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RECIPE: Skillet Irish Soda Bread

  • Author: Mollie Doyle


Great for a scared new parent, or anyone who loves yummy bread.


Units Scale
  • 4 cups all-purpose flour, plus a tsp. for currants
  • 3 tablespoons of sugar (or less)
  • 1 teaspoons of baking soda
  • 1 1/2 teaspoon of kosher salt
  • 4 tablespoons of butter, cut into cubes
  • 1 egg
  • 1 3/4 cups buttermilk (make sure you shake it!)
  • 1 teaspoon of orange or lemon zest
  • 1 cup dried currants


  1. Preheat the oven to 375°F. Line a 10-inch cast iron skillet with parchment paper.
  2. Combine the dry ingredients. Add the butter to the dry ingredients, and mix until the butter is well incorporated.
  3. Lightly beat the eggs and buttermilk together. Add the zest. Add the eggs, buttermilk, and zest to the dry mixture with butter. Mix the currants with a bit of flour, and then add to the dough. Knead the dough into a large, round disk. Place the disk in the center of the skillet, and slash an x across the top (a serrated knife works well here). Bake for 45 to 50 minutes.
  4. Serve warm or at room temperature. Same day is best! Yummiest with scrambled eggs, maybe some lox, and lots of salty butter.