4 INGREDIENT IRISH SODA BREAD - OMNIA OVEN OUTDOOR COOKING - MAXI PAN
As we're one week away from St. Patty's day, we thought it was the perfect time to try making Irish Soda bread using four ingredients (5 if you count us adding the raisins), and in this video, we also tried using the brand new Omnia Maxi Pan Mould 3L, which just came out a week ago - here is the link -
Ingredients:
3⅔ cup all-purpose flour plus a little more for dusting (if it still looks too wet after mixing, add more flour in 1/4 cup increments, adding no more than 1 additional cup total- mixing in between each addition.)
1 tsp kosher or sea salt
1 tsp baking soda
1¾ cup buttermilk
1/2 cup of raisins or dried currants - optional
Directions:
Mix the flour, salt & baking soda together in a large bowl.
Make a well in the center- pour in the buttermilk.
Kneed in by hand until the dough is soft. Should be fairly wet but not sticky.
Turn dough out onto a lightly floured surface & knead 3-4 times to smooth.
Shape into a long tube to then fit in the greased Omnia silicone pan.
With a knife, cut a few strokes on top.
Bake for about 30-40 minutes or until golden at approximately 275-300 degrees F. When it sounds hollow when tapped- it's ready!
They also just came out OMNIA 6-Pack Silicone Molds for Camp Oven - Set of 6 Divider Inserts for Baking, Roasting, Cooking in the Omnia Oven
You dont have to be irish to enjoy this.....great with butter served warm!
General Links:
???? FOLLOW OUR INSTAGRAM:
???? Facebook Omnia Oven Group (Edye's Cooking!) :
Music: Epidemic Sound -
Products Links:
These are amazon affiliate links - As an Amazon Associate we earn from qualifying purchases (small as it may be, lol) - but... AT NO ADDITIONAL COST TO YOU! This helps us continue to bring more videos to you !
Omnia Gear we use:
Omnia Oven -
Omnia Kit (5 products) -
Omnia Oven Silicone Mold -
OMNIA Silicone Mold Duo -
Omnia Oven Muffin Ring -
Omnia Oven Baking Rack -
Omnia Maxi Pan -
Omnia Oven Thermometer -
Omnia Non-Stick Pan -
Omnia Case EWA -
Omnia Bamboo Trivet -
Camp Chef Gear we use:
Camp Chef Everest 2X Propane Stove -
Camp Chef Everest 2 Propane Stove -
Camp Chef 3 Burner Stove w/Grill Box -
Camp Chef Carry Bag for Everest 2 and 2X burner stoves -
Camp Chef Fry Griddle -
Camp Chef Regulator Hose Kit -
Camp Chef Folding Side Shelf -
Camp Chef 3 Burner Griddle -
Other gear you see in our videos:
Coleman Cascade 18 -
Martin 2 Burner Propane Stove -
Coleman PowerPack Propane Stove -
Weber Q2200 Propane Grill -
Kitchen Aid Handheld Wireless Mixer -
Cheaper thermometer for Omnia Oven (works just as well) -
Gorilla Grip Heat Resistant, Waterproof, Silicone Mini Potholder Mitts, Set of 2 -
Kohree 6 ft propane adapter hose -
Gazelle 8 person screen house -
Big Berkey Gravity Fed Water Filtration -
Camera Gear
Autel Lite Plus Drone - or
Go Pro 10 -
???? General Disclaimer:
The information contained in the multimedia content (“Video Content”) posted represents the views and opinions of the original creators. The Video Content has been made available for informational and educational purposes only. We (Stu and Edye) hereby disclaim any and all liability to any party for any direct, indirect, implied, punitive, special, incidental or other consequential damages arising directly or indirectly from any use of the Video Content, which is provided as is, and without warranties.
IRISH SODA BREAD from Making It Home
Emily, Grace, and Tristyn make Irish soda bread!
How to Make Irish Soda Bread for St. Patrick's Day
A super easy recipe for traditional Irish Soda Bread, plus a fun & colorful twist on the recipe for St. Patrick's Day.
A Wee Taste of Ulster-Scots (Butter and Soda Farls)
Join celebrity chef Paula McIntyre MBE as she demonstrates how to bake traditional Ulster soda farls.
In this video, Paula uses buttermilk which is a by-product of the butter she has made to bake three different types of soda bread. They include a traditional soda using plain flour, an 'Indian' soda using cornmeal, and treacle soda; all are cut into 'farls' (the Ulster-Scots word for quarter or quadrant) before being cooked on a traditional griddle over a turf fire.
EP9: St. Patrick's Day Feast: Shepherd's Pie and Lemon Blueberry Irish Soda Bread
It's time to take St. Patrick's Day next level with elevated Irish classics the whole family will go nuts over!
Here's how to make our Shepherd's Pie ...
Serves 5-6
1-1.5 lbs yellow or russet potatoes.
1/4 block cream cheese I used organic cream cheese
1/4 - 1/2 cup sour cream
1/2 stick butter I used KerryGold butter
1 lbs. ground beef or lamb I used lamb
5 oz. bag of frozen peas and carrots (we used half a 10 oz bag)
1/2 diced ibuib
2 tbsp. corn starch
3/4 cups beef or vegetable broth
1 tbsp. worcestershire sauce
salt, pepper, granulated garlic and dried parsley
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a mixer bowl. Combine cream cheese, butter, sour cream 1 tsp. granulated garlic, and salt and pepper to taste and whip until nice and creamy.
