Irish Soda Bread in a Skillet

Recipe View Preheat oven to 400°F (200°C). (5 minutes)

Recipe View In a liquid measuring cup, combine milk and vinegar. Stir gently and let sit for 10 minutes to allow the milk to curdle. This creates a 'buttermilk' substitute which helps to activate the baking soda and gives the bread a tender crumb. (10 minutes)

Recipe View In a medium bowl, whisk together flour, salt, and baking soda. This ensures that the baking soda is evenly distributed throughout the flour. (2 minutes)

Recipe View Pour the curdled milk mixture into the dry ingredients and stir until just combined. Be careful not to overmix, as this will result in a tough bread. The dough will be shaggy. (3 minutes)

Recipe View Lightly flour a clean work surface. Turn the dough out onto the floured surface and gently shape it into a disc about 1 1/2 inches thick. (5 minutes)

Recipe View Place the disc into a well-seasoned cast iron skillet. With a sharp knife or lame, score a deep cross into the top of the dough. This helps the bread to bake evenly and prevents it from cracking unevenly. (2 minutes)

Recipe View Bake for 30-35 minutes, or until the bread is golden brown and the crust feels firm when tapped. A toothpick inserted into the center should come out clean. (35 minutes)

Recipe View Remove from the oven and let cool in the skillet for 10 minutes before transferring to a wire rack to cool completely. (10 minutes)