Skillet Soda Bread Recipes
SKILLET IRISH SODA BREAD SERVED WITH CHEDDAR AND APPLES
Authentic Irish soda bread contains no raisins, butter or eggs. This American version is made with buttermilk, butter, eggs, raisins and sugar. It's baked in a heavy iron skillet so that the top and bottom crusts become crunchy and browned while the center stays tender and pale, studded with treacly bits of raisins.
Provided by Melissa Clark
Categories side dish
Time 1h30m
Yield 1 10-inch loaf
Number Of Ingredients 12
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.
IRISH SODA BREAD IN A SKILLET
A basic version of Irish Soda Bread that is baked in a cast iron skillet. Try substituting the liquid with buttermilk or 2)1/2c cream plus 1/2c sour cream left to sit overnight. Try adding a tablespoon or so of sugar if you like your soda bread slightly sweet. Experiment until you get the flavor you remember.
Provided by Canadian Girl
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 25m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 129 calories, Carbohydrate 25.3 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 0.4 g, Sodium 237.1 mg, Sugar 1.5 g
IRISH SODA BREAD IN A CAST IRON SKILLET
Best fresh out of the oven with butter and jam! I don't know where I found this recipe. If you prefer your Irish soda bread sweeter, feel free to add a little bit more sugar. Also, I don't get entangled in the debate over the authenticity of Irish soda bread; however, if it tastes delicious, that's good enough for me! Try this bread with stew or soup! Note that this is a high rising bread.
Provided by COOKGIRl
Categories Quick Breads
Time 50m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Place a 10" UNGREASED cast iron skillet in oven to heat.
- In a large mixing bowl, combine the flour, sugar, baking soda, baking powder and salt. Cut in the butter or margarine with a pastry blender.
- Stir in the caraway seeds and currants.
- Stir in just until combined 1/2 cup buttermilk and the egg.
- Turn dough out on a floured cutting board. The dough will be sticky. With floured hands knead the dough a few times until able to form into a disc shape.
- Carefully remove the hot cast iron skillet from oven and lightly grease with butter. Place the round ball of dough into the skillet.
- In desired, cut an "X" into the top of the loaf using a toothpick. Brush the top of loaf with the remaining buttermilk. Bake for 35-40 minutes until golden brown and hollow when tapped.
- Serve warm.
SKILLET SODA BREAD
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 2 cups flour, 1/4 cup sugar, 3/4 teaspoon baking soda and 1/2 teaspoon kosher salt in a bowl. Work in 2 tablespoons cold diced butter with your fingers. Stir in 1 beaten egg, 3/4 cup buttermilk, 1/4 cup chopped walnuts and 1/2 teaspoon grated lemon zest. Pat into a buttered 8-inch ovenproof skillet using floured hands and score an X in the top. Bake at 375 degrees F until cooked through, 30 to 35 minutes.
IRISH SODA BREAD RECIPE
This Irish-American Soda Bread takes just 5 minutes to make the dough with no kneading and no proofing needed. It has a soft and tender crumb with a texture that is similar to biscuits.
Provided by Natasha Kravchuk
Categories Easy
Time 1h5m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 259 kcal, Carbohydrate 45 g, Protein 5 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 29 mg, Sodium 295 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
More about "skillet soda bread recipes"
SKILLET SODA BREAD RECIPE - KITCHEN KONFIDENCE
From kitchenkonfidence.com
4.8/5 (6)Estimated Reading Time 2 mins
- Place currants in a small bowl with the whiskey, and let sit for 1 hour, stirring occasionally. Lightly grease an 10-inch cast iron skillet with butter.
- In a large bowl, whisk together 4 cups flour, sugar, baking soda and sea salt. Using your fingertips, work 4 tablespoons cubed butter into the dry ingredients until the mixture resembles coarse crumbs. In a medium bowl, whisk together buttermilk, egg and orange zest. Pour wet ingredients into dry ingredients, and stir just until combined. Don’t over mix here. Stir in the currants with whiskey and fennel seeds.
- Preheat an oven to 400°F, and place a rack in the middle position. Scrape dough out onto a floured work surface. The dough will be wet. Sprinkle dough with flour and knead a couple times to form a round loaf, adding more flour as needed if the dough sticks. Place the loaf in the prepared skillet, then, using a sharp knife, score top of dough about an inch and a half deep in an "X" shape. Brush the top of the loaf with buttermilk. Bake until the top of the bread is golden brown, and a skewer inserted into the center of the bread comes out clean (40 – 45 minutes). Transfer the loaf to a cooling rack, and let rest for 10 minutes before serving.
GARLIC IRISH CHEDDAR CHIVE SODA BREAD RECIPE | LITTLE ...
From littlespicejar.com
4.9/5 (9)Category Bread & BakingServings 1Total Time 1 hr 5 mins
- Position a rack in the center of the oven and preheat the oven to 375ºF. Line a dutch oven, a cast iron skillet, or a 9-inch baking pan with a sheet of parchment paper, set aside.
