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Skillet Irish Soda Bread (Bready Version)
(recipe, Katie Hickey)
I got this recipe (from ATK) via Smitten Kithcen. It make a loaf that is not nearly as crumbly as most soda breads- it slices nicely, and Dad loves it like this. I prefer the crumbly variety, but this is definitely easier to serve and toast and it keeps much better.
- Butter for greasing pan plus either 2 Tbsp or¼ cup unsalted butter, melted (the extra is if you choose to brush the top of the loaf with butter as well)
- 3 cups all-purpose flour
- ⅔ cup sugar
- 1 Tbsp. baking powder
- 1½ tsp. salt
- 1 tsp. baking soda
- 1¾ cups buttermilk
- 2 eggs, well beaten
- 1½ cups raisins or currants
- 1 Tbsp. caraway seeds
- Salted Irish butter, for servine
- Good aged Cheddar cheese, for serving
- Tart apples or bosc pears, cut into slices, for serving
- 1. Preheat oven to 350°F. Grease a 10-inch oven-proof skillet, preferably cast iron, and line with parchment paper.
- 2. 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.
- 3. Pour batter into skillet. Brush top with remaining butter, if using. Bake until golden and firm to touch, about 1 hour. Cool 10 minutes before slicing and serving with accompaniments.