Happy St. Patrick’s Day!! We had our corned beef and cabbage over the weekend with friends, but I had to squeeze in a new soda bread recipe for the big day. I had such a hard time selecting one… baking it in a skillet won. 🙂 Apparently authentic Irish soda bread doesn’t contain raisins, butter, or eggs… this version contains all of the above AND sugar. Still festive though! (…maybe just a little tastier… my husband says, “No one wants to eat it without all of that stuff!”) 🙂
This recipe was adapted from The New York Times, contributed by Melissa Clark. I substituted whole wheat pastry flour for half of the all purpose flour and omitted the caraway seeds. We cut it into wedges and ate it for breakfast slathered with butter; she recommended eating it with tart apples and aged cheddar cheese which would be a wonderful snack. The outside was crunchy and buttery; the inside moist and sweet. Nice!
Yield: 1 10-inch loaf
- unsalted butter for greasing pan plus 1/4 cup unsalted butter, melted, separated
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat pastry flour
- ⅔ cup granulated sugar
- 1 tablespoon baking powder
- 1 ½ teaspoons coarse salt
- 1 teaspoon baking soda
- 1 ¾ cups buttermilk
- 2 eggs, well beaten
- 1 ½ cups raisins or currants
- 1 tablespoon caraway seeds, optional
- good aged cheddar cheese, for serving
- tart apples, cut into slices, for serving
- butter, for serving
- Preheat oven to 350 degrees (on convection). Grease a 10-inch oven-proof skillet and line with parchment paper.
- In a bowl, whisk together the flours, 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, if using.
- Pour batter into skillet. Brush top with remaining butter. Bake until golden and firm to touch, about 45 minutes on convection or up to 1 hour in a standard oven. Cool 10 minutes before slicing and serving with butter, cheddar and/or apples, as desired.
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Love it, the soda bread looks delicious.
Thanks! Yours too!! Happy St. Patrick’s Day! 🙂
There are so many recipes for soda bread out there! This one looks delicious!
You can make it in your new skillet!! It was super tasty!! Happy St. Patrick’s Day to all of you over there ❤
Pinned it ❤️
Bought a similar Irish soda bread yesterday. Though I loved everything about it, carawY seeds are too overpowering for me. I am saving it to make it later.
Thanks, Sonal! I actually like the caraway seeds- but the rest of the family is in the other camp. 😉
😀😉
Love this! Happy St Patrick’s Day!
Thank you so much, Melissa! Same to you 🙂
Your Irish soda bread looks so good, from the looks of it, it bakes up really nicely in a cast iron skillet!
Yes! I am a HUGE fan of the skillet & skillet baked goods! 🙂 The butter brushed over the top made it such a lovely golden brown too.
That looks gorgeous!
Thank you very much ❤
Beautiful bread.. Is there a reason you use the convection setting in your oven?
Thank you! Yes- I LOVE the convection setting- I used it for EVERYTHING… it cooks faster and more evenly. I use convection roast as well. I don’t use convection bake because I was taught that is only for baking multiple pies at the same time… that scenario hasn’t come up. 😉
Love the idea of skillet bread. Looks delicious.
Thank you so much. I LOVE skillet baked goods! 🙂
That looks wonderful! Happy St. Patrick’s Day!
Thank you!! It was the most buttery soda bread I’ve ever eaten!
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