Best Soda Bread With Caramelized Onion And Caraway Recipes

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IRISH SODA BREAD



Irish Soda Bread image

Searching for the best Irish soda bread recipe? Look no further! This authentic recipe comes straight from Ireland. So easy to make with just 4 ingredients.

Provided by Allie {Baking A Moment}

Categories     Appetizer     Breakfast     Brunch     Side Dish     Snack

Time 55m

Number Of Ingredients 4

4 cups all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1 1/2 cups buttermilk* ((you may need as much as 2 cups))

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the flour, salt, and baking soda in a large bowl and whisk to combine.
  • Add about 1 1/4 cups of the buttermilk to the flour mixture, working it into a shaggy dough with clean hands.
  • If the dough seems too dry, add more buttermilk until a sticky dough is formed.
  • Knead the dough a few times (being careful not to overwork it), then transfer it to a baking sheet and pat it to a thickness of about 1 1/2-inches.
  • Score the dough in a criss-cross pattern with a floured knife, and puncture each of the 4 quarters with the tip of the knife.
  • Bake the soda bread for 15 minutes at 450 degrees, then turn the oven temperature down to 400 degrees and bake for another 25 minutes.
  • Turn the bread upside down and continue to bake at 400 degrees for another 5 minutes.
  • Tap the loaf with your fingertips- it should make a hollow sound and be golden brown and crusty.

Nutrition Facts : Calories 128 kcal, Carbohydrate 25 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 131 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CARAWAY SODA BREAD



Caraway Soda Bread image

Irish soda bread with flour, baking soda, buttermilk, and caraway seeds. Easy to make, no need for a mixer.

Provided by Elise Bauer

Categories     Baking     Bread     Caraway     Irish     Quick Bread     Soda Bread     St. Patrick's Day

Time 50m

Yield 1 loaf

Number Of Ingredients 8

3 1/2 cups of all-purpose flour (1 pound)
1 Tbsp sugar
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons caraway seeds
4 Tbsp butter (1/2 stick) room temp
1 1/2 cups buttermilk*
*If necessary, you can substitute buttermilk with a half cup of plain yogurt mixed in with a cup of plain milk and a tablespoon of white vinegar.

Steps:

  • Preheat oven to 450°F. In a large bowl, whisk together the flour, sugar, salt, baking soda, and caraway seeds.

TRADITIONAL IRISH SODA BREAD



Traditional Irish Soda Bread image

While soda bread with add-ins like currants and caraway can be delicious, it's not at all authentic. In Ireland, soda bread tends to be plainer and more restrained. Here is a classic recipe adapted from Darina Allen, an Irish television personality and the owner of the Ballymaloe Cookery School in Shanagarry. This soda bread is is best eaten still steaming from the oven, slathered with good salted Irish butter that melts on contact with your slice. It's a fine accompaniment to corned beef and cabbage, should you be making that dish this St. Paddy's Day. Or make this recipe all year long. That's how they do it in Ireland.

Provided by Melissa Clark

Categories     brunch, easy

Time 1h

Yield 1 loaf, 8 to 12 servings

Number Of Ingredients 4

450 grams all-purpose flour (about 3 1/2 cups)
3 grams fine sea salt (about 1/2 teaspoon)
4 grams baking soda (about 3/4 teaspoon)
1 1/2 cups buttermilk, more as needed

Steps:

  • Heat oven to 450 degrees. In a large bowl, sift together the flour, salt and baking soda. Make a well in the center and pour in the milk. Using your hand, mix in the flour from the sides of the bowl. The dough should be soft but not wet and sticky.
  • Turn the dough out onto a well-floured work surface. Wash and dry your hands. Knead the dough lightly for a few seconds, then pat the dough into a round about 1 1/2 inches thick. Place it on a buttered baking sheet and using a sharp knife, cut a deep cross in the center of the dough reaching out all the way to the sides.
  • Bake for 15 minutes, then reduce the oven temperature to 400 degrees, and continue to bake until the top is golden brown and the bottom of the bread sounds hollow when tapped, about 30 minutes longer. Serve warm.

Nutrition Facts : @context http, Calories 174, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 1 gram, Fiber 1 gram, Protein 6 grams, SaturatedFat 0 grams, Sodium 188 milligrams, Sugar 2 grams

CHEESY CARAMELIZED ONION SKILLET BREAD



Cheesy Caramelized Onion Skillet Bread image

This appetizer is perfect for a football game or informal party, but it came about because I have two sons who are always hungry. I needed time to get dinner on the table after coming home from work. They love the skillet bread for the flavor, and I love it because it keeps them in the kitchen to chat while I prepare the rest of dinner! If you'd like, you can use homemade biscuits instead of prepared. -Mary M. Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

2 teaspoons caraway seeds
1 tablespoon olive oil
1 large onion, chopped
1/4 teaspoon salt
1 cup shredded sharp cheddar cheese
1/2 cup butter, melted
1 tube (16.3 ounces) large refrigerated buttermilk biscuits
1 tablespoon minced fresh thyme, optional

Steps:

  • Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, toast caraway seeds until fragrant, about 1 minute. Remove and set aside. In the same skillet, heat oil over medium heat. Add onion; cook and stir until softened, 5-6 minutes. Reduce heat to medium-low; cook until deep golden brown, 30-40 minutes, stirring occasionally. Stir in salt; remove from the heat and cool slightly. Sprinkle cheese over onions in skillet. Place melted butter and caraway seeds in a shallow bowl. Cut each biscuit into fourths. Dip biscuit pieces in butter mixture; place in a single layer over onion mixture in skillet. Bake until puffed and golden brown, 20-25 minutes. Cool in skillet 5 minutes before inverting onto a serving plate. If desired, sprinkle with thyme. Serve warm.

