Easy Irish Soda Bread Recipe

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This incredibly easy Irish Soda Bread recipe is simply made in a cast iron skillet. It is slightly sweet and perfectly delicious.

Serve it up warm out of the oven with a slice of butter or with your favorite family dinner.

easy Irish soda bread resting on a wooden board with a slice of butter

Easy Irish Soda Bread

This Irish soda bread has been a long time favorite in our home. I’ve adapted it over the years from scraps of paper in our family cookbook.

What I like most about this rustic bread, is that it is incredibly simple to make.

It isn’t one of those breads that takes time to rise and a lot of kneading. In fact, it only takes a small amount of gentle kneading to pull the dough together.

Too much kneading and the bread comes out too tough.

Related: Honey Oat Bread

Tips for Making Cast Iron Bread

This recipe is made in a cast iron skillet and it is the preferred method. But you could also make this recipe on a baking sheet. It will need a little adjustment to the time.

The cast iron skillet takes a little longer to heat up so the bread will need a little more time to cook. About 40-45 minutes.

And with a sheet pan, it would only need somewhere between 35-40 minutes.

If the outside of the bread is becoming too dark, use a bit of foil to create a tent to help prevent further browning.

And even though my skillet is well seasoned, I also use a little bit of parchment paper to line the bottom of the skillet. This helps me with clean up.

Hey, I have four small children! I’m all about shortcuts these days.

Irish soda bread in a cast iron skillet

Skillet Irish Soda Bread

This easy Irish Soda Bread recipe is simply made in a cast iron skillet. Slightly sweet and delicious.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Serving Size 8

Ingredients

Instructions

  • Preheat oven to 425 degrees F.
  • In a large bowl, whisk together the flour, brown sugar, salt, and baking soda.
  • Using your fingers (or a pastry cutter), work the butter into the flour mixture until well combined. I definitely prefer to use my hands for this. The mixture will resemble crumbly sand. Stir in the raisins.
  • Mix in the beaten egg and buttermilk with a wooden spoon until combined.
  • Use a bit of flour on the countertop and gently knead the dough just long enough to form a rough ball. Be really careful not to over knead. If you over knead, the bread will come out tough. This bread will be a bit sticky, if it is too sticky to work with, add a bit more flour. But you also want to be careful not to add too much.
  • Place the dough ball into a lightly greased cast iron skillet. I use a 10 inch skillet and I also use parchment paper for easy clean up!
  • Use a knife to score the top of the dough into an "X" about an inch deep.
  • Bake about 40-45 minutes or until a wooden skewer inserted comes out clean.
  • Allow to rest about 5-10 minutes and then remove the bread from the skillet.
  • Serve warm with a slice of butter!

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