Half Baked: Skillet Irish Soda Bread

Thursday, March 17, 2011

Skillet Irish Soda Bread

Happy St. Paddy's Day, the day that everyone is at least part Irish!

Hubs (yes he's finally home!) really looks forward to St. Paddy's Day because it means he gets one of his all-time favorite meals, corned beef and cabbage. While I like corned beef and cabbage, I can't say it's one of my favorite meals. Irish soda bread however, that's another story. There's no other bread quite like it. Chock full of currants or raisins and caraway seeds, it's both sweet and savory. Kind of a cross between bread and cake. What's not to love?

In the past I've always made my Irish bread in a free form loaf, which I think is a delicious bread. This time I decided to try a recipe that baked the bread in a skillet. I have to say it's fantastic! Baking it in a skillet gives it an almost scone-like quality. The skillet gives the outside a nice crust while the inside stays soft and tender. This bread would be great for a breakfast or brunch, as well.

Skillet Irish Soda Bread
(Printable recipe)

Source: New York Times, March 14, 2007

Time: 1 1/2 hours
Butter for greasing pan plus 1/4 cup unsalted butter, melted
3 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1 3/4 cups buttermilk
2 eggs, well beaten
1 1/2 cups raisins or currants
1 tablespoon caraway seeds

Preheat oven to 350 degrees. Grease a 10-inch oven-proof skillet and line the bottom 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 2 tablespoons of butter. Bake until golden and firm to touch, about 1 hour. Cool 10 minutes before slicing.