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Irish
Bread and
Scone
Recipes
As a compliment to any meal, our Irish Bread
and Scone Recipes are also great for breakfast or at tea time.
Making bread and scone recipes are a daily routine in Ireland.
Date Nut Bread
1/2 c. packed light brown
sugar
2 c. all-purpose flour
1 c. chopped walnuts
1 c. chopped dates
1 tbsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 c. butter
1-1/4 c. milk
1 egg
Spray a 9 x 5 inch loaf pan with nonstick
cooking spray. Place the first 7 ingredients into a large
bowl. Cut
in butter with pastry blender until mixture resembles
fine
crumbs. Beat milk and egg in a small bowl until well
blended.
Add to bowl and stir just until moistened.
Pour into prepared
pan and bake 45 to 50 minutes or until toothpick
inserted into the center comes out clean. Cool in pan on
wire
rack 10 minutes; remove from pan and cool completely.
Hazelnut
Brown Bread Loaf
From
the kitchen of Pascal & Pauline Pigott
Cloone, Co. Leitrim, Ireland
8
oz. whole meal flour
8 oz. self-rising flour
1 rounded teaspoon baking powder
1 level teaspoon baking soda
1 individual size pot hazelnut yogurt (125 ml)
1 large egg
1 cup milk
oven
375F
Preheat
oven to 375F. Grease loaf pan generously.
Combine
the first four ingredients in a large bowl; set aside.
Whisk together yogurt, egg and milk. Add to the dry ingredients
and mix to make a soft dough. Turn into the loaf pan.
With
a greased spatula, smooth out the top. Bake for 15 minutes
at 375F, then reduce heat to 350F and continue baking
for 40 minutes.
Cool
in the pan for 10 minutes, then continue to cool on a
wire rack. Cut when completely cooled.
Note:
For two loaves, just double the recipe.
Perfect
Scones
From
the Kitchen of Mary Lydon
Dunsany, Co. Meath, Ireland
3
cups self-rising flour
3 teaspoons baking powder
Pinch of sea salt
1 stick plus 1 tablespoon butter, softened
3 tablespoons castor (superfine) sugar, plus 2 teaspoons to dust
3/4 cup sultanas or raisins
3 large eggs
1 cup ice-cold milk, extra to glaze
Preheat
the oven to 350. Line a baking sheet with baking parchment.
Sift the flour, baking powder and salt together into
a large bowl. Add the butter in little pieces and rub
it in using the tips of your fingers and lifting the
flour up high to aerate it. When the butter is incorporated
the mixture should look like fine bread crumbs. Sir in
the sugar, then sultanas.
In
another bowl, beat the egg with the milk. Pour 3/4 into
the flour mixture and quickly mix together with a large
table knife, adding extra mixture as necessary to give
a soft but not sticky dough. Do not over-mix; the quicker
and lighter the mixing, the higher your scones will rise.
Turn
the dough out onto a lightly floured surface and very
gently roll with a rolling pin or pat out with your fingers
to 3/4 - 1 inch thickness. Using a 2-1/2 or 3 inch biscuit
cutter, press out as many rounds as you can, gently reshaping
the trimmings to cut out a couple more if you can.
Place
the scones on the lined baking sheet, brush the tops
with milk and lightly sprinkle with extra sugar. Bake
at 350 for 20 - 25 minutes until risen and golden brown.
To
check if the scones are ready, light squeeze the
sides of one; the dough should be springy. Place on wire
rack
and eat while warm, split and buttered, with or without
clotted cream or jam. Yield:
12 to 15 scones
Brown
Soda Bread
From
the kitchen of Phil O'Brien
Mohill, Co. Leitrim, Ireland
1
lb. (4 cups) brown flour (whole wheat flour)
1/2 lb. (2 cups) self-raising flour, sieved
2 teaspoons bread soda (baking soda), sieved
3 heaping dessertspoons (tablespoons) porridge oats (old fashioned rolled
oats)
3 heaping dessertspoons (tablespoons) pin head oatmeal (quick oats)
2 heaping dessertspoons (tablespoons) oat bran
2 heaping dessertspoons (tablespoons) wheat bran
1 heaping dessertspoon (tablespoon) castor (superfine) sugar
1 heaping dessertspoon (tablespoon) sesame seeds.
