A simple and classic, authentic Irish soda bread, ready in one hour with no kneading involved!
- 3 cups (360 grams) all-purpose flour
- 1 cup (116 grams) cake flour
- 2 tablespoons (25 grams) granulated sugar
- 1 1/2 teaspoons (8 grams) baking soda
- 1 1/2 teaspoons (5 grams) cream of tartar
- 1 1/2 teaspoons (9 grams) salt
- 2 tablespoons (28 grams) unsalted butter, softened
- 1 3/4 cups (438 grams) buttermilk
- Heat oven to 400°F (205°C). In a large bowl, whisk both flours, sugar, baking soda, cream of tartar and salt. Using a pastry blender or a long tined fork, cut in butter until fully incorporated into the flour mixture.
- Add 1 1/2 cups (375 grams) buttermilk into the flour mixture and using the pastry blender or fork, mix the buttermilk into the flour until a dough with large lumps begins to form and there is no dry flour remaining at the bottom of the bowl. Add 1/4 cup (63 grams) buttermilk to the dough, 1 tablespoon at a time, until all of the flour is moistened.
- Turn dough onto a lightly floured counter and pat dough into a 6-inch round. Note: the dough may have large lumps and look shaggy.
- Place dough into a 10-inch cast-iron skillet. Score deep cross on top of the dough about 5 inches (13 cm) in length and 3/4-inch (2 cm) deep.
- Bake for 40 to 45 minutes. Remove from the oven, slice, slather with salted butter and serve. ENJOY!
- Cuisine: Irish
Keywords: soda bread, Irish bread, skillet bread