The Best Irish Soda Bread with Chocolate Chips
Irish soda bread is a quick bread, meaning it does not require yeast or time to rise. The buttermilk and baking soda act as leavening agents!
Equipment
- Oven
- 9-inch-round cake pan
Ingredients
- 4 cups all-purpose flour (and extra for kneading)
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ cup salted butter, cut into small pieces
- 1 cup semi-sweet mini chocolate chips
- 1⅓ cups buttermilk
- 1 large egg
- 1 large egg yolk
- 1 tablespoon water
Instructions
- Preheat oven to 375° F. Grease 9-inch-round cake pan.
- Combine flour, sugar, baking powder, baking soda and salt in large bowl.
- Using pastry blender or 2 knives, cut in butter into dry ingredients until mixture resembles coarse crumbs.
- Stir mini chocolate chips.
- In a small bowl, combine buttermilk and egg.
- Add to flour mixture; stir until dry ingredients are just moistened.
- Transfer dough to lightly floured surface.
- Knead dough for about 3 minutes, adding a little flour to prevent sticking.
- Shape into a flattened 8-inch circle. Place in prepared pan. Score top of dough with sharp knife to form an “X”, about ½-inch deep.
- Combine egg yolk and water in small bowl. Brush mixture on top of bread.
- Bake for 35 to 40 minutes or until wooden pick inserted in center comes out clean and top is golden brown.
- Cool for 10 minutes; remove to wire rack. Serve warm or at room temperature. Store tightly covered in plastic wrap.