2 ounces margarine (1/2 stick)
1 egg & 1 pint buttermilk combined
Pinch of salt
Oven 350
A Bain-Marie or double
boiler
 comes
in handy. The size depends on what recipe you are preparing.
This Brown Soda Bread recipe calls for a larger size.
Mix
all dry ingredients together. Rub in margarine with your
fingertips. Add egg/buttermilk mixture and stir until
it resembles thick porridge. Pour into greased 2 pound
loaf pan (or square cake tin) and flatten out with fork.
Bake
at 350 for 1 hour in a bain-marie (covered double boiler).
Remove from bain-marie and cook in oven at 350 for 30
minutes longer or until it sounds hollow when tapped
with knuckles. Remove from pan and cool on a wire rack.
Note:
I did not have a bain-marie, so I covered a wire rack
with foil, placed it in my electric frying pan; filled
the pan with water, just to the bottom edge of the rack;
placed the bread pan on the rack, put the cover on, and
baked it for 1 hour with the control set at 350 (you
may need to add a little more water if it evaporates).
I
carefully removed the hot bread pan from the makeshift
bain-marie and finished baking it in a preheated oven
at 350 for 30 minutes. It worked great and the bread
turned out the way it should have...delicious!
Tyna’s
Cranberry Orange Scones
1
package Odlums Quick Scone Mix - White
2 tablespoons grated orange peel
2 tablespoons orange juice
1/2 cup dried cranberries
1 tablespoon milk
1 tablespoon sugar
Oven
400
Prepare
scone mix as directed on the package, replacing 2 tablespoons
of orange juice for 2 tablespoons of the milk, and adding
the orange peel before mixing.
Turn
out onto lightly floured surface and knead in the cranberries
about 10 times. Form into a ball and flatten into an
8 inch circle on an ungreased cookie sheet.
With
a sharp knife cut in 8 wedges, cutting completely through
the dough, but leaving the circle in tact.
Brush
surface with milk and sprinkle with sugar. Bake for 25
to 30 minutes until golden brown. Cool 10 minutes in
the pan on a wire rack. Break apart to serve. Serve warm
with butter and jam.
Tyna’s
Honey & Raisin Brown Bread
2
1/2 Cups Odlums Brown Bread Mix
1/2 Cup Raisins
2/3 Cup Cold Water
2/3 Cup Honey
Oven
400
Combine
all ingredients in a large bowl. Dough should be soft,
but if it is too soft, add a small amount of brown bread
mix.
Turn
out onto a lightly floured board and knead about 10 times.
Smooth into a round and place into an 8 inch pie tin.With
a sharp knife, cut a deep cross into the top.
Bake
at 400 for 40 minutes. It should sound hollow when tapped
on the bottom. Cool on a wire rack. Serve with butter
and honey or jam.
In
addition to the Irish bread and scone recipes above here
are some of our very favorite bread and roll recipes for
you to
try.
Grandmother's Bulka
(A sweet dessert bread)
5 cups all purpose flour
pinch of salt
1 teaspoon ground cinnamon
1/2 cup sugar
1/2 cup raisins
1/3 cup citron or mixed peel
1/3 cup chopped almonds
1 sachet of dried yeast
1-1/4 cups milk
4 tablespoons butter
1 large egg, beaten
Icing:
1 cup confectioner's sugar
1 tablespoon lemon juice
1 tablespoon water
Sift
the flour, salt and cinnamon into a large bowl. Stir in
the sugar, raisins, citron, almonds and dried yeast.
Make a well in the center.
Gently
heat the milk and butter in a pan until melted. Allow to
cool until tepid. Reserve 1 teaspoon of the
beaten egg for glazing, then add the remainder
to the
dry ingredients with the milk and butter. Mix well to form a soft dough.
