Soda Bread with Milk Chocolate and Salted Honey Butter.
Bread is never my choice of snack… until now.
There have been countless other posts over the years where I’ve flakily declared “I’m a bread person!” and this one may not be any different.
But there is a sliiiiight difference. This bread makes me want to SNACK.
And I’m not talking about a snack of delicious things piled on toast. We all know that’s something I’m embarrassingly basic about. Give me all sorts of things piled on top of toast and we’re good to go. But just plain bread or toast? Rarely.
I’ve made soda bread before – brown butter whole wheat! soda bread to be exact. It’s gooood. I shared it along with a full conversation of our fun Saturday nights of the past, which involved watching Suze Orman and eating froyo.
Things aren’t much different and oh wow are we boring.
Eddie is a huge snacker of bread. Not in the way that he eats an entire loaf of bread and can’t control himself, but more in the way that he loves a piece of toast or three with butter or sometimes jam before bed.
Oh but. He does this terrible thing.
This terrible horrible no good very bad thing.
Wait for it.
Even if we eat dinner late, a lot of nights he will make some toast around 9 or so. No matter what though? He ALWAYS leaves the jar of jam out on the counter.
Like always. It is maddening. Sometimes he leaves the jar out, OPEN, with a knife inside. ON THE COUNTER. All night long.
It’s become such a huge joke and so standard and funny in our house that I’ve stopped putting the jam back in the fridge to make my point. Which meant I had to buy separate jars of jam for Max and I so we wouldn’t get all that sat-out-overnight bacteria spread on our toast. #health
It doesn’t phase him.
That last part isn’t necessarily an issue since every summer we end up buying twelve or thirteen jars of preserves from American spoon. But still. I make sure we have separate jars.
It is kinda funny now, Eddie and his jam jar scandals. Or maybe I’m choosing to look at it as a funny thing, as opposed to an enraging thing. It’s a highly discussed topic of conversation or something that I’m just generally obnoxious about when I feel like throwing him under the bus. You know? #marriage
But this bread!
This bread is doing that. Makin’ me snack. It’s bad. But good. But bad. But good.
It even has been doing that for my mom, who also doesn’t really care about snacking on bread or toast. She had two pieces of this the afternoon that I made the bread and took them down quicker than anything I’ve ever seen her eat. She is notoriously the slowest eater in our family, and I really wish that I inherited that trait.
Sooooo…. I KNOW.
I know that since I added chocolate, this isn’t technically soda bread. Right? It’s… *technically*… tea cake?
But guys. I mean… raisins. Really? RAISINS?
No thanks. Not ever. In life. Never ever ever.
It’s just one ingredient. Puhhhlease let me have it.
Oh and the butter! Salted. Honey. Butter.
Use unsalted butter – that way you can control the salt. Add a bunch of honey to sweeten it up. Then add the salt. As much or as little as you’d like.
I practically wanted to eat this butter with a spoon, much like how I watched my brother eat an entire STICK of butter when I was five years old. Back then I was quite judgmental, but now I’m thinking that maybe he had the right idea…
- 4 cups all-purpose flour, plus extra for dusting
- 1/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cardamom
- 1 3/4 cups buttermilk
- 1 egg, lightly beaten
- 2/3 cups milk chocolate chunks/chips
- 1/2 cup unsalted butter
- 2 to 3 tablespoons honey
- 1/4 teaspoon salt, or more, or less!
- Preheat the oven the 375 degrees F.
- In the bowl of your electric mixer fitted with the paddle attachment, whisk together the flour, sugar, baking soda, salt, cinnamon and cardamom. In a smaller bowl, whisk together the buttermilk and egg.
- With the mixer on low speed, slowly pour in the milk mixture. Mix on medium speed until the dough comes together. Toss the chocolate chunks with a bit of extra flour and add them to dough. Stir to mix.
- Place the dough on a floured surface and knead it a few times, using some extra flour if it’s super sticky. Form it into a round and slice an X on the top – I place mine in a dutch oven, so made it about 8 inches wide. You can also place it on a parchment-covered baking sheet.
- Bake the dough for about 45 to 55 minutes, until golden on top and set. I cooled mine in the dutch oven it was baked in. You can serve it warm or let it cool completely!
- Stir together ingredients until combined. Sprinkle extra salt on top if desired!
That seems like an appropriate bread-to-butter ratio.