Irish Soda Bread in a Cast Iron Skillet

Total Time
50mins
Prep 15 mins
Cook 35 mins

Best fresh out of the oven with butter and jam! I don't know where I found this recipe. If you prefer your Irish soda bread sweeter, feel free to add a little bit more sugar. Also, I don't get entangled in the debate over the authenticity of Irish soda bread; however, if it tastes delicious, that's good enough for me! Try this bread with stew or soup! Note that this is a high rising bread.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees. Place a 10" UNGREASED cast iron skillet in oven to heat.
  2. In a large mixing bowl, combine the flour, sugar, baking soda, baking powder and salt. Cut in the butter or margarine with a pastry blender.
  3. Stir in the caraway seeds and currants.
  4. Stir in just until combined 1/2 cup buttermilk and the egg.
  5. Turn dough out on a floured cutting board. The dough will be sticky. With floured hands knead the dough a few times until able to form into a disc shape.
  6. Carefully remove the hot cast iron skillet from oven and lightly grease with butter. Place the round ball of dough into the skillet.
  7. In desired, cut an "X" into the top of the loaf using a toothpick. Brush the top of loaf with the remaining buttermilk. Bake for 35-40 minutes until golden brown and hollow when tapped.
  8. Serve warm.
Most Helpful

4 5

We really enjoy this bread and make it several times a week. I don't add any fruit to it and we're happy with the amount of sugar suggested in the recipe. The only reason I didn't give it five stars is that we really prefer a more rustic type of Irish Soda bread, but this bread is a great substitute for us, and will continue to make it often.

4 5

Very good. The kids don't like caraway so I used cinnamon, and I soaked some craisins then drained them and chopped them fine as no one here likes chunks. Great texture. Most of the kids liked it. Will make again using different spices and most likely without fruit.

5 5

I loves me some soda bread! I used this to inaugurate my new cast-iron pot. I used half whole-wheat flour and half white flour, and it worked fine. It was plenty sweet for us—I wouldn't add more sugar, and might even use less next time.