Irish Soda Bread with a Twist

Ah yes, St. Patrick’s day! A day of corned beef and cabbage, irish soda bread and the very special elixir that cures all aliments, green beer. Now, I think we can all agree that there isn’t any need to improve corned beef or cabbage, or even that beautiful green beer. But, Irish soda bread….. Irish soda bread just needs a 21st century update. You might call it Irish soda bread with a twist…. maybe a chocolate twist. You’re welcome! I’m not Irish, you might not be Irish but, on St. Patrick’s day, we are all Irish! So, lets eat, drink, and be merry!


3 c. All Purpose Flour
1/3 c. Sugar
1 tsp. Baking Soda
1 1/2 tsp. Salt
1/2 Stick Butter
1 1/2 c. Greek Yogurt
1 Egg
1/2 c. Currants or Raisins
1/2 Bar of Semi-Sweet Chocolate

*Extra 1 tb. of butter for middle spread and flour for kneading

Begin by preheating the oven to 375 degrees. Measure half of a cup of currants (raisins) and finely chop the chocolate bar. Reserve both for later.

Using a mixer with a paddle attachment, mix together the flour, sugar, baking soda and salt. Next, add half of a stick of softened butter and mix thoroughly. In a separate bowl combine the Greek yogurt and egg. Then add the egg and yogurt to the flour mixture until it becomes dough.

When the dough is formed, dump it onto a floured surface and knead in the half of a cup of currants. Once the currants are evenly dispersed, roll the dough out about a 1/2 of an inch thick. Melt a tablespoon of butter and brush onto the rolled out dough. Sprinkle the chopped chocolate evenly over the dough and roll it up into a loaf.

Line a loaf pan with parchment paper and place the dough in the pan. Bake for about 45 minutes or until it is golden brown.