This Irish Soda Bread recipe is a rustic, mildly sweet quick bread that doesn't require any yeast at all. It is so easy and super quick to put together, a great crusty exterior, and keeps well for days.
Preheat Oven: Preheat the oven to 350°F. Grease a skillet with cooking spray. Set aside.
Mix Dry Ingredients: In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. Stir in the chocolate chips.
Make Dough & Knead: 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.
Score: 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: Bake for 45 minutes to an hour.
Flour: If your dough is too wet, add a bit more flour, a little bit at a time. The dough should just come together into a ball. Do not over knead.
Storage: Irish soda bread can dry out quickly, so it is best to store it tightly wrapped in plastic wrap or in an airtight container to preserve it longer. You can store it like this for about 3 to 4 days or freeze it for up to 3 months.
Nutrition: Nutritional information is for 1 slice and assumes 12 slices per bread. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
The secret is to not over knead the dough! You just want to knead it until it comes all together enough to form a ball so you can place it in the skillet.
Don't have a skillet? You could use a regular baking sheet instead!
With just a touch of sweetness, this bread can be enjoyed for breakfast with a nice hot cup of coffee or tea (with a splash of Irish cream, of course).