Description
These Skillet Irish Soda Bread Minis are a delightful twist on the classic Irish soda bread, baked in a cast iron skillet to a golden perfection. Infused with the aromatic flavors of fennel and caraway seeds, these buttery, fluffy bread rolls are perfect for serving warm with butter. Quick to prepare and bake, they make an excellent accompaniment for any meal or a comforting snack.
Ingredients
Scale
Dough
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 2 teaspoons crushed fennel and caraway seeds
- 1 1/2 to 2 cups buttermilk
Butter
- 3 tablespoons butter, divided
Instructions
- Preheat and prepare skillet: Preheat your oven to 400°F (200°C). Butter a 10-inch cast iron skillet generously with 1 tablespoon of the butter to prevent sticking and add flavor.
- Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, kosher salt, baking soda, and crushed fennel and caraway seeds. Stir well to distribute the ingredients evenly.
- Add buttermilk and form dough: Make a shallow well in the center of the dry mixture and pour in 1 1/2 cups of buttermilk. Using a wooden spoon, stir gently to incorporate the flour into the buttermilk. Add additional buttermilk one tablespoon at a time if the dough is too dry. The dough should come together but remain slightly sticky without being overworked.
- Knead and divide dough: Turn the dough out onto a clean surface. It will be craggly and a bit sticky. Wet your hands with water to prevent sticking, then gather and quickly knead the dough into a flattened disk. Divide it into 5 or 6 equal portions and shape each portion into a round ball.
- Arrange dough in skillet: Place the dough balls evenly in the buttered cast iron skillet. Do not pack them too tightly to allow room for expansion as they bake.
- Bake initial time: Bake the dough balls for 15 minutes until the tops begin to brown.
- Brush with melted butter: While baking, melt the remaining 2 tablespoons of butter in a small pot. Remove the skillet from the oven at the 15-minute mark and brush each bread mini generously with the melted butter.
- Finish baking: Return the skillet to the oven and bake for an additional 10 minutes. The bread should be golden brown with some nicely browned peaks on top.
- Cool and serve: Remove the skillet from the oven and allow the bread minis to rest briefly until they can be handled. Split open each mini and slather with more butter. Enjoy the warm, aromatic bread fresh from the skillet.
Notes
- Use cold buttermilk straight from the fridge to ensure proper activation of the baking soda.
- If you don't have a cast iron skillet, a heavy oven-safe skillet or round baking dish will work as well.
- You can substitute fennel and caraway seeds with just caraway seeds or omit them for a plainer bread.
- Do not overwork the dough to keep the bread tender and light.
- Serve warm for the best flavor and texture; leftovers can be toasted the next day.
Nutrition
- Serving Size: 1 bread mini
- Calories: 200 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 20 mg
