Irish Soda Bread In A Cast Iron Skillet Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). In a cup or small bowl, stir together the milk and vinegar. Let stand 10 minutes, or until curdled.
• In a medium bowl, stir together the flour, salt and baking soda. Stir in the curdled milk mixture until smooth. Scrape the dough out of the bowl onto a floured surface, and shape into a disc. Place the disc into a cast iron skillet.
• Bake for 15 minutes in the preheated oven, or until the crust feels firm to the touch.

Steps:

• Preheat oven to 375 degrees. Place a 10" UNGREASED cast iron skillet in oven to heat.
• In a large mixing bowl, combine the flour, sugar, baking soda, baking powder and salt. Cut in the butter or margarine with a pastry blender.
• Stir in the caraway seeds and currants.
• Stir in just until combined 1/2 cup buttermilk and the egg.
• Turn dough out on a floured cutting board. The dough will be sticky. With floured hands knead the dough a few times until able to form into a disc shape.
• Carefully remove the hot cast iron skillet from oven and lightly grease with butter. Place the round ball of dough into the skillet.
• In desired, cut an "X" into the top of the loaf using a toothpick. Brush the top of loaf with the remaining buttermilk. Bake for 35-40 minutes until golden brown and hollow when tapped.
• Serve warm.

Steps:

• Heat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, whisk together flour, sugar, salt, baking powder, and caraway seeds until well combined.
• Using a pastry cutter or two knives in scissor fashion, cut in butter until the mixture feels like coarse meal. Stir in raisins until evenly distributed.
• In a small bowl, whisk together buttermilk, egg, and baking soda until well combined. Pour buttermilk mixture into the flour-and-butter mixture all at once, and stir with a fork until all the liquid is absorbed and the mixture begins to hold together. It should resemble a rough biscuit dough. Using your hands, press the dough into a round, dome-shaped loaf about 8 inches in diameter. Lift the loaf from the bowl, and transfer it to the prepared baking sheet.
• In a small bowl, mix the egg yolk and cream together. With a pastry brush, brush the egg wash over the loaf. With a sharp knife or razor, incise a cross, about 1/2 inch deep, into the top of the loaf. Transfer to the oven. Bake, rotating halfway through, until it is deep golden brown and a wooden skewer comes out clean when inserted into the center, about 70 minutes. Remove from oven, and transfer bread from the baking sheet to a wire rack to cool.

Steps:

• Preheat oven to 375°. Whisk together first 5 ingredients. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together 1 egg and buttermilk. Add to flour mixture; stir just until moistened. Stir in raisins., Turn onto a lightly floured surface; knead gently 6-8 times. Shape into a 6-1/2-in. round loaf; place on a greased baking sheet. Using a sharp knife, make a shallow cross in top of loaf. Whisk remaining egg; brush over top., Bake until golden brown, 30-35 minutes. Remove from pan to a wire rack. Serve warm.