Cheesy Skillet Irish Soda Breads

March is almost here and that means St. Patrick's Day is almost here and that means it's my annual excuse to make Irish soda bread. So what if I'm not Irish, I LOVE soda bread! Yes, I could make it year round, of course, but...um...maybe I love it a little too much to do that.

 

But now that it's time for my annual excuse to eat all the soda bread, I've been baking away. My favorite version is still the first one I ever made myself. It's plain and sweet and the recipe inspiration came from an Irish colleague. Still, I always look for fun variations.

This time I went with a savory version, loaded with Irish cheddar and spread with creamy Irish butter. I baked it in mini skillets and then pretty much devoured one immediately with a bowl of soup. This one is definitely being added to my "collection" of soda bread love. Enjoy!

Yield: 8 Servings

Author: Anita Schecter

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Cheesy Skillet Irish Soda Breads

Prep time: 20 MinCook time: 35 MinTotal time: 55 Min

Recipe for individual skillet soda breads with cheddar cheese.

Ingredients

• 4 Cups all purpose flour
• 1 Tablespoon baking powder
• 1 Teaspoon baking soda
• 1 1/2 Teaspoons salt
• 1/4 Teaspoon black pepper
• 1 Stick unsalted butter, chilled and cut into 1" pieces
• 1 Egg
• 1 1/4 Cups buttermilk
• 1 Cup shredded cheddar cheese
• 1/4 Cup chopped chives or parsley

Instructions

1. Pre-heat the oven to 375 degrees.
2. In a large bowl, sift together the flour, baking powder, baking soda, salt and pepper. Add the butter and, using a fork or pastry cutter, cut in the butter until the mixture resembles course crumbs.
3. In a separate bowl, combine the egg and buttermilk. Make a well in the center of the dry mixture, add in the egg and buttermilk mixture and carefully mix to combine. Stir in the herbs and most of the cheese but leave a couple of tablespoons for topping.
4. Turn the mixture out onto a floured surface and knead until it forms a dough. You can bake it whole by transferring it to a baking sheet lined with parchment paper or divide it into cast iron skillets. I used four mini skillets (approx. 5") and each is enough for 2 servings. Using a knife, make a cross on the top of the dough and sprinkle with some of the reserved cheese.
5. Bake for 30 to 35 minutes or until the bread is a light golden brown. Serve warm.

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