Comments on: skillet irish soda bread http://smittenkitchen.com/2007/03/blasphemous-bread/ Sat, 20 Mar 2010 07:44:39 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: PM http://smittenkitchen.com/2007/03/blasphemous-bread/#comment-357755 PM Thu, 18 Mar 2010 03:03:08 +0000 http://smittenkitchen.com/2007/03/blasphemous-bread#comment-357755 I just made this for St. Patrick's Day and accidentaly used bread flour instead of all-purpose. It turned out a little bit chewier than I expect the normal recipe would, but it still tastes delicious. Thanks for the recipe! I just made this for St. Patrick’s Day and accidentaly used bread flour instead of all-purpose. It turned out a little bit chewier than I expect the normal recipe would, but it still tastes delicious. Thanks for the recipe!

]]> By: Erin http://smittenkitchen.com/2007/03/blasphemous-bread/#comment-355513 Erin Wed, 10 Mar 2010 00:47:18 +0000 http://smittenkitchen.com/2007/03/blasphemous-bread#comment-355513 I am wondering if it is OK to use a dutch oven instead of a cast iron skillet. I am wondering if it is OK to use a dutch oven instead of a cast iron skillet.

]]> By: Jenny http://smittenkitchen.com/2007/03/blasphemous-bread/#comment-354114 Jenny Fri, 05 Mar 2010 07:38:16 +0000 http://smittenkitchen.com/2007/03/blasphemous-bread#comment-354114 Would it be possible to replace the sugar with honey or omit entirely? Thanks! Would it be possible to replace the sugar with honey or omit entirely? Thanks!

]]> By: deb http://smittenkitchen.com/2007/03/blasphemous-bread/#comment-350330 deb Wed, 17 Feb 2010 19:29:03 +0000 http://smittenkitchen.com/2007/03/blasphemous-bread#comment-350330 Maya -- It's a security measure; it will guarantee that the cake/bread won't stick. You can try it without, especially if yours is well-seasoned. Maya — It’s a security measure; it will guarantee that the cake/bread won’t stick. You can try it without, especially if yours is well-seasoned.

]]> By: Maya http://smittenkitchen.com/2007/03/blasphemous-bread/#comment-350322 Maya Wed, 17 Feb 2010 18:23:11 +0000 http://smittenkitchen.com/2007/03/blasphemous-bread#comment-350322 I was wondering if anyone has tips for lining the cast iron skillet with parchment paper. Isn't it difficult to make the papaer stay in? Would the bread get stuck without it? Thanks! I was wondering if anyone has tips for lining the cast iron skillet with parchment paper. Isn’t it difficult to make the papaer stay in? Would the bread get stuck without it?
Thanks!

]]> By: bluejeanamy http://smittenkitchen.com/2007/03/blasphemous-bread/#comment-340408 bluejeanamy Mon, 04 Jan 2010 02:30:07 +0000 http://smittenkitchen.com/2007/03/blasphemous-bread#comment-340408 just made this (minus the caraway seeds) and it's dee-LISH. husband and i are each on piece #2 and it's only been out of the oven 10 minutes. it was my first time baking in a skillet and i loved it! i think someone mentioned this above, but if you use a bigger skillet (i used a 12 inch) watch the bread closely as it will probably be done quicker than an hour. (mine was golden and firm at 45 minutes.) thanks, deb! just made this (minus the caraway seeds) and it’s dee-LISH. husband and i are each on piece #2 and it’s only been out of the oven 10 minutes. it was my first time baking in a skillet and i loved it!

i think someone mentioned this above, but if you use a bigger skillet (i used a 12 inch) watch the bread closely as it will probably be done quicker than an hour. (mine was golden and firm at 45 minutes.)

thanks, deb!

]]> By: Michelle http://smittenkitchen.com/2007/03/blasphemous-bread/#comment-313595 Michelle Sun, 16 Aug 2009 23:36:18 +0000 http://smittenkitchen.com/2007/03/blasphemous-bread#comment-313595 I made this after having less than great luck with other Irish Soda bread recipes. This one came out great! It fulfilled my husband's craving and was so easy to make. Thank you! I made this after having less than great luck with other Irish Soda bread recipes. This one came out great! It fulfilled my husband’s craving and was so easy to make. Thank you!

]]> By: HeatherVM http://smittenkitchen.com/2007/03/blasphemous-bread/#comment-311702 HeatherVM Tue, 04 Aug 2009 20:38:28 +0000 http://smittenkitchen.com/2007/03/blasphemous-bread#comment-311702 Deb - I was suckered in at the grocery store the other day... the red currant display was so beautiful and I needed to make a pint of them mine! Never having bought them before, I decided to make Irish Soda bread (in my new cast iron skillet) and it turned out so wonderfully moist and delicious! Thanks again! Deb – I was suckered in at the grocery store the other day… the red currant display was so beautiful and I needed to make a pint of them mine! Never having bought them before, I decided to make Irish Soda bread (in my new cast iron skillet) and it turned out so wonderfully moist and delicious! Thanks again!

]]> By: Mary in Montreal http://smittenkitchen.com/2007/03/blasphemous-bread/#comment-258356 Mary in Montreal Sun, 22 Mar 2009 00:14:02 +0000 http://smittenkitchen.com/2007/03/blasphemous-bread#comment-258356 Hey Deb, Nice soda bread recipe, but way to rich and fancy for a humble peasant food. (Eggs? Butter?) My recipe is dead easy - 8 c whole wheat flour, 1 q butter milk, 1 Tb salt, 1Tb baking soda and 1/4 c molasses. Dry ingredients in one bowl, heat molasses in a sauce pan to thin, then add buttermilk. Stir wet into dry. You'll have a big wet mess, divide into two on a well floured board. More flour as as you shape into two balls. Flatten to about 2' thick. Mark tops with giant X. Bake 45 minutes at 400 degrees. Wonderful warm from the oven, fantastic used for toast for up to five days. Enjoy! Hey Deb,

Nice soda bread recipe, but way to rich and fancy for a humble peasant food. (Eggs? Butter?) My recipe is dead easy – 8 c whole wheat flour, 1 q butter milk, 1 Tb salt, 1Tb baking soda and 1/4 c molasses. Dry ingredients in one bowl, heat molasses in a sauce pan to thin, then add buttermilk. Stir wet into dry. You’ll have a big wet mess, divide into two on a well floured board. More flour as as you shape into two balls. Flatten to about 2′ thick. Mark tops with giant X. Bake 45 minutes at 400 degrees.
Wonderful warm from the oven, fantastic used for toast for up to five days. Enjoy!

]]> By: Sylvana http://smittenkitchen.com/2007/03/blasphemous-bread/#comment-106949 Sylvana Mon, 24 Mar 2008 23:14:29 +0000 http://smittenkitchen.com/2007/03/blasphemous-bread#comment-106949 Oh my, I was looking for Irish soda bread when I came upon this recipe and I have been drooling since. I have never made Irish soda bread before, but this recipe looked ripe for a knock off of my too many dried cranberries in the cupboard. Zest of one orange and a cup of cranberries and an evening of delight! I only had a12 inch fry pan, but after adjusting the time to 30 minutes, it was perfect and perfectly delicious! Oh my, I was looking for Irish soda bread when I came upon this recipe and I have been drooling since. I have never made Irish soda bread before, but this recipe looked ripe for a knock off of my too many dried cranberries in the cupboard. Zest of one orange and a cup of cranberries and an evening of delight!

I only had a12 inch fry pan, but after adjusting the time to 30 minutes, it was perfect and perfectly delicious!

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