browned slightly. Temperature should be 200 degrees F
11. Allow to cool to warm. Slice and serve with butter and jam.
12. Enjoy!
Bone apple yeet!
Irish Soda Bread - EASY!
No need for kneading, friends! This is Irish Soda Bread - MADE EASY!
Ingredients:
4 cups all-purpose flour
1 cup sugar
1 tsp baking powder
4 tsp baking soda
1 TBSP caraway seeds
1/2 tsp salt
1 stick butter, cut into chunks, at room temperature
1 cup raisins
1/2 cup orange juice
1 cups buttermilk
Method:
Preheat oven to 350º
In a small bowl, soak the raisins in the orange juice and set aside for 20-30 minutes.
Lightly grease a 10-12, oven-safe skillet
In a large bowl, combine all dry ingredients.
Add softened butter pieces and cut them into the flour, using a pastry cutter or fork. Continue cutting until the mixture resembles coarse meal.
Drain the raisins and add to the flour mixture.
Add buttermilk and stir until fully incorporated, taking care to scrape the bottoms and sides of the bowl.
Spoon dough into the skillet and even it out with a spoon of spatula.
Using a sharp knife, score a deep + into the top of the dough.
Bake for 40-50 minutes.
Let cool, in the skillet for 10 minutes.
Run a butter knife or spatula around the edge of the bread and carefully lift it out of the skillet, transferring onto a serving dish.
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Gluten Free Irish Soda Bread Recipe
Traditional Irish Soda bread is a simple & tasty homemade baked good anyone can make. Made to feast with others, this loaf pairs nicely with a hearty stew or pot roast, or simply eaten on its own with jam and butter. Originally made from commonly found ingredients like baking soda, flour and buttermilk, we aimed to keep the same level of simplicity in our soda bread recipe, but with a gluten-free twist that everyone can enjoy. Our gluten-free take on this classic bread recipe contains whiskey-soaked currants and rosemary for aromatics.
Begin by combining your dry ingredients in a large mixing bowl to create the base of the flour mixture, then add pieces of butter and mix in your soaked and drained raisins or currants. In a separate bowl, whisk your wet ingredients and then combine them with the flour mixture and use a spatula to work the dough. Once you perfect and round the dough, you can place it in a cast iron skillet and bake the loaf in the oven for 50-60 minutes, or until the loaf has browned. To ensure the loaf is fully baked, insert a knife into the center and check to see if it comes out clean. Once done baking, feel free to brush the loaf with melted butter to your taste. Serve warm and enjoy!
Irish Soda Bread Recipe:
Ingredients Used:
Gluten Free 1-to-1 Baking Flour:
Baking Powder:
Baking Soda:
IRISH GUINNESS BROWN SODA BREAD RECIPE
IRISH GUINNESS BROWN SODA BREAD
2-1/2 cups WHOLE WHEAT FLOUR
1/4 cup ALL-PURPOSE FLOUR
1 cup OATS plus extra for sprinkling on top
2-1/4 teaspoons BREAD (BAKING) SODA
1-1/2 teaspoon SALT
Mix all the above ingredients together in a large bowl. In another bowl mix
the following ingredients.
1/4 cup BROWN SUGAR
11 to 12 ounce GUINNESS STOUT
1 cup BUTTERMILK
4 tablespoons IRISH BUTTER, melted, Kerrygold
1 egg
2 tablespoons BLACK TREACLE (MOLASSES)
Stir the liquid ingredients together and pour into the dry. Mix until incorporated only not to overmix. Pour into a buttered 9 X 6 loaf pan. Bake
at 400 degrees F / 200 degrees C for 45 minutes or until a toothpick comes out clean. Cool in the loaf pan 10 minutes then turn out onto a cooling rack and let cool completely. Enjoy a slice with some IRISH STEW, butter & Jam, or make a sandwich with it.
Baking Whiskey Soda Bread
Recipes from the book HOT SPRINGS AND MOONSHINE LIQUOR by Louella Bryant
Irish Soda Bread & Whiskey Butter | BAKING WITH WHISKEY
This Irish Soda Bread is not what you think... it has Whiskey soaked raisins, extra moisture, and then a Honey Whiskey Butter that will blow your mind. And it couldn't be easier to make. Seriously, if I can do this, anyone can. This is a no yeast quick bread, and the whisky soaked raisins really are amazing- not just in the bread. Good as a snack too!!
But the star of this show is the Whiskey Butter. I don't think I can emphasize enough how delicious and easy this is. Whiskey, Honey, Butter. A little salt if you need it (I do). Damn. Just, damn.
Chapters
_______
00:00 Irish Soda Bread Recipe
02:37 Whisky Butter
02:55 how to mix Soda Bread
03:43 Well vs. Crater: My aside about the Aftermath
04:11 mixing wet ingredients
06:17 making dough for soda bread
10:15 how to remove Soda Bread from hot skillet
11:08 the difference between European and American Butter
13:07 Honey Whiskey Butter Recipe
15:09 How to slice Irish Soda Bread
16:32 Tasting Irish Soda bread and Whiskey Butter
_________
Recipe
This is not the same soda bread that people use as a doorstop or bludgeoning weapon, I promise. It's rich, flavorful, the perfect blend of crunch and crumble on the crust with a soft inside.
4 Cups All Purpose Flour
1/3 Cup Sugar
1 Tsp Baking Soda
1 Tsp Kosher Salt
6 Tbs Butter (cold, and then diced)
1 1/2 Cup Buttercream
1/4 Cup Heavy Cream
1 Egg
1/2 Cup Raisins
1/3 Cup (or more) Irish Whiskey
Preheat oven to 375.
Whisk together dry ingredients. Using your hands, blend in cold diced butter. Set aside. In a separate bowl, whisk together egg, buttercream & heavy cream. Then, form a well (or as I like to call it, volcano crater) in the dry ingredients and pour in the wet ingredients.
Get messy- it's half the fun. Once you have a loose dough forming, move to a work surface and fold in the whiskey soaked raisins. NOTE- don't discard the whiskey you drain off from the raisins- that shit is DELICIOUS and needs to be sipped. Trust me on this one. Raisin Jameson is going to be a thing. You heard it here first.
Don't overwork the dough- it should be slightly sticky, and formed into a round mound. Score the top with a giant deep X so that the dough cooks all the way through. Place in a cast iron skillet (or on a parchment lined baking sheet) and back at 375 for 45-55 min. Remove to a baking rack to cool.
While bread is cooling, whip together Whiskey Butter (Ingredients below). Enjoy!
Whiskey Honey Butter1 stick salted butter (softened)3tbs honey1tbs Irish Whiskey
Whip all ingredients together and chill.
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