Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Chocolate Bread
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- #18575
serves/makes:
ready in:
2-5 hrs
2-5 hrs
4 reviews
ingredients
1 package active dry yeast
2 tablespoons sugar
1/4 cup warm water
1 cup warm water
4 cups flour
1/3 cup unsweetened cocoa powder
2 teaspoons salt
1 egg, lightly beaten
2 tablespoons sweet butter, at room temperature
1 cup chocolate morsels
directions
Combine the yeast with half the sugar and the first measure of warm (110 degrees F) water. Let stand until foamy (about 3 minutes). Combine the flour, cocoa and salt in the bowl of an electric mixer.
Use a wooden spoon to stir in the yeast mixture, egg, butter, remaining sugar and the second measure of water. Fit the mixer with a dough hook and knead the dough at medium speed until the dough is smooth and supple (about 10 minutes).
Turn out onto a lightly floured board. Knead by hand for 1 minute, adding more flour if needed. The dough must be quite firm, not sticky, as it must stand on its own. Knead in the chocolate morsels.
Place the dough in the mixing bowl. Cover with greased plastic wrap. Let rise in a warm place until doubled in bulk (1-1 1/2 hours). Grease the baking pan.
Turn the dough out. Punch down. Knead for 1 minute. Let rest for 5 minutes. Form into an 8 x 4-inch oval. Place on the baking pan. Cover loosely with greased plastic wrap. Let rise until doubled in bulk (about 1 hour).
Preheat the oven to 400 degrees F. Place the baking pan on the middle rack of the oven. Bake for 15 minutes. Reduce oven temperature to 375 degrees F. Bake for another 25 minutes. Cool on a rack. Serve with sweet butter.
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 20, 2011
I tried making this for my sister, who is a huge chocolate fan, in my bread machine. I added the "chocolate morsels" during the second kneading cycle. My bread machine actually melted my chocolate chips so I ended up with chocolate bread, not chocolate bread with chocolate chips like I had hoped. I have no idea why it did this, but if you're going the bread machine route, add the chocolate morsels at the latest possible time. I decided at the last minute to add the egg. I was unsure because it was listed in the ingredients, but not in the directions. I don't know how it'd turn out without the egg, but I believe it was meant to be included. I added it with the other wet ingredients. I also doubled the sugar because of my sister's sweet tooth and I think that was a good idea. It ended up making about a 2.5 pound loaf. I have a 2 pound bread machine, so it was tight. I'm at high altitude (~5500 ft) and I needed to add an extra 11 tablespoons of water. I didn't have any sweet butter, but salted butter worked just fine. I do recommend reducing the added salt if you go that route. I also recommend bread flour (or 1 tbsp of vital wheat gluten per 1 cup of all-purpose flour) for optimal bread texture. I've never had chocolate bread before. It was good, just a new flavor that I'm not quite used to yet.
October 5, 2008
I agree , toasted with butter is excellent, made for easter with appetizers for relatives, they ate three loaves in minutes, hey who doesn't like chocolate? next time will add more sugar also, maybe some butter since most bakers versions seem real buttery. Must make this bread for family!!!
September 21, 2007
A tastey desserrt bread. It is fantastic toasted and buttered with sweet cream butter.
December 3, 2004
I recently made this recipe for the third time and just realized that I was leaving out the egg because there is not an indication in the directions on when to add it. So warning, do not forget to add the egg! I added it at the same time as the second measurement of water. This last time the bread was scorched a bit, so start watching it about 5-10 minutes before it is to be done. I have two other suggestions: It is easier to integrate smaller chocolate morsels into this dough. Also, I liked this bread to be a little sweeter than it was so I doubled the sugar.