Chocolate Raspberry Soda Bread (without Buttermilk)
Chocolate Raspberry Soda Bread (without Buttermilk) is a tender and sweet bread bursting with chocolatey chunks.
Servings: 2 medium loaves
Equipment
- Stand Mixer
Ingredients
- 3 cups all-purpose flour
- 1½ sticks cold butter diced into pieces
- ⅓ cup sugar
- 1 teaspoon salt
- 1½ teaspoon baking soda
- ½ teaspoon baking powder
- 3 oz dark chocolate raspberry chocolate bar roughly chopped
- 1 cup whole milk yogurt
Instructions
- Preheat the oven to 350°F. Prepare a baking sheet by lining with a piece of parchment paper and dusting lightly with flour.
- In the bowl of a stand mixer, combine flour, sugar, salt, baking soda and baking powder. Add cold butter and mix until the butter is somewhat blended into the flour {there should still be small pieces of butter and the flour should resemble wet sand when squeezed together between your fingers.}
- Add in chocolate chunks and then mix in yogurt until the dough just comes together. Do not overmix. There may be a little bit of dry mixture left at the bottom of the bowl; it will get incorporated when you knead the bread.
- Turn the dough out onto a lightly floured surface. With floured hands {the dough will be slighly sticky}, lightly knead the dough to ensure all the flour is incoroprated and divide it into two equal pieces.
- Shape the dough into two round loaves and place on prepared baking sheet. Lightly dust the top of the breads with flour, then cut a deep cross in the top of both loaves.
- Bake for 45-50 minutes until the tops are browned and the loaves are baked through. {You can insert a skewer in the middle to check and make sure the dough is not wet and sticky.
- Let cool for at least 20 minutes before slicing.