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Irish Brown Soda Bread
Bread & Baking European

Irish Brown Soda Bread

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease two baking sheets.
  2. 2 Mix whole wheat flour, bread flour, rolled oats, baking soda, and salt together in a large bowl. Gently mix in buttermilk until a soft dough is formed; knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an "X" and place on the prepared baking sheets.
  3. 3 Bake in the preheated oven until golden brown and the loaves sound hollow when tapped on the bottom, about 30 to 45 minutes.

By Andrea Doyle

Perfectly Moist Irish Wheaten Bread
Bread & Baking European

Perfectly Moist Irish Wheaten Bread

4.5

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a shallow baking pan with cooking spray.
  2. 2 Sift both flours, 2 teaspoons sugar, salt, and baking soda together into a bowl. Cut in margarine until mixture resembles coarse crumbs. Make a well in the center of the mixture and pour in 2 cups buttermilk and oil; stir with a spatula until dry mixture is completely moistened.
  3. 3 Transfer dough to a lightly floured surface and knead gently for no more than 1 minute. Place dough into the prepared pan; pat down and around to form a round loaf. Cut a cross in the top of the loaf with your finger. Brush the top with 1 tablespoon buttermilk, then sprinkle with 1 teaspoon sugar.
  4. 4 Bake in the preheated oven for 30 minutes. Reduce the heat to 375 degrees F (190 degrees C), then rotate the pan and bake for 30 more minutes. Remove from the oven and let cool on a wire rack before slicing.

By laracucina

Dutch Oven Caraway Rye Bread
Bread & Baking American

Dutch Oven Caraway Rye Bread

4.4

Prep
15 min
Cook
35 min
Total
1145 min

Instructions

  1. 1 Mix together rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt in a very large bowl. Set aside.
  2. 2 Combine water, sugar, and yeast in a small bowl; let sit until yeast is creamy, about 5 minutes. Stir yeast mixture into flour mixture until well mixed and caraway seeds are evenly distributed. Cover the bowl with plastic wrap and let sit at room temperature for 18 hours.
  3. 3 Place a Dutch oven in the oven and preheat the oven to 500 degrees F (260 degrees C).
  4. 4 Transfer dough to a heavily floured work surface. It will be somewhat elongated, so take the right and left sides and fold them into the middle. Turn dough over and gently use a spatula to tuck corners under; cover with plastic wrap for 15 minutes. Remove plastic wrap, dust dough with flour, and make shallow cuts in the top for full bloom.
  5. 5 Carefully place dough in the preheated Dutch oven, cover immediately, reduce oven temperature to 460 degrees F (238 degrees C), and bake until bread is cooked through, 30 to 35 minutes. Carefully transfer bread from the Dutch oven to an oven rack and bake for 5 minutes.

By chalkie

Irresistible Irish Soda Bread
Bread & Baking European

Irresistible Irish Soda Bread

4.7

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Combine flour, baking powder, sugar, salt, and baking soda in a large bowl. Blend egg and buttermilk together; add all at once to the flour mixture and mix just until moistened. Stir in butter. Pour into prepared pan.
  3. 3 Bake in the preheated oven until the top is golden brown, about 65 to 70 minutes. A toothpick inserted into the bread should come out clean. Cool on a wire rack.

By Karin Christian

Apricot Muffins
Bread & Baking American

Apricot Muffins

4.5

Prep
20 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan or line with paper liners. Place apricots into a small bowl and pour 1 cup boiling water over top. Let stand for 5 minutes.
  2. 2 In a medium bowl, stir together flour, sugar, baking soda, and salt. In a separate bowl, whisk together melted butter, oil, buttermilk, and egg. Pour wet ingredients into dry ingredients and stir until just blended; it's okay for the batter to have some lumps. Drain and discard water from apricots. Mix apricots into batter, then spoon into the prepared muffin cups.
  3. 3 Bake in the preheated oven until the top springs back when lightly pressed, about 15 minutes. Cool in the pan over a wire rack.

