IRISH MENUS RECIPES
IRISH SODA BREAD WITH RAISINS RECIPE - EPICURIOUS
Enriched with butter and buttermilk and studded with plump raisins, this Irish soda bread recipe bakes up with a burnished crust and fluffy crumb.
Provided by Anitra Earle
Total Time 1 hour 10 minutes
Prep Time 20 minutes
Yield Makes 1 loaf
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Spray 8-inch-diameter cake pan or cast-iron skillet with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins.
- Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar.
- Bake bread until golden brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.
IRISH SODA BREAD WITH RAISINS RECIPE - EPICURIOUS
Enriched with butter and buttermilk and studded with plump raisins, this Irish soda bread recipe bakes up with a burnished crust and fluffy crumb.
Provided by Anitra Earle
Total Time 1 hour 10 minutes
Prep Time 20 minutes
Yield Makes 1 loaf
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Spray 8-inch-diameter cake pan or cast-iron skillet with nonstick spray. Whisk flour, 4 tablespoons sugar, baking powder, salt, and baking soda in large bowl to blend. Add butter. Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture. Add buttermilk. Gradually stir dry ingredients into milk to blend. Mix in raisins.
- Using floured hands, shape dough into ball. Transfer to prepared pan and flatten slightly (dough will not come to edges of pan). Sprinkle dough with remaining 1 tablespoon sugar.
- Bake bread until golden brown and tester inserted into center comes out clean, about 40 minutes. Cool bread in pan 10 minutes. Transfer to rack. Serve warm or at room temperature.
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From allrecipes.com
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From epicurious.com
From epicurious.com
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From thepioneerwoman.com
From thepioneerwoman.com
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From thepioneerwoman.com
From thepioneerwoman.com
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starchgirl. I've made these over and over, and it doesn't seem to matter how many I make, they disappear! The beans do shrivel considerable, but people also love them, so make far more than you think …
From finecooking.com
From finecooking.com
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From mrfood.com
From mrfood.com
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From epicurious.com
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From irishcentral.com
From irishcentral.com
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From allrecipes.com
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