Nutrition Facts : Calories 352 calories, Fat 25g fat (13g saturated fat), Cholesterol 45mg cholesterol, Sodium 874mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 1g fiber), Protein 7g protein.

ONION & GARLIC SODA BREAD



Onion & Garlic Soda Bread image

This is one of my favorite recipes for soda bread. It's versatile-you can do endless sweet or savory variations. I serve it sliced alongside assorted spreads and cheeses. -Theresa Vujosevic, Hamburg, New Jersey For a savory Irish bread: Omit Sugar and Raisin and replace with 1 medium onion, 5 gloves of garlic (chopped and sauteed until translucent). Let mixture cool and add into dough mixture prior to adding wet ingredients. Another Savory Choice: Again omit sugar and rais

Provided by Taste of Home

Time 1h

Yield 1 loaf (12 pieces).

Number Of Ingredients 9

1 tablespoon olive oil
1 medium onion, chopped
5 garlic cloves, minced
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 cup cold butter, cubed
1 large egg, room temperature
1-1/2 cups buttermilk

Steps:

  • Preheat oven to 425°. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until light golden brown, 3-5 minutes. Add garlic; cook and stir 30 seconds longer. Cool., In a large bowl, whisk flour, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in cooled onion mixture; make a well in center. In a small bowl, whisk egg and buttermilk; pour into well. Using a wooden spoon, mix dough until too stiff to stir. Turn onto a lightly floured surface; knead gently 10 times. Shape into a round loaf., Transfer to a large greased cast-iron skillet or baking sheet. Using a sharp knife, cut a shallow "X" on the top of loaf. Bake until golden brown, 35-40 minutes., Remove from pan to a wire rack; serve warm.

Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 398mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

WHITE SODA BREAD



White Soda Bread image

Provided by Food Network

Categories     side-dish

Time 40m

Yield one loaf

Number Of Ingredients 4

1 pound (450 grams/ 3 1/4 cups) white flour, preferably unbleached
1 level teaspoon/1/2 American teaspoon salt
1 level teaspoon/1/2 American teaspoon bread soda (baking soda)*see note
Sour milk or buttermilk to mix - about 12 to 14 fluid ounces (350 to 412 milliliters)

Steps:

  • First fully preheat your oven to 450 degrees F (230 degrees C).
  • Sift the dry ingredients. Make a well in the center. Pour all of the milk in at once. Using 1 hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn it out onto a well floured board.
  • Wash and dry your hands.
  • Knead lightly for a second, just enough to tidy it up, flip over. Pat the dough into a round about 12 inches (2.5 centimeters) and cut a cross on it to let the fairies out! Let the cuts go over the sides of the bread to make sure of this. Bake in a hot oven for 15 minutes, then turn down the oven to 400 degrees F (200 degrees C) for 30 minutes, or until cooked. If you are in doubt, tap the bottom of the bread: if it is cooked it will sound hollow.
  • Soda bread only takes 2 or 3 minutes to make and 20 to 30 minutes to bake. It is certainly another of my 'great convertibles'. We have had the greatest fun experimenting with different variations and uses. It's also great with olives, sun-dried tomatoes or caramelized onions added, so the possibilities are endless for the hitherto humble soda bread.

IRISH SODA BREAD WITH RAISINS AND CARAWAY



Irish Soda Bread with Raisins and Caraway image

I have never made this, and doubt I ever will, since I'm not a fan or raisins. The reason for this submission is that this was a favorite recipe from Chef Jerry O'Leary, who worked in the corporate dining room at Cantor Fitzgerald's in the World Trade Center. Jerry lost his life on Sept 11. Taken from Oct 2002 issue of "Bon Apetit."

Provided by yooper

Categories     Quick Breads

Time 1h35m

Yield 8-10 serving(s)

Number Of Ingredients 10

5 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1/2 cup unsalted butter, cut into cubes,room temperature
2 1/2 cups raisins
3 tablespoons caraway seeds
2 1/2 cups buttermilk
1 large egg

Steps:

  • Preheat oven to 350.
  • Generously butter heavy ovenproof 10 to 12-inch diameter skillet with 2- to 2 1/2-inch-high sides.
  • Whisk first 5 ingredients in large bowl to blend.
  • Add butter, using fingertips, rub in until coarse crumbs form.
  • Stir in raisins and caraway seeds.
  • Whisk buttermilk and egg in medium bowl to blend.
  • Add to dough; using wooden spoon, stir just until incorporated.
  • Dough will be very sticky.
  • Transfer dough to prepared skillet; smooth top, mounding slightly in center.
  • Using small sharp knife dipped into flour, cut 1-inch-deep X in top center of dough.
  • Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes.
  • Cool bread in skillet 10 minutes.
  • Turn out onto rack and cool completely.

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