St. Patrick's Day Baking Win: My Skillet Irish Soda Bread Revelation!

St. Patrick's Day is here, and what better way to celebrate than with a warm, comforting loaf of Irish Soda Bread? This year, I decided to try the New York Times Skillet Irish Soda Bread recipe (yes, with Raisins & Caraway), and let me tell you, it was a stunning success!

This recipe is a winner for a few reasons, not least of which is the skillet method. Baking it in a skillet creates a beautifully rustic loaf with a wonderfully crisp crust and a tender, crumbly interior. It's also a relatively quick bread to whip up, which is always a bonus in my book.

Now, I did make a little tweak to the traditional recipe, and it turned out so well that it's officially my new go-to. The original recipe calls for buttermilk, but I found myself without it. Instead of making a last-minute grocery run, I opted for the classic substitute: lemon juice and milk.

My Buttermilk Swap:

For every cup of buttermilk called for, simply combine 1 tablespoon of lemon juice with enough milk to equal 1 cup. Let it sit for a few minutes to curdle slightly, and voila! Homemade buttermilk.

The result was fantastic! The bread had a lovely tang that complemented the other flavors perfectly. It was moist, flavorful, and disappeared quickly in our house.

If you're looking for a delicious and relatively easy way to celebrate St. Patrick's Day (or just want a tasty loaf of bread!), I highly recommend giving this Skillet Irish Soda Bread recipe a try, and don't be afraid to use the lemon juice and milk substitution if you're in a pinch. You might just find your new favorite way to make it!

Happy St. Patrick's Day and happy baking!

Have you made Irish Soda Bread before? What are your favorite variations or tips? Share them in the comments below! 🍀