Time 55m Number Of Ingredients 4 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.
Time 1h5m Yield 8 Number Of Ingredients 6 Steps:
Stir the milk and vinegar together, and allow to stand until curdled, about 10 minutes. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. In a bowl, mix together the flour, sugar, baking soda, and salt. Gradually stir the soured milk into the flour mixture until the dough just comes together, and turn the dough out onto a well-floured surface. Knead a few times, and shape into a round. Place the dough onto the prepared baking sheet. With a sharp knife, cut an X shape into the top of the dough to release steam and help the bread keep its round shape. Bake in the preheated oven until golden brown, about 45 minutes.
Time 1h15m Yield 1 loaf Number Of Ingredients 9 Steps:
Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper. Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour. With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet. Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound. Cool on a baking rack. Serve warm or at room temperature.
Time 1h45m Yield 16 Number Of Ingredients 13 Steps:
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or silicone baking mat. Whisk all-purpose flour, whole wheat flour, oats, baking soda, baking powder, and salt together in a bowl. Cut butter into flour mixture using a pastry blender until mixture resembles coarse meal. Beat buttermilk, egg, honey, and orange zest together in a bowl. Pour buttermilk mixture, currants, and raisins into flour mixture; stir with a wooden spoon until a wet, sticky dough comes together. Turn dough out onto a well-floured work surface; press dough together into a soft ball of dough and cut into 2 pieces. Form each half into a smooth, round loaf. Transfer to prepared baking sheet and let rest for 15 minutes. Cut a 1/2-inch deep “X” into the top of each loaf with a serrated knife. Bake in the preheated oven until golden brown and fragrant, about 45 minutes. Transfer loaves to a wire rack to cool completely before slicing.
Time 1h30m Yield 1 large loaf or 8 wedges Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F and place a rack in the center of the oven. Line a baking sheet with parchment paper or butter it lightly, and set it aside. Place the caraway seeds on a cutting board and sprinkle with a few drops of water to keep them from sliding around. Use a chef’s knife to roughly chop the caraway seeds a bit so that they are not all whole seeds. Place the seeds in a stand mixer fitted with a paddle attachment. Add the rye flour, sugar, currants, baking powder, baking soda, and salt and mix on low speed for a few seconds until combined. Cut the butter into 8 to 10 pieces and add it to the flour mixture; paddle for 20 to 30 seconds on low until the butter is somewhat broken down but there are still pieces about the size of grapes. In a small bowl, whisk together the buttermilk, creme fraiche, and whole egg until thoroughly mixed. With the mixer running on low, pour the buttermilk mixture into the flour mixture and paddle for another 10 to 15 seconds, until the dough just comes together. There will probably still be a little loose flour at the bottom of the bowl. Remove the bowl from the mixer. Gather and lift the dough with your hands and turn it over in the bowl so that it starts to pick up the loose flour at the bottom. Turn the dough over several times until all the loose flour is mixed in. Dump the dough out onto the prepared baking sheet and pat it into an 8-inch circle about 1 inch thick. Whisk the egg yolk lightly in a small bowl with a fork. Use a pastry brush to brush the egg wash evenly over the entire top of the dough. Score the dough into 8 wedges as you would cut a pizza. (At this point the soda bread can be tightly wrapped in plastic wrap and frozen for up to 1 week. Add 5 to 10 minutes to the baking time.) Bake for 30 to 40 minutes, rotating the baking sheet midway through the baking time, until the entire circle of soda bread is golden brown and firm when pressed in the center. Remove from the oven and immediately smear the butter evenly over the entire top surface. Let cool on the baking sheet on a wire rack for 30 minutes, then slice the soda bread along the scored lines into wedges and serve.
Yield 1 loaf Number Of Ingredients 12 Steps:
Heat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together flour, sugar, salt, baking powder, and caraway seeds until well combined. Using a pastry cutter or two knives in scissor fashion, cut in butter until the mixture feels like coarse meal. Stir in raisins until evenly distributed. In a small bowl, whisk together buttermilk, egg, and baking soda until well combined. Pour buttermilk mixture into the flour-and-butter mixture all at once, and stir with a fork until all the liquid is absorbed and the mixture begins to hold together. It should resemble a rough biscuit dough. Using your hands, press the dough into a round, dome-shaped loaf about 8 inches in diameter. Lift the loaf from the bowl, and transfer it to the prepared baking sheet. In a small bowl, mix the egg yolk and cream together. With a pastry brush, brush the egg wash over the loaf. With a sharp knife or razor, incise a cross, about 1/2 inch deep, into the top of the loaf. Transfer to the oven. Bake, rotating halfway through, until it is deep golden brown and a wooden skewer comes out clean when inserted into the center, about 70 minutes. Remove from oven, and transfer bread from the baking sheet to a wire rack to cool.
Time 1h5m Yield 1 large loaf, 6-8 serving(s) Number Of Ingredients 9 Steps:
Combine the flours, baking powder, salt, baking soda, and brown sugar in a large bowl. Mix the egg with the buttermilk and stir into the dry ingredients just to blend. Dust the counter with oatmeal flakes. Turn out dough and knead about 10 times to cover with flakes and form a round ball. Place on buttered cookie sheet, cut a cross lightly on top of loaf and bake at 375 for 45-50 minutes or until it sounds hollow when tapped on the bottom. If you don’t want to use rye flour, use whole wheat. It works just as well.
Time 55m Yield Makes 1 loaf Number Of Ingredients 7 Steps:
Preheat the oven to 200C/gas 6/fan 180C and dust a baking sheet with flour. Mix the dry ingredients in a large bowl, then rub in the butter. Pour in the buttermilk and mix it in quickly with a table knife, then bring the dough together very lightly with your fingertips (handle it very, very gently). Now shape it into a flat, round loaf measuring 20cm/8in in diameter. Put the loaf on the baking sheet and score a deep cross in the top. (Traditionally, this lets the fairies out, but it also helps the bread to cook through.) Bake for 30-35 minutes until the bottom of the loaf sounds hollow when tapped. If it isn’t ready after this time, turn it upside down on the baking sheet and bake for a few minutes more. Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool. To serve, break into quarters, then break or cut each quarter in half to make 8 wedges or slices - or simply slice across. Eat very fresh.
