Skillet Irish Soda Bread

By gbvampy1

Ingredients

• 4 tablespoons (55 grams) unsalted butter, divided, plus more for pan
• 3 cups (390 grams) all-purpose flour
• 2/3 cup (130 grams) granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons kosher salt
• 2 large eggs
• 1 3/4 cups buttermilk
• 1 1/2 cups raisins or dried currants
• 1 tablespoon caraway seeds (or more, tot aste)

Details

Servings 12
Cooking time 75mins

Preparation

Step 1

Heat oven to 350°F. Grease a 10-inch ovenproof skillet and line with parchment paper. (Deb note: Mine came out a bit taller, as my cast-iron is 8-inches and deep.) If you don’t have a 10-inch ovenproof skillet, use a similarly sized cake pan or casserole dish.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a medium bowl, melt 2 tablespoons (28 grams) of butter in a microwave and let cool slightly, then whisk in eggs, followed by the buttermilk until combined. Add wet ingredients to dry and stir until just moistened; do not overmix. Stir in the raisins or currants and caraway seeds.

Pour batter into prepared skillet. Brush top with remaining butter. Bake until golden and firm to touch, about 1 hour.

Cool 10 minutes on a wire rack before slicing.