Irish Soda Bread In A Cast Iron Skillet Food

IRISH SODA BREAD RECIPE

Steps:

• Preheat oven at 375˚F. Generously grease a 10" cast-iron skillet with 1/2 Tbsp butter.
• In a large mixing bowl, whisk together flour, sugar, salt, and baking soda. Cut butter into small pieces and use your fingers to work the butter into the flour until crumbs form stir in the raisins, breaking up any clumps of raisins. Make a well in the center.
• In a large measuring cup, whisk together the buttermilk and egg then add this mixture into the flour mixture. Use a wooden spoon and mix just until lightly moistened and dough barely starts to come together.
• Transfer to a floured surface and use floured hands to shape the dough just until it forms into a round loaf. It should be shaggy. If it's too sticky to handle, dust lightly with flour. Do not over-mix or bread will be tough.
• Transfer to the buttered pan, use a knife to score the top with a large and deep "X". Bake in the center of your preheated oven at 375 for 50-55min. When you tap on the bread, it should sound hollow inside. Transfer bread to a wire rack to cool. Enjoy within 2 days of making it and refrigerate leftovers up to a week.

IRISH SODA BREAD IN A SKILLET

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). In a cup or small bowl, stir together the milk and vinegar. Let stand 10 minutes, or until curdled.
• In a medium bowl, stir together the flour, salt and baking soda. Stir in the curdled milk mixture until smooth. Scrape the dough out of the bowl onto a floured surface, and shape into a disc. Place the disc into a cast iron skillet.
• Bake for 15 minutes in the preheated oven, or until the crust feels firm to the touch.

SKILLET IRISH SODA BREAD SERVED WITH CHEDDAR AND APPLES

Steps:

• Preheat oven to 350 degrees. Grease a 10-inch oven-proof skillet and line 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 butter. Bake until golden and firm to touch, about 1 hour. Cool 10 minutes before slicing and serving with Cheddar and apples.

TRADITIONAL IRISH SODA BREAD

Steps:

• Heat oven to 425 degrees F. Brush a baking sheet with melted butter or spray with non-stick spray.
• Combine dry ingredients in a deep bowl. Gradually stir in 1 cup buttermilk, beating constantly, until dough is firm enough to be gathered into a ball. If dough crumbles, add up to 1/2 cup more buttermilk, 1 tbsp at a time, until it holds together.
• Place on a lightly floured board and pat into an 8-inch flattened round loaf.
• Place loaf on baking sheet and slash a 1/2-inch deep "X" into the top of the dough with a small, sharp knife.
• Bake at 425 degrees F for about 45 minutes, or until the top is golden.
• Serve hot.

IRISH SODA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.
• In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4 inch deep slit in the top of the bread. Dust with reserved flour
• Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.