Soda Bread

I haven't made this in a while, but it's so good when it's cold outside. And, if done right, it's not as super dense as most soda bread's. I always shave orange peel into mine and will sub in different nuts and dried berries. Warm it up with a pat of butter and call it a day..

Recipe: Skillet Irish Soda Bread Served With Cheddar and Apples

Time: 1 1/2 hours
Butter for greasing pan plus 1/4 cup unsalted butter, melted
3 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1 3/4 cups buttermilk
2 eggs, well beaten
1 1/2 cups raisins or currants
1 tablespoon caraway seeds
Good aged Cheddar cheese, for serving
Tart apples, cut into slices, for serving.
1. Preheat oven to 350 degrees. Grease a 10-inch oven-proof skillet and line with parchment or waxed paper.
2. 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.
3. 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.
Yield: 1 10-inch loaf.



Soda Bread Recipe