Knead
the dough on a lightly floured surface for 10 minutes,
or until
smooth and elastic. Place in a clean bowl, cover with a damp cloth
and leave in
a warm place to rise for about 1 hour, or until doubled in size.
Preheat
the oven to 375F. Grease an 8 inch cake pan and line the
bottom with parchment or waxed paper. Turn out the dough and knead
again until
smooth.
Place in the prepared pan, cover with oiled clear film and leave
in a warm place for
15 minutes.
Discard
the cling film. Brush the top with the reserved egg. Bake
for 50 to 55 minutes until a fine skewer inserted into the middle
comes
out clean.
Cover
with
foil if it begins to brown too much. Turn out onto a wire rack
to cool.
For
the icing, sift the confectioner's sugar into a bowl. Add
the lemon juice and water; mix to make a thick icing. Drizzle
over
the top of
the bulka while
it is still warm. Serve with butter and/or jam, if desired.
Andi’s
Banana Nut Bread
This
recipe has been contributed by my sister, Andi. It
is the best I
have ever eaten. I am sure you will love this super moist
banana bread!
1
3/4 Cups flour
1 1/2 Cups sugar
1 Cup chopped walnuts
2 Medium bananas, mashed
2 Eggs
1/2 Cup vegetable oil
1/4 Cup, plus 1 Tablespoon buttermilk
1 Teaspoon baking soda
1 Teaspoon vanilla
1/2 Teaspoon salt
Oven 350
Combine all ingredients until well blended. Pour into a 9” x
5” greased and floured bread pan. Bake at 350 for about
1 hour, until top is golden and slightly split.
Check
with the toothpick test to be sure the center is done.
Remove
from bread pan, immediately wrap in foil and cool
in the refrigerator.
Do
not double the recipe.
Mom’s
Orange Rolls
My
mother found this recipe in a 1939 magazine.
I don’t know the name of the magazine or
the creator of the recipe, so I have always called
these Mom’s Orange Rolls. I have revised
it to make in a bread machine with a dough cycle,
and I use orange marmalade as the filling.
1
Package dry yeast (2 teaspoons)
1 Cup milk
1/4 Cup Sugar
1 Egg, well beaten
1 Teaspoon salt
3 1/2 Cups sifted all-purpose flour
1/4 Cup soft shortening (part butter for flavor)
1 Jar Chivers Orange Marmalade 454g (16 oz.) cold and thick, for filling
Using
a bread machine with the dough cycle, place the
milk, egg and shortening into the bottom. Top
with the flour, sugar and salt, being careful
not to disturb the liquid. Make a well in the
center of the dry ingredients and put in the
yeast, making sure not to let the yeast touch
the liquid. Press the “Dough” cycle
and “Start”. This takes about 1 1/2
hours.
Remove
from the bread machine onto a lightly floured
board. Knead lightly and round up on the board.
Cover with a damp cloth and let stand about 15
minutes to loosen up.
Roll
out dough about 1/3 inch thick into a narrow
oblong about 9” x 18”. Spread with
the cold, thick orange filling. Keep the greater
part of the orange filling in the center. Spread
it only to within about 1 inch of the edge all
around, as it spreads further as the dough is
rolled.
Roll
up like a jelly roll, being careful not to squeeze
out the filling. Now pinch the edges to seal
firmly and place roll on waxed paper. Cut with
a very thin, sharp knife into slices about one
inch wide. If any filling squeezes out, save
it to drop onto the rolls when they are in the
pan. Place slices cut side down in a well greased
oblong pan. Cover with a damp cloth and let rise
until almost double in bulk - 40 to 45 minutes.
Bake
5 minutes at 400, then reduce heat to 375, and
bake 25 to 30 minutes longer. Cover with aluminum
foil If the top gets too brown. Turn pan upside
down over a large tray or platter. Let the pan
stay over the rolls for a minute to allow orange
mixture to run down over them. Serve upside down
with the sticky glaze on top.
Optional:
drizzle a thin mixture of confectioner's sugar
and milk over each roll, sticky side up.
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