Best O Connors Irish Soda Bread Recipes

O' CONNOR'S IRISH SODA BREAD

O' Connor's Irish Soda Bread image

My friend Donna was nice enough to share this family recipe with me which had been given to her by her mother, who had been born in Ireland. It is not as dry and is somewhat sweeter than other soda breads I've tasted.

Provided by Mareesme

Categories Quick Breads

Time 55m

Yield 1 pan

Number Of Ingredients 9

Ingredients

4 cups all-purpose flour, sifted
1 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup margarine or 1/2 cup butter, room temperature
1 cup raisins (I prefer golden)
1 1/2 cups buttermilk
2 eggs, beaten

Steps:

In mixing bowl, sift together flour, salt, baking powder and soda then mix in sugar.
Add softened margarine and cut in until consistency of coarse meal.
Add raisins and mix well. Stir in eggs and buttermilk until just moistened.
Pour into lightly greased 13x9-inch pan or 2 loaf pans. (She used a large, oiled cast iron skillet).
Bake at 375°F for 45-50 minutes until golden brown.

Nutrition Facts : Calories 4134.9, Fat 109.5, SaturatedFat 21.8, Cholesterol 437.7, Sodium 5562.6, Carbohydrate 716.8, Fiber 18.9, Sugar 305.4, Protein 81.9

THE BEST IRISH SODA BREAD

The Best Irish Soda Bread image

We prefer the slightly sweet American version of this classic Irish quick bread, so we added dried currants and a small amount of sugar. Buttermilk and baking soda give the loaf plenty of lift and butter gives it a moist crumb.

Provided by Food Network Kitchen

Categories side-dish

Time 1h15m

Yield 1 loaf

Number Of Ingredients 10

Ingredients

3 1/2 cups all-purpose flour, plus more for work surface (see Cook's Note)
3 tablespoons sugar
1 teaspoon baking soda
1 teaspoon kosher salt
4 tablespoons (1/2 stick) cold unsalted butter cut into cubes
2/3 cup dried currants
1 teaspoon caraway seeds
1 1/4 cups buttermilk
1 large egg
Irish butter, for serving

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.