By Aunt Mamie

Chef John's Sweet Potato Biscuits
Bread & Baking American

Chef John's Sweet Potato Biscuits

4.8

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Cut sweet potato in half lengthwise. Cut each in half again lengthwise, then in half cross-wise. Cut each piece in half to make about 16 evenly sized chunks. Transfer into pot; cover with water and add salt. Bring to a simmer on high heat; reduce heat to medium-low and cook until potatoes are tender, about 17 minutes. Drain thoroughly; return to pot and mash potatoes. You will need 1 1/2 cups mashed sweet potatoes. Cool thoroughly.
  2. 2 Transfer cooled mashed potatoes to a mixing bowl. Add brown sugar and buttermilk. Mix together until well combined.
  3. 3 Place self-rising flour in a separate mixing bowl. Grate frozen butter into flour, tossing with a fork to coat with flour after each addition of about 1/3 to 1/2 stick. This will prevent butter from clumping. Mixture should look like floury pieces of butter. Add sweet potato mixture. Toss with a fork until evenly distributed, but don't overmix.
  4. 4 Transfer mixture onto a lightly floured work surface. Push and press mixture together into a rectangular shape, about 1 1/2 inches thick. Dough will be floury and a bit crumbly. Fold rectangle into thirds, lifting up one-third and folding onto the middle and doing the same with the other side. Dust with a bit of flour if sticking.
  5. 5 Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with a silicone mat.
  6. 6 Press dough into a rectangle again, about 1 inch thick. Repeat the tri-fold step. Press out into a rectangle, about 1 inch thick. Trim off the rough edges to square off the sides; this will maximize rising. Cut into 8 equal portions. Transfer to prepared baking pan, spacing biscuits evenly. Brush tops lightly with 1 tablespoon melted butter.
  7. 7 Bake in preheated oven until browned, 20 to 25 minutes. Cool slightly before serving.
  8. 8 Mix 4 tablespoons butter (room temperature), pomegranate syrup, and pomegranate juice together in a small bowl. Spread on warm biscuits. Sprinkle with a few pomegranate seeds for garnish.

By John Mitzewich

Best Ever Irish Soda Bread
Bread & Baking European

Best Ever Irish Soda Bread

4.9

Prep
15 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pan.
  2. 2 Stir flour, sugar, salt, baking powder, and baking soda together in a large bowl. Using a pastry cutter, cut the butter gently into the flour mixture until well combined; stir in raisins. Whisk buttermilk and eggs together in a separate bowl; lightly beat egg mixture into flour mixture. Place dough into the prepared pan.
  3. 3 Bake in the preheated oven until the bread has risen and the top is golden brown, 45 minutes to 1 hour. A knife inserted into the center of the bread should come out clean. Cool the bread in the pan on a wire rack for 10 minutes before removing. Serve warm.

By Tricia

Guinness Bread
Bread & Baking European

Guinness Bread

4.8

Prep
15 min
Cook
60 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking pan.
  2. 2 Mix oats, flour, sugar, baking soda, baking powder, and salt together in a bowl. Stir butter, vanilla, buttermilk, and Guinness together in a separate large bowl. Pour flour mixture into beer mixture, and gently stir until well combined. Pour batter into the prepared baking pan, and sprinkle with additional oats if desired.
  3. 3 Bake in preheated oven for 30 minutes, then turn the temperature down to 400 degrees F (200 degrees C), and bake for an additional 30 minutes. Turn the oven off, open the door, and allow to cool for 30 minutes in the oven before turning out onto a wire rack.

By Dolly Bufter

Buttermilk Cornbread
Bread & Baking American

Buttermilk Cornbread

5.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square baking dish with nonstick spray.
  2. 2 Mix flour, cornmeal, baking powder, and salt together in a bowl.
  3. 3 Mix melted butter, sugar, and honey together in another bowl. Add eggs, one at time, and mix until combined. Stir in buttermilk. Mix in flour mixture, then fold in thawed corn. Pour into the prepared baking dish.
  4. 4 Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 28 to 35 minutes.

