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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.


  1. 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)
  2. 3 cups all-purpose flour
  3. ⅔ cup sugar
  4. 1 Tbsp. baking powder
  5. 1½ tsp. salt
  6. 1 tsp. baking soda
  7. 1¾ cups buttermilk
  8. 2 eggs, well beaten
  9. 1½ cups raisins or currants
  10. 1 Tbsp. caraway seeds
  11. Salted Irish butter, for servine
  12. Good aged Cheddar cheese, for serving
  13. Tart apples or bosc pears, cut into slices, for serving


  1. 1. Preheat oven to 350°F. Grease a 10-inch oven-proof skillet, preferably cast iron, and line with parchment paper.
  2. 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. 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.