Irish Soda Bread
User Reviews
4.7
-
Prep Time
10 mins
-
Cook Time
45 mins
-
Total Time
55 mins
-
Servings
12
-
Calories
292 kcal
-
Course
Side Dish, Main Course
-
Cuisine
Irish
Irish Soda Bread
Description
This Irish Soda Bread recipe uses a combination of chemical leaveners — baking powder and baking soda — along with buttermilk, to create a bread that rises without yeast. The dough incorporates sugar for sweetness and chocolate chips for added flavor. Butter and eggs enrich the bread, giving it a tender crumb. The dough is gently kneaded just until combined, preserving a soft texture, then scored deeply on top to help even cooking.
Baked in a skillet at 350°F for 45 to 60 minutes, the bread develops a golden crust while staying moist inside. It can be served warm or at room temperature with butter or jam, making it suitable for breakfast or teatime. The touch of sweetness and chocolate chips brings a subtle indulgence to the traditional bread.
The dough consistency is important: if too wet, additional flour can be added a little at a time. To prevent drying out, store the bread tightly wrapped at room temperature for up to 3 or 4 days or freeze for longer storage. A regular baking sheet is an acceptable alternative to the skillet if needed.
Ingredients
- 3½ cups all-purpose flour
- ½ cup sugar granulated
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips
- 1¾ cup buttermilk
- 2 tablespoon butter unsalted, melted
- 2 large egg
Instructions
- Preheat the oven to 350°F. Grease a skillet with cooking spray. Set aside.
- In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. Stir in the chocolate chips.
- In a smaller bowl whisk together the buttermilk, eggs and butter. Add the wet ingredients to the dry ingredients and combine with a wooden spoon. Dust your hands with a little bit of flour and knead the dough, either in the bowl if it's large enough, or over your floured work surface. Knead it gently just until you can form a rough ball. Do not over knead the dough.
- Place the dough in the skillet and score the top in an X shape or a couple lines about an inch in depth, to help cook the center.
- Bake for 45 minutes to an hour.
- Let the bread cool in the skillet for a few minutes before transferring it to a wire rack to cool completely.
- Slice and serve the bread warm or at room temperature with butter or jam, if desired.
Notes
- Adjust dough moisture by adding flour gradually if it feels too wet; the dough should just hold together into a ball.
- Do not over knead the dough; knead only until it forms a rough ball to ensure tender bread.
- If a skillet is unavailable, baking on a regular baking sheet works as a substitute.
- Store tightly wrapped at room temperature for 3-4 days or freeze for up to 3 months to maintain freshness.
- This slightly sweet bread with chocolate chips pairs well with morning coffee or tea, including Irish cream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 292kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 346mg | 14% |
| Potassium | 200mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 195IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 112mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
