Irish Soda Bread in a Skillet
This was a pleasant surprise. I thought I'd ruined it and it would be terrible. Instead, it was devoured by very appreciative eaters who loved it.
First, I expected the milk to be noticeably curdled by the vinegar, and was surprised when it wasn't. I added another tsp of vinegar and waited another ten minutes, and still no apparent curdling. Not wanting to make the bread sour with more vinegar, I moved on. The dough was very sticky so making a smooth disc was impossible. A depressing amount of the dough ended up being washed off my hands down the drain.
I transferred it to my iron skillet (which I'd lightly rubbed with butter), and the shape, such as it was, was destroyed. I ended up shaping it again in the pan, leading to yet more dough being washed off my hands into the drain. Then I realized I'd forgotten to add sugar and it was too late to add. (With the added vinegar, sugar seemed especially important.) Then it took almost 30 minutes to get a golden crust, so I thought it would be dried out. Oh well, I thought, at least the ingredients were cheap.
Surprise! Even with all the problems, it came out spot-on perfect. Possibly the best soda bread I've ever had.
I'll be making this one many more times, and no doubt getting much better at it. Despite all the problems I had, I'm giving it five stars. In fact, it's partially BECAUSE of those problems. A recipe that can live through that many problems and still turn out perfect is a real gem.
9 users found this review helpful
Mar. 18, 2012