On the back of the Oats and Honey Soda Bread recipe, I decided to make a sweeter, chocolate chocolate-chip soda bread. For only my second time making bread, it was fantastic!
Soda breads are named such because their leavening, what makes them rise, is baking soda (and not yeast). This makes soda breads easy and quick to make, which is also why they can be referred to as quick breads.
Like the previous soda bread, I found this chocolate chocolate chip soda bread recipe on bakingbites.com. There are a few other varieties there that I think I'm going to try someday...
- 2 1/2 c all purpose flour
- 2 1/2 tbsp cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 c sugar
- 1 1/4 c buttermilk
- 1/2 tsp vanilla extract
- 1/2 c chocolate chips
Preheat oven to 350°. Line a baking sheet with parchment paper.
In a large bowl, stir together the dry ingredients: Flour, cocoa powder, baking soda, salt, and sugar. Next, add the butermilk and vanilla, and stir until dough forms a ball. Dough should be only slightly sticky, so add more flour if it's too sticky, or more buttermilk if it's too dry.
Add the chocolate chips and knead the dough for a few minutes. Place on baking sheet, and flatten a little. Cut a large "X" into the top of the dough, about 1/2" deep.
Bake for 45 minutes, or until the top of the loaf is slightly browned and a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Lot of common ingredients here. Bread is always just a few minutes away!
Prepare a baking sheet with some parchment paper. The bread won't stick to it, or the pan.
Measure out the liquid ingredients for later.
Add all the dry ingredients to the mixing bowl. The flour.
The baking soda.
And the sugar.
Combine the dry ingredients so everything's evenly distributed.
Then add the wet ingredients and mix.
Tried using the mixer this time, so it was a bit less messy. I left the dough sticky to see what would happen. I think I should have instead added 2 tbsp more flour.
After a while, a ball will be formed.
Finally, add the chocolate chips. The recipe called for mini chocolate chips, but I used regular chips. I was going to chop them up in the food processor, but decided I'd just try it and see what happened.
Break out the dough hook and knead for a few minutes. I've heard 10-15 minutes, but I only did 4 this time. I'm going to have to try more later.
Here, the dough is sticking to the hook. You can coat the hook with some oil to fix this problem.
Now form the dough into a ball.
And place the ball on the pan.
Cutting a cross in the top helps control how the bread's shape changes as it bakes. See this article on scoring from The Fresh Loaf for more information.
Last time, I waited until the specified time, and the loaf was a bit dry. This time, I started checking at 37 minutes (with a recommended bake time of 45 minutes). The toothpick test passed, and I took it out. The crust was golden brown already, so I had a good feeling it was done.
It's ugly, yes. I've got a lot of practice to go to get this right. Thankfully, it's still delicious.
Cool on a wire rack.
This time, it turned out nice and moist. Though, having chocolate chips in the loaf changes things, and it was altogether a larger loaf. Really, it might have been a bit underdone. I have not made enough bread to be able to judge one way or the other. But, I liked it, and that's really all that matters, right?
It turned out great, though having all the chips in the crust of the bread made it difficult to slice without getting my hands all chocolately (a problem that solves itself, really, as chocolate is delicious).