Chocolate Bread
User Reviews
0.0
0 reviews
Unrated
Chocolate Bread
Report
After much experimenting, I opted for a dough that much softer than the one I’m kneading up in the photos. And I eventually I settled on one that was soft enough to be scraped into the baking pan, just as is.
Use very good cocoa powder; here I used Valrhona, since I think the darker color and strong taste are important in the loaf. But another brand of Dutch-process cocoa should work fine, too.
If you don’t have the coffee powder, you can leave it out. I like it since it add a subtle boost to the chocolate flavor. This recipe works best with bread flour, but if you can’t get it, all-purpose flour works well, too. I’ve made a few notes at the end of the recipe about yeast and flour substitutions.
Share:
Ingredients
- 3/4 cup whole or low-fat milk heated until just tepid
- 1 envelope active dry yeast (1/4 ounce or 2 1/4 teaspoons)—see Note
- 6 tablespoons (75g) sugar
- 4 tablespoons (55g) butter salted or unsalted
- 3 ounces (85g) bittersweet or semisweet chocolate coarsely chopped
- 1 1/2 teaspoons Instant coffee or espresso powder optional
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon Kosher or sea salt
- 2 cups bread flour 280 g
- 1/4 cup unsweetened Dutch-process cocoa powder
- 3/4 cup (3 1/2 ounces 90 g) chocolate chips or coarsely chopped bittersweet or semisweet chocolate
- 1/2 cup (70g) toasted pecans walnuts, almonds, or hazelnuts, coarsely chopped (optional)
Instructions
- In the bowl of a stand mixer or in a large bowl, sprinkle the yeast over the milk. Add one tablespoon (11g) sugar, then set aside in a warm place for 10 to 15 minutes, until bubbles form on the surface.
- While the yeast is activating, in a small saucepan, melt the butter and 3 ounces (85g) chocolate over a pan of barely simmering water. Stir occasionally, until the chocolate is melted and the mixture is smooth. Remove from heat.
- Once the yeast mixture is frothy, mix in the remaining sugar, the instant coffee (if using), the egg, vanilla, and sea salt.
- Stir in half the flour and cocoa powder, then the melted butter and chocolate, then the remaining flour mixture, stirring until well-incorporated. If using a stand mixer, attach the dough hook and beat for five minutes, until smooth. If making by hand, mix vigorously with a flexible spatula for the same amount of time. The dough will seem quite moist, resembling sticky brownie batter when ready.
- Cover the bowl and let rise in a warm place for 2 hours.
- Butter a 9-inch (23cm) loaf pan.
- Stir in the chopped chocolate and nuts, if using. Then use a spatula to fold the dough over on itself in the bowl for about thirty seconds, then transfer it to the buttered pan, pressing a bit to spread it to the corners. Let rise in a warm place for one hour.
- Ten minutes before you’re ready to bake the bread, preheat the oven to 350ºF (175ºC.)
- Bake the bread for 35 to 40 minutes, until it feels done and sounds hollow when you tap it. You can stick an instant-read thermometer in the bottom if you’re unsure; the bread is done when the temperature reads 180ºF (82Cº).
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
