Individual Irish Soda Breads Recipes

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
• In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
• Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

Steps:

• Preheat oven to 375 degrees. Combine the flour and butter, working it with your fingers until it has the consistency of coarse oatmeal. Add the sugar, baking powder, baking soda, salt, and currants, still mixing with your fingers. Beat the egg and buttermilk together. Make a well in the center of the dry ingredients and add the egg-buttermilk mixture. Stir until well blended. Form into a ball.
• Lightly dust a clean surface with flour and knead the dough for 3-4 minutes, until smooth. Divide it into 16 equal portions. Shape each portion into a ball and place the balls at least 3 inches apart on a greased baking sheet. Gently press the top of each bun with a palm of your hand to flatten it slightly. Using a very sharp knife dipped into flour cut an inch-deep cross on the top of each bun. Bake in the preheated oven for 20-25 minutes, or until golden and crusty. Cool on a wire rack.
• To Package: Buns and muffins look special when individually wrapped. To emphasize their simple origin, place each Irish Soda Bread in the center of a 12-in. square of brown butcher paper or tan tissue paper and twist all edges upward to resemble a flower. Present the soda breads in a low basket with a shamrock-shaped label.

Steps:

• Preheat oven to 350°. In a large bowl, combine first five ingredients. Stir in raisins. Set aside 1 tablespoon beaten egg. In a bowl, combine buttermilk, oil and remaining eggs; stir into flour mixture just until moistened (dough will be sticky). Transfer to a greased 9-in. round baking pan; brush top with reserved egg., Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool. Cut into wedges.