Best 4 Irish Soda Bread In A Cast Iron Skillet Recipes

IRISH SODA BREAD RECIPE

Steps:

• Preheat oven at 375˚F. Generously grease a 10" cast-iron skillet with 1/2 Tbsp butter.
• In a large mixing bowl, whisk together flour, sugar, salt, and baking soda. Cut butter into small pieces and use your fingers to work the butter into the flour until crumbs form stir in the raisins, breaking up any clumps of raisins. Make a well in the center.
• In a large measuring cup, whisk together the buttermilk and egg then add this mixture into the flour mixture. Use a wooden spoon and mix just until lightly moistened and dough barely starts to come together.
• Transfer to a floured surface and use floured hands to shape the dough just until it forms into a round loaf. It should be shaggy. If it's too sticky to handle, dust lightly with flour. Do not over-mix or bread will be tough.
• Transfer to the buttered pan, use a knife to score the top with a large and deep "X". Bake in the center of your preheated oven at 375 for 50-55min. When you tap on the bread, it should sound hollow inside. Transfer bread to a wire rack to cool. Enjoy within 2 days of making it and refrigerate leftovers up to a week.

IRISH SODA BREAD IN A SKILLET

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). In a cup or small bowl, stir together the milk and vinegar. Let stand 10 minutes, or until curdled.
• In a medium bowl, stir together the flour, salt and baking soda. Stir in the curdled milk mixture until smooth. Scrape the dough out of the bowl onto a floured surface, and shape into a disc. Place the disc into a cast iron skillet.
• Bake for 15 minutes in the preheated oven, or until the crust feels firm to the touch.

IRISH SODA BREAD IN A CAST IRON SKILLET

Steps:

• Preheat oven to 375 degrees. Place a 10" UNGREASED cast iron skillet in oven to heat.
• 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.
• Stir in the caraway seeds and currants.
• Stir in just until combined 1/2 cup buttermilk and the egg.
• 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.
• Carefully remove the hot cast iron skillet from oven and lightly grease with butter. Place the round ball of dough into the skillet.
• 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.
• Serve warm.

SKILLET IRISH SODA BREAD SERVED WITH CHEDDAR AND APPLES

Steps:

• Preheat oven to 350 degrees. Grease a 10-inch oven-proof skillet and line with parchment or waxed paper.
• In a bowl, whisk together the flour, sugar, baking powder, salt and baking soda. In a separate bowl, combine the buttermilk, eggs and 2 tablespoons melted butter. Add wet ingredients to dry and stir until just combined. Do not overmix. Stir in the raisins or currants and caraway seeds.
• Pour batter into skillet. Brush top with remaining butter. Bake until golden and firm to touch, about 1 hour. Cool 10 minutes before slicing and serving with Cheddar and apples.