Rustic Chocolate Chip Tea Bread 12.000

Deb Lindsey for The Washington Post

Treats Mar 4, 2015

A tidy combination of pantry staples and dairy crafts a dough that embraces lots of chocolate chips (of either the semisweet or bittersweet variety) in its fairly tender network. Though it's irresistible, you should wait for the loaf to cool before slicing.

Make Ahead: The bread can be made 1 day in advance and stored in an airtight container at room temperature.


Servings:
12

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 servings; makes one 8-inch round loaf

Ingredients
  • 3 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon salt, preferably fine sea salt
  • 1/3 cup sugar, plus 2 tablespoons for sprinkling
  • 10 tablespoons (1 stick plus 2 tablespoons) cold unsalted butter, cut into teaspoon-size chunks
  • 1 large egg
  • 3/4 cup plus 1 tablespoon buttermilk, plus 1 to 2 tablespoons, if needed
  • 2 teaspoons vanilla extract
  • 1 1/2 cups semisweet or bittersweet chocolate chips

Directions

Preheat the oven to 375 degrees. Line a large (13 by 18 inches) rimmed baking sheet with parchment paper.

Whisk together the flour, baking powder, baking soda, cream of tartar, salt and 1/3 cup of the sugar in a large mixing bowl. Drop in the chunks of butter; use a pastry blender or two round-edged table knives to cut the fat into pea-size bits. Use your fingertips to randomly reduce the pea-size bits to smaller flakes; this should take about 1 minute.

Whisk together the egg, the 3/4 cup plus 1 tablespoon of buttermilk and the vanilla extract in a small mixing bowl. Pour that mixture over the flour mixture, sprinkle with the chocolate chips and use a wooden spoon or paddle to stir, forming a rough, cohesive, slightly sticky dough. If the dough seems a little dry (this may depend on atmospheric conditions or the age/absorption quality of the flour), drizzle it with an extra tablespoon or two of buttermilk. Gather the dough into a rough mass with your hands, then knead lightly until it comes together completely, using firm strokes to gather it all cohesively. Form the dough into a 5 1/2-to-6-inch ball.

Place the ball of dough at the center baking sheet. Use a sharp paring knife to score an 1/8-inch-deep cross in the top of the ball of dough, then sprinkle the remaining 2 tablespoons of sugar evenly over the top. Bake for 45 to 50 minutes or until the loaf is set, golden on top and baked through. It should sound hollow when you lightly tap the top or bottom with a wooden spoon.

Cool (on the baking sheet) on a wire cooling rack for 10 minutes. Slip a metal spatula under the loaf and transfer it to a separate rack to cool completely. The bread may be stored in an airtight container for up to 1 day.

Use a serrated knife to cut slices or wedges.

Rate it

Recipe Source

From cookbook author Lisa Yockelson.

Tested by Jane Touzalin.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.