Bread was never my go-to snack—until now.
Over the years I’ve often said, “I’m a bread person!” but this time it feels different. There’s something about this loaf that actually makes me want to snack on plain slices.
I’ve made soda bread before — the brown butter whole wheat version — and loved it. That recipe has its own memories, but this chocolate-studded version has a different kind of pull. I’m not talking about piling toppings on toast (which I adore); I mean the bread itself is irresistible.
Eddie snacks on bread often — not an entire loaf at once, but a slice or two of buttered toast before bed. He has one annoying habit: he leaves the jam jar out on the counter. Sometimes it’s open with a knife in it. All night. It’s a running joke at our house.
So yes, I started keeping separate jars of jam for Max and me so we don’t end up eating something that’s been sitting out. It’s silly, but that’s marriage for you: small, repeated quirks that become part of life.
Back to the bread: this one makes me snack, and not just because it’s sweetened. Even my mom, who rarely rushes through a meal, had two slices in an afternoon and ate them faster than I’ve ever seen her eat anything. That’s saying a lot.
Yes, I added chocolate, so technically this isn’t a traditional soda bread and could be closer to a tea cake. But honestly, I’d rather have chocolate than raisins any day. Raisins are not for me.
And the butter—salted honey butter—is essential. Use unsalted butter so you control the salt, stir in two to three tablespoons of honey to taste, and finish with a sprinkle of flaky salt if you like. I nearly ate the butter with a spoon.
Below is the recipe I used. It’s adapted from Ina Garten and adapted to include milk chocolate chunks and that addictive salted honey butter.
Soda Bread with Milk Chocolate and Salted Honey Butter
Pin Recipe
Leave a Review »
Ingredients
- 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 or chips
salted honey butter
- 1/2 cup unsalted butter
- 2 to 3 tablespoons honey
- 1/4 teaspoon salt, or more, or less
Instructions
-
Preheat the oven to 375°F (190°C).
-
In a mixer fitted with the paddle attachment, whisk together the flour, sugar, baking soda, salt, cinnamon and cardamom. In a separate bowl, whisk the buttermilk and egg together.
-
With the mixer on low, slowly pour in the buttermilk mixture and mix on medium until the dough comes together. Toss the chocolate with a little extra flour, then fold into the dough.
-
Turn the dough onto a floured surface and knead a few times, using more flour if it’s sticky. Shape into a round and score an X on top. Place the loaf in a Dutch oven (about 8 inches wide) or on a parchment-lined baking sheet.
-
Bake 45 to 55 minutes, until golden and set. Cool in the Dutch oven or on a rack. Serve warm or cooled.
salted honey butter
-
Mix the unsalted butter, honey and salt until combined. Adjust honey and salt to taste, and sprinkle extra salt on top if desired.
Notes
Did you make this recipe?
If you tried it, share a photo and tag it so others can see what worked for you. I appreciate it!
That feels like the perfect bread-to-butter ratio.