Play Live Radio
Next Up:
Available On Air Stations

Skillet Soda Bread

If you do not have a cast-iron skillet, the bread can be baked on a baking sheet, although the crust won't be quite as crunchy. Soda bread is best eaten on the day it is baked but does keep well-covered and stored at room temperature for a couple of days, after which time it will become dry.

Makes 1 loaf

3 cups all-purpose flour

1 cup cake flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons cream of tartar

1 1/2 teaspoons table salt

2 tablespoons sugar

2 tablespoons unsalted butter, softened

1 1/2 cups low-fat buttermilk

1 tablespoon melted butter, optional

1. Heat oven to 400 degrees and adjust oven rack to center position. Combine flours, soda, cream of tartar, salt and sugar in large mixing bowl. Add butter, using your fingers to rub it into flour until it is completely incorporated and mixture resembles coarse crumbs. Make well in center of flour mixture and add buttermilk. Using fork, work liquid into flour mixture until dough comes together in large clumps. Turn dough onto work surface and knead briefly until loose flour is just moistened. Dough will be scrappy and uneven.

2. Form dough into 6- to 7-inch round and place in cast-iron skillet. Using paring knife, score deep cross on top of loaf and place in oven. Bake until nicely browned and toothpick comes out clean when inserted into center of loaf, 40 to 45 minutes. Remove from oven and brush with melted butter, if desired. Cool for at least 30 minutes before slicing.

Serve slightly warm or at room temperature.

Recipes from Chris Kimball and America's Test Kitchen.

Copyright 2023 NPR. To see more, visit