Description
These Skillet Irish Soda Bread Minis are a delightful twist on the traditional Irish soda bread, baked in a cast iron skillet for a crisp crust and tender, flavorful interior. Infused with crushed fennel and caraway seeds, they offer a unique aromatic touch, perfect for serving warm with butter as a comforting snack or side.
Ingredients
Scale
Main Ingredients
- 3 tablespoons butter
- 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
Instructions
- Preheat and prepare skillet: Preheat your oven to 400°F. Butter a 10-inch cast iron skillet with 1 tablespoon of the butter to prevent sticking and help the bread brown evenly.
- Mix dry ingredients and combine with buttermilk: In a large mixing bowl, stir together the flour, kosher salt, baking soda, and crushed fennel and caraway seeds. Make a shallow well in the center and pour in 1 1/2 cups of buttermilk. Stir with a wooden spoon, gradually incorporating all the flour into the buttermilk. Add more buttermilk, one tablespoon at a time, if necessary, until the dough comes together but don’t overwork it.
- Shape dough into minis: Turn the dough out onto a clean counter. The dough will be craggly, stringy, and slightly sticky. Wet your hands with water and knead the dough quickly into a flattened disk. Divide this disk into 5 or 6 equal pieces and shape each piece into a ball. Arrange these dough balls loosely in the prepared skillet, ensuring they are not packed tightly.
- Initial baking: Bake the dough balls for 15 minutes. During this time, the tops should begin to brown and the bread will start to firm up.
- Brush with melted butter and continue baking: While the bread is baking, melt the remaining 2 tablespoons of butter in a small pot. After 15 minutes, remove the skillet from the oven and brush each roll with the melted butter. Return the skillet to the oven and bake for an additional 10 minutes until the minis are golden brown with browned peaks.
- Cool and serve: Remove the skillet from the oven and let the soda bread minis rest until they can be handled comfortably. Split them open and slather with more butter before serving. Enjoy the fresh warm bread with its delicious aromatic flavor.
Notes
- Use buttermilk for the authentic tangy flavor and tender crumb; however, you can substitute with regular milk mixed with 1 tablespoon vinegar or lemon juice if needed.
- Do not overwork the dough to keep the bread light and tender.
- Ensure the cast iron skillet is well buttered to prevent sticking and encourage a crispy crust.
- The seeds add a lovely aromatic flavor, but you can adjust quantities to taste or omit if desired.
- Allow the bread to cool slightly before slicing to avoid crumbling.
Nutrition
- Serving Size: 1 mini (approx. 70 g)
- Calories: 190 kcal
- Sugar: 2 g
- Sodium: 330 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg
