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Chocolate Bread

2 1/2 teaspoons dry yeast
1/2 teaspoon sugar
1/3 cup warm water
4 1/2 cups all-purpose or bread flour
1/2 cup plus 2 tablespoons sugar
1/3 cup unsweetened cocoa
2 teaspoons salt
1 1/4 cups warm water
1 cup chopped semisweet chocolate
Egg wash made of one egg plus 1 tablespoon water mixed

Stir yeast and 1/2 teaspoon sugar into 1/3 cup warm water and pour into a large mixing bowl; let stand until foamy, about 10 minutes.

Mix flour, remaining sugar, cocoa and salt.

Stir remaining 1 1/4 cups water into dissolved yeast, then stir in the flour mixture. Stir in chopped chocolate last. Knead on lightly floured surface until smooth and elastic apprx. 8 to 10 minutes.

Place dough in greased bowl, cover and let rise until doubled in volume, approximately 1 hour.

Turn risen dough onto lightly floured surface, punch it down then divide in half.

Form each half into desired shape and place on cookie sheet covered with parchment paper.

Cover and let rise until doubled in volume.

Preheat oven to 450 degrees.

Brush loaves with egg wash

bake in 450-degree oven for 10 minutes

Reduce the heat to 350 and bake for 30 minutes more or until bread sounds hollow when bottom is tapped.

Do not toast in a toaster.


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Who am I?

My name is Anna.
I am a HUGE lover of Chocolate.
I eat it, I research it, and I live by it.

By day I am a dietician, ironically as it may seem.
By night, I am obsessed with the various aspects related to chocolate.

A Day Without Chocolate is like a day without Sunshine.


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