By Yoly

Cast Iron Skillet Buttermilk Cornbread
Bread & Baking American

Cast Iron Skillet Buttermilk Cornbread

4.4

Prep
10 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place a cast iron skillet in the oven and preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Mix together white cornmeal, yellow cornmeal, flour, baking powder, and salt in a large bowl until well combined. Add buttermilk, lard, and vegetable oil; stir well to combine. Mix in egg until smooth batter forms.
  3. 3 Remove hot cast iron skillet from the oven, melt butter in the hot skillet, then pour in batter. Top with paprika and kosher salt. Return the skillet to the preheated oven.
  4. 4 Reduce temperature to 425 degrees F (220 degrees C) and bake until cornbread is golden brown and pulling away from the sides of the skillet, about 15 minutes. Remove from the oven to cool slightly, about 5 minutes. Cut into wedges.

By Dannielle Randall

Irish Soda Bread Muffins
Bread & Baking European

Irish Soda Bread Muffins

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
  2. 2 Mix flour, raisins, 1/2 cup plus 2 tablespoons sugar, caraway seeds, baking powder, salt, and baking soda in a large bowl.
  3. 3 Whisk buttermilk and egg together in a small bowl. Stir into flour mixture. Fold butter into the batter.
  4. 4 Spoon batter into the prepared muffin tin.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes.

By joaniecny

Glazed Lemon Zucchini Bread
Bread & Baking American

Glazed Lemon Zucchini Bread

4.5

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Whisk flour, baking powder, and salt together in a bowl until well mixed. Set aside.
  3. 3 Beat eggs in a large bowl. Stir in sugar and oil until well blended. Stir in ½ cup buttermilk, 2 tablespoons lemon juice, and lemon zest until well blended. Fold in zucchini until incorporated. Stir in flour mixture until well combined. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 40 to 45 minutes.
  5. 5 Meanwhile, combine confectioners' sugar, 2 tablespoons lemon juice, and 1 tablespoon milk in a small bowl until smooth; spoon glaze over bread. Set loaf aside until glaze set ups.

By Kathy

Liquor-Infused Irish Soda Bread
Bread & Baking European

Liquor-Infused Irish Soda Bread

5.0

Prep
20 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
  2. 2 Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl; add softened butter and mix until evenly moistened.
  3. 3 Make a well in the center of the flour mixture. Pour 1 cup buttermilk, egg, and 1/4 cup Irish cream liqueur into the well; add raisins to the buttermilk mixture. Knead mixture until raisins are spread throughout the dough. Form dough into a disk and cut an 'X' into the top of the dough; place onto prepared baking sheet and set aside.
  4. 4 Melt butter in a small saucepan over medium-low heat. Stir 1/4 cup buttermilk and 1/4 cup Irish cream liqueur into the melted butter until smooth; remove from heat and generously brush liquid over the dough.
  5. 5 Bake in preheated oven, brushing liquid onto loaf every 15 minutes, until no longer doughy in the center, about 45 minutes. Let bread cool on pan for 10 minutes before moving to a cooking rack to cool completely.

By MattS

Greek Yogurt Poppy Seed Muffins
Bread & Baking American

Greek Yogurt Poppy Seed Muffins

4.3

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray 15 muffin cups with cooking spray.
  2. 2 Lightly spoon 2 cups flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, baking soda, and salt in a bowl using a whisk; make a well in the center.
  3. 3 Stir yogurt, buttermilk, butter, eggs, poppy seeds, and vanilla extract together in a separate bowl; add to flour mixture, stirring just until batter is moist. Spoon batter into prepared muffin cups.
  4. 4 Bake in the preheated oven until tops are golden brown, about 18 minutes. Remove muffins from cups immediately and place on a wire rack.

