ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Irish Bread

Yield 8 servings


  • 1 cup milk
  • 1 package dry yeast
  • 1 teaspoon sugar
  • 2 tablespoons butter or margarine, melted
  • 1 egg, beaten
  • 2 cups sifted all-purpose flour
  • 1/2 teaspoon salt
  • Butter or margarine

How to Make It

  1. Scald milk, and cool to lukewarm (105° to 115°). Dissolve yeast and sugar in milk; stir well, and let stand 5 minutes or until bubbly. Add 2 tablespoons melted butter and egg, beating well. Stir in flour and salt, beating until smooth.

  2. Pour batter into a well greased 8-inch cast-iron skillet. Let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Bake at 350° for 30 minutes. Remove bread from skillet immediately, and place on wire rack.

  3. Cut bread in half horizontally, and spread bottom layer with butter. Cover with top layer, and cut into wedges to serve.

Oxmoor House Homestyle Recipes