Chef #863508's Note:
This is your basic soda bread, with no frills. It is exceptional fresh from the oven and makes excellent toast for days after, slathered with butter and strawberry jam. I eat it for every meal until it's gone. You can bake this on a greased or parchment-lined baking sheet if you don't have a cast iron skillet, but the crust won't be as crunchy. I nabbed this from Christopher Kimball's blog.
My Private Note
Units: US | Metric
- 1Heat the oven to 400 degrees and adjust a rack to the center position.
- 2Place the flours, soda, cream of tartar, salt and sugar in a large mixing bowl. Add the butter and rub it into the flour using your fingers until it is completely incorporated and the mixture resembles coarse crumbs.
- 3Make a well in the center and add the buttermilk. Work the liquid into the flour mixture using a fork until the dough comes together in large clumps. Turn the dough onto a work surface and knead briefly until the loose flour is just moistened. The dough will still be scrappy and uneven.
- 4Form the dough into a round about 6 to 7 inches in diameter and place in a cast iron skillet. Score a deep cross on top of the loaf and place in the heated oven. Bake until nicely browned and a tester comes out clean when inserted into the center of the loaf, about 40 to 45 minutes.
- 5Remove from oven and brush with a tablespoon of melted butter if desired. Cool for at least 30 minutes before slicing. Serve slightly warm or at room temperature.
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Nutritional Facts for Skillet Soda Bread (America's Test Kitchen)
Serving Size: 1 (967 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2320.7
- Calories from Fat 280
- Total Fat 31.1 g
- Saturated Fat 17.3 g
- Cholesterol 75.7 mg
- Sodium 5777.6 mg
- Total Carbohydrate 438.6 g
- Dietary Fiber 12.4 g
- Sugars 44.2 g
- Protein 62.3 g