This sweet traditional Irish quick bread,made with buttermilk and loaded with raisins, is baked in a largecast-iron skillet.
Recipe: Irish Pan Bread
5 cups all-purpose flour, sifted
Preheat oven to 350°F (175°C).Generously grease a 12-inch cast-iron skillet; set aside.
In a large mixing bowl, combine flour,1 cup sugar, baking powder, baking soda and salt. With a pastryblender or two knives, cut in butter until mixture resemblescoarse crumbs.
Add 2 1/2 cups buttermilk and egg to crumbmixture. Lightly stir in raisins and caraway seeds, blendingonly until moistened. Turn batter into prepared skillet.
Bake at for 1 hour or until tested doneand browned. Remove from oven. Sprinkle with 1 tablespoon sugarand drizzle with 1 tablespoon buttermilk to form a crust as breadcools. Cool on wire rack.
1 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
8 tablespoons butter
2 1/2 cups buttermilk
1 large egg, slightly beaten
2 1/2 cups seedless raisins
3 tablespoons caraway seeds
1 tablespoon granulated sugar
1 tablespoon buttermilk
Makes 1 large round loaf.
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