Best Nana Katies Irish Soda Bread Recipes

NANA'S IRISH SODA BREAD WITH WHISKEY SOAKED RAISINS

Steps:

• Preheat the oven to 350°F.
• In a small saucepan or in the microwave, bring the whiskey and honey to a boil and add the raisins or currants. Cover and off the heat. Set aside and let steep.
• Butter a round 1 1/2 to 2 quart baking dish, set aside.
• Add the flour, sugar, baking soda, baking powder and salt together in a large bowl; use a wire whisk to combine.
• In a small bowl, beat the eggs and stir in the sour cream, mixing well to combine.
• Add the egg mixture to the flour mixture, stir well with a wooden spoon (batter will be thick).
• Stir in the whiskey-soaked raisins or currants (along with the whiskey-honey they were steeped in); blend well.
• Turn batter into the prepared baking dish.
• Dust the top with flour and pat the batter evenly in the pan with your hands.
• Use a sharp knife to make a cross on the top.
• Bake for 50 minutes in preheated 350 F oven.
• Remove to a rack and let cool for 10 minutes, then turn out onto a serving dish. Cut into wedges and serve warm with real butter.

THE BEST IRISH SODA BREAD

Steps:

• Preheat the oven to 375 degrees F. Line an 8-inch round cake pan with a large sheet of parchment paper, pressing it into the edges of the pan and leaving an overhang on 2 sides (the extra parchment will help you unmold the loaf later).
• Whisk the flour, sugar, baking soda and salt together in a large bowl. Add the butter cubes to the flour mixture and toss to combine. Use a pastry blender or your fingertips to cut or rub the butter into the flour until the mixture resembles coarse meal. Stir in the currants and caraway seeds.
• Whisk the buttermilk and egg together in a separate bowl or liquid measuring cup. Make a well in the center of the dry ingredients and pour the buttermilk mixture into the center. Use a wooden spoon or rubber spatula to stir the mixture until it starts to come together in a shaggy mass.
• Lightly dust a work surface with flour. Turn the dough mixture out onto the floured surface and knead a few times to bring it together. Shape it into a domed disk. Place the dough into the prepared cake pan and cut a cross about 1/2-inch deep into the surface of the dough with a sharp knife. Bake until the top is puffed and lightly browned and a cake tester comes out clean, 60 to 75 minutes. Remove from the oven and use the parchment overhang to lift the bread from the pan. Place on a wire rack to cool completely. Serve with good Irish butter.

IRRESISTIBLE IRISH SODA BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.
• Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.
• Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.