Grandma Murphy's Irish Bread

This is the kind of Irish soda bread that came over on the boat with someone’s grandmother and hasn’t changed since. No yeast, no kneading, no rising time. Mix everything in a bowl, pour it into a greased cast iron skillet, and bake for an hour. That’s it.

Two cups of raisins and two tablespoons of caraway seeds make this a proper Irish American soda bread. The buttermilk reacts with the baking powder to give the loaf its rise, and the cast iron skillet creates a thick, golden crust on the bottom and sides that you can’t get from a regular baking pan.

Slice it thick while it’s still warm. It’s good plain, better with a generous spread of salted butter.

Kitchen Tips

• Grease the cast iron skillet well. The sugar in the batter caramelizes against the hot iron and will stick if the pan isn’t properly greased.
• Don’t overmix the batter. Stir just until the dry ingredients are moistened. Overworking develops gluten and makes the bread tough instead of tender.
• The bread is done when a toothpick inserted in the center comes out clean. The crust should be deep golden brown.
• Let it cool in the skillet for 10 minutes before turning out. This lets the crust firm up so the loaf holds its shape.

Variations

• Currant swap: Use dried currants instead of raisins for a more traditional Irish approach with smaller, tarter fruit bursts.
• No caraway: Drop the caraway seeds if you’re not a fan. Many Irish families split on this ingredient, and the bread works fine without it.
• Orange zest: Add the grated zest of one orange to the batter for a bright citrus note that pairs beautifully with the raisins.