The best delicious Chocolate Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Bread recipe today!
Hello my friends, this Chocolate Bread recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Bread is amazingly delicious, and addictive, everyone will be asking for more Chocolate Bread.
What Makes This Chocolate Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Bread.
Ready to make this Chocolate Bread Recipe? Let’s do it!
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2 1/2 c Bread flour
1/4 c Cocoa powder; preferably
-Valrhona
1/3 c Granulated sugar; plus
2 tb Granulated sugar
2 ts Active dry yeast
1/4 c Chocolate-Bread Starter
1 1/4 ts Fine salt
2 tb Room temp unsalted butter;
-plus more
3 oz Good-quality bittersweet
-chocolate;
Preferably Valrhona Manjari;
-chopped into 1/4″
Vegetable oil; for oiling
-bowl
2 tb Turbinado sugar
1 lg Egg yolk; lightly beaten
1 tb Heavy cream
=== CHOCOLATE-BREAD STARTER
-===
1/4 ts Active dry yeast
1 c All-purpose flour; plus
3 tb All-purpose flour
CHOCOLATE-BREAD STARTER: In a medium bowl, dissolve yeast in 1 cup
lukewarm water. Stir in flour until completely incorporated. Cover,
and leave to proof at room temperature for 4 to 6 hours. (Makes 3/4
cup).
In the bowl of a heavy-duty electric mixer fitted with the dough-hook
attachment, combine flour, cocoa powder, 1/3 cup sugar, 1 cup of
water, yeast, and 1/4 cup of the chocolate-bread starter. Combine on
low speed for 5 minutes, then turn machine off for 15 minutes to let
the dough rest.
Add salt and butter, and mix on medium speed until the dough develops
a sheen, about 10 minutes. Add chopped chocolate. Continue to mix on
medium speed until completely combined, about 2 to 3 minutes. Place
dough in a large, lightly oiled bowl, and cover with plastic wrap.
Allow to rise until doubled in size, about 3 hours. Fold dough into
thirds (like folding a letter for an envelope), and cover with
plastic wrap. Let rest for 30 minutes.
Butter two 6 3/4- by 3- by 2 1/4-inch loaf pans, and coat with
remaining 2 tablespoons granulated sugar. Divide dough in half, then
divide each half into four equal portions. Roll each piece of dough
on work surface in a circular motion, forming a tight ball. Place 4
pieces of dough, smooth-side up, in each loaf pan from one end to
another. Cover tightly with plastic wrap. Allow to rise at room
temperature until doubled in size, about 2 hours.
Meanwhile, adjust oven rack to center of the oven. Heat oven to 375
degrees. Combine egg yolk and cream, and lightly brush risen loaves
with mixture; sprinkle brushed loaves with turbinado sugar. Place
loaves in oven, and reduce the oven temperature to 350 degrees. Bake
until loaves have a slightly hollow sound when tapped on the bottom,
about 40 to 45 minutes.
Remove from oven, and let rest on a cooling rack for 5 minutes before
removing from pans. Finish cooling on wire rack.
Makes 2 loaves.
Yields
1 servings
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