Irish Soda Bread in a Cast Iron Skillet |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 60 |
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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:
2 cups unbleached flour |
1/4 cup sugar |
1/2 teaspoon baking soda |
1/2 tablespoon baking powder |
1/4 teaspoon salt |
1/4 cup butter, softened to room temperature |
1 teaspoon caraway seed, slightly crushed |
1/4 cup currants (raisins or golden raisins can be substituted) |
1/2 cup buttermilk (plus an additional 2 tablespoons buttermilk) |
1 egg, lightly whisked |
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.
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