While potatoes boil, preheat a large skillet over medium high heat. Add oil and 2 tbsp. butter to hot pan with beef or lamb. Season meat with salt and pepper and granulated garlic. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add frozen vegetables and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. Add broth and worcestershire sauce to the skillet with the meat and veggies.
Make a slurry using the cornstarch and a little water to make it like a thick soup. Pour slurry into your broth, meat and veggie mixture and turn the heat on high to get it to a boil to thicken.
Once it hits a boil and the broth thickens, turn the heat down to low to simmer for a minute or two.
If you are going to put this into the oven right away, then Preheat broiler to high. Fill a decorative pie dish with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with a little parsley and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
If serving a large family or crowd, double this recipe and cook it in a 9x13 baking dish.
How to Make Irish Soda Bread (with a lemon and blueberry twist)
1 and 3/4 cups buttermilk*
1 large egg
4 and 1/4 cups all-purpose flour (spoon & leveled), plus more for your hands and counter
3 Tablespoons granulated sugar
1 teaspoon baking soda
1 teaspoon salt
5 Tablespoons unsalted butter, cold and cubed*
1 cup blueberries
zest of one lemon
juice of one lemon
Frosting
2 cups powdered sugar
juice and zest of one lemon
For classic Irish Soda bread, omit the blueberries, lemon juice and zest and add one cup raisins, currants - or don't add anything at all. Instead of our frosting, sprinkle coarse sugar on top for extra sweetness and crunch.
Preheat oven to 400°F. We used a seasoned 10-12 inch cast iron skillet or you could use a cookie sheet lined with parchment if you prefer.
Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry cutter, a fork, or your fingers. Work the dough until into coarse crumbs, then stir in the raisins. Whisk the buttermilk and egg together then our into try ingredients. Add the lemon juice and zest. Gently fold the dough together until dough it is too stiff to stir. Pour crumbly dough onto a floured surface and shape with your hands, gently adding the blueberries and shaping into a large ball.
Transfer the dough to the prepared skillet/pan. Using a very sharp knife, score an X into the top. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Let cool 10 minutes and transfer to wire rack. Add lemon frosting, coarse sugar or topping of choice.
Here's where else you can find us!
JENNY & ANNA BAKE
Instagram.com/jennyandannabake
Facebook.com/jennyandannabake
JENNY
Instagram.com/plannerperfect
Facebook.com/plannerperfect
Facebook.com/groups/plannerperfect
Youtube.com/plannerperfect
TikTok.com/plannerperfect
ANNA
Instagram.com/anna.lind.thomas
Facebook.com/hahasforhoohas
TikTok.com/annalindthomas
Celebrate St Patrick's Day with a recipe for Irish soda bread
Our favorite way to eat soda bread is warm and slathered with cold, sweet butter. (Credit: Mary Lydon)Traditional Irish Soda Bread consists of flour, salt, baking soda and buttermilk. That’s it. The baking soda needs the acid of the buttermilk. But, over the years, baking powder replaced baking soda for many bakers, and the acid of the buttermilk was no longer required, although many still like it for the taste and texture. The Society for the Preservation of Irish Soda Bread — no kidding — tells us: “The earliest reference to using soda ash in baking bread seems to be credited to American Indians using it to leaven their bread.” And, “The oldest reference to a published Soda Bread recipe, County Down, Ireland, Nov. 1836.”There are endless versions, including white and brown (whole-wheat and molasses), with added raisins, candied orange peel and caraway seeds. Brown bread was initially more popular due to the price of white flour, and it grew in popularity because of the sweetness of the molasses. Some are cooked on a sheet pan or in an iron frying pan. In Ireland, in the 19th and early 20th century, bread was usually cooked in a “bastible,” a flat-bottomed, cast-iron pot with a lid and sometimes legs. It was suitable for an open turf (or what we Yanks call “peat”) fire, often suspended above the fire. Used to bake bread, it was also used to cook other food, such as meat and poultry. My version, cooked in a cast-iron frying pan, is third-generation from Cahirciveen in County Kerry. My grandmother added eggs to the original recipe. My Aunt Nora loved butter. I added my own embellishment — Irish whiskey-soaked raisins and currants. Irish Soda Bread3 cups all-purpose flour1/2 cup sugar2 tbsp baking powder1/2 tsp kosher salt4 tbsp sweet butter, melted1 large egg1 cup whole milk2/3 cup raisins (mixed dark and golden)1/3 cup currants1 tbsp caraway seeds1/4 cup Irish whiskeySet oven at 375 degrees. Butter and flour a 10-inch frying pan. Soak the raisins and currants in the whiskey foran hour or so, or put in the microwave for 20 seconds until the fruit softensand plumps. Sift together the first four ingredients. Add melted butter to dry ingredients and mixuntil it resembles fine cornmeal. Stir in beaten egg and milk (batter will be heavy). Add the raisins and currants (whiskey and all) to batter and mix. Sprinkle caraway seeds throughout batter. Turnbatter into prepared pan and cut a deep cross into it with a sharp knife.(Tradition holds that the cross is a blessing before baking, and an indentationwith the tip of the knife in each quarter releases the fairies from cursing thebread.)Checkthe oven in 30 minutes; turn oven down to 325, and bake 15-30 minutes moreuntil evenly brown. Take out and let cool in the pan. Alternatively, it can beeaten warm slathered with cold, sweet butter. Slainté!
All data is taken from the source:
Article Link:
#IrishSodaBread #newsontrump #newstodaycnn #newstodayoncnn #newstodaybbc #bbcnewsworld #