Irish Soda Bread in a Cast Iron Skillet
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1/2 teaspoon baking soda
- 2 cups unbleached flour
- 1/2 tablespoon baking powder
- 1/4 cup butter softened to room temperature
- 1 teaspoon caraway seed slightly crushed
- 1/4 cup currants (raisins or golden raisins can be subst
- 1/2 cup buttermilk (plus an additional 2 tablespoons but
- 1 egg lightly whisked
- Carbohydrate 189.116888626329 g
- Cholesterol 370.937500155467 mg
- Fat 141.854466386471 g
- Fiber 7.42648542810048 g
- Protein 30.182588109354 g
- Saturated Fat 88.516320619087 g
- Serving Size 1 1 loaf (576g)
- Sodium 18178.2749955011 mg
- Sugar 181.690403198229 g
- Trans Fat 10.5820511397441 g
- Calories 2145 calories
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.
