Irish Soda Bread with Chocolate and Cranberries
Chocolate and cranberries? In Irish Soda Bread? Okay, this is not the most traditional recipe. More of an Americanish Irish Soda Bread – a little on the sweeter side. The outer crust is craggy and crunchy, while the inside is tender and soft. It’s delicious on it’s own and even nicer with some butter and jam. This was one of the first things that I made in my Master Baking Program and I was amazed at what a rustically beautiful thing such simple ingredients could create. So if you’re looking for something a little different to go with your afternoon coffee or tea, give this a shot. You might be amazed too.
Irish Soda Bread is quick to put together with ingredients you probably already have in your pantry. You don’t even need to get out your mixer. In fact, you should not. The trick is to not work the dough too much - no kneading! - or it will get tough.
Irish Soda Bread Recipe:
Difficulty:
Easy
Yield:
1 medium sized loaf
Ingredients:
312 grams All Purpose Flour
2 tsp Baking soda
2 tsp Baking powder
1 tsp Table salt
4 TBSP Granulated sugar
4 TBSP (55 grams) Unsalted butter, slightly softened but still cool. Cut into large cubes
1 cup Buttermilk*
⅓ cup Sweetened dried cranberries
50 grams Semi-sweet chocolate, chopped, or chocolate chips••
3 TBSP Powdered/confectioners sugar (optional)
*No buttermilk? Measure out 1 cup of whole milk and remove 1 TBSP. Add 1 TBSP lemon juice and stir. Let sit for a few minutes while you prepare the rest of the ingredients.
**If you want more of a traditional Irish Soda Bread, swap the cranberries and chocolate for equal amounts of currants or raisins.
Instructions:
Preheat oven to 375°. Line a baking sheet with parchment paper and set aside.
In a medium sized bowl, thoroughly whisk together flour, baking soda, baking powder, salt, and granulated sugar.
Work the butter into the flour mixture with a pastry cutter until the butter is around pea sized.
Tip: Toss the flour around gently with a fork to make sure all big pieces of butter have been cut.
Gently stir in the buttermilk, cranberries and chocolate just until you don’t see any dry flour. It will be crumbly and sticky. Do not overmix.
Turn the dough out onto the prepared baking sheet and gently press together into a ball with your hands. Press down gently the top slightly to flatten a little. With a very sharp knife, make a 1 inch cut all the way across. And another 1 inch cut crosswise. (See photo).
Make perpendicular cuts all the way across the dough with a very sharp knife or razor blade. About an inch deep.
Sift the powdered sugar evenly over the bread.
Bake until golden brown and toothpick in the center comes out clean about 35 minutes rotating halfway through. Check that it’s not getting too dark after 30 minutes. If you tap on the bottom of the bread it should sound hollow when done.
Set on a wire rack to cool for 10 minutes before serving.
To serve:
This is best served the day it’s made. Create clean slices by gently sawing across the top with a serrated edge knife. Try not to press down with the knife or the crust will crumble. Serve it on its own or with butter and jam. Marmalade or raspberry jam would be nice choices.
Store:
Wrap tightly in foil for 2 days at room temperature or freeze for up to a month. Let defrost at room temp, cut slices and heat up at 350°F for a few minutes.
