This is a traditional bread from Ireland. Goes great with Corned beef and cabbage.

Ready

• 4 Tbsp butter, divided (extra 2 Tbsp for skillet)
• 3 cups flour
• 1 tsp salt
• 1 Tbsp baking powder
• 1 tsp baking soda
• ¾ cup sugar
• 1 Tbsp caraway seeds
• 1 cups dried currants
• 1 ¾ cup buttermilk
• 2 eggs, beaten

Set

• 10” cast iron skillet
• 2 medium bowls
• Sifter
• Spatula
• Pot holder

Go

1. Preheat oven to 350°F.
2. Prepare skillet by rubbing with 2 Tbsp butter.
3. Place skillet in oven.
4. Sift dry ingredients together in bowl. Add dried currants and caraway seeds.
5. In another bowl, whisk together wet ingredients (eggs, buttermilk, and 2 tbsp of melted butter).
6. Add wet ingredients into dry ingredients. Mix until it is just blended.
7. Carefully remove hot skillet from oven and set on top of stove.
8. Pour the batter into the middle of the skillet and with spatula spread to the outside.
9. Dot the top with 2 Tbsp of butter.
10. Place in oven and bake for about 60 minutes or until risen and golden brown. You can also test by inserting skewer in the middle; if the skewer comes out clean, it’s ready.
11. Remove and let cool slightly.
12. Serve right out of skillet (be careful, skillet will still be hot).

What you should know

This key to my recipe is using the cast-iron skillet. The hot iron carmelizes the sugars, creating a wonderful crust. You can use an oven-proof glass dish or ovenproof pan if that’s all you have, but trust me, it won’t be the same.

I also don’t knead my soda bread as traditional recipes do, because I believe leaving out this step creates a softer crumb. Kneading builds up the gluten in the flour, which I think makes a tougher bread.