Description
This Irish Soda Bread with chocolate chips is a delightful twist on the traditional recipe, combining a tender, slightly sweet bread that’s easy to make and perfect for breakfast or tea time. Made with simple ingredients and baked in a skillet, this bread strikes a perfect balance of soft crumb and crisp crust.
Ingredients
Scale
Dry Ingredients
- 3½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips
Wet Ingredients
- 1¾ cups buttermilk
- 2 large eggs
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat and Prepare Skillet: Preheat your oven to 350°F. Grease a 12-inch cast iron skillet with cooking spray and set it aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Stir in the chocolate chips evenly throughout the mixture.
- Combine Wet Ingredients: In a separate smaller bowl, whisk together the buttermilk, eggs, and melted butter until smooth and well combined.
- Make Dough: Add the wet ingredients to the dry ingredients and mix using a wooden spoon until the dough comes together. Lightly flour your hands and gently knead the dough either in the bowl or on a floured surface just until you can form a rough ball. Avoid over kneading to keep the bread tender.
- Shape and Score: Place the dough ball into the prepared skillet. Using a sharp knife, score the top of the dough with an X or a couple of lines about an inch deep. This helps the bread cook through evenly.
- Bake: Bake the bread in the oven for 45 minutes to 1 hour until the crust is golden and a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the bread cool in the skillet for a few minutes, then transfer it to a wire rack to cool completely. Slice and serve warm or at room temperature with butter or jam if desired.
Notes
- If the dough feels too wet, gradually add a bit more flour until it holds together well but avoid over kneading.
- Store leftover Irish soda bread tightly wrapped in plastic wrap or an airtight container to keep it moist for up to 3 to 4 days, or freeze for up to 3 months.
- The key is gentle kneading—just enough to form a ball—so the bread remains tender and fluffy.
- If you don’t have a cast iron skillet, a regular baking sheet can be used, though the crust texture may vary slightly.
- This bread is perfect for breakfast alongside coffee or tea, and the chocolate chips add a delicious hint of sweetness.