- In the bowl of a stand mixer, combine 3 ¾ cups of flour, oats, baking soda, baking powder, garlic powder, salt, pepper, and sugar on the stir setting. Add the cold butter and let the machine break the butter down into small, pea-sized pieces. You can also do this by hand using a pastry cutter. Add the cheddar and chives, let the machine stir for just a few seconds until mixed.
- In a large measuring cup, combine the egg and buttermilk. With the mixer on the stir setting, slowly pour in the wet ingredients until the dough comes together, about 30 seconds. If the mixture still looks super wet, add 2 tablespoons of flour and dump the dough out onto a well-floured surface. Use your hands to shape the dough into a large disk. If the dough is still wet, add the remaining 2 tablespoons of flour and shape it.
- Place the dough on the prepared baking pan and cut an ‘x’ across the top, slicing about 1/2 way through the loaf. Bake for 50 minutes - 1 hour or until the bread is golden brown on top. Insert a skewer into the center of the bread and if it comes out clean, the bread is done. Let cool for 15 minutes before slicing.
SUPER SIMPLE IRISH SODA BREAD | ALEXANDRA'S KITCHEN
From alexandracooks.com
5/5 (21)Category Bread
- In a medium bowl, beat the egg and buttermilk. Add the melted butter and stir to combine. Add the liquid ingredients to the dry ingredients and stir with a rubber spatula until combined. Mixture will be sticky. Grease a 9- or 10-inch cast iron skillet (or other similarly sized vessel) with softened butter. Set aside.
- Lightly flour your hands and sprinkle a little flour over the sticky dough ball. Use your hands to scrape the dough from the sides of the bowl and to quickly shape the mass into a ball, kneading lightly if necessary. Transfer to prepared skillet. Sprinkle with a teensy bit more flour. Use a sharp knife to make an X across the top of the dough ball. Place in oven and bake for 35 to 40 minutes or until lightly golden and bottom sounds hollow when tapped. Remove from oven, transfer to cooling rack, and let cool for 15 minutes before slicing.
- To store Irish soda bread, tuck it into an airtight bag (such as a ziplock) or an airtight vessel. You can store it at room temperature for about 3-4 days or freeze it for up to 2-3 months.
IRISH SODA BREAD - JO COOKS
From jocooks.com
4.7/5 (46)Calories 292 per servingCategory Main Course
- Mix Dry Ingredients: In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. Stir in the chocolate chips.
- Make Dough & Knead: In a smaller bowl whisk together the buttermilk, eggs and butter. Add the wet ingredients to the dry ingredients and combine with a wooden spoon. Dust your hands with a little bit of flour and knead the dough, either in the bowl if it's large enough, or over your floured work surface. Knead it gently just until you can form a rough ball. Do not over knead the dough.
- Score: Place the dough in the skillet and score the top in an X shape or a couple lines about an inch in depth, to help cook the center.
EASY SKILLET IRISH SODA BREAD - BLUE BOWL
From bluebowlrecipes.com
Reviews 1Category Bread, Side DishCuisine Bread, IrishTotal Time 48 mins
- Prep: Generously grease a 10 inch cast iron skillet or other oven-safe baking dish of similar size. (I used butter and a little cooking spray on top of that.) Preheat oven to 425 degrees F.
- Make the dough: Add the milk and lemon juice to a glass measuring cup and stir. Let sit for 5 minutes - this is a sub for buttermilk so you don't have to buy that! After the 5 minutes, add the egg and whisk it into the milk. Whisk together flours, salt, sugar, and baking soda in a medium mixing bowl. Cut the cold butter into chunks the butter and use a pastry blender or your hands/fork to mix into the flour mixture until crumbly. Stir in the raisins. Make a well in the center of the dry ingredients and add the whisked milk + egg. Stir gently until dough is stiff. The dough will be sticky. If it's too sticky to move to the counter to knead, add up to 1/4 cup more flour. Dump dough onto floured counter and gently knead for 30 seconds to absorb flour. Don't over knead it! Gently shape it into a round loaf and set in the greased pan. Use a knife to score an x on top of the bread.
- Serve + Store: Brush with a little butter when it comes out of the oven for extra 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.
SKILLET SODA BREAD | KITCHEN CONFIDANTE
From kitchenconfidante.com
Reviews 20Category Bread, BrunchCuisine American, IrishEstimated Reading Time 4 mins
- Preheat the oven to 375°F. If you wish, line the skillet with parchment paper. However, you can skip this step if you prefer.
- In a large bowl, whisk together the flour, baking soda, sugar, baking powder and salt. Create a well in the center and pour in the buttermilk. Slowly stir with a wooden spoon, scraping down the sides as it becomes a sticky dough (see notes below).
- Dust a work surface generously (use about 1/4 cup) with flour. Dump the dough onto the surface and with floured hands, gently and quickly knead the dough into a round. Use a sharp knife to cut a cross in the dough, but do not cut all the way through. Use a bench scraper to carefully transfer the dough into your skillet.
- Bake for about 20-30 minutes, or until the bread is golden and makes a hollow sound when tapped. The bread will be fully cooked and fluffy on the inside. Remove the skillet from the oven and let it cool for about 30-45 minutes on a wire rack, with a kitchen towel draped on top.
IRISH BROWN SODA BREAD RECIPE MADE IN AN IRON SKILLET ...
