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| This is 2 c. of flour, in a cast iron pan This recipe is from a book I picked up from a Little Free Library, The Cast Iron Skillet Cookbook by Sharon Kramis. I have modified it for a 10" skillet, using 2 cups of flour. 1 egg 1 c. buttermilk 2 c mixed flour (can include wheat germ, flax seed, etc) 1/2 t. baking soda 1 t baking powder 4 oz butter, softened 1/2 c raisins
1/4 c sugar Pinch salt Heat oven at 350. Olive oil or butter a 10" cast iron skillet. In large bowl, mix flours, baking soda, baking powder, sugar, currants, and salt. To break up any lumps, I now use a small sieve instead of a sifter. Add soft butter and work it in. In a smaller bowl, whisk eggs and buttermilk. Make a well in the flour, adding the butter (cut it into small pieces in winter when room temperature butter is colder) and the buttermilk/egg. Stir with a spoon until it comes together, incorporating the flour from the periphery. Knead right in the bowl (really not much different than stirring) until it's a shaggy dough that holds together. It's quite sticky. Place the dough in the skillet and spread into the pan. Score a large X, going the full depth, and separating the sections if possible. (This allows the baking to reach the center.) Take a knife and tap each quadrant to let the fairies out. (I saw that on YouTube!) Bake about 32-35 minutes, covering with tin foil if it browns too quickly (the norm if you bake in the Breville). Test with a toothpick. Grandmother Kramis's Irish Soda Bread (3 cup recipe) from the cookbook Grease/Flour a bundt pan (baker's spray) - my adaptation  1½ c. whole wheat flour (my change to the recipe) - a small portion can be wheat germ and flax seed ¾ t. baking soda 1½ t. baking powder ⅜ c. sugar (you could decrease this) ⅜ c. currants or ¾ c. raisins Pinch salt 6 oz unsalted butter, melted 2 eggs 1½ c. buttermilk (powdered works OK) In large bowl, mix flours, baking soda, baking powder, sugar, currants, and salt. To break up any lumps, I now use a small sieve instead of a sifter. In a smaller bowl, whisk eggs and buttermilk. Make a well in the flour, adding the butter and the buttermilk/egg. Stir with a spoon until it comes together, incorporating the flour from the periphery. Knead right in the bowl (really not much different than stirring) until it's a shaggy dough that holds together. It's quite sticky. Place the dough in the bundt pan. Bake about 32-35 minutes, covering with tin foil if it browns too quickly Test with a toothpick. Yum! Here is an old version from the NYTimes that was posted on the Coronobake FB Group. It has no sugar or butter but more raisins:
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