"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." — Canadian Girl
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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.
There was definately room for improvement. Recipe needed to specify small cast iron skillet.However it was edible.
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!
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.
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.
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Irish Soda Bread in a Skillet
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 8
See how to make old-fashioned Irish soda bread.
This soda bread is dense and moist, thanks to the tangy addition of buttermilk.
Turn the flavors of soda bread into quick-and-easy cookies.