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Golden brown Skillet Irish Soda Bread baked in a cast iron pan with a rustic cross score on top

Skillet Irish Soda Bread with Crispy Crust

This rustic Irish soda bread features a tender, dense crumb and a deeply golden, crispy bottom achieved by baking in a preheated cast iron skillet. It is a quick, yeast-free bread that requires no rising time and is best served warm with salted butter.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Course: Bread, Breakfast, Side Dish
Cuisine: Irish
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups All-Purpose Flour
  • 2 tablespoons Granulated Sugar
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 4 tablespoons Cold Unsalted Butter, cubed
  • 1 3/4 cups Buttermilk
  • 1 large Egg
  • 1 cup Currants or Raisins Optional
  • 1 tablespoon Caraway Seeds Optional

Equipment

  • 10-inch Cast Iron Skillet
  • Large mixing bowl
  • Small Mixing Bowl or Measuring Jug
  • Whisk
  • Pastry blender or fork
  • Wooden spoon
  • Sharp knife
  • Oven mitts
  • Wire cooling rack

Method
 

  1. Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet into the oven while it preheats to ensure a crispy bottom crust.
  2. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until evenly distributed.
  3. Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
  4. In a separate small bowl or measuring jug, whisk the buttermilk and egg together. If using currants or caraway seeds, toss them into the flour mixture now to coat them.
  5. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Use a wooden spoon or fork to stir just until the flour is moistened. The dough should be sticky and shaggy; do not overmix.
  6. Turn the dough out onto a lightly floured surface. With floured hands, gently pat it into a round disk about 1.5 inches thick.
  7. Carefully remove the hot skillet from the oven using thick mitts. Drop the dough into the center of the hot skillet.
  8. Use a sharp knife to cut a deep 'X' across the top of the dough to help it bake evenly.
  9. Bake for 35 to 45 minutes, or until the bread is a deep golden brown and a skewer inserted into the center comes out clean.
  10. Remove from the oven and let cool for at least 10 minutes before slicing to prevent the crumb from becoming gummy.

Notes

To test for doneness, tap the bottom of the loaf; it should sound hollow like a drum. If you do not have buttermilk, you can make 'sour milk' by adding one tablespoon of lemon juice or white vinegar to a cup of regular milk and letting it sit for 5 minutes. For a savory version, omit the sugar and fruit and add cheddar cheese and chives.