Skillet Irish Soda Bread


With St. Patrick's Day just a day away, it's time to start mixing up the best soda bread, ever. For my family, this is just as important as the main course, so I'm always sure to get it just right. Like so many other things I prepare for my family, we have a specific checklist for this treat. It needs to be moist, but bread-like, not too sweet, and we like it loaded with caraway seeds and raisins. I created Skillet Irish Soda Bread, it comes together in minutes and is so delicious. It's irresistible right out of the oven slathered in butter but just as yummy toasted the next morning for breakfast.


Ingredients for Skillet Irish Soda Bread:


2 cups bread flour

2 cups all-purpose flour

1/3 cup granulated sugar

1 1/2 teaspoons kosher salt

1 1/4 teaspoons baking soda

2 1/2 teaspoons baking powder

2 1/2 cups buttermilk

2 eggs

3 tablespoons melted butter, cooled

3 tablespoons chilled butter cut into small dice

2 tablespoons raw sugar

1 1/2 cups raisins

3 3/4 teaspoons caraway seeds


Time-Saving Tips: The bread is best the day it's baked but is delicious if made a day in advance, too.


Let's see what we need.

We're ready to bake.


Grease a 10" cast-iron skillet with butter. Line the bottom of the pan with parchment paper and butter the paper.


Whisk the milk, eggs, and melted butter together.


Combine the flours, granulated sugar, baking powder, baking soda, caraway seeds, and salt; mix in the raisins.


Pour the egg mixture into the flour mixture and fold to combine.


Transfer to the pan and spread out, so the top is smooth. Dot with the butter and sprinkle with the raw sugar. Bake in a preheated 350-degree oven until golden and when a toothpick comes out clean when inserted into the middle of the bread.



It's ready! Skillet Irish Soda Bread is moist, delicious, and full of flavor. It's the perfect side to Corned Beef and Cabbage, and ideal with a cup of tea. I promise this is the best soda bread ever.


Enjoy!


Skillet Irish Soda Bread:


  • 2 cups bread flour

  • 2 cups all-purpose flour

  • 1/3 cup granulated sugar

  • 1 1/2 teaspoons kosher salt

  • 1 1/4 teaspoons baking soda

  • 2 1/2 teaspoons baking powder

  • 2 1/2 cups buttermilk

  • 2 eggs

  • 3 tablespoons melted butter, cooled

  • 3 tablespoons chilled butter cut into small dice

  • 2 tablespoons raw sugar

  • 1 1/2 cups raisins

  • 3 3/4 teaspoons caraway seeds

  • Grease a 10" cast-iron skillet with butter. Line the bottom of the pan with parchment paper and butter the paper.

  • Whisk the milk, eggs, and melted butter together.

  • Combine the flours, granulated sugar, baking powder, baking soda, caraway seeds, and salt; mix in the raisins.

  • Pour the egg mixture into the flour mixture and fold to combine.

  • Transfer to the pan and spread out, so the top is smooth. Dot with the butter and sprinkle with the raw sugar. Bake in a preheated 350-degree oven until golden and when a toothpick comes out clean when inserted into the middle of the bread.

  • Time-Saving Tips: The bread is best the day it's baked but is delicious if made a day in advance, too.


2018 Cranberry Walk