Cholaca Irish Soda Bread
  • 3cups unbleached all purpose flour
  • 1/2cup Sugar
  • 2tbsp Sugar
  • 2tsp salt
  • 2tsp Baking Powder
  • 1/2tsp baking soda
  • 6tbsp chilled unsalted buttercut into 1/2-inch cubes
  • 6oz Cholaca Waferscut into 1/3-inch pieces
  • 1 1/4cups Buttermilk
  • 1large egg
  1. Position rack in center of oven and preheat to 350°F. Line rimmed baking sheet with parchment paper; butter parchment. Whisk first 5 ingredients in large bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal. Stir in wafers. Whisk buttermilk and egg in medium bowl to blend; add to dry ingredients. Stir just until incorporated. Add green dye (optional).
  2. Turn dough out onto floured work surface and knead gently just until dough comes together, about 5 turns. Form dough into 6 1/2-inch-diameter round, about 2 to 2 1/2 inches high. Transfer to prepared baking sheet. Using sharp knife, cut 1-inch-deep, 3-inch-long slits in top of bread, forming sunburst pattern.
  3. Bake bread until well browned and very firm when pressed and tester inserted into center comes out clean, turning baking sheet halfway through baking, about 1 hour 10 minutes total. Transfer bread to rack and cool completely, at least 3 hours. (Can be made 1 day ahead. Wrap in foil and store at room temperature.)