Skillet Irish Soda Bread – This simple bread bakes up beautifully in a skillet. So easy to prepare! Perfect for St. Patricks day.
I figured I better get on the band wagon of Irishness since St. Patrick’s day will be here soon. And because I don’t like to go overboard with the sweets I decided upon this bread. Found the recipe in my The Cook’s Illustrated Baking Book. Have I mentioned how much I love this cookbook?
Well, as you may be able to tell by now. I am definitely a baker more than a cook. Breads, rolls, desserts they are my passions in the kitchen. Dinner? Well, let’s see. I usually end up planning that around 4:00 in the afternoon.
I’m so on top of things. Can’t you tell?
Baking. I don’t have to think twice about usually. It can be 8:00 at night and I’ll all the sudden get in the mood to bake and out comes the mixer. Dinner on the other hand sometimes comes as a struggle. Still waiting for my hubby to take over that department some day.
In the meantime, he did cook up some mean corned beef brisket and cabbage. So I got the baked good to go with it. We make such a clever team when time allows. Talk about Irish. This was Irish tradition. Together. My favorite way to do life. Together.
I’m totally in love with these new napkins I just picked up this week too. They’re simple yet pretty and neutral. I like them so much that you might get sick of them a few weeks from now. If that’s the case please just shoot a nice (not nasty) email and say, “Hey Mel, those napkins are pretty and all but would you just stop it already!” And I promise I’ll stop. *wink*
Hope you decide to go Irish on me and try this bread. It’s easy. No yeast. No rising. Prep time is only about 15 minutes. No bad at all for a delicious traditional bread!
Let me know if you’re going give it a try.
Til we meet and eat again,
FOLLOW ALONG : Gather for Bread
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To make this recipe well:
- 3 cups (15 ounces) all-purpose flour
- 1 cup (4 ounces) cake flour
- 2 Tablespoons sugar
- 1½ teaspoons baking soda
- 1½ teaspoons cream of tartar
- 1½ teaspoons salt
- 2 Tablespoons unsalted butter, softened
- 1¾ cups buttermilk
- Heat oven to 400 degrees.
- Whisk all purpose flour, cake flour, sugar, baking soda, cream of tartar, and salt together in large bowl. Add softened butter and use your fingers incorporate into flour mixture. Make a well in center of flour and pour in 1½ cups buttermilk. Stir with fork until completely combined. Add buttermilk one tablespoon at a time until all flour is moistened.
- Place dough on a lightly floured surface and shape into a rough 6 or 7 inch round. Dough will look uneven and shaggy.
- Place dough in a 12 inch cast iron skillet. Score a cross, about 5 inches by 5 inches and ¾ inch deep. Bake until lightly browned and knife inserted in the oven comes out clean, about 40 minutes. Brush with melted butter, if desired.
- Let cool for at least 30 minutes before serving.
Recipe from: The Cook’s Illustrated Baking Book
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