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Skillet Irish Soda Bread


A simple and classic, authentic Irish soda bread, ready in one hour with no kneading involved!  


Having never been raised to celebrate St. Patrick’s Day with traditional Irish foods, I’ve decided to give it a go with a classic Irish Soda Bread.  To my knowledge in Ireland, this bread is eaten year round but over the past few years, I’ve begun to notice [in U.S.] soda breads and brown breads become more prevalent on or around the holiday.  (It must be the American bloggers doing this.) And for this reason, I had see what’s up with this bread and put it to the test!

Perhaps next year I’ll incorporate other traditional Irish foods such as: Shepherd’s pie, colcannon, and beef and cabbage.  We shall see!

The American style soda breads usually adds egg, more butter and sugar, caraway seeds and raisins.  I, on the other hand, wanted a more authentic soda bread dating back to the classic; one that is less sweet and simple.

Simple, it is!  I couldn’t have been more pleased with a bread that rises from baking soda rather than yeast! Which also means almost no kneading involved.  From start to finish within 1 hour, you will have a loaf of bread ready right on your table!

If there is ever a time you’re out of bread and need it quick but dread having to get dressed to go to the grocery store, have this recipe as back up!

Mind you, it will taste different from your common sliced white bread, but this one here is much more heartier and let’s not forget, convenient.  Many, if not all of the ingredients listed, are common pantry items.  No bread machine required either.  It’s that simple!

Once it’s made, wait about 10 minutes to cool, then slather a generous layer of whipped salted butter over a warm slice and it’s perfection on its own and great accompanied with a warm bowl of soup or stew.

If you’re looking for a more savory bread, try this Cheesy Irish Beer Bread too!

Classic Skillet Irish Soda Bread

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 8 inch loaf

Classic Skillet Irish Soda Bread

Ingredients

  • 3 cups all-purpose flour
  • 1 cup cake flour
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons cream of tartar
  • 1 1/2 teaspoons salt
  • 2 tablespoons unsalted butter, softened
  • 1 3/4 cups buttermilk

Instructions

  1. Heat oven to 400 degrees F. In a large bowl, whisk both flours, sugar, baking soda, cream of tartar and salt. Using a pastry cutter or a long-tined fork, cut in butter until fully incorporated into the flour mixture.
  2. Add 1 1/2 cups buttermilk into the flour mixture and using the pastry cutter or fork, mix the buttermilk into the flour until a dough with large lumps begin to form and there is no dry flour remaining at the bottom of the bowl. Add 1/4 cup buttermilk to the dough, 1 tablespoon at a time, until all of the flour is moistened.
  3. Turn dough onto a lightly floured counter and pat dough into a 6-inch round. Note: the dough may appear to have large lumps and look scrappy.
  4. Place dough into a 10-inch cast-iron skillet. Score deep cross on top of the dough about 5 inches in length and 3/4-inch deep.
  5. Bake for 40 to 45 minutes. Remove from oven, slice, slather with salted butter and serve. ENJOY!

Notes

Did you make this recipe? I'd love to see! Tag @urbanbakes on Instagram or Twitter and hashtag it #urbanbakes.

Recipe Source: www.urbanbakes.com

http://urbanbakes.com/skillet-irish-soda-bread/

Recipe adapted from Classic Irish Soda Bread from p. 34 of Cook’s Baking Book.

Did you make this recipe? I’d love to see! Tag @urbanbakes on Instagram or Twitter and hashtag it #urbanbakes.

 

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14 Responses to Skillet Irish Soda Bread

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  1. No yeast?! That’ll mean it’ll be quick! How awesome. Thanks for the recipe.
    I do have three questions for you…
    1) Do you I need to use a 10-inch cast-iron skillet? I don’t have one. Can I just shape it into a six-inch round and place it on a baking sheet?;
    2) Can this be eaten immediately after taken out of the oven or should it be cooled; and
    3) Is it still good the next day or would it need to be toasted to be edible?
    Than you.

    Reply
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