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:
Irish Soda Bread
- 3 cups 15 ounces all-purpose flour
- 1 cup 4 ounces cake flour
- 2 Tablespoons sugar
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons cream of tartar
- 1 1/2 teaspoons salt
- 2 Tablespoons unsalted butter softened
- 1 3/4 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 1 1/2 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 3/4 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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