Skillet Irish Soda Bread Served With Cheddar and Apples
Yield: 1 10-inch loaf
- 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.
- Preheat oven to 350° F.
Grease a 10-inch oven-proof skillet and line with parchment or waxed paper.
(Note: Mine came out a bit taller, as my cast-iron is 8-inches and deep.)
- 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.
- 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.
Source: New York Times 3/16/07 via Smitten Kitchen