Irish Soda Bread in a Skillet Recipe -
Irish Soda Bread in a Skillet Recipe
  • READY IN 25 mins

Irish Soda Bread in a Skillet

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  1. 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.
  2. 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.
  3. Bake for 15 minutes in the preheated oven, or until the crust feels firm to the touch.
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Reviews More Reviews

Most Helpful Positive Review
Mar 08, 2010

1st of all, no one should have rated this recipe less than 4 stars. As a professional bread baker & instructor, I find most people measure incorrectly. Remember to use Dry meas. cups for dry goods & a liquid measuring cup for liquids. Also because of the difference in the characteristics of flour, as well as variations in the atmosphere you should always use less liquid and add as needed. Soda bread is very different from any other bread you can find in the world. It's round, with a cross cut in the top, and it has a velvety texture, quite unlike yeast bread, and the most distinctive and delicious taste. Always slice paper thin, never thick, and when buttered, it is one of the best breaksfast breads, and delicious toasted. I made this recipe 3 times. 1st AS WRITTEN and it was very good. 2nd, used buttermilk, which I prefer, baked on a baking sheet, 3rd. Added 2 t. sugar, 1 c. raisins. Delicious! Gave it 5 stars because the basic recipe is good and I was able to alter to change to my liking. I preferred buttermilk, cut a X on top of bread, bake in a sheet pan, dusted with cornmeal, at 375 for 30 min., remove from oven, brush with beaten egg (for color) and baked an additional 5-8 min. Icc234, you must have measured incorrectly. Like the recommendation from a reviewer to use a fork to stir. I recommend to start with 3/4 c. milk, and add as need. I used the 1 c. of b.milk. Dust hands w/flour, LIGHTLY flour work surface. Knead dough 5-8 times. BAKING IS A SCIENCE.

Most Helpful Critical Review
Mar 20, 2004

There was definately room for improvement. Recipe needed to specify small cast iron skillet.However it was edible.

Oct 16, 2005

This recipe works wonderfully, even when you're in a hurry. I've made it twice now, once with the sugar and once without, and it's fine either way. My husband, the soda-bread expert here, had me bake it for close to 30 minutes, so it would be very crusty; and that worked well. I meant to sprinkle poppy seeds on the dough before I baked it, but I forgot; so I just coated the finished bread lightly with butter and sprinkled the seeds on then--worked fine and looked great. You don't need a cast-iron pan. I just used an aluminum pie plate with a touch of Pam, and no problem at all. Thanks for the recipe, CG!

Oct 18, 2007

I wanted a soda bread for dinner which was going to be done in half an hour. All the other recipes used buttermilk and I had none so I tried this. I read the reviews so I added a couple of Tablespoons sugar, used red wine vinegar, and tossed in a teaspoon of rosemary and mint. Absolutely delicious!! I cooked it for 20 minutes tho' and it almost could have used a minute or two more. Can't wait to try it again with other spice or herb combinations.

Mar 17, 2006

As another reviewer said, this is a great last minute recipe! I used cider vinegar and added some sugar and a little handful of craisins. I also served it with honey butter. It was a big hit!

Feb 05, 2009

Yum! I used 1/2 cup sour cream and 1/2 cup half & half in lieu of the milk, still used vinegar. Also substituted 1/2 cup whole wheat for some of the flour. Turned out great! Not heavy like some recipes. I think the key is not to handle this much, just stir it together until it is coated good and form it into a loaf. Cooked for almost 20 mins, crust was great. Have tried other soda recipes, but this one has been the best so far.

Sep 21, 2008

Terrifically easy and tastes wonderful. I used buttermilk and added raisins and sprinkled caraway seeds on top. I tried it on a cookie sheet with parchment paper and in an iron skillet. Both worked fine. However, both needed more than 15 minutes. I I needed 25 minutes in the skillet.

Mar 17, 2008

Simple and yummy. My tweaks: raisins and 1/4 c. sugar. I also let the vinegar take over the milk overnight and it made a thick buttermilk which really moistened the bread. I served for breakfast on St. Pat's day with cinnamon butter.


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  • Calories
  • 129 kcal
  • 6%
  • Carbohydrates
  • 25.3 g
  • 8%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 0.9 g
  • 1%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 237 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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