Traditional Irish soda bread consists just of flour, buttermilk, salt and baking soda. Americans added sugar, raisins and sometimes caraway seed. Soda bread gets stale in a day and crumbles when you try to slice it. The New York Times in March 2007 discussed this here , with an improved recipe here, which makes a single loaf of skillet-baked bread. It’s light on the oil and isn’t too sweet, either.
It makes one pan. But if you’re making a mess, why not two loaves and take one to work? So below is my modification:
- 2 cups unbleached flour
- 2 cups whole wheat flour
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 2 cups buttermilk … OR 2 cups milk mixed with 1 Tablespoon lemon juice … OR 2 cups water, with 8 Tablespoons buttermilk powder mixed with the dry ingredients
- 1/4 cup unsalted butter, melted, OR 2 Tablespoons butter and 2 Tablespoons vegetable oil
- 2 eggs OR 1/2 cup egg substitute
- 1 cup raisins, packed
- 1 tablespoon caraway seeds
- Powdered or confectioners sugar for dusting on top, optional
- Jam and butter, for serving, optional
- Sharp Cheddar cheese and tart apples, for serving, optional
- Preheat oven to 350 degrees. Grease two 8-inch oven-proof skillets and/or line with parchment or waxed paper. Non-stick skillets just need a glistening of spray oil.
- Dry ingredients: In a large bowl, whisk together the flours, sugar, baking powder, baking soda, salt and buttermilk powder if using.
- Wet Ingredients: Put the buttermilk, soured milk or water in a large measuring cup or small bowl. It should be tepid in temperature, so warm a little in microwave if needed. Stir in raisins and caraway seeds, let soak 5 minutes. In a medium bowl, beat the eggs or yolk-free substitute, add raisin-liquid mix then the melted butter or butter-oil mix. Stir well.
- Add wet ingredients to dry and stir until just combined. Do not overmix; lumps are fine as are traces of dry flour.
- Spoon batter into skillets. Bake until just-past golden brown and firm to touch, about 1 hour, carefully switching skillet positions halfway along. Cool 10 minutes then move to cake rack. If desired, dust with confectioners sugar. Can serve as is, in wedges, or with butter and jam on the side or with cheddar and apple slices.
The two 8-inch loaves make 16 slices. Store covered.
Notes:
You can use all white or all whole wheat flour instead of 50-50. I find little difference for such quick loaves among all-purpose, bread or pastry flours. I have great luck with buttermilk powder (follow directions) or lemon-soured milk; who keeps real buttermilk around?
The bread can be lightly toasted, recommended after the first day. For me, the bread when fresh needs no adornments, but toasted the next morning with a little butter is nice. Serving cheese and apples with a sweet is very British Isles.