By Alexis

Chef John's Irish Soda Bread
Bread & Baking European

Chef John's Irish Soda Bread

4.8

Prep
30 min
Cook
45 min
Total
90 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. 2 Whisk all-purpose flour, whole wheat flour, oats, salt, baking soda, and baking powder together in a large bowl. Cut butter into flour mixture using a pastry blender until mixture resembles coarse crumbs.
  3. 3 Beat buttermilk, egg, honey, and orange zest together in a medium bowl. Pour buttermilk mixture, currants, and raisins into flour-butter mixture; stir with a wooden spoon until a wet, sticky dough comes together.
  4. 4 Turn dough out onto a well-floured work surface; press dough together into a ball and cut into 2 equal pieces. Form each into a smooth, round loaf.
  5. 5 Transfer to the prepared baking sheet and let rest for 15 minutes. Cut a 1/2-inch-deep "X" into the top of each loaf using a serrated knife.
  6. 6 Bake in the preheated oven until golden brown and fragrant, about 45 minutes. Transfer loaves to a wire rack to cool completely before slicing.
  7. 7 Enjoy!

By John Mitzewich

Easy Avocado Bread
Bread & Baking American

Easy Avocado Bread

4.7

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
  2. 2 Sift flour, baking soda, baking powder, salt, cinnamon, and allspice together in a large bowl; set aside.
  3. 3 Beat sugar and butter together in a separate bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, then mix in mashed avocado.
  4. 4 Stir in flour mixture alternately with buttermilk until just mixed. Fold in chopped pecans, raisins, and orange zest.
  5. 5 Divide batter evenly between the two loaf pans.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Allow loaves to cool in pan for at least 20 minutes before removing.

By Michelle

Aunt Norma's Rhubarb Muffins
Bread & Baking American

Aunt Norma's Rhubarb Muffins

4.7

Prep
15 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin pans or line with paper cups.
  2. 2 To make the rhubarb muffins: Stir flour, baking soda, baking powder, and salt together in a medium bowl. Beat brown sugar, buttermilk, oil, egg, and vanilla in a separate bowl with an electric mixer until smooth. Pour in dry ingredients and mix by hand just until blended. Stir in rhubarb and chopped walnuts. Spoon batter into the prepared cups, filling almost to the top.
  3. 3 To make the streusel topping: Stir sugar, melted butter, and cinnamon together in a small bowl; sprinkle about 1 teaspoon streusel on top of each muffin.
  4. 4 Bake in the preheated oven until muffin tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 10 minutes, then serve warm or transfer to a wire rack to cool completely.

By charliebabe

Mom's Pineapple-Zucchini Bread
Bread & Baking American

Mom's Pineapple-Zucchini Bread

4.7

Prep
15 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans. Whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a bowl; set aside.
  2. 2 Beat eggs together with the sugar, buttermilk, vegetable oil, and vanilla extract in a bowl until smooth. Stir in the dry mixture until just moistened, then fold in the zucchini, carrots, pineapple, walnuts, and raisins until evenly combined. Divide the batter between the prepared loaf pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 50 minutes. Allow bread to cool in pans for 10 minutes, then remove and finish cooling on a wire rack before slicing.

By Christine

Easy-Made German Quark
Pantry European

Easy-Made German Quark

4.7

Prep
10 min
Cook
135 min
Total
190 min

Instructions

  1. 1 Preheat oven to 200 degrees F (95 degrees C). Line a colander with cheese cloth and place over a large pot in the sink.
  2. 2 Gently mix buttermilk and cream together in a 2-quart ceramic casserole dish.
  3. 3 Cook in the preheated oven for 2 hours and 15 minutes.
  4. 4 Pour buttermilk mixture into the prepared colander; drain for 45 to 60 minutes. Transfer drained cheese to a bowl and beat with an electric hand mixer until smooth and creamy. Store in the refrigerator.

By FrankW

Creme Fraiche
Dessert French

Creme Fraiche

4.4

Prep
Cook
Total

Instructions

  1. 1 Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours.
  2. 2 Cover and refrigerate for at least 24 hours before serving.

