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Golden brown Irish Soda Bread baked in a cast iron skillet with a slice removed to show the soft crumb

Rustic Skillet Irish Soda Bread

A wonderfully rustic and quick-to-make Irish soda bread, baked directly in a cast iron skillet for a perfectly crisp crust and tender interior. It's ideal for a hearty breakfast or alongside soup.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Bread, Breakfast, Side Dish
Cuisine: Irish
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 4 cups all-purpose flour plus more for dusting
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar optional, for a slightly sweeter bread
  • 1/2 cup raisins optional, for a classic touch
Wet Ingredients
  • 1 3/4 cups buttermilk cold
  • 2 tablespoons unsalted butter melted, plus more for greasing skillet

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Whisk
  • Wooden Spoon or Spatula
  • 10-inch Cast Iron Skillet
  • Sharp knife
  • Wire Rack

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Place the 10-inch cast iron skillet in the oven while it preheats. This helps create a crispy bottom crust.
Mixing the Dough
  1. In a large mixing bowl, whisk together the flour, baking soda, salt, and granulated sugar (if using). If adding raisins, stir them in now, ensuring they are evenly distributed.
  2. Make a well in the center of the dry ingredients. Pour in the cold buttermilk. Use a wooden spoon or a sturdy spatula to gently mix until just combined. The dough will be shaggy and sticky; avoid overmixing, as this can lead to a tough bread.
  3. Turn the dough out onto a lightly floured surface. Knead briefly, just enough to bring it together into a round, slightly flattened loaf, about 1-2 minutes. Do not overwork the dough.
Baking the Bread
  1. Carefully remove the hot cast iron skillet from the oven using oven mitts. Add 1-2 tablespoons of melted butter to the hot skillet and swirl to coat the bottom and sides. Place the dough ball into the hot, buttered skillet. Using a sharp knife, score a deep "X" into the top of the bread, extending almost to the edges and about halfway through the dough's thickness. This helps the bread cook evenly and is traditional.
  2. Transfer the skillet with the bread immediately back into the preheated oven. Bake for 35-45 minutes, or until the crust is golden brown and a wooden skewer or toothpick inserted into the center comes out clean. If the top browns too quickly, you can loosely tent it with foil.
Cooling and Serving
  1. Once baked, remove the skillet from the oven. For a softer crust, immediately transfer the bread to a wire rack to cool. For a crispier crust, let it cool in the skillet for 10-15 minutes before transferring to a wire rack.
  2. Slice and serve warm with butter, jam, or alongside a hearty stew.

Notes

Don't overmix: Overmixing Irish soda bread develops the gluten, making it tough. Mix just until combined.
Buttermilk Substitute: If you don't have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk (any fat content) up to the 1 3/4 cup line. Let it sit for 5-10 minutes until it slightly curdles before using.
Variations: For a more savory bread, omit the sugar and raisins, and add 1/2 cup of shredded sharp cheddar cheese or 1 tablespoon of fresh chopped chives.
Storage: Store leftover soda bread at room temperature, wrapped tightly in plastic wrap or foil, for up to 2-3 days. It's best eaten fresh.