From thefoodieaffair.com
5/5 (4)Total Time 50 minsCategory BreadCalories 290 per serving
GRANDMA'S IRISH SODA BREAD - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (254)Category Bread
- Preheat oven to 400°F (204°C). There are options for the baking pan. Use a regular baking sheet and line with parchment paper or a silicone baking mat (bread spreads a bit more on a baking sheet), or use a seasoned 10-12 inch cast iron skillet, or grease a 9-10 inch cake pan or pie dish. You can also use a 5 quart (or higher) dutch oven. Grease or line with parchment paper. If using a dutch oven, bake the bread with the lid off.
- Whisk the buttermilk and egg together. Set aside. Whisk the flour, granulated sugar, baking soda, and salt together in a large bowl. Cut in the butter using a pastry cutter, a fork, or your fingers. Mixture is very heavy on the flour, but do your best to cut in the butter until the butter is pea-sized crumbs. Stir in the raisins. Pour in the buttermilk/egg mixture. Gently fold the dough together until dough it is too stiff to stir. Pour crumbly dough onto a lightly floured work surface. With floured hands, work the dough into a ball as best you can, then knead for about 30 seconds or until all the flour is moistened. If the dough is too sticky, add a little more flour.
- Transfer the dough to the prepared skillet/pan. Using a very sharp knife, score an X into the top. Bake until the bread is golden brown and center appears cooked through, about 45 minutes. Loosely cover the bread with aluminum foil if you notice heavy browning on top. I usually place foil on top halfway through bake time.
- Remove from the oven and allow bread to cool for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with desired toppings/spreads.
SKILLET IRISH SODA BREAD - GATHER FOR BREAD
From gatherforbread.com
5/5 (1)Estimated Reading Time 3 minsServings 8-10
- 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.
TRADITIONAL SODA BREAD | THE RECIPE CRITIC
From therecipecritic.com
Cuisine IrishTotal Time 1 hr 10 minsCategory Bread, Side DishCalories 276 per serving
- Preheat the oven to 400ºF. If using a seasoned 10 to 12-inch seasoned cast iron skillet no other steps are needed, but if using a baking sheet line it with parchment paper. A 9-10 inch cake pan can also be used by lightly greasing it.
- Using a large bowl whisk the flour, sugar, baking soda, and salt together until well mixed. Cut the cubed butter into the flour mixture using a pastry cutter or a fork. Work the butter into the mixture until it becomes crumbly. Stir in currants or any other add-ins.
- Pour the buttermilk mixture into the flour mixture and fold using a spatula until the dough become thick. Using floured hands remove the dough from the bowl and place it on a floured surface. Knead the dough for about 1 minute until all the flour is mixed in.
SKILLET FLATBREADS | KING ARTHUR BAKING
From kingarthurbaking.com
4.7/5 (92)Total Time 1 hr
- Add the oil and ice water, and mix to make a soft, cohesive dough. Adjust with flour or water as needed. The dough should be moist but not sticky. Cover with plastic wrap, and let rest for 10 minutes.
- Preheat a heavy-bottomed skillet on the stovetop. Add 1 tablespoon oil and heat until the oil starts to shimmer in the pan.
- Divide the dough into 10 to 12 equal pieces. Each piece should weigh about 1 1/2 to 2 ounces, about the size of a large egg. Dredge each piece in flour, and roll to a rough circle or oval, about 1/4" thick.
- In batches, fry the flatbreads in the hot oil for 2 to 3 minutes, or until golden brown. Flip and fry on the second side for another 2 minutes. Transfer from the pan to a rack to cool slightly before serving.
DUBLINER-DILL SKILLET IRISH SODA BREAD - HOST THE TOAST
From hostthetoast.com
Reviews 8Estimated Reading Time 3 minsServings 12Total Time 1 hr 15 mins
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt. Mix in the softened butter.
- Add in 1 cup of the buttermilk, and then add in the egg. Stir until the dough is shaggy and coming together.
- Turn the dough out onto a lightly floured surface and knead the dough slightly. Work in the cheese and dill to the dough, folding it in with the kneads, until completely combined.
SODA BREAD RECIPE IN A SKILLET | DIETHOOD
From diethood.com
Cuisine IrishCategory BreadServings 12Total Time 55 mins
NORTHERN IRELAND FARL (SODA BREAD) • CURIOUS CUISINIERE
From curiouscuisiniere.com
4.4/5 (5)Category BreadCuisine IrishTotal Time 40 mins
- In a medium bowl mix the flours with the baking soda and salt. Add in the buttermilk and mix until a sticky dough forms.
- Generously flour your counter with wheat flour and turn the dough out onto the floured surface. Generously dust the top of the dough with additional wheat flour and knead the dough until it comes together in a soft ball, adding more flour as necessary to keep it from sticking.
- Once you have a round ball, flatten it slightly. Then, cut the dough into quarters with a floured knife or bench scraper.
SKILLET SODA BREAD | AMERICA'S TEST KITCHEN
From americastestkitchen.com
Servings 8Category Desserts or Baked Goods, Breads
CAST IRON SODA BREAD | ALLRECIPES
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