By Donna

Quark (Homemade Cheese)
Pantry European

Quark (Homemade Cheese)

4.4

Prep
5 min
Cook
15 min
Total
980 min

Instructions

  1. 1 Bring milk to a simmer in a saucepan; remove from heat and cool to room temperature.
  2. 2 Whisk buttermilk into milk; let sit at room temperature, 8 hours to overnight. Strain mixture through cheesecloth over a bowl in the refrigerator, 8 hours to overnight.

By Darin R Molnar

Chef John's Crème Fraîche
Pantry French

Chef John's Crème Fraîche

4.9

Prep
5 min
Cook
Total
2885 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine cream and buttermilk in a glass jar. Cover tightly with cheesecloth (or any breathable material) and let sit at room temperature (70 to 75 degrees F (21 to 24 degrees C)) until thickened, about 24 hours.
  3. 3 Stir mixture, then screw on the lid.
  4. 4 Refrigerate for 24 hours before using.

By John Mitzewich

Garlic Buttermilk Roast Chicken
Dinner

Garlic Buttermilk Roast Chicken

5.0

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet or a 9x13-inch baking pan, or line with aluminum foil.
  2. 2 Pour buttermilk into a shallow bowl. Combine potato flakes and Parmesan cheese in a large resealable plastic bag; shake until well mixed. Dip 1 piece of chicken in the buttermilk, then place in the plastic bag. Seal the bag and shake until chicken is coated in the potato flake mixture. Place chicken on the prepared baking sheet. Repeat with remaining chicken.
  3. 3 Bake in the preheated oven until chicken is tender and golden brown, 45 to 60 minutes.

By ckh

Paneer
Dinner Indian

Paneer

4.5

Prep
30 min
Cook
20 min
Total
170 min

Instructions

  1. 1 Pour milk into a large pot and bring to a boil over medium heat; watch carefully to prevent milk from boiling over. When milk begins to boil, pour buttermilk into the pot in a steady stream, stirring constantly. The milk will separate into curds and water.
  2. 2 Line a colander with cheesecloth. Pour milk mixture through the cheesecloth, reserving some of the strained liquid. Let milk mixture sit in the colander until curds are settled and dripping stops, about 2 hours.
  3. 3 Transfer strained curds to a food processor. Process until smooth and mixture can be formed into a ball. Add some of the reserved liquid and process again if mixture is too dry. The consistency should resemble firm ricotta cheese.
  4. 4 Turn cheese out onto a clean surface and knead until smooth. Form into a ball and wrap in plastic. Refrigerate until needed.
  5. 5 To cook paneer, heat oil in a large, heavy skillet over medium-high heat. Cut paneer into bite-sized pieces. Fry in hot oil until very pale golden brown, about 1 minute. Drain on a paper towel-lined plate.

By AMIBOULD

Tangy Buttermilk Cheese Bread
Dinner

Tangy Buttermilk Cheese Bread

4.6

Prep
Cook
Total

Instructions

  1. 1 Place ingredients in bread machine pan in the order suggested by the manufacturer. Select White Bread setting. Start.
  2. 2 To bake bread in oven: select dough or manual cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes.

By Alicia

Magic Syrup
Breakfast

Magic Syrup

4.9

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine sugar, buttermilk, and butter in a large saucepan over medium heat; cook and stir until melted and smooth, about 4 minutes. Stir in vanilla extract. Add baking soda and stir until syrup is frothy and doubles or triples in volume, about 1 minute.

By charmingsgirl

Easy Tex-Mex Fried Chicken
Dinner

Easy Tex-Mex Fried Chicken

4.0

Prep
15 min
Cook
15 min
Total
510 min

Instructions

  1. 1 Combine chicken, buttermilk, and 1 packet taco seasoning in a resealable plastic bag. Seal and shake, then let marinate in the refrigerator for 8 hours to overnight.
  2. 2 Heat oil in a large skillet over medium-low heat.
  3. 3 Mix together flour and remaining packet taco seasoning in a shallow dish or plate. Remove chicken from marinade; discard marinade. Dredge chicken in flour mixture.
  4. 4 Fry chicken in hot oil on both sides until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Barbara Edwards