Skillet Irish Soda Bread Served With Cheddar And Apples Recipes

IRISH CHEDDAR SODA BREAD

Steps:

• Preheat the oven to 375°F. Grease an 8-inch round cake pan with butter or nonstick cooking spray.
• In a large bowl, whisk together the flour, baking powder, baking soda and salt.
• Toss in the cold butter. Using a pastry cutter or two butter knives, "cut" the butter into the flour mixture until the mixture is crumbly, with some pea-size clumps of butter within. Mix in the cheese.
• In a separate bowl, whisk together the buttermilk and the egg. Add to the dry ingredients and stir until everything is just moistened. Do not overmix.
• Transfer the sticky dough to the prepared pan. Dust your hands with flour and press the dough to the edges of the pan. Bake the bread for 40-45 minutes, until golden brown and a cake tester comes out clean. Let the bread cool in the pan for about 5 minutes, then turn out onto a rack to cool. Cut into wedges and serve warm with softened butter.
• Note: If you'd like to make your own buttermilk, check out the easy method here.
• Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. Once it's completely cooled, wrap it securely in plastic wrap and place in the freezer. To reheat, wrap the bread in aluminum foil and warm it in a 350°F oven until hot.

SKILLET IRISH SODA BREAD SERVED WITH CHEDDAR AND APPLES

Steps:

• Preheat oven to 350 degrees. Grease a 10-inch oven-proof skillet and line with parchment or waxed paper.
• In a bowl, whisk together the flour, sugar, baking powder, salt and baking soda. In a separate bowl, combine the buttermilk, eggs and 2 tablespoons melted butter. Add wet ingredients to dry and stir until just combined. Do not overmix. Stir in the raisins or currants and caraway seeds.
• Pour batter into skillet. Brush top with remaining butter. Bake until golden and firm to touch, about 1 hour. Cool 10 minutes before slicing and serving with Cheddar and apples.

IRISH SODA BREAD IN A SKILLET

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). In a cup or small bowl, stir together the milk and vinegar. Let stand 10 minutes, or until curdled.
• In a medium bowl, stir together the flour, salt and baking soda. Stir in the curdled milk mixture until smooth. Scrape the dough out of the bowl onto a floured surface, and shape into a disc. Place the disc into a cast iron skillet.
• Bake for 15 minutes in the preheated oven, or until the crust feels firm to the touch.

IRISH SODA BREAD WITH CHEDDAR AND CHIVES

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
• Add the flour, baking powder, baking soda, salt, garlic powder, onion powder and pepper to a large bowl. Whisk to break up any lumps of flour. Add the Cheddar and chives. Stir to evenly combine the ingredients. Set aside.
• Add the buttermilk and egg to a 2-cup measuring cup. Use a fork to scramble the egg into the buttermilk.
• Add the buttermilk mixture to the bowl with the flour mixture and use a rubber spatula to mix the ingredients until a shaggy dough forms. Turn the dough out onto a lightly floured work surface. Lightly flour your hands and knead the dough until it comes together, about 1 minute. Flip the dough so that it is seam-side down and transfer it to the prepared baking sheet. Use a serrated knife to cut a 1/2-inch-thick X on the top of the dough.
• Bake until the bread is golden brown, 25 to 30 minutes.
• Let cool slightly on a wire rack before slicing.

IRISH SODA BREAD IN A CAST IRON SKILLET

Steps:

• 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.