Skillet Irish Soda Bread Minis |

Skillet Irish Soda Bread Minis

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5 to 6 mini breads
Author Karen Gibson


  • 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


  • Preheat oven to 400°F. Butter a 10" cast iron skillet with 1 tablespoon of the butter.
  • In a large mixing bowl, stir together the flour, salt, baking soda, and seeds. Make a shallow well in the center of the bowl and pour in 1 1/2 cups of the buttermilk. Stir with a wooden spoon, incorporating all of the flour into the buttermilk. Add more buttermilk a tablespoon at a time, if necessary, until the dough comes together (but don't overwork).
  • Turn out the dough onto the counter. It will be craggly, stringy, and slightly sticky. Wet both hands, and gather up the dough and knead quickly into a flattened disk. Divide the dough in 5 or 6 more-or-less equal pieces, and work each into a ball. Arrange the dough balls in the skillet, without packing too tightly.
  • Bake for 15 minutes. Meanwhile, melt the remaining butter in a small pot. At the 15 minute mark, the tops should begin to brown. Remove and brush each roll with the melted butter. Return to oven and bake for 5 to 10 minutes more. The minis will be golden with browned peeks. Remove, and let rest a bit before serving, or until they can be handled.
  • Split open and slather the insides with more butter. Inhale the baked bread goodness, and enjoy.