Hello and happy spring! Although it is technically spring now, it still feels absolutely like winter here in Boston. It’s freezing out and there’s such a biting wind. It actually hurts to go outside without a full-on parka, plus a hat and gloves and scarf. Seriously. If you live somewhere warm, I’m so jealous of you right now. The cold weather always makes me want to curl up in a cozy spot and eat warm, delicious foods, like today’s Hearty Chocolate Chip Bread with Salted Honey Butter.
I made it for St. Patrick’s Day because it’s technically a soda bread, but it’s perfect for any day of the year – Irish or not.
If you’re looking for a light and fluffy bread, I’d check out this page for a full listing of the breads I’ve made in the past. But this is different from all of those! It’s dense, hearty (as the name suggests), and filling. If you want to take the chocolate chips out of the recipe, it would be perfect dipped in a nice cup of warm soup – the perfect winter (or early spring) meal.
If you’re intimidated by bread, don’t be. This recipe is particularly easy – it requires zero rising time, so it’ll be in and out of the oven in just over an hour (and most of that time is hands-off in the oven).
This bread is pretty crusty, so it goes really well dunked in a cup of coffee with breakfast, or with an afternoon cup of tea. But what pairs truly perfectly with this bread is the salted honey butter I made with it. Simply soften some butter, stir in honey, and add a sprinkle of sea salt flakes. Spread it generously on the bread, and voilà! The dense bread paired with the light, sweet butter satisfies like nothing else. Don’t only make the bread – make the butter too, it’s worth it. Plus, you can use any type of butter base you like; I used Earth Balance as a healthier choice.
Bundle up in your coziest sweater, put on some happy music, and enjoy the last few strains of wintertime with this recipe!
Hearty Chocolate Chip Bread with Salted Honey Butter
Inspired by How Sweet Eats
Prep time: 10 minutes
Cook time: 50 minutes
Yield: One medium loaf
For the bread
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 cups buttermilk
- 2/3 cup semisweet chocolate chips
For the butter
- 6 tablespoons butter, quite soft (of your choice)
- 1 tablespoon honey
- 1/2 teaspoon flaked sea salt
- Preheat your oven to 375*F, and combine the flour, sugar, baking soda, salt, and cinnamon in the bowl of your stand mixer.
- On low speed, add in the buttermilk, then increase in speed and mix until fully combined. In a bit of extra flour, toss the chocolate chips to coat them, then stir them into your batter.
- On a floured surface, knead the dough a few times, and form it into a large disc – about 8 inches across. make an X or a swirl on top with a knife, and place the dough in a cast-iron skillet to bake, or a cookie sheet lined with parchment paper.
- Bake for 50 minutes, or until golden brown on top, and let it cool most of the way before slicing so the chocolate chips stay intact.
- To make the honey butter, simply stir all of the ingredients together and enjoy!