Irish Soda Bread

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Research, Quality, and Technical Contains: Wheat and Dairy (Milk) www.ArdentMills.ca Irish Soda Bread Ingredients Volume Grams Baker's % (f) All-Purpose Flour 3.5 cups 508.0 100.00% Salt, Kosher 2 tsp. 10.0 1.96% Baking Soda 1 tsp. 5.0 0.98% Buttermilk 1.5 cups 370.0 72.83% Bacon Slices 4 pcs (1 oz) 28.0 5.51% Gouda Cheese, shredded 1 cup (4 oz) 113.0 22.24% 1 each (2.25 Onion, sliced oz.) 64.0 12.60% Total: 1098.0 216.12% Method: 1. Preheat conventional oven to 425⁰F. Line a baking sheet with parchment paper. 2. Cook the bacon in a large sauté pan over medium-low heat until brown and crispy. Transfer to a cutting board and dice into small pieces. Set aside. 3. Sauté the sliced onion in the bacon grease just until translucent. Do not brown until fully caramelized. Remove from heat and place into a bowl lined with paper towels to absorb excess grease. Set aside. 4. Mix flour, baking soda, and salt in a medium sized bowl. Pour in the buttermilk and mix until it starts to come together. Add in the cheese, bacon and onion, stir till its incorporated. 5. Turn dough out onto a lightly floured surface and knead just until the dough turns smooth. Round and place onto the lined baking sheet. 6. Using a serrated knife, cut a 1” deep "X" into the top of the dough. 7. Bake for 35 minutes or until golden brown and the internal temperature of the loaf reaches 200⁰F. Yield: 1 Loaf Chef's Tips: The onion, bacon and cheese can be changed and substituted as desired or left out entirely. Get creative! If you can’t find buttermilk combine 1.5 cups of milk and 1Tbsp. + 1.5 tsp. of lemon juice or vinegar. Let sit for 5 minutes then use. NOTE: These directions are to be used as a guide only. Changes may be made necessary to suit shop conditions or finished product standards. .

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Irish Soda Bread
Irish Soda Bread Embrace the Emerald Isle. While all the amateurs are running around with green beer, make something that actually speaks of Ireland. As bread recipes go, this recipe is insanely easy. It gets its rise from the chemical reaction of baking soda and buttermilk. The raisins can be a point of contention among the Irish diaspora, so know your audience before you omit them. We love the sweetness they impart. An Irish-American tradition for St. Patty’s Day, this loaf is made year-round in Ireland for any reason at all. Be sure to purchase good Irish butter to slather on top. Very lucky, indeed. Ingredients 1 tablespoon unsalted butter, for pan 2 cups all-purpose flour, plus extra for kneading 2 cups whole wheat flour 1 teaspoon kosher salt 1 teaspoon baking soda 1 cup raisins 2 cups buttermilk, well shaken Good Irish butter, for serving special equipment 9-inch round, 2-inch deep metal cake pan Directions Preheat the oven to 375 degrees. Generously butter a 9-inch round cake pan. Using a fork, stir the flours with salt and baking soda in a large bowl until combined. Add in the raisins, tossing to coat. Pour in the buttermilk while stirring with the fork, just until a rough dough forms. Turn the dough out onto a lightly floured surface and gently knead a few times until the dough comes together. If it is sticky, sprinkle with a little more flour. Do not overwork the dough. Gather the dough into a ball and place it in the buttered pan, pressing lightly with your fingers to fill the pan.
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IRISH SODA BREAD (St. Brigid’s Bread) Makes 1 loaf. Ingredients: 2 cups flour 2 Tablespoons sugar 1 ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 2 Tablespoons chilled butter 3/4 – 1 cup buttermilk ½ cup currants Sift the dry ingredients (flour, sugar, baking powder and soda, salt) together into a bowl. ***** Cut butter into flour mixture until butter is split pea size ***** Add buttermilk and mix thoroughly into a soft, biscuit-like dough ***** Stir in ½ cup currants. ***** Knead on lightly floured board for about 3 minutes or until smooth ***** Form into a flat round. Place on greased cookie sheet. Cut a cross ½ inch deep in the center. Brush with milk. ***** Bake at 350 for 40 minutes or until knife or cake tester comes out clean. Cool on wire rack. MAKING BUTTER Pour chilled whipping cream into a chilled wide mouth jar with a tight fitting lid. One or one and a half cup of cream in a quart sized jar is a good ratio. Secure the lid and shake the jar until it “butters”. This will take about twenty minutes and a great deal of patience and shaking. The children can also roll the jar to each other on the carpet. When the cream butters, you will have a solid mass and “buttermilk”. Shake the jar a few more times. Pour off the buttermilk. It does not taste like cultured buttermilk from the store! This buttermilk is actually sweet and very, very tasty. Many children have been amazed at the wonderful taste of “real milk”. Put the butter in a bowl and salt it if you like.
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Irish Soda Bread
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Martin's Irish Brown Bread White Irish Soda Bread
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Msuspcsbs Clab Hulmancomp5.Pdf
An opportunity is now furnished the Public to secure a Baking Powder containing the desir- able qualities necessary for producing a thor- oughly healthful article of the "Staff of Life" and which is equally good for Finest Cakes and Pastry. WHAT EXPERTS SAY: Cakes baked with Clabber Girl Baking Powder possess that nice velvety look also good taste which counts so much toward good cake; and foods deliciously prepared create a keen appetite inducing gastric juices to extract from such foods the life-giving substances that nourish the human body. MANY THOUSANDS OF LETTERS HAVE REACHED OUR OFFICE TELLING US OF THE SUPERIOR QUALITIES IN OUR CLABBER GIRL BAKING POWDER. WE HAVE SELECTED JUST A FEW HERE AND THERE AT RANDOM AND THE FOLLOWING ARE EXTRACTS FROM THEM "For a year I have made Biscuits with SOUR MILK and CLABBER GIRL Baking Powder with the usual amount of shortening and salt. The biscuits thus made were far superior in flavor and lightness to biscuits made by combin- ing sweet milk and Baking Powder, or the time-honored soda and sour milk biscuits. "The majority of country housewives use soda and any brand of baking powder to make biscuits with sour milk, but, they can never be sure their bread will be a success under all conditions. The milk or the stove may not be just right or they may fail to get just the right amount of soda, and thus the bread lacks the degree of whiteness or lightness desired. I discovered, however (when boarding with different people in the various neighborhoods where I taught) one woman who never failed to produce delicious biscuits at all times.
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