Easy Skillet Irish Soda Bread

A sliced loaf of soda bread, with buttered slices.

Easy Skillet Irish Soda Bread

Skillet Irish Soda Bread is one of the easiest types of bread you can make at home. All you need are pantry staple ingredients and a craving for fresh, warm, melt-in-your-mouth home-baked bread.

Course Bread, Side Dish

Cuisine Bread, Irish

Keyword Easy Soda Bread, Irish Soda Bread Recipe, Cast Iron Skillet Soda Bread

Prep Time 15

Cook Time 38

Total Time 48

Servings to 20 slices

Calories 305kcal

Author Stephanie Simmons

Ingredients

3 cups all-purpose flour
1 cup white whole wheat flour or sub 1 cup all-purpose flour
2 and 1/2 tbsp granulated sugar
1/4 cup salted butter 4 tbsp, or 57 grams)
1/2 tsp salt
1 tsp baking soda
1 cup raisins
1 large egg
1 and 3/4 cups buttermilk See note
butter, for brushing on top + serving

Instructions

Prep: Generously grease a 10-inch cast iron skillet or another oven-safe baking dish of similar size. (I used butter and a little cooking spray on top of that.) Preheat oven to 425° F.
Make the dough: Add the milk to a glass measuring cup, and whisk the egg into the milk.
Whisk together the flour, salt, sugar, and baking soda in a large mixing bowl. Cut the cold butter into chunks (that are about tablespoon size) and use a pastry cutter (or clean hands or a fork) to cut the butter into the flour mixture until crumbly. You should have pieces that are pea-sized and smaller. Stir in the raisins.
Make a well in the center of the dry ingredients and add the milk and egg mixture. Stir gently until a sticky dough forms. Dump the dough onto a floured counter and gently knead it for 30 seconds to smooth it out. Don't over knead it! If it's too sticky to work with, add up to 1/4 cup more flour. Gently shape the dough into a round loaf and set in the greased pan. Use a knife to score an "x" on top of the bread.
Bake: Bake for 36-40 minutes, or until golden brown on top and bottom. A toothpick inserted into the center of the bread shouldn't pull out any wet dough.
Serve + Store: Brush with a little butter when it comes out of the oven (optional, but delicious). Enjoy warm!
Cover leftovers tightly with foil once cooled and store at room temp for 2-3 days. This is best enjoyed the first day - but to give it back some of it's fresh-baked crispness, reheat slices in the toaster.

Notes

NOTE: To sub for buttermilk, use 1 3/4 cups regular milk and 1 and 3/4 tbsp lemon juice. Stir together and let sit 5 minutes before whisking in the egg + using.

Nutrition